Purchasing, Receiving & Storage Practice Questions

Explanation: The FDA Food Code requires that cold TCS foods be received at 41°F (5°C) or below. Foods received above this temperature may have been in the temperature danger zone long enough for significant bacterial growth. There is an exception: shell eggs may be received at 45°F (7°C) or below, and some jurisdictions allow fresh beef, pork, veal, and lamb to be received at 45°F with certain conditions.

Explanation: Live shellfish (oysters, clams, mussels, scallops) must be received with an internal temperature of 45°F (7°C) or lower and must be reasonably free of dirt and in intact shells. The air temperature around live shellfish during delivery should also not exceed 45°F. Once received, live shellfish must be stored at 45°F and cooled to 41°F within 4 hours.

Explanation: Shellstock identification tags (also called shellfish tags) must accompany all shipments of oysters, clams, mussels, and scallops. These tags identify the harvest location, harvest date, quantity, and dealer license number. The FDA Food Code requires that these tags be retained on file for 90 days after the last shellfish from that container was served, to support traceability in the event of a foodborne illness outbreak.

Explanation: Swollen or bulging canned goods are a sign of Clostridium botulinum toxin production inside the can. C. botulinum creates gas as a byproduct, causing cans to bulge. These cans must be rejected immediately and must never be opened or smelled, as even tiny amounts of botulinum toxin can be lethal. The rejection should be documented, and the supplier should be notified.

Explanation: FIFO (First In, First Out) is a stock rotation method that ensures older products are used before newer ones. When receiving a delivery, new stock should be placed behind or below existing stock so that the older items are accessed first. FIFO reduces food waste and spoilage and helps ensure that food is used while still safe and at peak quality.

Explanation: Raw proteins must be stored in the cooler in order of their minimum required cooking temperature, from top (lowest cooking temp) to bottom (highest cooking temp): (1) Ready-to-eat foods on the highest shelves, (2) Seafood (145°F), (3) Whole cuts of beef and pork (145°F), (4) Ground meat — beef, pork, fish (155°F), (5) Whole and ground poultry (165°F) on the lowest shelves. This prevents raw drip from contaminating foods requiring lower cooking temperatures.

Explanation: Hot TCS foods received via delivery (e.g., catering deliveries) must arrive at 135°F (57°C) or above. This is the same hot holding temperature requirement that applies to foods held for service. If a hot food delivery is received below 135°F, it should be rejected unless there is documentation indicating it was only recently removed from heating equipment.

Explanation: Dry storage areas should be maintained at temperatures between 50°F and 70°F (10°C to 21°C) and relative humidity between 50% and 60%. These conditions inhibit mold growth, insect activity, and pest infestations while preserving product quality. All dry goods should be stored at least 6 inches off the floor, 6 inches from walls, and away from water, chemicals, and soiled equipment.

Explanation: Products that have passed their use-by or expiration date must be rejected at receiving. Use-by dates are set by the manufacturer to indicate when the product should be used to ensure safety and quality. Accepting and using expired product — regardless of temperature or apparent condition — is a food safety violation. The rejection must be documented, and the supplier should be notified.

Explanation: Fresh fish should be rejected if it has an ammonia, sour, or putrid odor, if the flesh is soft or mushy and does not spring back when pressed, or if the gills are brownish rather than red. Signs of acceptable fresh fish include a mild sea or ocean smell, bright red gills, clear eyes (slight cloudiness can occur from CO2 in packaging but should be evaluated contextually), and firm flesh. When in doubt, reject the product.