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Product knowledge

Storekeeper Test: Receiving, Storage and Stock Counts

Who it is for
Storekeepers, goods receivers, stockroom staff at stores or distribution centers
When to run
After training, before working on receiving independently and every six months
Size
18 questions · ~15 min
Pass mark
80%
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Most warehouse losses come not from theft but from routine mistakes: a delivery note signed without counting the goods, a new batch placed in front of the old one, similar products mixed up, a damaged box put back on the rack. The test checks that the storekeeper receives, places and counts goods correctly and understands the dangers of an overloaded rack and a blocked aisle.

The questions suit a store stockroom, a retail chain warehouse and a small distribution center. Paperwork procedures and equipment authorization differ between countries and companies, so add your own rules to the test. Two questions are marked as critical: operating equipment without authorization and an overloaded, damaged rack. A mistake in them is a reason to repeat the health and safety briefing.

Answered 0 of 18

Receiving goods

  1. 1
    During receiving you find two boxes fewer than stated on the delivery note. The driver is in a hurry and asks you to sign. What should you do? Choose one answer
    Answer: d. Signing a delivery note without remarks means the goods have been accepted in full. After that, proving a shortage is almost impossible. The discrepancy is recorded in a discrepancy report or as a note on the documents according to company rules, in the driver's presence and with their signature, and reported to the manager.
  2. 2
    What is checked for quality when receiving goods? Select all correct answers. Choose all correct answers
    Answer: a, c, d. If damaged or expired goods are accepted without remarks, the store becomes responsible for them. Appearance, labeling, dates and temperature are checked during receiving, while the driver is still there and a claim can be made immediately.
  3. 3
    Chilled goods have arrived at a temperature above the permitted limit. What should you do? Choose one answer
    Answer: d. A temperature breach during transport is not visible from the outside, and bacteria may have multiplied on the way. Such goods are not accepted silently: the temperature is recorded, the manager is informed, and a rejection or claim to the supplier is made according to company rules. Freezing chilled goods to "save" them is not allowed.
  4. 4
    For a regular supplier you can sign the delivery note without counting the goods: there have never been any problems with them. True or false?
    Answer: False. Reliable suppliers make mistakes too: the wrong truck gets loaded, pallets get mixed up. A delivery note signed without checking means the store takes on all discrepancies. Counting and inspection are mandatory for every delivery.
  5. 5
    A delivery contains goods with a remaining shelf life shorter than the supplier contract allows. What should you do? Choose one answer
    Answer: c. The store may not manage to sell goods with a short remaining shelf life, and they will end up written off. That is why remaining shelf life requirements are usually set in the contract, and acceptance of such goods is recorded in the documents and agreed with the manager. Rejecting the whole delivery and silently accepting without a manager's decision are equally wrong.

Placement and storage

  1. 6
    A new batch of yogurt has arrived with a longer shelf life than the stock already in the warehouse. How should the goods be placed? Choose one answer
    Answer: b. Goods that expire sooner are shipped first, which means fewer write-offs. If the new batch is placed in front, the old one will sit until it expires.
  2. 7
    The FEFO principle means that goods that arrived at the warehouse first are shipped first. True or false?
    Answer: False. That describes FIFO ("first in, first out"). FEFO means "first expired, first out": it is based on the expiry date, not the delivery date. For goods with a shelf life, FEFO is more reliable: a batch that arrived later may expire sooner.
  3. 8
    Why does a warehouse need location-based storage? Choose one answer
    Answer: c. A location (aisle, rack, level, bin) makes it possible to find goods quickly, avoid mixing up similar items and count stock by location. Even in a small warehouse, it reduces picking time and the number of mix-ups.
  4. 9
    How should goods be placed on a rack by weight? Choose one answer
    Answer: c. Heavy goods at the bottom make the rack more stable and safer to unload: there is no need to lift a load above your head. A heavy box falling from an upper level can seriously injure someone.
  5. 10
    A rack shows a maximum load per level, but there are more goods on it than that. One upright is visibly bent. What should you do? Choose one answer Critical question
    Answer: b. An overloaded rack with a damaged upright can collapse at any moment, including onto a person. The damaged section is emptied and not used until repaired, and the damage is reported to the manager immediately. The maximum load must never be exceeded.
  6. 11
    Household chemicals may be stored on the same rack as food if their packaging is undamaged. True or false?
    Answer: False. Packaging can leak at any moment, and food absorbs odors. Chemicals and strong-smelling non-food goods are stored separately from food, following product compatibility rules.

Stock counts, mix-ups and write-offs

  1. 12
    What is the right way to count goods during a stock count? Choose one answer
    Answer: c. The point of a stock count is to compare physical stock with the records, so you count what is actually at each location and record the result as it is. Even sealed manufacturer boxes can be short or contain the wrong items, so they are checked according to company rules, at least by sampling. While the count is under way, goods are not moved without a note, otherwise they will be counted twice or missed.
  2. 13
    During a stock count, one product shows 5 units more than the records, and a similar product in a different flavor shows 5 units fewer. What is this most likely to be? Choose one answer
    Answer: d. An equal "plus" and "minus" on similar products is a typical sign of a mix-up. Balances are not corrected on your own: the result is passed to the person responsible, and the cause is investigated in receiving, placement and sales so the error doesn't recur.
  3. 14
    While putting goods away, you notice that one item's packaging is torn and its contents are damaged. What should you do? Choose one answer
    Answer: c. Damaged goods are separated from sellable stock and recorded according to company rules, with a report or in the inventory system. If an item is thrown away without being recorded, the warehouse will show a shortage. Damaged goods must not be returned to sale.
  4. 15
    If goods are moved to another bin, it is enough to remember the new location; updating the location in the records is not necessary. True or false?
    Answer: False. Every move is recorded in the system or on the bin card according to warehouse rules. Otherwise colleagues and pickers won't find the goods, in a stock count they will show up as "surplus" in one bin and "missing" in another, and the employee who remembered the location may go on leave or quit.

Equipment and safety

  1. 16
    A pallet needs to be moved urgently. The forklift is free, but you are not authorized to operate it. What should you do? Choose one answer Critical question
    Answer: c. Forklifts and electric stackers are operated only by trained, authorized employees. Even at low speed, an untrained person can drop a load, damage a rack or hit a colleague. Urgency is no reason to break this rule.
  2. 17
    Put the steps for safely lifting a heavy box in the correct order. Put in the right order
    Answer: d → e → a → b → c. Backs are injured by lifting while bending over and twisting the body with a load in hand. Loads are lifted using the legs and held close to the body. If a box is too heavy or awkward, use a trolley or lift it with two people.
  3. 18
    Which of the following are warehouse safety violations? Select all correct answers. Choose all correct answers
    Answer: b, c, d. Aisles, emergency exits, fire extinguishers and electrical panels must always be kept clear: in a fire every second counts. A temporary area for goods is acceptable if it is marked and does not block the routes of people and equipment.
Your result

· Pass mark is 80%. Correct answers and explanations are shown below. A mistake in a critical question fails the test regardless of the score.

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Use the test as a starting point and align answers with your standards and local regulations.

Answer key · Storekeeper Test: Receiving, Storage and Stock Counts

  1. d
  2. a, c, d
  3. d
  4. False
  5. c
  6. b
  7. False
  8. c
  9. c
  10. b
  11. False
  12. c
  13. d
  14. c
  15. False
  16. c
  17. d → e → a → b → c
  18. b, c, d

jeCheck · https://jecheck.io/en/templates/tests/warehouse-storekeeper

Frequently asked questions

The test has 18 questions and takes about 15 minutes. The pass mark is 80%; a mistake in either of the two critical questions means the test is failed.

Partly: the questions on receiving, shelf life, FEFO and safety also apply to a restaurant storeroom. For food service, add questions on storage temperatures and product compatibility based on your HACCP plan.

No. The test checks that the employee has learned the basic rules, while mandatory briefings and equipment authorization are carried out according to the requirements of your country.

Related checklists

Food safety Retail Receiving Checklist for Store Deliveries How to receive a store delivery: seal and truck, paperwork and prices, counting, shelf life and temperature, recording discrepancies and putting stock away. 25 items · ~20 min Food safety Food Receiving Checklist for Restaurants What to check when receiving food deliveries: delivery vehicle, paperwork, labels, chilled and frozen temperatures, quality checks and rejecting goods. 25 items · ~15 min Food safety Grocery Date Check and Stock Rotation Checklist (FIFO/FEFO) Grocery store date checks: perishables, bread and produce, dry and canned goods, FEFO rotation on shelf and in the back room, markdowns and write-offs. 27 items · ~40 min Food safety Walk-In Cooler and Freezer Inspection Checklist Kitchen refrigeration check: cooler and freezer temperatures, raw vs. ready-to-eat storage, loading, door gaskets, ice buildup, condenser and temp log. 22 items · ~20 min Health and safety Workplace Safety Inspection Checklist Health and safety walk for any chain site: slippery floors, racking and ladders, machine guards, cleaning chemicals and PPE, first aid, injury log, training. 29 items · ~40 min Health and safety Fire Safety Inspection Checklist for Businesses Fire safety check for a restaurant, store, gym or hotel: emergency exits, fire extinguishers, alarm system, electrical, storage and staff training. 34 items · ~40 min

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