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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

Food in a hermetically sealed container (such as canned tomatoes) must come from what kind of source?

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