Question 1

What is the first step in managing food safety for a food service operation?

Accepted Answer

Choosing approved suppliers

Answer

Training staff members

Answer

Accepting deliveries

Answer

Storing food properly

Question 2

Which organizations' inspection reports should be reviewed when researching potential suppliers?

Accepted Answer

FDA and USDA

Answer

IRS and EPA

Answer

OSHA and DOT

Answer

CDC and WHO

Question 3

What does GMP stand for in food safety?

Accepted Answer

Good Manufacturing Practices

Answer

General Management Protocol

Answer

Global Management Process

Answer

General Monitoring Procedure

Question 4

What is the maximum acceptable temperature for receiving chilled foods?

Accepted Answer

41°F

Answer

38°F

Answer

45°F

Answer

50°F

Question 5

How long should shellfish and fish documentation be kept after the last product is used?

Accepted Answer

90 days

Answer

120 days

Answer

60 days

Answer

30 days

Question 6

What should staff check when inspecting a delivery vehicle?

Accepted Answer

Signs of pests and cleanliness

Answer

Vehicle registration documents

Answer

License plate number only

Answer

Driver's credentials only

Question 7

What is the maximum temperature for accepting shell eggs?

Accepted Answer

45°F

Answer

41°F

Answer

44°F

Answer

43°F

Question 8

Within how many minutes should chilled and frozen food be stored after delivery?

Accepted Answer

15 minutes

Answer

30 minutes

Answer

25 minutes

Answer

20 minutes

Question 9

What should be done with recalled food products?

Accepted Answer

Remove from inventory and label "DO NOT USE"

Answer

Return them without documentation

Answer

Sell them at a discount

Answer

Use them quickly

Question 10

What information must be recorded on the delivery note?

Accepted Answer

Temperatures, time accepted, and receiver's signature

Answer

Only the product quantities

Answer

Only the delivery driver's name

Answer

Only the time of delivery

Question 11

When checking temperatures of frozen and chilled deliveries, where should you check?

Accepted Answer

Center and edges of the delivery

Answer

Random spots only

Answer

Only the top layer

Answer

Only the bottom layer

Question 12

What condition would NOT necessarily require refusing a delivery?

Accepted Answer

Slightly dented box corners

Answer

Bulging cans

Answer

Moldy products

Answer

Thawed frozen food

Question 13

What must accompany shellfish deliveries?

Accepted Answer

Shellstock identification tag

Answer

Nutrition label

Answer

Weight certificate

Answer

Price list

Question 14

What is a recommended practice for storing fish and shellfish documentation?

Accepted Answer

Take digital photos

Answer

Keep paper copies only

Answer

Discard after use

Answer

Send to supplier

Question 15

When checking a delivery, what three main factors should be assessed?

Accepted Answer

Freshness, temperature, and packaging condition

Answer

Size, shape, and texture

Answer

Price, weight, and color

Answer

Brand, price, and quantity

Question 16

What should staff do if they're unsure about accepting a delivery?

Accepted Answer

Refuse the delivery and document why

Answer

Accept it anyway

Answer

Call the supplier

Answer

Store it separately

Question 17

What type of delivery vehicle is required for TCS foods?

Accepted Answer

Refrigerated vehicle

Answer

Any clean vehicle

Answer

Open-air truck

Answer

Standard delivery van

Question 18

What should be done with recalled food while awaiting disposal?

Accepted Answer

Store it separately with warning labels

Answer

Dispose of it immediately

Answer

Keep it with regular inventory

Answer

Return it to storage

Question 19

What paperwork is required for fish that will be served raw?

Accepted Answer

Freezing documentation and FDA standards compliance

Answer

Only weight certification

Answer

Only price information

Answer

Only nutrition information

Question 20

Who can accept deliveries in a food service operation?

Accepted Answer

Any trained staff member

Answer

Only the manager

Answer

Only kitchen staff

Answer

Only designated delivery staff

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