Food Receiving and Inspection Flashcards

What is the maximum acceptable temperature for receiving fresh fish deliveries?

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.

At what temperature must live shellfish (oysters, clams, mussels) be received?

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.

What should a food handler do if a delivery truck arrives with frozen food that shows signs of thawing and refreezing?

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.

What document must accompany live shellfish deliveries to verify their safety and origin?

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.

Which of the following is a reason to reject a food delivery?

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.

Where should the thermometer probe be inserted when checking the temperature of fresh poultry upon delivery?

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.