Non-Food Storage May 10, 2024 by Brian Klein /69 0 votes, 0 avg 0 Non-Food Storage 1 / 69 How can you prevent contamination of food and food-contact surfaces when using chemicals? Cover them or store them in another place Clean and sanitize surfaces afterward Neither Both Wrong! Thats right! 2 / 69 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! 3 / 69 After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops? Dripping on equipment or supplies Soiling or damaging the walls Neither Both Wrong! Thats right! 4 / 69 Why should a storage area for cleaning tools and supplies have good lighting? To see the condition of food To read the labels on chemicals Neither Both Wrong! Thats right! 5 / 69 How can food and non-food items be protected from contamination during storage? Storing items away from the walls so they are NOT exposed to dirt, moisture, and pests Keeping items at least six inches off the floor so they are NOT exposed to dirt, moisture, and pests Neither Both Wrong! Thats right! 6 / 69 Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed? Nonabsorbent containers Washable laundry bags Neither Both Wrong! Thats right! 7 / 69 Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface? Asphalt Concrete Neither Both Wrong! Thats right! 8 / 69 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! 9 / 69 Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored? Away from food and equipment In a designated storage area Neither Both Wrong! Thats right! 10 / 69 Where should ice scoops be stored? Outside of the ice machine In a clean and protected place Neither Both Wrong! Thats right! 11 / 69 What is the most important thing to consider when storing cleaning tools? Keeping them available for staff to use often Protecting food and food-contact surfaces from contamination Neither Both Wrong! Thats right! 12 / 69 What are some guidelines for storing serving utensils during use? Use separate serving utensils for each food Store serving utensils in the food with the handle extended above the rim of the container If serving non-tcs food, serving utensils can be placed on a clean and sanitized food contact surface Spoons or scoops used to serve food like ice cream or mashed potatoes can be stored under running water Serving utensils can be stored in a container of water that is maintained at a temperature of at least 135℉ All are correct Wrong! Thats right! 13 / 69 What are some ways to protect food and food contact surfaces from contamination by chemicals? Chemicals must be stored in their original containers Do NOT keep unnecessary or unapproved chemicals in your operation chemicals must never be stored above food or food contact surfaces Store chemicals away from prep areas, food storage areas, and service areas Chemical storage areas must be separated from food and food contact surfaces with a barrier like a wall or partition All are correct Wrong! Thats right! 14 / 69 Why should a storage area for cleaning tools and supplies have hooks? For hanging aprons and uniforms For hanging brooms and mops Neither Both Wrong! Thats right! 15 / 69 Where should the buckets used for cleaning be stored after they have been washed, rinsed, and air-dried? With the other cleaning tools and supplies Away from food and food-contact surfaces Neither Both Wrong! Thats right! 16 / 69 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! 17 / 69 To prevent contamination, chemicals should be stored in their own designated location away from these areas: • Food prep areas • Food-storage areas • Service areas How can chemicals be kept separate from food and food-contact surfaces during storage? By storing chemicals far away from food and food-contact surfaces By installing a physical barrier (partitioning) between chemicals and food Neither Both Wrong! Thats right! 18 / 69 The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this? Keeping storage areas locked Limiting access to food prep areas Neither Both Wrong! Thats right! The FDA suggests that you train staff to spot food defense threats and create a system of handling damaged products. 19 / 69 How does storing items at least six inches above the floor and away from the walls help prevent contamination? To discourage pests from climbing and nesting It protects the items from dirt and moisture Neither Both Wrong! Thats right! 20 / 69 How can you store the spoons or scoops when serving food like mashed potatoes or ice cream? Store them under running water In a container of water that is at least 135°F Neither Both Wrong! Thats right! 21 / 69 What can contaminate food when used or stored incorrectly? Chemicals Single-use items Neither Both Wrong! Thats right! 22 / 69 Store chemicals in a designated area that is seperate from the items listed here: • Food • Equipment • Utensils • Linens If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items? With adequate spacing A physical barrier like partitioning Neither Both Wrong! Thats right! 23 / 69 Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses? In a sanitizer solution Hung on a hook Neither Both Wrong! Thats right! 24 / 69 How should food and supplies be stored to deny pests food and shelter? Correctly Quickly Neither Both Wrong! Thats right! 25 / 69 Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped? A floor drain A utility sink Neither Both Wrong! Thats right! 26 / 69 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! 27 / 69 How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried? At least six inches above the floor and away from the walls Protected from contamination Neither Both Wrong! Thats right! 28 / 69 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! 29 / 69 When is it acceptable to store serving utensils in a container of water during service? The water is continuously running The water is maintained at 135°F or higher Neither Both Wrong! Thats right! 30 / 69 How should glasses and cups be stored? On a clean and sanitized shelf or rack Upside down Neither Both Wrong! Thats right! 31 / 69 How should the food-contact surfaces of stationary equipment be kept when they are NOT being used? Covered In a sanitizer solution Neither Both Wrong! Thats right! 32 / 69 What features should the storage area for cleaning tools and supplies have? Hooks for hanging cleaning tools Floor drain for dumping dirty water Utility sink for filling buckets and washing cleaning tools It should have good lighting so cleaning chemicals can be easily seen All are correct Wrong! Thats right! 33 / 69 Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from? Food prep areas Food storage areas Neither Both Wrong! Thats right! 34 / 69 Why should chemicals never be stored above food or food-contact surfaces? To avoid contamination from leaks or drips Because they should be stored in a separate area Neither Both Wrong! Thats right! Its best to store chemicals in a designated area away from food and food-contact surfaces. When that is NOT possible they should be separated by partitioning or kept far enough away to avoid contamination. 35 / 69 What chemicals should NOT be used or stored in a food service operation? Chemicals that are unnecessary to perform or maintain the operation Chemicals that are NOT approved for use in food service Neither Both Wrong! Thats right! 36 / 69 What does dirty clothing need to be separated from when stored in the operation? Food prep areas Food storage areas Neither Both Wrong! Thats right! 37 / 69 Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones? In a designated area like a locker room or breakroom Where they will NOT contaminate food, equipment, and linens Neither Both Wrong! Thats right! 38 / 69 What is the most important thing to consider when storing items after they have been cleaned and sanitized? Presenting them honestly Protection from contamination Neither Both Wrong! Thats right! 39 / 69 Why should flatware and utensils be stored with their handles up? So they won’t be grabbed by their food contact surfaces So they will be grabbed by the handle Neither Both Wrong! Thats right! 40 / 69 Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label? The instructions for its use The name of the chemical Neither Both Wrong! Thats right! If a portion of a chemical is transferred to a different container to be used for a task, label the new container with the name of the chemical. 41 / 69 Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored? In a designated storage area Away from food and food-contact surfaces Neither Both Wrong! Thats right! 42 / 69 Where should you keep plenty of clean and sanitized thermometers? In clean storage cases Where they are available for staff Neither Both Wrong! Thats right! 43 / 69 Why should chemicals never be stored above food, linens, utensils, and equipment? Because they should be stored in a separate area To prevent contamination caused by dripping or leaking Neither Both Wrong! Thats right! 44 / 69 How should serving utensils be stored during service? In the food that they are being used to serve With their handles extending out of the container Neither Both Wrong! Thats right! 45 / 69 When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas? Store in nonabsorbent containers Store in washable laundry bags Neither Both Wrong! Thats right! 46 / 69 What must clean and sanitized equipment, tableware, and utensils be protected from during storage? Moisture Dirt Neither Both Wrong! Thats right! 47 / 69 What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized? They should also be cleaned and sanitized They should be lined with paper or foil Neither Both Wrong! Thats right! 48 / 69 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! 49 / 69 What are the requirement for the chemicals you use and store in your operation They must be necessary for the operation They must be approved for use in food service They must be purchased from approved suppliers All are correct Wrong! Thats right! 50 / 69 How can chemical contamination occur? Foodservice chemicals can get into food when used or stored incorrectly Cookware and equipment made with unsafe materials can leach toxic metals into food Neither Both Wrong! Thats right! 51 / 69 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! 52 / 69 In what condition should the manufacturer’s label be on chemical containers? The label must be intact The label must be readable Neither Both Wrong! Thats right! 53 / 69 Where should dirty linens be stored until they can be cleaned? Away from food and food-contact surfaces In clean, nonabsorbent containers In clean, washable laundry bags All are correct Wrong! Thats right! 54 / 69 When should the sanitizing solution used for storing wet wiping cloths be refilled? When it no longer meets the sanitizer requirements When there’s NOT enough to submerge the wiping cloths Neither Both Wrong! Thats right! 55 / 69 To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned? In a utility sink In the dish machine Neither Both Wrong! Thats right! 56 / 69 When can serving utensils be stored on a food-contact surface during service? The surface is cleaned and sanitized The utensils are serving non-TCS food Neither Both Wrong! Thats right! 57 / 69 What must be avoided when designating a storage area for garbage and recyclables? Creating a public health hazard Creating a nuisance Neither Both Wrong! Thats right! 58 / 69 What should you do if staff are using or storing chemicals or cleaning tools incorrectly? Show them the proper way Take corrective action immediately Neither Both Wrong! Thats right! Take corrective action by cleaning and sanitizing surfaces and throwing out food that may have been contaminated. Then coach or retrain staff on the proper way the chemicals or cleaning tools should be used or stored. 59 / 69 According to ServSafe, what area in your operation should have these features? • Good lighting • Wall hooks • A utility sink • A floor drain The storage area for garbage and recyclables The storage area for cleaning tools and supplies Neither Both Wrong! Thats right! 60 / 69 What are the requirements for storage areas for cleaning tools and supplies? Good lighting Hooks to hang cleaning tools A utility sink A floor drain All are correct Wrong! Thats right! 61 / 69 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! 62 / 69 How can chemical contamination happen in a food service operation? When chemicals are used or stored in your operation the wrong way When kitchenware or equipment is made with unsafe materials Neither Both Wrong! Thats right! 63 / 69 What kind of containers should recyclables be stored in to deny pests food and shelter? In clean containers In pest-proof containers Neither Both Wrong! Thats right! 64 / 69 Why should chemicals be stored in their original containers? So they’re NOT mistaken for food To prevent chemical contamination Neither Both Wrong! Thats right! 65 / 69 What are some guidelines for the maintenance and storage of cleaning tools and supplies? Air-dry towels overnight Hang mops, brooms, and brushes on hooks to air-dry Never dump mop water or other liquid waste into toilets or urinals Never clean tools in sinks used for handwashing, food prep, or dishwashing Clean and rinse buckets, let them air dry, and store them with other tools All are correct Wrong! Thats right! 66 / 69 How should chemicals be separated from food and food-contact surfaces in storage? With sufficient spacing With partitioning Neither Both Wrong! Thats right! 67 / 69 How should flatware be stored so people grab them by their handles and NOT their food-contact areas? With their handles extending out of the container With their handles up and working ends down Neither Both Wrong! Thats right! 68 / 69 Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens? In clean, nonabsorbent containers In washable laundry bags Neither Both Wrong! Thats right! 69 / 69 Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals? Chemical contamination Toxic metals leaching into food Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
