Storage & Receival of Kitchen Supplies Quiz

What does HACCP stand for?

• Hazardous Analysis Control Compliance Plan

• Health Assessment Control Compliance Program

• Hazard Analysis Critical Control Point

• Health and Safety Control Point

What is the ideal temperature range for refrigeration?

• 0ºC to 5ºC

• -18ºC to -10ºC

• 10ºC to 15ºC

• 5ºC to 10ºC

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

• Check the paperwork

• Inspect goods for quality

• Store goods in any available space

• Take the temperature of incoming food items

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

• Ignore the issue

• Store them in the freezer

• Return them to the supplier

• Accept them anyway

What is the purpose of a Goods Receival Form?

• To record the temperature of incoming food

• To create a record of food safety

• To document the quality of food items

• To track the delivery of goods

Which of the following is a common food item that needs to be stored under refrigeration?

• Rice

• Canned beans

• Pasta

• Dairy products

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

• Storing stock in any order

• Using the oldest stock first

• Rotating stock every week

• Using the newest stock first

What should be checked for food items upon delivery?

• All of the above

• The color and size

• Only the price

• The brand and weight

What is a common sign of temperature-damaged goods?

• Well-packaged

• Partially or fully defrosted

• Frozen solid

• Bright colors

What is the main reason for conducting a pest inspection?

• To check for expired stock

• To ensure cleanliness

• To monitor stock levels

• To prevent contamination