g a food supporters factor in choosing a food supplier? A. It hasa HACCP program or other food safety system. packing practices. manufacturing and packing practices. C. Its warehouse is close to the operation. reducing shipping time. D. It has been and reter and complies with local, state, and federal laws 4. What is the best method of checking the temperature of a delivery of fresh meat? A. Insert a thermometer probe into the thinnest part of the meat B. Insert a thermometer probe into the thickest part of the meat C. Place a time temperature indicator on the surface of the meat D. Use an infrared thermometer to check the meat's temperature 5. A manager is inspecting food received from a supplier's truck. He observes droppings from pests in an item. What should he do? A. Reject the item with signs of pests B. Ask to see an inspection report C. Recondition the item with pest damage D. Accept the food. 6. What causes large ice crystals to form on frozen food and its packaging? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing porkingioyee has received a shipment of dark with no use-by date expiration A. What should she do? A. Call the company that makes the food B. Write her own expiration date C. Ask her manager for a date D. Reject the item packed meat be checked during receiving? should the temperature of A. Lay the thermomete stem or probe on the surface of the top package B. Place the thermometer stem or probe between two packages of product C. Open a package and insert the thermom- eter stem or probe into the product. D. Insert the thermometer stem or probe through the package into the product 9. A manager received a recall alert for an item in her restaurant What should she do? A. Recondition the item and store it to use another day. B. Arrange for the vendor to pick up the item, and the notify staff C. Put the item in a secure location and label it so it will not be used D. Record the item's use-by date and place the item in storage 10. Which is a requirement for key drop deliveries? A. The items are set apart from other inventory B. The items are able to be reconditioned safely. C. The items are delivered just before staff arrive D. The items are placed in the correct stor- age location.

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g a food supporters factor in choosing a food supplier? A. It hasa HACCP program or other food safety system. packing practices. manufacturing and packing practices. C. Its warehouse is close to the operation. reducing shipping time. D. It has been and reter and complies with local, state, and federal laws 4. What is the best method of checking the temperature of a delivery of fresh meat? A. Insert a thermometer probe into the thinnest part of the meat B. Insert a thermometer probe into the thickest part of the meat C. Place a time temperature indicator on the surface of the meat D. Use an infrared thermometer to check the meat's temperature 5. A manager is inspecting food received from a supplier's truck. He observes droppings from pests in an item. What should he do? A. Reject the item with signs of pests B. Ask to see an inspection report C. Recondition the item with pest damage D. Accept the food. 6. What causes large ice crystals to form on frozen food and its packaging? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing porkingioyee has received a shipment of dark with no use-by date expiration A. What should she do? A. Call the company that makes the food B. Write her own expiration date C. Ask her manager for a date D. Reject the item packed meat be checked during receiving? should the temperature of A. Lay the thermomete stem or probe on the surface of the top package B. Place the thermometer stem or probe between two packages of product C. Open a package and insert the thermom- eter stem or probe into the product. D. Insert the thermometer stem or probe through the package into the product 9. A manager received a recall alert for an item in her restaurant What should she do? A. Recondition the item and store it to use another day. B. Arrange for the vendor to pick up the item, and the notify staff C. Put the item in a secure location and label it so it will not be used D. Record the item's use-by date and place the item in storage 10. Which is a requirement for key drop deliveries? A. The items are set apart from other inventory B. The items are able to be reconditioned safely. C. The items are delivered just before staff arrive D. The items are placed in the correct stor- age location.

Answer 1

1. **What is a food supportent factor in choosing a food supplier?** - **A. It has a HACCP program or other food safety system.** - **B. Its packing practices.** - **C. Its warehouse is close to the operation, reducing shipping time.** - **D. It has been and reter and complies with local, state, and federal laws.** **Answer: A. It has a HACCP program or other food safety system.** 2. **What is the best method of checking the temperature of a delivery of fresh meat?** - **A. Insert a thermometer probe into the thinnest part of the meat** - **B. Insert a thermometer probe into the thickest part of the meat** - **C. Place a time-temperature indicator on the surface of the meat** - **D. Use an infrared thermometer to check the meat's temperature** **Answer: B. Insert a thermometer probe into the thickest part of the meat** 3. **A manager is inspecting food received from a supplier's truck. He observes droppings from pests in an item. What should he do?** - **A. Reject the item with signs of pests** - **B. Ask to see an inspection report** - **C. Recondition the item with pest damage** - **D. Accept the food** **Answer: A. Reject the item with signs of pests** 4. **What causes large ice crystals to form on frozen food and its packaging?** - **A. Cross-contact** - **B. Cross-contamination** - **C. Time-temperature abuse** - **D. Incorrect cleaning and sanitizing** **Answer: C. Time-temperature abuse** 5. **Porkingioyee has received a shipment of dark with no use-by date expiration. What should she do?** - **A. Call the company that makes the food** - **B. Write her own expiration date** - **C. Ask her manager for a date** - **D. Reject the item** **Answer: D. Reject the item** 6. **Should the temperature of packed meat be checked during receiving?** - **A. Lay the thermometer stem or probe on the surface of the top package** - **B. Place the thermometer stem or probe between two packages of product** - **C. Open a package and insert the thermometer stem or probe into the product.** - **D. Insert the thermometer stem or probe through the package into the product** **Answer: D. Insert the thermometer stem or probe through the the product** 7. **A manager received a recall alert for an item in her restaurant. What should she do?** - **A. Recondition the item and store it to use another day.** - **B. Arrange for the vendor to pick up the item, and notify staff** - **C. Put the item in a secure location and label it so it will not beAnswer: C. Put the item in a secure location and label it so it will not be used** 8. **Which is a requirement for key drop deliveries?** - **A. The items are set apart from other inventory** **B. The items are able to be reconditioned safely.** - **C. The items are delivered just before staff arrive** - **D. The items are placed in the correct storage location.** **Answer: D. The items are the correct storage location.**

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