FOODSAFE Receiving and Inspecting Food 1 — Questions and Answers
Question 1: What is the maximum acceptable temperature for receiving fresh fish in BC food service establishments?
- 4°C (40°F) (Correct answer)
- 0°C (32°F)
- 7°C (45°F)
- 10°C (50°F)
Correct answer: 4°C (40°F)
Fresh fish must be received at 4°C (40°F) or colder to prevent bacterial growth and ensure food safety.
Question 2: When inspecting a delivery of canned goods, which of the following should cause you to REJECT the shipment?
- Cans with dents along the seam (Correct answer)
- Cans with minor label smudging
- Cans with slight surface rust that wipes off
- Cans that feel heavier than expected
Correct answer: Cans with dents along the seam
Dents along the seam compromise the can's integrity and can allow bacteria, including Clostridium botulinum, to contaminate the contents.
Question 3: Frozen foods being received should be inspected for signs of thawing and refreezing. Which of the following indicates this has occurred?
- Large ice crystals or frozen liquid at the bottom of packaging (Correct answer)
- Frost on the outside of the package
- Very hard, solid texture throughout
- A consistent white colour throughout the product
Correct answer: Large ice crystals or frozen liquid at the bottom of packaging
Large ice crystals and pooled frozen liquid indicate the product thawed and refroze, suggesting a break in the cold chain.
Question 4: Upon receiving a delivery of raw poultry, you notice the internal temperature reads 9°C. What should you do?
- Reject the delivery and document the refusal (Correct answer)
- Accept it and immediately move it to the freezer
- Accept it and use it within the same day
- Chill it down before deciding whether to accept or reject
Correct answer: Reject the delivery and document the refusal
Raw poultry must arrive at 4°C or below; 9°C is above the safe receiving temperature, so the delivery must be rejected.
Question 5: Which document should a food handler request from a supplier to verify that a food product meets safety standards?
- Certificate of Analysis or supplier specification sheet (Correct answer)
- The driver's delivery manifest only
- A verbal confirmation from the delivery driver
- The invoice with the listed price
Correct answer: Certificate of Analysis or supplier specification sheet
A Certificate of Analysis or specification sheet provides documented evidence that the product has been tested and meets safety and quality standards.
Question 6: What is the correct procedure when accepting a delivery if the food handler is busy with another task?
- Ask a trained staff member to inspect and receive the delivery (Correct answer)
- Accept the delivery quickly without inspection and check later
- Refuse all deliveries unless the manager is present
- Sign for the delivery and inspect the items after the rush period
Correct answer: Ask a trained staff member to inspect and receive the delivery
Deliveries must always be inspected by a trained person at the time of arrival to catch temperature and quality issues before products are stored.
Question 7: When receiving shell eggs, what condition would be an acceptable reason to reject the order?
- Cracked or dirty shells (Correct answer)
- Shells that are slightly uneven in size
- Eggs that are slightly lighter in colour
- A best-before date that is two weeks away
Correct answer: Cracked or dirty shells
Cracked or dirty shells can allow Salmonella and other pathogens to contaminate the egg interior, making them unsafe to receive.
FOODSAFE Receiving and Inspecting Food 1
What is the maximum acceptable temperature for receiving fresh fish in BC food service establishments?