Food purchasing

Open Ended

Why is it important to ensure safe practices when purchasing and receiving food in a food service establishment?

Multiple Choice

What is the focus of Module 2 in the Safe Plates program?

• Food Safety

• Food Purchasing and Receiving

• Food Preparation

• Food Storage

Multiple Choice

A food handler who has just bused tables must do what before handling food?

• change apron

• wash hands

• put disposable gloves back on

• wipe hands on a cloth towel

Multiple Choice

What is potable water?

• Water that is safe to irrigate plants with, but not safe to drink

• Water that is safe to drink

• Water that requires boiling in a pot to clean bacteria out of it

• Water that may only be used for cooking

Open Ended

What potential risks can arise if food is not properly inspected during the receiving process in restaurants?

Multiple Choice

What should food handlers do after prepping food and before using the restroom?

• Wash their hands

• Take of their hats

• Change their gloves

• Take off their aprons

Multiple Choice

What should food handlers do after prepping food and before using the restroom?

• Wash their hands
• Take off their hats
• Change their gloves
• Take off their aprons

Multiple Choice

What was the main cause of the Hepatitis A outbreak in Hawaii in 2016?

• Contaminated frozen scallops imported from the Philippines

• Improper handwashing by restaurant staff

• Undercooked chicken served at sushi restaurants

• Contaminated lettuce from local farms

Multiple Choice

What type of seafood is depicted in the image?

• Scallop

• Shrimp

• Lobster

• Crab

Multiple Choice

Which cluster involves careers in improving the quality and safety of food?

• Business Management & Administration

• Hospitality & Tourism

• Agriculture, Food & Natural Resources

• Health Science

Open Ended

Explain how the Hepatitis A outbreak described in the case study could influence food purchasing decisions for a restaurant manager.

Multiple Choice

What actions were taken by the Hawaii State Department of Health regarding Genki Sushi restaurants?

• They were closed permanently

• They were cleared to reopen after sanitizing

• They were fined for health violations

• They were required to change their menu

Multiple Choice

Which of the following are requirements for an approved supplier?

• Compliance with regulatory authorities

• Low prices

• Proximity to the restaurant

• Offers a wide variety of products

Multiple Choice

What were the consequences of the Hepatitis A virus outbreak associated with imported scallops in Hawaii in Summer 2016?

• 291 confirmed cases

• 73 people hospitalized

• One woman died

• All of the above

Multiple Select

Which foods are commonly associated with Hepatitis A virus?

• Ready-to-eat foods

• Shellfish from contaminated waters

• Any food contaminated by employee

• Raw beef

Open Ended

List two symptoms of Hepatitis A infection and explain why early detection is important for food safety.

Open Ended

How does this case study affect purchasing?

Multiple Choice

What are the learning objectives related to Hepatitis A virus and foodborne parasites?

• Understand symptoms, sources and control

• Define approved supplier

• Explain best practices for receiving

• All of the above

Multiple Choice

Which of the following is NOT a best practice to control parasites in food?

• Safe water supply and plumbing

• Products from approved suppliers

• Proper cooking

• Using unapproved water sources

Multiple Choice

What is the definition of 'Shelf-life'?

• The time food is safe to eat

• The time under proper storage conditions that food will remain microbiologically safe and/or of good quality

• The path that food follows from delivery to service

• A reputable company in compliance with regulatory authorities

Multiple Choice

What are the common symptoms of Hepatitis A virus?

• Fever

• Cough

• Headache

• Sore throat

Multiple Choice

What are some best practices to control parasites in food safety?

• Safe water supply and plumbing

• Proper cooking

• Sourcing from unapproved suppliers

• Using contaminated water

Multiple Choice

What is a recommended method to prevent infection from Anisakis simplex when consuming fish?

• Cooking fish at low temperatures

• Purchasing sushi grade fish (previously frozen)

• Eating raw shellfish

• Washing fish with cold water

Multiple Choice

What are the symptoms and onset of Cryptosporidium infection?

• Severe diarrhea, abdominal cramps, mild fever and nausea

• Headache and fatigue

• Cough and sore throat

• Skin rash and itching

Multiple Choice

What are the common symptoms of Giardia infection?

• Fever, diarrhea, cramps, nausea

• Headache, fatigue, fever

• Cough, sore throat, fever

• Nausea, vomiting, rash

Multiple Choice

What are the potential sources of Toxoplasma gondii infection?

• Contaminated water and soil

• Airborne particles

• Insect bites

• Human contact

Multiple Choice

What are the characteristics of an approved supplier?

• They have a good reputation, get ingredients from approved sources, and are inspected by regulators.

• They offer the lowest prices on the market.

• They only sell organic products.

• They do not require any certifications.

Multiple Choice

What are the symptoms associated with Trichinella spiralis infection?

• Nausea, abdominal pain, vomiting, diarrhea

• Headache, dizziness, fatigue

• Cough, sore throat, fever

• Skin rash, joint pain, swelling

Open Ended

Explain the importance of regulatory approval in the process of sourcing food and supplies. How do different authorities play a role in ensuring food safety?

Multiple Choice

Which regulatory authority is responsible for regulating the safety of meat, poultry, and some egg products?

• USDA Food Safety Inspection Service

• FDA’s Food Safety Modernization Act (FSMA)

• Centers for Disease Control and Prevention (CDC)

• Environmental Protection Agency (EPA)

Multiple Choice

What are the symptoms of Anisakis simplex infection?

• Tingling in throat

• Stomach pain, vomiting, diarrhea

• Coughing up worms

• All of the above

Multiple Choice

What are some risks involved with your products that you should be aware of according to best practices for sourcing food and supplies?

• Receiving temperatures, package and product conditions, allergens

• Brand popularity, advertising, and packaging design

• Supplier location, delivery speed, and product color

• Nutritional value, price, and shelf life

Multiple Choice

What are some best practices for sourcing food and supplies in a safe manner?

• Using local suppliers

• Ignoring food safety regulations

• Buying in bulk without checking quality

• Choosing suppliers based on price only

Multiple Choice

 3. Finding suppliers of materials needed for the production of a product

• 1. Conversion

• 1. Sourcing

• Supplier

• Mass production

Multiple Choice

Choosing appropriate vendors to supply desired business goods or services is called...

• Purchasing

• Leasing

• Volume buying

• Procurement

Multiple Choice

Why is it important to retain shellfish tags for 90 days after receiving shellfish?

• In case of an outbreak, shellfish can be traced back to harvesting waters.

• To comply with packaging regulations.

• To ensure freshness of the shellfish.

• To keep track of supplier invoices.

Multiple Choice

Choosing appropriate vendors to supply desired business goods or services is called

• Purchasing

• Leasing

• Volume buying

• Procurement

Multiple Choice

The factors that need to be considered when deciding on a supplier are known as the ...

• Purchasing Mix
• Marketing Mix
• Supplier Mix
• Inventory Mix

Open Ended

How do suppliers train their employees in food safety?

Multiple Choice

Which of the following is NOT a recommended practice when scheduling deliveries?

• Schedule receiving at a convenient time

• Schedule receiving when people will be available

• Schedule receiving to interfere with other activities

• Retain bill of sale to track products

Open Ended

Who is the regulatory authority?

Open Ended

What do you think this means?

Multiple Choice

What are the characteristics of approved suppliers?

• Have a good reputation

• Get ingredients from unapproved sources

• Are not inspected by regulators

• May have additional food safety certifications

Multiple Choice

Which of the following package conditions would be a reason to reject a shipment?

• Clean and dry packages

• Packages with dents and punctures

• Packages with intact seals

• Packages with clear labels

Multiple Select

Which of the following should you check for when inspecting delivery vehicles before accepting a shipment?

• Cleanliness

• Proper temperature

• Presence of pests

• Unlabeled packages

Multiple Choice

What regulations must a producer meet to be an approved supplier?

• FDA’s Food Safety Modernization Act (FSMA) Produce Safety Rule

• USDA Food Safety Inspection Service

• FDA’s FSMA for processed foods

• All of the above

Multiple Choice

What is the main reason for the requirement of listing ingredients on food labels?

• To protect the secret recipes of manufacturers

• To inform consumers about what is in their food

• To make the packaging look more attractive

• To increase the cost of food products

Multiple Choice

In the context of food safety, what does the term "cross-contamination" refer to?

• The process of cooking food at high temperatures

• The transfer of harmful bacteria from one food item to another

• The contamination of food with chemicals

• The mixing of organic and non-organic foods

Open Ended

Have you ever had to reject an incoming shipment? Why?

Multiple Choice

What is the primary purpose of food safety regulations?

• To increase the cost of food production

• To ensure that food is safe to eat

• To limit the variety of food available in the market

• To promote the use of preservatives in food

Multiple Choice

What are the risks involved with your products?

• Receiving temperatures

• Package and product conditions

• Allergens

• All of the above

Multiple Choice

What should be retained for 90 days to trace shellfish in case of an outbreak?

• Shellfish tag

• Fish tag

• Supplier tag

• Harvesting tag

Open Ended

What is the protocol for rejecting and returning products?

Open Ended

After reviewing the case study, what questions do you still have about safe food purchasing and receiving practices?

Open Ended

What is one key takeaway you learned about food purchasing and receiving from this session?

Multiple Choice

What are the key considerations for scheduling deliveries?

• Convenient timing

• Availability of staff

• Interference with activities

• All of the above

Multiple Choice

What factors should be considered when deciding whether to accept or reject the items in the image?

• Condition of the items

• Quantity of items

• Cost of items

• Supplier reputation

Multiple Choice

What temperature should delivery vehicles be checked for to ensure food safety?

• 41°F or lower

• 50°F or lower

• 30°F or lower

• 60°F or lower

Multiple Choice

What are the signs of a package that should not be accepted?

• Dirty or discolored

• Punctures

• Wet

• All of the above