CPFS Purchasing and Inventory 2

Question 1

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

Accepted Answer

Purchase order or invoice

Answer

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?

Accepted Answer

Reject the shipment

Answer

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:

Accepted Answer

Ensure older stock is used before newer stock

Answer

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?

Accepted Answer

45°F (7°C)

Answer

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?

Accepted Answer

They spoil faster at room temperature during counting

Answer

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.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Purchasing and Inventory 2