CPFS Purchasing and Inventory 3

Question 1

What is the primary purpose of setting par levels in a foodservice inventory system?

Accepted Answer

To establish minimum stock quantities that trigger reordering

Answer

Par levels define the minimum quantity of an item that should be on hand; when stock falls to par, a reorder is triggered to prevent stockouts.

Question 2

Raw fish received for sushi service must be previously frozen to kill parasites. According to FDA guidelines, which freezing protocol is sufficient?

Accepted Answer

-31°F (-35°C) for 15 hours or -4°F (-20°C) for 7 days

Answer

FDA requires fish for raw consumption to be frozen at -31°F (-35°C) for 15 hours or at -4°F (-20°C) for 7 days to destroy parasites.

Question 3

Which storage practice poses the greatest risk of cross-contamination in a dry storeroom?

Accepted Answer

Placing ready-to-eat crackers below raw flour on the same shelf

Answer

Ready-to-eat foods stored below ingredients like raw flour risk contamination from spills or dust falling from above.

Question 4

A foodservice manager discovers that a supplier has been delivering produce without the required certificates of analysis. The manager should:

Accepted Answer

Immediately cease purchases and notify the regulatory authority

Answer

Using a supplier that cannot provide required documentation violates food safety regulations and purchases should cease immediately.

Question 5

When receiving shellfish, which document must accompany the delivery and be retained for 90 days?

Accepted Answer

Shellfish shippers tag

Answer

FDA requires shellfish shippers tags to be retained for 90 days from the date the last shellfish from that container was sold or served.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test