TFHC Food Receiving and Inspection 1

Question 1

What is the maximum acceptable temperature for receiving fresh fish deliveries?

Accepted Answer

41°F (5°C) or below

Answer

Fresh fish must arrive at 41°F or below to ensure it has been kept safe throughout the supply chain.

Question 2

At what temperature must live shellfish (oysters, clams, mussels) be received?

Accepted Answer

45°F (7°C) or below

Answer

Live shellfish are received at a slightly higher temperature allowance of 45°F, but must be cooled to 41°F within 4 hours of receipt.

Question 3

What should a food handler do if a delivery truck arrives with frozen food that shows signs of thawing and refreezing?

Accepted Answer

Reject the delivery and document the refusal

Answer

Food that has thawed and refrozen may have reached unsafe temperatures — it must be rejected to protect food safety.

Question 4

What document must accompany live shellfish deliveries to verify their safety and origin?

Accepted Answer

Shellfish Identification Tag (shellstock tag)

Answer

Shellstock identification tags are legally required for all live shellfish and must be kept on file for 90 days after the last shellfish from that batch was sold.

Question 5

Which of the following is a reason to reject a food delivery?

Accepted Answer

Canned goods with swollen, bulging, or deeply dented lids

Answer

Swollen or bulging cans indicate gas production from bacterial growth (often Clostridium botulinum), making them extremely dangerous to use.

TFHC - Texas Food Handlers Certification Practice Test

TFHC - Texas Food Handlers Certification Practice Test

TFHC Food Receiving and Inspection 1