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Purchasing, Receiving & Storage — Food Protection Manager Practice Test

Purchasing, Receiving & StorageQuestion 1 of 27

27 questions in this topic · 27 drawn at random this round

Flour, sugar, and cooking oil are transferred from their original bags into clear working containers. What must each working container show?

FDA Food Code 2022

This manager-level bank is based on the FDA Food Code 2022 — a public-domain federal model code that states adopt. It goes beyond the Food Handler basics into active managerial control, HACCP, purchasing & receiving, facilities & utilities, pest management, and regulatory inspections.

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This Food Protection Manager Purchasing, Receiving & Storage practice set has 27 practice questions based on the official exam materials, each with an instant explanation. You need 75% on the real Food Protection Manager knowledge test to pass.

Sample questions

Three questions from the Purchasing, Receiving & Storage bank with the correct answer and an explanation. The practice quiz above draws 27 questions at random from the same bank.

  1. A small restaurant wants to sell jam a cook makes at home. Why must the person in charge refuse to offer it?

    • Food prepared in a private home may not be offered in a food establishment — Correct answer
    • Home-made food is allowed if it is labeled with ingredients
    • Home-made food is allowed if the cook is healthy
    • Home-made food is allowed if sold within 24 hours

    Explanation: Food must be obtained from sources that comply with law. Food prepared in a private home may not be used or offered for human consumption in a food establishment, regardless of how it is made.

    Handbook: Purchasing, Receiving & Storage — Approved sources

  2. A delivery of refrigerated cut leafy greens arrives. At what maximum temperature must this refrigerated TCS food be received?

    • 41°F (5°C) or below — Correct answer
    • 45°F (7°C) or below
    • 50°F (10°C) or below
    • 70°F (21°C) or below

    Explanation: Refrigerated TCS (time/temperature control for safety) food must be received at 41°F (5°C) or below to limit pathogen growth.

    Handbook: Purchasing, Receiving & Storage — Receiving temperature

  3. Raw shell eggs are delivered. The receiving equipment must maintain what ambient air temperature or less?

    • 45°F (7°C) or less ambient air — Correct answer
    • 41°F (5°C) or less ambient air
    • 50°F (10°C) or less ambient air
    • 55°F (13°C) or less ambient air

    Explanation: Raw shell eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.

    Handbook: Purchasing, Receiving & Storage — Raw shell eggs