Question 1

Composition of individual food products is defined through federal:

Accepted Answer

A)  Standards of identity 
B)  Nutrition education and labeling 
C)  Grading 
D)  Inspections 
A)  Standards of identity 
B)  Nutrition education and labeling 
C)  Grading 
D)  Inspections A

Question 2

Match between columns
                        Premises: Sets tolerance levels for pesticide residuals in foods.
Advises state and local governments on sanitation standards for production, processing, and distribution of milk.
Monitors the production, distribution, and labeling of alcoholic beverages.
Mandatory inspection of wholesomeness for meats, poultry, and other processed foods.
Enforces the Federal Food, Drug, and Cosmetic Act; Fair Packing and Labeling Act; and Nutritional Labeling and Education Act.

Accepted Answer

The Answer of BATF and EPA and USDA and USPHS is...

Question 3

A buyer is writing specifications for meat products. Which of the following would be most useful in simplifying this task?

Accepted Answer

A)  IMPS 
B)  Green sheets 
C)  Yellow sheets 
D)  The Food Code 
A)  IMPS 
B)  Green sheets 
C)  Yellow sheets 
D)  The Food Code A

Question 4

One advantage of Just-in-Time purchases is that it minimizes the amount of time that food is held in inventory.

Accepted Answer

A) True 
 B)False

Question 5

For purchasing purposes food quality is defined and assured through:

Accepted Answer

A)  federal inspections 
B)  HACCP 
C)  standards of identity 
D)  grading services 
A)  federal inspections 
B)  HACCP 
C)  standards of identity 
D)  grading services

Question 6

The art of negotiation in the purchasing function is a communication skill that

Accepted Answer

A)  requires an innate ability 
B)  is not necessary given the formal nature of purchasing 
C)  is used by those only in small foodservice operations 
D)  can be learned and acquired over time 
A)  requires an innate ability 
B)  is not necessary given the formal nature of purchasing 
C)  is used by those only in small foodservice operations 
D)  can be learned and acquired over time

Question 7

A long term care facility purchases at least 85% of its food and supplies from one distributor. This is an example of which type of purchasing?

Accepted Answer

A)  Centralized 
B)  Prime vending 
C)  Blanket order agreement 
D)  Cooperative 
A)  Centralized 
B)  Prime vending 
C)  Blanket order agreement 
D)  Cooperative

Question 8

A food is deemed misbranded if it contains substances that are injurious to health.

Accepted Answer

A) True 
 B)False

Question 9

Requesting weekly quotations from three produce vendors is typical of which type of purchasing method?

Accepted Answer

A)  formal 
B)  informal 
C)  cooperative 
D)  primary 
A)  formal 
B)  informal 
C)  cooperative 
D)  primary

Question 10

Under competitive bid purchasing, a buyer can award a contract to a vendor other than the low bidder if the low bidder:

Accepted Answer

A)  Offers to take the buyer out to lunch 
B)  Is on failure-to-perform probation at a neighboring facility 
C)  Can provide only national brands 
D)  Does not meet the bid specifications 
A)  Offers to take the buyer out to lunch 
B)  Is on failure-to-perform probation at a neighboring facility 
C)  Can provide only national brands 
D)  Does not meet the bid specifications

Question 11

Vendors are not allowed to offer gifts to buyers that are employed by government funded foodservices

Accepted Answer

A) True 
 B)False

Question 12

Collusion refers to a secret arrangement or understanding between buyer and seller for fraudulent purposes.

Accepted Answer

A) True 
 B)False

Question 13

If this same foodservice used the par stock system and the par stock level is 10 cases, how many cases should be ordered?

Accepted Answer

A)  0 
B)  2 
C)  4 
D)  6 
A)  0 
B)  2 
C)  4 
D)  6

Question 14

Federal grades are mandated for all commodities that enter interstate commerce.

Accepted Answer

A) True 
 B)False

Question 15

A broad-line food distributor markets its own brand of canned fruits and vegetables. What action can a buyer take during a bid process to ensure that these products meet quality standards as outlined in the bid specification?

Accepted Answer

A)  conduct a can cutting 
B)  request a grade certification 
C)  check for federal inspection stamps on the label 
D)  talk to other buyers that contract with this vendor 
A)  conduct a can cutting 
B)  request a grade certification 
C)  check for federal inspection stamps on the label 
D)  talk to other buyers that contract with this vendor

Composition of individual food products is defined through federal:

A buyer is writing specifications for meat products. Which of the following would be most useful in simplifying this task?

One advantage of Just-in-Time purchases is that it minimizes the amount of time that food is held in inventory.

For purchasing purposes food quality is defined and assured through:

The art of negotiation in the purchasing function is a communication skill that

A long term care facility purchases at least 85% of its food and supplies from one distributor. This is an example of which type of purchasing?

A food is deemed misbranded if it contains substances that are injurious to health.

Requesting weekly quotations from three produce vendors is typical of which type of purchasing method?

Under competitive bid purchasing, a buyer can award a contract to a vendor other than the low bidder if the low bidder:

Vendors are not allowed to offer gifts to buyers that are employed by government funded foodservices

Collusion refers to a secret arrangement or understanding between buyer and seller for fraudulent purposes.

If this same foodservice used the par stock system and the par stock level is 10 cases, how many cases should be ordered?

Federal grades are mandated for all commodities that enter interstate commerce.

A broad-line food distributor markets its own brand of canned fruits and vegetables. What action can a buyer take during a bid process to ensure that these products meet quality standards as outlined in the bid specification?

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

The Menu

Receiving, Storage, and Inventory

Production

Service

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters

Exam 6: Purchasing

Composition of individual food products is defined through federal:

A buyer is writing specifications for meat products. Which of the following would be most useful in simplifying this task?

One advantage of Just-in-Time purchases is that it minimizes the amount of time that food is held in inventory.

For purchasing purposes food quality is defined and assured through:

The art of negotiation in the purchasing function is a communication skill that

A long term care facility purchases at least 85% of its food and supplies from one distributor. This is an example of which type of purchasing?

A food is deemed misbranded if it contains substances that are injurious to health.

Requesting weekly quotations from three produce vendors is typical of which type of purchasing method?

Under competitive bid purchasing, a buyer can award a contract to a vendor other than the low bidder if the low bidder:

Vendors are not allowed to offer gifts to buyers that are employed by government funded foodservices

Collusion refers to a secret arrangement or understanding between buyer and seller for fraudulent purposes.

If this same foodservice used the par stock system and the par stock level is 10 cases, how many cases should be ordered?

Federal grades are mandated for all commodities that enter interstate commerce.

A broad-line food distributor markets its own brand of canned fruits and vegetables. What action can a buyer take during a bid process to ensure that these products meet quality standards as outlined in the bid specification?

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

The Menu

Receiving, Storage, and Inventory

Production

Service

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters