FOODSAFE Receiving and Inspecting Food 3

Question 1

How should food temperatures be taken from a delivery of individually portioned frozen meals?

Accepted Answer

Place the thermometer probe between two packages and wait for a stable reading

Answer

Measure the air temperature inside the delivery truck

Answer

Unwrap one item and probe the centre

Answer

Accept based on the temperature label printed by the supplier

Question 2

What action should be taken if a delivery contains products with expired best-before dates?

Accepted Answer

Reject those items and note the refusal on the delivery receipt

Answer

Accept them at a reduced price and use them first

Answer

Store them separately and use them only for cooking, not raw service

Answer

Contact the health authority before making any decision

Question 3

Which of the following correctly describes the FIFO (First In, First Out) principle as it applies to receiving food?

Accepted Answer

Newly received stock is stored behind older stock so older products are used first

Answer

New stock is placed in front so it is used quickly while still fresh

Answer

All new stock replaces old stock regardless of dates

Answer

FIFO applies only to dry goods, not to refrigerated items

Question 4

When receiving raw meat products, which of the following is the safest storage action immediately after inspection?

Accepted Answer

Store below ready-to-eat foods on clearly labelled, covered shelves in the refrigerator

Answer

Store alongside fresh produce to keep the cooler organized

Answer

Leave on a prep table until needed, as it will be used the same day

Answer

Place directly on the floor of the walk-in cooler to keep it coldest

Question 5

Which of the following is a sign that packaged deli meat received during a delivery may be unsafe?

Accepted Answer

The vacuum seal is broken and the package is bloated

Answer

The colour appears slightly darker around the edges

Answer

The package is cold to the touch

Answer

The use-by date is five days away

Question 6

What information should be recorded when rejecting a food delivery in a BC food service operation?

Accepted Answer

The supplier name, product description, reason for rejection, and the date and time

Answer

Only the supplier name and product cost for accounting purposes

Answer

The name of the delivery driver and vehicle license plate alone

Answer

No records are required if the delivery is simply turned away

Question 7

In BC food establishments, who is ultimately responsible for ensuring that received food meets safety standards before it is accepted?

Accepted Answer

The food establishment operator or a designated trained food handler

Answer

The delivery driver who transported the food

Answer

The supplier who prepared and shipped the food

Answer

The BC Centre for Disease Control exclusively