CPFS Purchasing and Inventory 2 — Questions and Answers
Question 1: Which document should accompany every food delivery to verify that the order matches what was requested?
- Purchase order or invoice (Correct answer)
- Hazard Analysis worksheet
- MSDS sheet
- Temperature log only
Correct 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.
Question 2: A shipment of ground beef arrives at 48°F (9°C). What is the correct action?
- Accept and use immediately
- Reject the shipment (Correct answer)
- Accept and recheck in one hour
- Place in freezer immediately
Correct 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.
Question 3: The FIFO (First In, First Out) rotation method is primarily used to:
- Minimize freezer space usage
- Ensure older stock is used before newer stock (Correct answer)
- Speed up order picking
- Reduce supplier lead times
Correct 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.
Question 4: Which temperature is the maximum acceptable receiving temperature for fresh shell eggs?
- 41°F (5°C)
- 45°F (7°C) (Correct answer)
- 50°F (10°C)
- 55°F (13°C)
Correct 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.
Question 5: When conducting a physical inventory count, why should high-cost or high-risk food items be counted first?
- They spoil faster at room temperature during counting (Correct answer)
- They are harder to locate in storage
- Their accuracy directly impacts food cost calculations
- Regulatory agencies require it
Correct 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.
Question 6: A vendor delivers canned tomatoes with several cans showing swelling at the ends. The correct response is to:
- Open and inspect the contents before deciding
- Accept only the undamaged cans and discard swollen ones
- Reject the entire shipment of swollen cans (Correct answer)
- Accept all cans and monitor them in storage
Correct 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.
Question 7: Which of the following is an example of an approved food source under CPFS standards?
- A local farmer who sells produce from a roadside stand
- A USDA-inspected and approved supplier (Correct answer)
- A restaurant that donates surplus food
- A home-based baker with no inspection certification
Correct 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.
CPFS Purchasing and Inventory 2
Which document should accompany every food delivery to verify that the order matches what was requested?