CCC Purchasing, Receiving, and Inventory Control 2 — Questions and Answers
Question 1: According to FDA Food Code guidelines, fresh fish should be received at a maximum internal temperature of:
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
- 32°F (0°C)
Correct answer: 41°F (5°C)
The FDA Food Code requires fresh fish to be received at 41°F (5°C) or below to remain in the safe temperature zone and prevent bacterial growth.
Question 2: When receiving a delivery, the receiving clerk should verify the invoice against the:
- Previous week's sales report
- Original purchase order to confirm items, quantities, and prices match (Correct answer)
- Menu engineering worksheet
- Vendor's promotional catalog
Correct answer: Original purchase order to confirm items, quantities, and prices match
Comparing the invoice to the purchase order catches discrepancies in items, quantities, or prices before payment is authorized.
Question 3: A credit memo is issued during the receiving process when:
- A delivery arrives ahead of schedule and at the correct temperature
- Products are rejected or short-weighted, entitling the buyer to a billing adjustment (Correct answer)
- A vendor offers a volume discount on the next order
- The receiving dock is closed and a product must be stored without inspection
Correct answer: Products are rejected or short-weighted, entitling the buyer to a billing adjustment
A credit memo documents rejected or short-weight items and obligates the vendor to reduce the invoice total or apply the credit to a future order.
Question 4: Which receiving practice best prevents invoice fraud and collusion between receiving staff and vendors?
- Allowing the same employee to both receive and issue a payment check
- Implementing blind receiving, where the receiver counts items without seeing invoice quantities first (Correct answer)
- Accepting deliveries only from the chef on duty
- Storing all deliveries immediately without logging them
Correct answer: Implementing blind receiving, where the receiver counts items without seeing invoice quantities first
Blind receiving requires the clerk to count and weigh products independently before seeing the invoice, preventing falsification of received quantities.
Question 5: Tare weight in food receiving refers to:
- The total gross weight of a delivery including packaging
- The weight of the container or packaging that is subtracted to determine net product weight (Correct answer)
- The minimum acceptable weight for a portioned cut of meat
- The weight of a product after cooking loss is accounted for
Correct answer: The weight of the container or packaging that is subtracted to determine net product weight
Tare weight is the weight of the empty container; subtracting it from gross weight gives the net product weight and ensures you are paying only for usable product.
Question 6: Shellfish received in a food service operation must be accompanied by:
- A HACCP temperature log from the distributor's truck
- A shellfish identification tag that must be kept on file for 90 days (Correct answer)
- A signed letter of certification from the FDA
- A bill of lading showing the country of origin only
Correct answer: A shellfish identification tag that must be kept on file for 90 days
FDA regulations require shellfish to have a harvest tag identifying the source and harvest date, and operations must retain these tags for 90 days for traceability.
Question 7: Products received at a food service operation should be moved to proper storage:
- Within 4 hours of receiving, regardless of product type
- Immediately after inspection and verification to maintain safe temperatures (Correct answer)
- Only after all items on the delivery have been fully invoiced
- At the end of the shift to minimize disruption to kitchen operations
Correct answer: Immediately after inspection and verification to maintain safe temperatures
Perishable products must be moved to refrigerated or dry storage immediately after inspection to prevent time-temperature abuse.
CCC Purchasing, Receiving, and Inventory Control 2
According to FDA Food Code guidelines, fresh fish should be received at a maximum internal temperature of: