Food Storage May 10, 2024 by Brian Klein /88 0 votes, 0 avg 0 Food Storage 1 / 88 When food items with different use-by dates have been combined into a new dish, how is the discard date of the new dish determined? Base it on the earliest use-by date of every food item involved The count starts on the day the food is prepared Neither Both Wrong! Thats right! 2 / 88 Which guideline can prevent cross-contamination during storage? Store thawing food below ready-to-eat (RTE) food Food is protected from pathogens and chemicals with leak-proof packaging Shelf food in an order based on the minimum internal cooking temperature of each food All are correct Wrong! Thats right! 3 / 88 When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling? Loosely cover the food container before storing it Stored food can be uncovered if it’s protected from contamination Store uncovered food above raw meat, seafood, and poultry All are correct Wrong! Thats right! 4 / 88 When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)? Store the suspected product in a secure location separate from other food Label the suspected product, "Do NOT use/Do NOT discard" Neither Both Wrong! Thats right! 5 / 88 Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done? Make sure food is received at the correct temperature Quickly store accepted food items in their correct areas Neither Both Wrong! Thats right! 6 / 88 What kind of delivery needs to be inspected by the first available staff arriving at the operation to ensure it meets these conditions? • It is presented honestly • It is from an approved source • It was protected and has NOT been contaminated • It was stored in the right place to maintain the correct temperature Live shellfish A key drop delivery Neither Both Wrong! Thats right! 7 / 88 Which guidelines can prevent cross contamination for during storage? Wrap or cover all food during storage Separate raw TCS food and RTE food Thaw frozen food below RTE food Store RTE food above raw TCS food Shelf food in order of cooking temperatures All are correct Wrong! Thats right! You can store raw meat, poultry, and seafood with or above ready-to-eat food if they’re all commercially processed and packaged. 8 / 88 Why does food need to be stored at the correct temperature? To keep it out of the Temperature Danger Zone (TDZ) To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 9 / 88 What containers should never be used to scoop, store, or carry ice? Containers that held raw meat, seafood, or poultry Containers that held chemicals Neither Both Wrong! Thats right! 10 / 88 What will prevent good airflow in cold storage units and should be avoided? Lining shelves with foil, sheet pans, or paper. Overloading the coolers or freezers Neither Both Wrong! Thats right! 11 / 88 When pooling eggs, what should be done soon after mixing them? Cook the pooled eggs as soon as possible Store the pooled eggs at 41°F or lower Neither Both Wrong! Thats right! 12 / 88 Why should you avoid overloading coolers or freezers? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 13 / 88 What area should never be used to clean or store garbage containers? Food prep areas Serving areas Food Storage areas All are correct Wrong! Thats right! 14 / 88 Why should a large amount of hot food never be cooled in a cooler? Most storage coolers cannot cool a large amount of hot food fast enough The center of the food will remain in the TDZ for too long, allowing pathogens to grow Neither Both Wrong! Thats right! 15 / 88 How can staff make stock rotation easier during storage when receiving and inspecting a delivery? By labeling the food items with the date it was received By storing the newer food items behind the older ones Neither Both Wrong! Thats right! 16 / 88 What should be used to transfer ice from an ice machine to other containers? Clean and sanitized ice scoops Clean and sanitized containers Neither Both Wrong! Thats right! 17 / 88 We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth? By NOT giving pathogens enough time to grow to unsafe levels By limiting how long the food remains in the TDZ Neither Both Wrong! Thats right! 18 / 88 Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin? The count starts on the day the food is prepared The count begins on the day a sealed container was opened Neither Both Wrong! Thats right! 19 / 88 Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower? Because they become TCS food once they are sliced or cut To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 20 / 88 A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled? Label the item in a way that will prevent it from being placed back in inventory Do this by including a "Do NOT use/Do NOT discard" label on recalled food items Neither Both Wrong! Thats right! 21 / 88 Rotate food to use the oldest inventory first (FIFO)? One way to rotate products is to follow FIFO Identify food’s use-by or expiration date The earliest use-by or expiration dates go in front of items with later dates Use those items stored in front first; throw out food that has passed its manufacturer’s use-by or expiration date All are correct Wrong! Thats right! 22 / 88 How can the density of food affect how long it takes to cool? Dense and heavy food, like a ham roast, takes longer to cool Thin and light food, like vegetable soup, cools faster Neither Both Wrong! Thats right! 23 / 88 Unauthorized people inside your operation are a risk to food safety. When is this especially true? If they can weaken the facility’s security They can access food storage and processing areas Neither Both Wrong! Thats right! 24 / 88 What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe? Throw it out Recondition the food Neither Both Wrong! Thats right! 25 / 88 What type of food must be stored separately from raw meat, poultry, and seafood? Ready-to-eat (RTE) food TCS food Neither Both Wrong! Thats right! 26 / 88 What are some factors that affect the amount of time that it takes to cool food? Dense and heavy food will take more time to cool Large amounts or big containers take more time to cool Neither Both Wrong! Thats right! 27 / 88 Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from? Food, utensils, and equipment Linens and single-use items Neither Both Wrong! Thats right! 28 / 88 What air temperature does frozen food need to be stored at? At an air temperature that keeps it frozen Usually at an air temperature of 32°F or lower Neither Both Wrong! Thats right! 29 / 88 When a food delivery arrives, it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens? Have enough trained staff available at delivery time Schedule the delivery to arrive during non-peak hours Neither Both Wrong! Thats right! 30 / 88 How can you ensure that recalled food items are NOT used or returned to inventory by mistake? Instruct staff NOT to use the items Label it with "Do NOT Use, Do NOT Discard" Neither Both Wrong! Thats right! 31 / 88 You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature? Throw it out Allow more time to cool Neither Both Wrong! Thats right! 32 / 88 Where should food and supplies be stored to deny pests food and shelter? Away from the walls At least six inches above the floor Neither Both Wrong! Thats right! 33 / 88 How much food should be taken from the cooler for preparation at one time? An amount that can be prepared quickly Enough to complete the entire task Neither Both Wrong! Thats right! 34 / 88 How can contamination be prevented in storage areas? Clean up spills and leaks immediately Keep all storage areas clean and dry Store food in containers that have been cleaned, rinsed, and sanitized Store each type of item in its designated storage area All are correct Wrong! Thats right! 35 / 88 What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced? Store or hold cut produce at 41°F or lower They must be handled as a TCS food Neither Both Wrong! Thats right! 36 / 88 What are some guidelines for dry storage areas? Dry storage areas should be well ventilated cool and dry Items should be shelved away from the walls and at least 6 inches off the floor Keep the temperature between 50°F and 70°F and the relative humidity between 50% and 60% All are correct Wrong! Thats right! 37 / 88 What are the storage guidelines to prevent cross-contamination for containers? Containers that are durable, leak-proof, and able to be sealed or covered Never use empty food containers to store chemicals; never put food in empty chemical containers Only use storage bins and containers that are intended and designed for food to store food Store food in containers that have been cleaned, rinsed, and sanitized All are correct Wrong! Thats right! 38 / 88 What is an example of a threat to the physical security of your operation that could be a risk to food safety? Unauthorized people in storage and food prep areas Severe weather or natural events Neither Both Wrong! Thats right! 39 / 88 What is the correct air temperature for cold storage units? Store cold TCS food at an air temperature of 41°F or lower Store frozen food at an air temperature that keeps it frozen Neither Both Wrong! Thats right! 40 / 88 What type of container allows food to cool faster? A stainless container cools food faster than glass or plastic A shallow container cools food faster than a deep container Neither Both Wrong! Thats right! 41 / 88 What should be done in storage areas to deny pests food? Clean up food and beverage spills quickly Remove crumbs and scraps Neither Both Wrong! Thats right! 42 / 88 When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted? Cooled to 41°F or lower within four hours Quickly stored in the appropriate location Neither Both Wrong! Thats right! 43 / 88 Why does food need to be rotated when it’s in storage? To limit the growth of pathogens To help ensure it’s quality Neither Both Wrong! Thats right! 44 / 88 What should be avoided when prepping or storing produce? Mixing different kinds of produce Mixing different batches of the same produce Neither Both Wrong! Thats right! 45 / 88 Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit? In the coldest part of a hot-holding unit In the warmest part of a cold storage unit Neither Both Wrong! Thats right! 46 / 88 The acronym FIFO means First In, First Out. Which statement is true about the FIFO method? A method of stock rotation that reduces waste and ensures quality Items with earlier dates are shelved in front of items with later dates Neither Both Wrong! Thats right! 47 / 88 How does the storage container affect how quickly food will cool? Stainless steel pans cool food faster than glass or plastic Food in shallow pans cools faster than in deep pans Neither Both Wrong! Thats right! 48 / 88 How can using the FIFO system to rotate products in storage help control pests? By destroying their nests By denying them shelter Neither Both Wrong! Thats right! 49 / 88 What method of storage rotation is described in these steps? • Identify the use-by or expiration date on the label • Shelf food with earlier dates in front of food with later dates • Use the food stored in front before the food behind it • Throw out food past its use-by or expiration date FIFO FAT TOM Neither Both Wrong! Thats right! FIFO stands for First in, first out. This is a common method of storage rotation that encourages the use of older food products before newer ones. It helps to limit the growth of pathogens and ensures the quality of food. 50 / 88 To avoid contamination, what should NOT be stored in these areas? • Bathrooms • Locker rooms • Garbage rooms • Dressing rooms • Under stairwells • Mechanical rooms • Under leaking water lines • Under unprotected sewer lines Cleaning tools Food products Neither Both Wrong! Thats right! 51 / 88 When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation? Store the food away from other food and equipment Label the food so food handlers do NOT use the product Neither Both Wrong! Thats right! 52 / 88 Food should be in a clean dry location away from dust and other contaminants. Which of these are places where food should NOT be stored? Dressing rooms Garbage rooms Locker rooms Mechanical rooms Restrooms Under leaking water lines Under stairwells Under unshielded sewer lines All are correct Wrong! Thats right! Food should be in a clean dry location away from dust and other contaminants. 53 / 88 What kind of container should shellfish be stored in? They should remain in their original container With the shellstock identification tag attached Neither Both Wrong! Thats right! Shellfish should be stored in their original container with the shellstock identification tags attached to it. 54 / 88 Which of these are ServSafe guidelines for cold storage temperatures? (cooler) Avoid frequent opening of the cooler An air temperature thermometer should be in the warmest part of the unit Defrost freezers regularly Do NOT line shelves with aluminum foil, sheet pans, or paper Don’t overload coolers or freezers (prevents good airflow) Use cold curtains in walk-in coolers and freezers Use open shelving All are correct Wrong! Thats right! 55 / 88 Food containers should be…? Durable Sealable Leak proof Approved for food Stored in a clean and dry area All are correct Wrong! Thats right! 56 / 88 Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper? It prevents good airflow inside the cooler It makes it harder for the cooler to keep food cold Neither Both Wrong! Thats right! 57 / 88 To ensure that deliveries can be received correctly, when should you schedule them to arrive? So that only one delivery arrives at a time Staff have enough time to inspect and store it Neither Both Wrong! Thats right! 58 / 88 What temperature does TCS food need to be stored at? Store hot TCS food at 135°F or higher Store cold TCS food at 41°F or lower Neither Both Wrong! Thats right! 59 / 88 Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours? Bacteria can still grow enough to cause illness Some types of bacteria can grow in cold temperatures Neither Both Wrong! Thats right! Some bacteria, like Listeria, can grow in cold temperatures. This is why food in cold storage must be date marked and thrown out after seven days. 60 / 88 How can a large pot of soup or stew be cooled quickly before storage? Stir the food with an ice paddle Add cold water or ice as an ingredient Neither Both Wrong! Thats right! If food has less water than required, make up the remaining water with cold water or ice. Or stir the food with ice paddle. An ice paddle can be filled with ice or with water and then frozen. 61 / 88 How should the FIFO (First In, First Out) method of stock rotation be performed? Identify the manufacturer’s use-by or expiration date on the product Keep the products shelved in this order and use the products that are in front first Shelf products with the soonest dates in front of the products with dates that are further in the future Always check the use-by or expiration date on a food product before using it, and throw out food products that have passed the date All are correct Wrong! Thats right! 62 / 88 What are some storage guidelines that will keep items safe and preserve their quality? Always store food at the correct temperatures Food items must be labeled and date marked correctly Store items in a way that prevents cross-contamination Rotate the food so that items with earlier date marks are used first Store all items away from the walls and at least 6 inches above the floor All are correct Wrong! Thats right! 63 / 88 What factors affect how quickly food cools? The size of the food (large food cools slower than small food) Thickness or density of food (Thick or dense food cools slower) Neither Both Wrong! Thats right! 64 / 88 Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins? The day that an original container was opened The date the food was prepared Neither Both Wrong! Thats right! 65 / 88 What temperature must a cooler be kept at when it is used to thaw frozen food? 33°F or higher 41°F or lower Neither Both Wrong! Thats right! 66 / 88 During a key drop delivery, the items are brought inside the operation and placed in a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations? The food must maintain the correct temperature The food must be protected from contamination Neither Both Wrong! Thats right! 67 / 88 When is it NOT necessary to label stored food that will be used on-site? When the food will NOT be mistaken for something else When the food will NOT be mistaken for something else Neither Both Wrong! Thats right! 68 / 88 How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination? • Zinc • Pewter • Copper • Painted pottery By using them to cook food By using them to store food Neither Both Wrong! Thats right! Using these materials when cooking or storing acidic foods like tomatoes or citrus has a high risk for chemical contamination. 69 / 88 Why is it important to limit the amount of food taken from the cooler at once? To limit the time it remains in the TDZ To ensure that it’s prepared quickly Neither Both Wrong! Thats right! 70 / 88 How can cross-contamination be avoided during cold storage? Wrap or cover food to protect it from contamination Keep raw meat, poultry, and seafood below RTE food Keep raw meat, poultry, and seafood separate from RTE food All are correct Wrong! Thats right! 71 / 88 Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food? In containers that are approved for food storage In covered containers that are durable and leakproof Neither Both Wrong! Thats right! 72 / 88 Why should you avoid frequently opening the door of a cooler? It makes it harder for the cooler to keep food cold It lets warm air inside the cooler Neither Both Wrong! Thats right! 73 / 88 Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed? Label food so handlers do NOT use the product Store food away from other food and equipment Neither Both Wrong! Thats right! 74 / 88 Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this? First, cool the food from 135°F to 70°F within two hours Then cool the food from 70°F to 41°F or lower within the next four hours Neither Both Wrong! Thats right! In the first stage, if the food has cooled to 70°F in less than two hours then begin the second stage early. But if food has NOT cooled to 70°F within two hours, then you must reheat the food and start over. 75 / 88 How should garbage containers be cleaned? Do NOT clean garbage containers near prep or food storage areas Clean the inside and outside of garbage containers regularly Neither Both Wrong! Thats right! 76 / 88 Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called? A Time-temperature Indicator (TTI) Maximum Registering thermometer (MRT) Neither Both Wrong! Thats right! A Maximum Registering thermometer (MRT) measures the highest temperature reached during use, but it doesn’t measure how long the temperature was maintained. 77 / 88 Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label? To ensure it has been stored for less than seven days To ensure the food is NOT past its use-by date Neither Both Wrong! Thats right! 78 / 88 How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out? 24 hours Seven days Neither Both Wrong! Thats right! 79 / 88 What kind of location should food be stored in? Away from dust and other contaminants In a clean and dry location Neither Both Wrong! Thats right! 80 / 88 What type of container should be used to cool food quickly? Use smaller containers or shallow pans rather than a large container Use containers made of stainless steel rather than glass or plastic Neither Both Wrong! Thats right! 81 / 88 Why do many operations use the First-In-First-Out (FIFO) method of stock rotation? To identify products near their end dates To reduce waste and ensure quality Neither Both Wrong! Thats right! The FIFO method maintains a shelving arrangement so that older products are used first and newer products are used later. This is done by stocking new products behind the older ones. 82 / 88 How should food and supplies be stored to deny pests food and shelter? Correctly Quickly Neither Both Wrong! Thats right! 83 / 88 When is it acceptable to mix different kinds of produce or different batches of the same produce? When storing in an ice-water slurry When soaking in standing water Neither Both Wrong! Thats right! 84 / 88 Which are ServSafe guidelines for cold storage units? Avoid frequent opening of the cooler At least one air temperature thermometer must be located in the warmest part of the unit Defrost freezers regularly Do NOT line shelves with aluminum foil, sheet pans, or paper Avoid overloading coolers or freezers because it prevents good airflow Use cold curtains in walk-in coolers and freezers Use open shelving All are correct Wrong! Thats right! 85 / 88 If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at? The manufacturer’s ID Date and time of manufacture It’s Use-by Date All are correct Wrong! Thats right! 86 / 88 Which statements is true about bulk food? Food (flour, sugar, beans, rice) stored in large containers and offered for self-service Food stored in large containers and transferred to smaller containers for purchase Neither Both Wrong! Thats right! 87 / 88 How can you reduce the size of a large amount of food so that it will cool faster? Cut large food items into smaller pieces Separate into small containers or shallow pans Neither Both Wrong! Thats right! 88 / 88 In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food? The food is suspected of causing illness and is being saved for investigators The manufacturer has recalled the food, with instructions to return it to the vendor Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
