Food Receiving and Inspection Flashcards
6 cards from real TFHC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Receiving and Inspection flashcards as text
What temperature must milk be at upon delivery according to Texas food safety standards?
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.
What is the BEST method for checking the temperature of packaged salad greens upon delivery?
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.
Which observation would indicate that raw chicken should be rejected upon delivery?
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.
How long must shellstock identification tags be kept on file after the last shellfish from that lot is served?
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.
What is the correct temperature for receiving shell eggs?
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.
Why is it important to inspect food packaging for damage or tears upon receiving a delivery?
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.