Safe Food Purchasing/Receiving Flashcards

A shipment of raw ground beef arrives at 48°F (9°C). What should the receiver do?

Answer: Reject it because it exceeds the 41°F (5°C) limit

Raw ground beef must be received at 41°F (5°C) or below; 48°F exceeds this limit and the shipment must be rejected.

Which document should accompany a shellfish delivery to verify it came from an approved source?

Answer: A shellfish identification tag

Shellfish must arrive with identification tags showing harvest location, harvest date, and that the source is approved.

When inspecting a delivery of canned goods, which finding requires rejecting the entire case?

Answer: Cans with swollen ends

Swollen cans indicate possible gas production from microbial growth such as Clostridium botulinum and must be rejected.

A food service operation is choosing a new produce supplier. Which criterion is most important for food safety?

Answer: The supplier is approved and inspected by a regulatory authority

Purchasing from approved, regularly inspected suppliers ensures produce meets safety standards and comes from a reputable source.

Live lobsters arrive at a restaurant. Which condition is grounds for rejection?

Answer: Lobsters that show no movement or response to touch

Live shellfish must be alive upon delivery; lack of movement or response indicates the lobster is dead and must be rejected.

What is the correct procedure when a delivery driver cannot provide the temperature log for a refrigerated truck?

Answer: Use a calibrated probe thermometer to check product temperatures before accepting

When a temperature log is unavailable, receivers must check actual food temperatures with a calibrated thermometer before accepting any items.

Which label information on a food package is most critical for a receiver to check for food safety?

Answer: Use-by or expiration date

The use-by or expiration date indicates whether the product is still within its safe usable period and must be checked at receiving.