FOODSAFE Receiving and Inspecting Food 2 — Questions and Answers
Question 1: Where should a food thermometer probe be inserted when checking the temperature of a delivery of ground beef?
- Into the thickest part of the product or between packages (Correct answer)
- On the surface of the packaging
- Into a small cut made in the outer wrapping
- Against the refrigerated wall of the delivery truck
Correct answer: Into the thickest part of the product or between packages
Inserting the probe into the thickest part or between packages gives the most accurate reading of the product's internal temperature.
Question 2: Which of the following is the MOST important reason to inspect deliveries immediately upon arrival?
- To identify food safety issues before products are stored and potentially contaminate other foods (Correct answer)
- To ensure the invoice matches the delivery order exactly
- To allow the delivery driver to leave the premises quickly
- To update the inventory management system in real time
Correct answer: To identify food safety issues before products are stored and potentially contaminate other foods
Immediate inspection prevents unsafe products from being stored alongside safe ones, which could cause cross-contamination and health risks.
Question 3: What temperature should a delivery of pasteurized dairy products such as milk be received at?
- 4°C (40°F) or below (Correct answer)
- 7°C (45°F) or below
- 0°C (32°F) or below
- 10°C (50°F) or below
Correct answer: 4°C (40°F) or below
Dairy products are potentially hazardous foods and must be received at 4°C or below to stay within the safe temperature range.
Question 4: A shipment of vacuum-packed smoked salmon arrives and the packaging appears to be intact, but the product has an off odour. What should you do?
- Reject the product; off odours indicate spoilage even with intact packaging (Correct answer)
- Accept it since the packaging is not damaged
- Rinse the product and store it in a different container
- Cook it to a high temperature to eliminate any risk
Correct answer: Reject the product; off odours indicate spoilage even with intact packaging
Off odours are a sensory sign of spoilage or contamination; intact packaging does not guarantee food safety if other indicators are present.
Question 5: Which of the following is an acceptable practice when a supplier delivers food outside of scheduled delivery hours?
- Refuse the delivery until a trained staff member can inspect it properly (Correct answer)
- Accept the delivery and place items in the cooler to inspect later
- Accept dry goods but refuse all refrigerated items
- Sign for the delivery based on the driver's verbal assurance of temperatures
Correct answer: Refuse the delivery until a trained staff member can inspect it properly
Food must always be inspected by trained staff at receipt; accepting without inspection removes the ability to catch safety problems early.
Question 6: When receiving live shellfish such as oysters or clams in BC, what document must accompany the shipment?
- A shellfish harvest tag indicating harvest location and date (Correct answer)
- A driver's note confirming the shellfish are fresh
- A federal government import permit only
- An invoice listing the weight and species
Correct answer: A shellfish harvest tag indicating harvest location and date
Shellfish harvest tags are legally required and provide traceability back to approved, monitored harvest areas to ensure shellfish are safe for consumption.
Question 7: If a delivery truck is visibly unclean, with evidence of pests or foul odours inside the cargo area, what is the correct action?
- Reject the entire delivery and report the issue to the supplier (Correct answer)
- Accept only the products in sealed cans or glass jars
- Inspect each item individually and accept items that appear undamaged
- Accept the delivery and notify management afterward
Correct answer: Reject the entire delivery and report the issue to the supplier
A contaminated delivery vehicle puts all products at risk of contamination from pests, bacteria, and cross-contact, warranting rejection of the full delivery.
FOODSAFE Receiving and Inspecting Food 2
Where should a food thermometer probe be inserted when checking the temperature of a delivery of ground beef?