FOODSAFE Receiving and Inspecting Food 1

Question 1

What is the maximum acceptable temperature for receiving fresh fish in BC food service establishments?

Accepted Answer

4°C (40°F)

Answer

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?

Accepted Answer

Cans with dents along the seam

Answer

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?

Accepted Answer

Large ice crystals or frozen liquid at the bottom of packaging

Answer

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?

Accepted Answer

Reject the delivery and document the refusal

Answer

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?

Accepted Answer

Certificate of Analysis or supplier specification sheet

Answer

A Certificate of Analysis or specification sheet provides documented evidence that the product has been tested and meets safety and quality standards.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Receiving and Inspecting Food 1