TFHC Food Receiving and Inspection 2 — Questions and Answers
Question 1: What temperature must milk be at upon delivery according to Texas food safety standards?
- 45°F (7°C) or below (Correct answer)
- 41°F (5°C) or below
- 50°F (10°C) or below
- 40°F (4°C) or below
Correct answer: 45°F (7°C) or below
Milk is allowed a receiving temperature of 45°F but must be cooled to 41°F within 4 hours of delivery.
Question 2: What is the BEST method for checking the temperature of packaged salad greens upon delivery?
- Open the package and insert the probe between the leaves (Correct answer)
- Insert the probe between two packages
- Check the temperature printed on the label
- Feel the package to estimate the temperature
Correct answer: Open the package and insert the probe between the leaves
The most accurate temperature reading for packaged greens comes from inserting the probe directly into the product itself.
Question 3: Which observation would indicate that raw chicken should be rejected upon delivery?
- Purple or gray discoloration and an abnormal odor (Correct answer)
- Pink skin color with a mild odor
- Slight moisture on the surface
- A use-by date that is two days away
Correct answer: Purple or gray discoloration and an abnormal odor
Discoloration and off-odors indicate spoilage or mishandling — any of these signs require the chicken to be rejected.
Question 4: How long must shellstock identification tags be kept on file after the last shellfish from that lot is served?
- 90 days (Correct answer)
- 30 days
- 14 days
- 1 year
Correct answer: 90 days
Texas and federal regulations require shellstock tags to be retained for 90 days to allow tracing of shellfish in the event of a foodborne illness outbreak.
Question 5: What is the correct temperature for receiving shell eggs?
- 45°F (7°C) or below (Correct answer)
- 41°F (5°C) or below
- 50°F (10°C) or below
- 55°F (13°C) or below
Correct answer: 45°F (7°C) or below
Shell eggs must be received at 45°F or below to prevent Salmonella growth on the shell surface.
Question 6: Why is it important to inspect food packaging for damage or tears upon receiving a delivery?
- Damaged packaging can allow contamination by pathogens, pests, or foreign objects to enter the food (Correct answer)
- Damaged packaging reduces the shelf life of the product by exactly 50%
- Damaged packaging must be reported to the state health department immediately
- Damaged packaging allows food to absorb chemical odors from the delivery vehicle
Correct answer: Damaged packaging can allow contamination by pathogens, pests, or foreign objects to enter the food
Torn or damaged packaging is a pathway for microbial, physical, or pest contamination to reach the food inside.
TFHC Food Receiving and Inspection 2
What temperature must milk be at upon delivery according to Texas food safety standards?