Question 1

Cliff is always looking for ways to work more efficiently. While receiving his restaurant's food shipment, he decides to prop open the freezer door. Is this a good idea?

Accepted Answer

A)  Yes, food will be moved to the freezer faster.
B)  No, propping the door open will lower the freezer temperature.
C)  No, the propped open door is a trip hazard.
D)  Yes, the receiving area will be cooled by the open door.E) C) and D)
F) None of the above

Question 2

The container that raw shucked shellfish is shipped in should be labeled with the packer's name, address and what other piece of information?

Accepted Answer

A)  Website address
B)  Phone number
C)  Certification number
D)  All of the aboveE) A) and B)
F) A) and C)

Question 3

The owner of The Superior Sushi Bar collects records from his fish supplier showing the sushi-grade fish was frozen correctly. From the time the restaurant serves the fish, how long should he keep those records?

Accepted Answer

A)  Forever
B)  7 days
C)  2 months
D)  90 daysE) B) and C)
F) All of the above

Question 4

How long does sushi-grade fish need to be frozen at -4°F?

Accepted Answer

A)  At least 15 hours
B)  At least 24 hours
C)  At least 4 hours
D)  At least 1 hourE) A) and B)
F) B) and D)

Question 5

Why is it a good practice to have the same employees receive each delivery?

Accepted Answer

A)  So they will recognize problems more easily
B)  So the drivers will know them
C)  So those employees won't be cooking
D)  So the employees can smoke a cigarette while receivingE) B) and C)
F) A) and C)

Question 6

At what temperature should hot food deliveries be received?

Accepted Answer

A)  135°F or higher
B)  120°F or higher
C)  70°F or higher
D)  41°F or higherE) A) and B)
F) A) and C)

Question 7

While Ed is receiving his restaurant's frozen food shipment this week, he notices ice crystals and water stains on some of the packages. What should he do?

Accepted Answer

A)  Use the food in the damaged packages first.
B)  Immediately place the damaged packages in the freezer.
C)  Dispose of the damaged packages after the delivery person leaves.
D)  Reject the damaged packages and note damage on the invoice.E) None of the above
F) C) and D)

Question 8

If your restaurant makes its own potato salad, how long can you store it at 41°F?

Accepted Answer

A)  6 days
B)  7 days
C)  5 days
D)  2 daysE) None of the above
F) B) and D)

Question 9

After Johnny has taken the recalled item from his food stores and segregated it from all other food supplies, what would be the next step in the reporting process for a recalled item?

Accepted Answer

A)  Contact the FDA or USDA to learn what caused the initiation of a recall.
B)  Call your vendor back and ask them what happened.
C)  Send one of his employees to another store that buys from the same vendor to see if they have any information about the recall
D)  Contact the FDA to try to find out how long the recall is in effect for.E) C) and D)
F) A) and B) A

Question 10

When receiving raw frozen fish shipped on ice, how should you check the temperature of the fish?

Accepted Answer

A)  By checking the ice temperature
B)  By inserting a thermometer into the fish
C)  By inserting a thermometer under the fish
D)  By wrapping a frozen fish around the thermometerE) All of the above
F) A) and D)

Question 11

Meghan, your morning shift leader, arrives to work and opens the restaurant for business for the day. As part of her opening duties she needs to inspect any key drop deliveries from last night. What areas should she check for key drop deliveries?

Accepted Answer

A)  Dry Storage area, Loading dock, and freezer.
B)  Kitchen area, walk in refrigeration units, loading dock.
C)  Freezer, refrigeration units, dry storage areas
D)  Storage lockers, ice chests with dry ice, dry storage areaE) A) and B)
F) A) and C) C

Question 12

What essential tool do employees need to receive food deliveries?

Accepted Answer

A)  Thermometer
B)  Screwdriver
C)  Roll of stickers
D)  It varies depending on the deliveryE) B) and D)
F) A) and B)

Question 13

Nora is buying food storage containers for her restaurant. What criteria should she look for?

Accepted Answer

A)  Durable
B)  Leak-proof
C)  Designed for food storage
D)  All of the aboveE) A) and B)
F) A) and C)

Question 14

How can you make sure you are purchasing food from a reputable supplier?

Accepted Answer

A)  Ask to see a recent inspection report.
B)  Find out which suppliers other restaurants use.
C)  Search "best local food supplier" online.
D)  Give new suppliers a 90 day trial period.E) A) and B)
F) B) and C)

Question 15

What factors should you consider when scheduling food deliveries?

Accepted Answer

A)  Staffing
B)  Peak hours
C)  Other deliveries
D)  All of the aboveE) A) and B)
F) B) and D)

Question 16

When Ashley, your morning shift leader, clocks in to work she sees that there has been a scheduled key drop delivery last night while the restaurant was closed. What is the first step that Ashley should take?

Accepted Answer

A)  Check product temperatures to make sure nothing has spoiled overnight.
B)  Ignore the shipment and leave it for the cooks to deal with.
C)  Check the shipment against the manifest and ensure that everything is correct.
D)  Check to be sure that the key drop is from an approved source.E) C) and D)
F) B) and C)

Question 17

At what air temperature should shell eggs be received?

Accepted Answer

A)  45°F or lower
B)  50°F or lower
C)  Exactly 55°F
D)  No higher than 55°FE) C) and D)
F) A) and C) A

Question 18

After Johnny identifies that his order of pork was indeed on the recall list, how should he label the item for return to the manufacturer?

Accepted Answer

A)  Pull the item from the storage area, write "Recall" on the container and set it aside.
B)  Put Biohazard stickers on the container and set it aside.
C)  Set the items on a pallet and place them out the back door onto the receiving area until the recall-pickup driver comes to take them.
D)  Label the items with recall on them and throw them out in the dumpster.E) A) and C)
F) B) and D)

Question 19

Which of the following is a sign that a poultry shipment should be rejected?

Accepted Answer

A)  A slimy texture
B)  Temperature is 40°F
C)  No imprint when flesh is touched
D)  All of the aboveE) A) and C)
F) A) and D)

Question 20

Where should you insert a thermometer to test the temperature of vacuum-sealed foods?

Accepted Answer

A)  Through the packaging
B)  Between two packages
C)  On the surface of the package
D)  Between the package and a hard surfaceE) All of the above
F) None of the above

Exam 14: Storage: Purchasing

Cliff is always looking for ways to work more efficiently. While receiving his restaurant's food shipment, he decides to prop open the freezer door. Is this a good idea?

Correct AnswerverifiedShow Answer

The container that raw shucked shellfish is shipped in should be labeled with the packer's name, address and what other piece of information?

Correct AnswerverifiedShow Answer

The owner of The Superior Sushi Bar collects records from his fish supplier showing the sushi-grade fish was frozen correctly. From the time the restaurant serves the fish, how long should he keep those records?

Correct AnswerverifiedShow Answer

How long does sushi-grade fish need to be frozen at -4°F?

Correct AnswerverifiedShow Answer

Why is it a good practice to have the same employees receive each delivery?

Correct AnswerverifiedShow Answer

At what temperature should hot food deliveries be received?

Correct AnswerverifiedShow Answer

While Ed is receiving his restaurant's frozen food shipment this week, he notices ice crystals and water stains on some of the packages. What should he do?

Correct AnswerverifiedShow Answer

If your restaurant makes its own potato salad, how long can you store it at 41°F?

Correct AnswerverifiedShow Answer

After Johnny has taken the recalled item from his food stores and segregated it from all other food supplies, what would be the next step in the reporting process for a recalled item?

Correct AnswerverifiedA

When receiving raw frozen fish shipped on ice, how should you check the temperature of the fish?

Correct AnswerverifiedShow Answer

Meghan, your morning shift leader, arrives to work and opens the restaurant for business for the day. As part of her opening duties she needs to inspect any key drop deliveries from last night. What areas should she check for key drop deliveries?

Correct AnswerverifiedC

What essential tool do employees need to receive food deliveries?

Correct AnswerverifiedShow Answer

Nora is buying food storage containers for her restaurant. What criteria should she look for?

Correct AnswerverifiedShow Answer

How can you make sure you are purchasing food from a reputable supplier?

Correct AnswerverifiedShow Answer

What factors should you consider when scheduling food deliveries?

Correct AnswerverifiedShow Answer

When Ashley, your morning shift leader, clocks in to work she sees that there has been a scheduled key drop delivery last night while the restaurant was closed. What is the first step that Ashley should take?

Correct AnswerverifiedShow Answer

At what air temperature should shell eggs be received?

Correct AnswerverifiedA

After Johnny identifies that his order of pork was indeed on the recall list, how should he label the item for return to the manufacturer?

Correct AnswerverifiedShow Answer

Which of the following is a sign that a poultry shipment should be rejected?

Correct AnswerverifiedShow Answer

Where should you insert a thermometer to test the temperature of vacuum-sealed foods?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
A

Correct Answer
verified

Correct Answer
verified
C

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
A

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified