FOODSAFE Receiving and Inspecting Food 2

Question 1

Where should a food thermometer probe be inserted when checking the temperature of a delivery of ground beef?

Accepted Answer

Into the thickest part of the product or between packages

Answer

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?

Accepted Answer

To identify food safety issues before products are stored and potentially contaminate other foods

Answer

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?

Accepted Answer

4°C (40°F) or below

Answer

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?

Accepted Answer

Reject the product; off odours indicate spoilage even with intact packaging

Answer

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?

Accepted Answer

Refuse the delivery until a trained staff member can inspect it properly

Answer

Food must always be inspected by trained staff at receipt; accepting without inspection removes the ability to catch safety problems early.

BC FOODSAFE Practice Test