Storage & Receival of Kitchen Supplies Quiz

What does HACCP stand for?

• Health Analysis Control and Compliance Program

• Hazard Analysis Critical Control Point

• Hazard Assessment and Control Procedures

• Health and Safety Compliance Program

What is the ideal temperature range for storing perishable foods in refrigeration?

• 5ºC to 10ºC

• 0ºC to 5ºC

• -18ºC to 0ºC

• 10ºC to 15ºC

Which of the following is NOT a standard operating procedure when receiving stock?

• Check the paperwork

• Record the temperature of incoming food items

• Inspect goods for quality

• Store goods immediately without inspection

What should be done if goods are found to be unacceptable upon delivery?

• Return them to the supplier

• Ignore the issue

• Store them in a different area

• Accept them anyway

What is the purpose of a Goods Receival Form?

• To record the inspection of incoming food items

• To create a record of food safety

• To record the temperature of food

• To document the quality of food

Which of the following is a common food storage fault?

• Proper labeling

• Stock rotation

• Temperature control

• Regular inspections

What is the First In First Out (FIFO) principle?

• Rotating stock every week

• Using the oldest stock first

• Using the newest stock first

• Storing stock in any order

What should be done with food items that are close to their use-by date?

• Ignore the date

• Store them in the freezer

• Use them as soon as possible

• Throw them away immediately

What is a common sign of pest infestation in storage areas?

• Food packages with gnaw marks

• Pest control records

• Regular inspections

• Clean floors

What is the main reason for conducting temperature checks on food deliveries?

• To check the delivery time

• To assess the quality of packaging

• To determine the cost of goods

• To ensure food is fresh and safe