Deck 6: Purchasing

Question 1

A food is deemed misbranded if it contains substances that are injurious to health.

Answer 1

False

Question 2

A long term care facility purchases at least 85% of its food and supplies from one distributor. This is an example of which type of purchasing?

A) Centralized
B) Prime vending
C) Blanket order agreement
D) Cooperative

Answer 2

A

Question 3

A broad-line food distributor markets its own brand of canned fruits and vegetables. What action can a buyer take during a bid process to ensure that these products meet quality standards as outlined in the bid specification?

A) conduct a can cutting
B) request a grade certification
C) check for federal inspection stamps on the label
D) talk to other buyers that contract with this vendor

Answer 3

A

Question 4

For purchasing purposes food quality is defined and assured through:

A) federal inspections
B) HACCP
C) standards of identity
D) grading services

Question 5

Collusion refers to a secret arrangement or understanding between buyer and seller for fraudulent purposes.

Question 6

Vendors are not allowed to offer gifts to buyers that are employed by government funded foodservices

Question 7

The art of negotiation in the purchasing function is a communication skill that

A) requires an innate ability
B) is not necessary given the formal nature of purchasing
C) is used by those only in small foodservice operations
D) can be learned and acquired over time

Question 8

Under competitive bid purchasing, a buyer can award a contract to a vendor other than the low bidder if the low bidder:

A) Offers to take the buyer out to lunch
B) Is on failure-to-perform probation at a neighboring facility
C) Can provide only national brands
D) Does not meet the bid specifications

Question 9

If this same foodservice used the par stock system and the par stock level is 10 cases, how many cases should be ordered?

A) 0
B) 2
C) 4
D) 6

Question 10

Requesting weekly quotations from three produce vendors is typical of which type of purchasing method?

A) formal
B) informal
C) cooperative
D) primary

Question 11

Federal grades are mandated for all commodities that enter interstate commerce.

Question 12

Composition of individual food products is defined through federal:

A) Standards of identity
B) Nutrition education and labeling
C) Grading
D) Inspections

Question 13

One advantage of Just-in-Time purchases is that it minimizes the amount of time that food is held in inventory.

Question 14

A buyer is writing specifications for meat products. Which of the following would be most useful in simplifying this task?

A) IMPS
B) Green sheets
C) Yellow sheets
D) The Food Code