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

Placing the probe between packages measures the actual product temperature without damaging packaging or relying on potentially inaccurate supplier labels.

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

Products past their best-before date may be unsafe or of unacceptable quality and should be refused and documented to maintain accountability.

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

FIFO ensures older products are used before newer ones, reducing the chance that food expires before being used.

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

Raw meats must be stored below ready-to-eat foods to prevent drip contamination and on covered, labelled shelves to maintain hygiene.

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

A broken vacuum seal combined with a bloated package indicates gas production from microbial activity, which is a clear sign of spoilage or contamination.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Receiving and Inspecting Food 3