CPFS Purchasing and Inventory 4

Question 1

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

Accepted Answer

The package is inflated or the seal is broken

Answer

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:

Accepted Answer

Accepting delivery based on the invoice total without detailed checking

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

41°F (5°C) or below

Answer

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?

Accepted Answer

Loss of inventory due to theft, spoilage, or waste

Answer

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

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Purchasing and Inventory 4