Purchasing and Inventory Flashcards

Which document should accompany every food delivery to verify that the order matches what was requested?

Answer: Purchase order or invoice

A purchase order or invoice allows receiving staff to verify delivered items match the original order in quantity and specification.

A shipment of ground beef arrives at 48°F (9°C). What is the correct action?

Answer: Reject the shipment

Ground beef must be received at 41°F (5°C) or below; 48°F exceeds the safe receiving temperature and the shipment should be rejected.

The FIFO (First In, First Out) rotation method is primarily used to:

Answer: Ensure older stock is used before newer stock

FIFO rotation ensures products with earlier use-by or expiration dates are used first, reducing spoilage and safety risks.

Which temperature is the maximum acceptable receiving temperature for fresh shell eggs?

Answer: 45°F (7°C)

Fresh shell eggs may be received at an ambient air temperature of 45°F (7°C) or below per FDA Food Code.

When conducting a physical inventory count, why should high-cost or high-risk food items be counted first?

Answer: They spoil faster at room temperature during counting

High-risk perishables removed from refrigeration during a count can quickly enter the temperature danger zone, so they should be counted quickly and returned to storage.

A vendor delivers canned tomatoes with several cans showing swelling at the ends. The correct response is to:

Answer: Reject the entire shipment of swollen cans

Swollen cans indicate potential Clostridium botulinum growth; swollen cans must be rejected and never opened or tasted.

Which of the following is an example of an approved food source under CPFS standards?

Answer: A USDA-inspected and approved supplier

Food must come from sources that comply with applicable laws and are subject to regulatory inspection, such as USDA-inspected suppliers.