The Flow of Food: Purchasing, Receiving, and Storage Flashcards

A delivery driver offers to leave a shipment outside the back door since the manager is busy. What should the food manager do?

Answer: Refuse the delivery and require proper receiving inspection

All deliveries must be inspected upon receipt; unattended deliveries cannot be verified for temperature, condition, or source compliance.

Which temperature must be maintained in a dry storage area to prevent pest infestation and product deterioration?

Answer: 50°F to 70°F (10°C to 21°C)

Dry storage areas should be maintained between 50°F and 70°F (10°C–21°C) to minimize pest activity and product degradation.

A food service operation receives a delivery of sliced deli meats. The use-by date on several packages has already passed. What is the correct action?

Answer: Reject them and return them to the supplier

Food past its use-by date must be rejected regardless of appearance or smell, as safety cannot be guaranteed.

What does a time-temperature indicator (TTI) label on a food package tell the receiver?

Answer: Whether the food has been exposed to unsafe temperatures during shipping

TTI labels change color or display a warning when a product has been exposed to unsafe temperatures during transit.

Which of the following is the correct internal temperature for receiving fresh poultry?

Answer: 41°F (5°C) or lower

Fresh poultry, like all fresh TCS meats, must be received at 41°F (5°C) or lower.

A food manager is checking a delivery of raw ground beef. Which of the following would be a reason to reject the shipment?

Answer: The meat has a brown-grey color and an off odor

Off color and off odor in ground beef are signs of spoilage and the shipment should be rejected.

How far from the floor must shelving be placed in a walk-in refrigerator to allow proper cleaning?

Answer: 6 inches

Shelving in walk-in refrigerators must be at least 6 inches off the floor to allow for cleaning and pest inspection.