TFHC Food Receiving and Inspection 1 — Questions and Answers
Question 1: What is the maximum acceptable temperature for receiving fresh fish deliveries?
- 41°F (5°C) or below (Correct answer)
- 45°F (7°C) or below
- 50°F (10°C) or below
- 55°F (13°C) or below
Correct answer: 41°F (5°C) or below
Fresh fish must arrive at 41°F or below to ensure it has been kept safe throughout the supply chain.
Question 2: At what temperature must live shellfish (oysters, clams, mussels) be received?
- 45°F (7°C) or below (Correct answer)
- 41°F (5°C) or below
- 50°F (10°C) or below
- 38°F (3°C) or below
Correct answer: 45°F (7°C) or below
Live shellfish are received at a slightly higher temperature allowance of 45°F, but must be cooled to 41°F within 4 hours of receipt.
Question 3: What should a food handler do if a delivery truck arrives with frozen food that shows signs of thawing and refreezing?
- Reject the delivery and document the refusal (Correct answer)
- Accept the delivery but mark it for immediate use
- Accept the delivery and freeze it again before use
- Return the food to the driver and reschedule delivery
Correct answer: Reject the delivery and document the refusal
Food that has thawed and refrozen may have reached unsafe temperatures — it must be rejected to protect food safety.
Question 4: What document must accompany live shellfish deliveries to verify their safety and origin?
- Shellfish Identification Tag (shellstock tag) (Correct answer)
- Certificate of Inspection from the delivery driver
- Invoice with the supplier's food safety rating
- Temperature log from the delivery truck
Correct answer: Shellfish Identification Tag (shellstock tag)
Shellstock identification tags are legally required for all live shellfish and must be kept on file for 90 days after the last shellfish from that batch was sold.
Question 5: Which of the following is a reason to reject a food delivery?
- Canned goods with swollen, bulging, or deeply dented lids (Correct answer)
- Canned goods with minor label damage
- Frozen food with packaging that is slightly dusty
- Fresh produce that is a day before its best-by date
Correct answer: Canned goods with swollen, bulging, or deeply dented lids
Swollen or bulging cans indicate gas production from bacterial growth (often Clostridium botulinum), making them extremely dangerous to use.
Question 6: Where should the thermometer probe be inserted when checking the temperature of fresh poultry upon delivery?
- Into the thickest part of the thigh, avoiding bone contact (Correct answer)
- Directly into the center of a sealed bag or package
- Between two packages in the delivery box
- On the surface skin of the breast
Correct answer: Into the thickest part of the thigh, avoiding bone contact
The thickest part of the thigh gives the most accurate core temperature reading for poultry without bone interference.
TFHC Food Receiving and Inspection 1
What is the maximum acceptable temperature for receiving fresh fish deliveries?