2018 ACS BOK DOMAINS 8 & 9 TRANSPORTATION, STORAGE, HANDLING, MARKETING, INVENTORY MANAGEMENT SAMPLE QUESTIONS WITH ANSWERS

2018 ACS BOK Domain 8 and 9: Storage, Handling, Transportation and Inventory Management Sample Questions with Answers

Again, my apologies for no bibliography and the format – can’t seem to get wordpress and word to work in harmony… again, if you find errors, please email me. My email address is on my About Me page.

Sample Question 1.) Proper traceability at the retail level means that:

The date of receipt and supplier for each cheese is present on every case in inventory

The manufacturer lot code, date of receipt is known for every piece of cheese in inventory

The supplier code and expiration date is recorded for every cheese upon receipt

Cheese is inspected for quality within 24hrs of receipt and issues are immediately reported to supplier.

Sample Question 2.) FOB in receiving means:

Fresh off the boat

Free on board

Family owned business

Freight on board

Sample Question 3.) Name three kinds of import licenses.

Historical, Non-historical, Regulated

Non-historical, regulated, designated

Historical, Non-historical, Designated

Historical, Regulated, Designated

Sample Question 4.) How should you handle cheese that has been left out at room temperature and has begun sweating/releasing oil?

Wrap, label, date

Throw out

Refrigerate

Face clean and rewrap

Sample Question 5.) When receiving a cheese, you store the cheese using what generally accepted system?

ALIFO

FIFO

DEMO

FOB

Sample Question 6.) How would you recommend a customer handle undesired surface mold at home?

Throw it out and buy fresh

Nothing; it’s fine to eat it

Cut off about ¼ to ½ inch from affected side and eat remainder within a week

Trim all sides and eat remainder within a week.

Sample Question 7.) What is the preferred cheese wrapping for soft-ripening cheeses?

Wrapping that allows the cheese to breathe

Packaging that stops the ripening process

Wooden container

Plastic container

Sample Question 8.) What are the three Cs for storing cheese at home?

Cold, clean, consistent temp

Cold, covered, consistent temp

Clean, Covered, consistent temp

Clean, cold, covered

Sample Question 9.) Which is the common critical temperature limit for storing perishable foods?

38F

35F

41F

45F

Sample Question 10.) What are two critical attributes of a truck delivering cheese?

Refrigerated with no drains

Drains and well-maintained

Refrigerated and well-maintained

Drains and is well-maintained

Sample Question 11.) What is the optimal temperature range to maintain the cold chain while cheese is in transit?

32-35F

38-41F

41-44F

44-47F

Sample Question 12.) Which would be the most important consideration when buying cheese for a retail shop?

Size of cheese cases

Location of shop

Customer preferences

Budget

Sample Question 13.) On average, how much cheese should be cut and out for display at any given time?

Average sales of the product for a week

Average sales of the product for a month

Average sales for 3 days

Average sales per day

Sample Question 14.) When doing marketing research for your retail shop, what should you include in addition to customer demographics and current food trends?

Location to parks and sorting arenas

Your competition

Knowing your local weather patterns

Homeowner vs. renters in your neighborhood

Sample Question 15.) What are key factors affecting cheese quality at retail shops?

Secure packaging and lighting

Display and lighting

Temperature and packaging

Packaging, Lighting and temperature

Sample Question 16.) FOB Shipping point indicates?

Buyer pays shipping costs and takes responsibility for the goods

Buyer pays shipping cost and seller takes responsibility for the goods