Exam 14: Storage: Purchasing

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?

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?

At what air temperature should shell eggs be received?

What essential tool do employees need to receive food deliveries?

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

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

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

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

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

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?

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

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?

What factors should you consider when scheduling food deliveries?

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?

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?

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

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?

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

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

At what temperature should hot food deliveries be received?