TFHC Food Receiving and Inspection 2

Question 1

What temperature must milk be at upon delivery according to Texas food safety standards?

Accepted Answer

45°F (7°C) or below

Answer

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?

Accepted Answer

Open the package and insert the probe between the leaves

Answer

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?

Accepted Answer

Purple or gray discoloration and an abnormal odor

Answer

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?

Accepted Answer

90 days

Answer

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?

Accepted Answer

45°F (7°C) or below

Answer

Shell eggs must be received at 45°F or below to prevent Salmonella growth on the shell surface.

TFHC - Texas Food Handlers Certification Practice Test

TFHC - Texas Food Handlers Certification Practice Test

TFHC Food Receiving and Inspection 2