Chapter 6 The Flow of Food: Purchasing and Receiving

What is the maximum acceptable receiving temperature for fresh beef?

B. 41 degrees F

Which food requires a USDA inspection stamp?

B. Egg products.

How should cartons of coleslaw be checked for correct receiving temperature?

B. Open a carton and insert a thermometer stem into the product.

Raw shucked shellfish that is received in a container bigger than one-half gallon 1.9 L must have the packer's name, the packer's address, a certification number, and a __________.

B. Shucked date.

A box of sirloin steaks carries a state department of agriculture inspection stamp. What does this stamp indicate?

B. The meat and processing plant have met USDA or state department of agriculture's standards.

What is the warmest acceptable receiving temperature for eggs?

C. 45 degrees F

What is the most important factor in choosing an approved food supplier?

D. It has been inspected and complies with local, state, and federal laws.

Which food should be rejected?

D. Live shellfish received without shellstock tags.

Large ice crystals in a case of frozen food are evidence that the product may have been ___________.

D. Thawed and refrozen.

Turkey should be rejected if the texture is firm and springs back when touched. True or False

False

A delivery of fresh fish should be received at an internal temperature of 41 degrees F or lower. True or False

True

A supplier that has been inspected and is in compliance with local, state, and federal laws can be considered an approved source. True or False

True

If a sack of flour is dry upon delivery, the contents may still be contaminated. True or False

True

You should reject a delivery of frozen steaks covered in large ice crystals. True or False

True