Purchasing and Inventory Flashcards

Which of the following is the best indicator that a vacuum-sealed package of fish has been temperature-abused during shipping?

Answer: The package is inflated or the seal is broken

An inflated vacuum package or broken seal indicates microbial gas production, suggesting temperature abuse and potential spoilage or pathogen growth.

In a foodservice operation, the term 'invoice receiving' means:

Answer: Accepting delivery based on the invoice total without detailed checking

Invoice receiving means accepting the delivery based on the supplier's invoice without verifying each item individually, which increases the risk of receiving errors.

Which chemical storage practice is required to prevent food contamination in a storeroom?

Answer: Keep chemicals in a separate, designated locked area away from food

Chemicals must be stored in a separate, clearly labeled, locked area away from food, utensils, and equipment to prevent contamination.

A foodservice operation receives a delivery of pasteurized liquid eggs. At what temperature must they be received?

Answer: 41°F (5°C) or below

Pasteurized liquid eggs are a TCS food and must be received at 41°F (5°C) or below, the same standard as most refrigerated TCS foods.

What does the term 'shrinkage' refer to in foodservice inventory management?

Answer: Loss of inventory due to theft, spoilage, or waste

Shrinkage refers to inventory losses from theft, spoilage, over-portioning, or waste that reduce actual stock below expected levels.

Which receiving practice best protects against accepting adulterated canned goods?

Answer: Inspecting cans for swelling, dents on seams, rust, and leaks

Physical inspection for swelling, seam dents, rust, and leaks detects compromised cans that may harbor Clostridium botulinum or other hazards.

A delivery of fresh poultry arrives with an internal temperature of 41°F and a slight off-odor. The correct action is to:

Answer: Reject the shipment due to quality and safety concerns

An off-odor is a sensory indicator of spoilage or contamination; even if temperature is acceptable, the shipment should be rejected when sensory signs indicate a problem.