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Food Handler · Purchasing and Receiving

What should a manager establish to ensure food is received safely from suppliers?

Reviewed by Jordan Morley, Editorial Lead at 247SimpleTests. Written by the 247SimpleTests Editorial Team from the official source material cited on every question.

Correct answer

Receiving standards and procedures — including acceptable temperatures, inspection for damage and pests, checking dates, and rejecting unsafe deliveries

  1. A No standards are needed
  2. B Accept all deliveries without inspection
  3. C Only check the invoice amount
  4. D Receiving standards and procedures — including acceptable temperatures, inspection for damage and pests, checking dates, and rejecting unsafe deliveries

Why this is the answer

A manager should establish clear receiving standards and train staff to follow them: schedule deliveries when they can be inspected, check that cold TCS foods arrive at 41°F or below and frozen foods are solidly frozen, inspect packaging for damage or leaks, look for signs of pests or thaw-and-refreeze, verify dates and labeling, and reject anything that fails to meet standards. Received food should be moved to proper storage quickly to minimize danger-zone time. Documenting receiving (temperatures, rejections) supports traceability and accountability. Strong purchasing and receiving controls keep unsafe food from ever entering the operation.
Source: FDA Food Code — Receiving Standards

Practice more questions

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About this topic: Purchasing and Receiving

Purchasing and receiving at manager level covers choosing approved, reputable suppliers, scheduling deliveries so they can be inspected, and the criteria for accepting or rejecting each type of product. This is one of 3 Food Manager questions on purchasing and receiving, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

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