CPFS Purchasing and Inventory 4 — Questions and Answers
Question 1: Which of the following is the best indicator that a vacuum-sealed package of fish has been temperature-abused during shipping?
- The package feels cold to the touch
- The package is inflated or the seal is broken (Correct answer)
- The label shows the correct net weight
- The package color is translucent
Correct 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.
Question 2: In a foodservice operation, the term 'invoice receiving' means:
- Counting every item delivered against the purchase order
- Accepting delivery based on the invoice total without detailed checking (Correct answer)
- Verifying only refrigerated items upon delivery
- Storing items before the invoice is reviewed
Correct 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.
Question 3: Which chemical storage practice is required to prevent food contamination in a storeroom?
- Store chemicals on the top shelf above dry goods
- Keep chemicals in a separate, designated locked area away from food (Correct answer)
- Mix chemicals with water before storing to reduce concentration
- Label chemicals with masking tape and a marker
Correct 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.
Question 4: A foodservice operation receives a delivery of pasteurized liquid eggs. At what temperature must they be received?
- 45°F (7°C) or below
- 41°F (5°C) or below (Correct answer)
- 50°F (10°C) or below
- 32°F (0°C) or below
Correct 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.
Question 5: What does the term 'shrinkage' refer to in foodservice inventory management?
- Reduction in food size during cooking
- Loss of inventory due to theft, spoilage, or waste (Correct answer)
- Decrease in supplier delivery frequency
- Condensation loss in frozen products
Correct 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.
Question 6: Which receiving practice best protects against accepting adulterated canned goods?
- Checking the expiration date only
- Inspecting cans for swelling, dents on seams, rust, and leaks (Correct answer)
- Shaking cans to check contents
- Accepting all cans from approved suppliers without inspection
Correct 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.
Question 7: A delivery of fresh poultry arrives with an internal temperature of 41°F and a slight off-odor. The correct action is to:
- Accept and cook immediately to kill pathogens
- Reject the shipment due to quality and safety concerns (Correct answer)
- Accept and marinate to mask the odor
- Accept since the temperature is within the safe range
Correct 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.
CPFS Purchasing and Inventory 4
Which of the following is the best indicator that a vacuum-sealed package of fish has been temperature-abused during shipping?