CCC Purchasing, Receiving, and Inventory Control 2

Question 1

According to FDA Food Code guidelines, fresh fish should be received at a maximum internal temperature of:

Accepted Answer

41°F (5°C)

Answer

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:

Accepted Answer

Original purchase order to confirm items, quantities, and prices match

Answer

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:

Accepted Answer

Products are rejected or short-weighted, entitling the buyer to a billing adjustment

Answer

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?

Accepted Answer

Implementing blind receiving, where the receiver counts items without seeing invoice quantities first

Answer

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:

Accepted Answer

The weight of the container or packaging that is subtracted to determine net product weight

Answer

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.

CCC Practice Test

CCC Practice Test

CCC Purchasing, Receiving, and Inventory Control 2