Purchasing, Receiving and Storage Flashcards

A receiver notices that a bag of produce has small holes and evidence of gnawing. What should they do?

Answer: Reject the entire shipment and notify the supplier

Evidence of pest activity such as holes or gnawing on packaging indicates potential contamination and the shipment should be rejected.

The FIFO (First In, First Out) method of stock rotation means:

Answer: Older stock is used before newer stock

FIFO requires that older inventory is used first, so newer deliveries are placed behind or below existing stock.

Live shellfish such as oysters and clams must be received with which document?

Answer: A shellstock identification tag

Live shellfish must arrive with a shellstock identification tag that documents harvest location, date, and dealer information for traceability.

Which temperature range is considered the 'temperature danger zone' for food storage?

Answer: 41°F to 135°F (5°C to 57°C)

The temperature danger zone is 41°F to 135°F (5°C to 57°C), the range in which most pathogens grow rapidly.

When should the temperature of a refrigerated delivery truck be checked during receiving?

Answer: As soon as the truck arrives before it is opened

The truck's internal temperature should be checked immediately upon arrival before opening to ensure it maintained proper temperature throughout transit.

Which action is correct when storing chemicals in a food service establishment?

Answer: Store chemicals in a separate, clearly labeled area away from food

Chemicals must be stored in a designated area that is clearly labeled and completely separated from food and food-contact surfaces to prevent contamination.

A delivery of raw chicken arrives at 50°F (10°C). What should the receiver do?

Answer: Reject it because it exceeds the maximum receiving temperature of 41°F (5°C)

Raw poultry must be received at 41°F (5°C) or lower; a temperature of 50°F (10°C) indicates temperature abuse and the shipment must be rejected.