Food Storage

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Created on By Brian Klein

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Food Storage, according to ServSafe

Topics: Food Storage,,,,

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Category: Food Storage

What are some guidelines for dry storage areas?

Topics: Pests,Food Storage,,,,

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Category: Module 09

What should be done in storage areas to deny pests food?

Topics: Pests,Stock Rotation,Food Storage,,,

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Category: Module 09

How can using the FIFO system to rotate products in storage help control pests?

Topics: Pests,Non-Food Storage,Food Storage,,,

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Category: Module 09

Where should food and supplies be stored to deny pests food and shelter?

Topics: Pests,Non-Food Storage,Food Storage,,,

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Category: Module 09

How should food and supplies be stored to deny pests food and shelter?

Topics: Emergencies,Food Storage,,,,

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Category: Module 09

What is an example of a threat to the physical security of your operation that could be a risk to food safety?

Topics: Facilities,Garbage,Food Storage,,,

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Category: Module 09

How should garbage containers be cleaned?

Topics: Emergencies,ALERT,Food Storage,,,

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Category: Module 09

Unauthorized people inside your operation are a risk to food safety. When is this especially true?

Topics: Food Storage,Cross-Contamination,,,,

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Category: Module 07

What type of food must be stored separately from raw meat, poultry, and seafood?

Topics: Food Storage,Service Staff,,,,

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Category: Module 07

What is bulk food?

Topics: Holding Food wo/Temp Control,Temperature Danger Zone,TCS Food,Food Storage,Cross-Contamination,

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Category: Module 07

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?

Topics: TCS Food,Produce,Food Storage,,,

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Category: Module 06

Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

Topics: Cooling Food,Food Storage,,,,

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Category: Module 06

How does the storage container affect how quickly food will cool?

Topics: Ice,Food Storage,Chemical Contamination,Cross-contamination,,

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Category: Module 06

What containers should never be used to scoop, store, or carry ice?

Topics: Ice,Food Storage,,,,

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Category: Module 06

What should be used to transfer ice from an ice machine to other containers?

Topics: TCS Food,Labels and Date Marks,Food Storage,,,

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Category: Module 06

Before using previously cooked TCS food (leftovers) as an ingredient in salads, what should its use-by date be checked for?

Topics: Eggs and Egg Mixtures,Prepping Food,Food Storage,,,

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Category: Module 06

When pooling eggs, what should be done soon after mixing them?

Topics: Produce,Food Storage,,,,

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Category: Module 06

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

Topics: Produce,Food Storage,Prepping Food,,,

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Category: Module 06

When is it acceptable to mix different kinds of produce or different batches of the same produce?

Topics: Produce,Food Storage,Prepping Food,,,

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Category: Module 06

What should be avoided when prepping or storing produce?

Topics: Thawing Food,Food Storage,Equipment and Utensils,,,

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Category: Module 06

What temperature must a cooler be kept at when it is used to thaw frozen food?

Topics: Prepping Food,Temperature Danger Zone,Food Storage,,,

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Category: Module 06

Why is it important to limit the food taken from the cooler at once?

Topics: Prepping Food,Food Storage,Temperature Danger Zone,,,

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Category: Module 06

How much food should be taken from the cooler for preparation at one time?

Topics: Cooling Food,Food Storage,Temperature Danger Zone,,,

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Category: Module 06

Why should large amounts of hot food never be cooled in a cooler?

Topics: Cooling Food,Food Storage,TCS Food,,,

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Category: Module 06

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?

Topics: Cooling Food,Food Storage,Equipment and Utensils,,,

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Category: Module 06

What type of container should be used to cool food quickly?

Topics: Cooling Food,Food Storage,Equipment and Utensils,,,

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Category: Module 06

What type of container allows food to cool faster?

Topics: Cooling Food,Food Storage,Ice,,,

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Category: Module 06

How can a large pot of soup or stew be cooled quickly before storage?

Topics: Cooling Food,Food Storage,,,,

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Category: Module 06

What are some factors that affect the amount of time that it takes to cool food?

Topics: Cooling Food,Food Storage,,,,

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Category: Module 06

What factors affect how quickly food cools?

Topics: Cooling Food,Food Storage,,,,

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Category: Module 06

How can you reduce the size of a large amount of food so that it will cool faster?

Topics: Cooling Food,Food Storage,,,,

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Category: Module 06

How can the density of food affect how long it takes to cool?

Topics: Stock Rotation,Labels and Date Marks,Food Storage,,,

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Category: Module 05

The acronym FIFO means First In, First Out. What is the purpose of the FIFO method?

Topics: Stock Rotation,Labels and Date Marks,Food Storage,,,

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Category: Module 05

Why do many operations use the First-In-First-Out (FIFO) method of stock rotation?

Topics: Receiving and Inspecting,Checking Temperatures,Food Storage,,,

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Category: Module 05

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

Topics: Food Recalls,Food Storage,Labels and Date Marks,,,

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Category: Module 05

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?

Topics: Corrective Actions,Food Storage,,,,

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Category: Module 05

What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

Topics: Food Storage,Contamination,,,,

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Category: Module 05

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

Topics: Food Storage,Contamination,,,,

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Category: Module 05

What kind of location should food be stored in?

Topics: Food Storage,Non-Food Storage,Chemical Contamination,,,

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Category: Module 05

Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

Topics: Food Storage,Stock Rotation,Labels and Date Marks,,,

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Category: Module 05

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

Topics: Food Storage,Stock Rotation,Pathogens,,,

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Category: Module 05

Why does food need to be rotated when it’s in storage?

Topics: Food Storage,Equipment and Utensils,Corrective Action,Checking Temperatures,,

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Category: Module 05

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?

Topics: Food Storage,Equipment and Utensils,,,,

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Category: Module 05

Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

Topics: Food Storage,Equipment and Utensils,,,,

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Category: Module 05

Why should you avoid frequently opening the door of a cooler?

Topics: Food Storage,Equipment and Utensils,,,,

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Category: Module 05

Why should you avoid overloading coolers or freezers?

Topics: Food Storage,Checking Temperatures,Thermometers,Equipment and Utensils,,

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Category: Module 05

Each storage unit must have at least one device that measures air temperature, such as a hanging thermometer in a cooler. Where should the device be located in the storage unit?

Topics: Food Storage,,,,,

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Category: Module 05

What air temperature does frozen food need to be stored at?

Topics: Food Storage,TCS Food,Equipment and Utensils,,,

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Category: Module 05

What air temperature does TCS food need to be stored at?

Topics: Food Storage,Pathogens,,,,

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Category: Module 05

Why does food need to be stored at the correct temperature?

Topics: Food Storage,Labels and Date Marks,TCS Food,,,

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Category: Module 05

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?

Topics: Food Storage,TCS Food,Labels and Date Marks,,,

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Category: Module 05

How many days can ready-to-eat TCS food be held at 41°F or lower before it must be thrown out?

Topics: Food Storage,Labels and Date Marks,TCS Food,,,

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Category: Module 05

Why does ready-to-eat TCS food need to be date-marked when it will be held for more than 24 hours?

Topics: Labels and Date Marks,Food Storage,,,,

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Category: Module 05

When is it NOT necessary to label stored food that will be used on-site?

Topics: Food Storage,,,,,

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Category: Module 05

What kind of container should shellfish be stored in?

Topics: Receiving and Inspecting,Stock Rotation,Labels and Date Marks,,Food Storage,

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Category: Module 05

How can staff make stock rotation easier during storage when receiving and inspecting a delivery?

Topics: Food Recalls,Labels and Date Marks,Food Storage,,,

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Category: Module 05

How can you ensure that recalled food items are not used or returned to inventory by mistake?

Topics: Food Recalls,Contamination,Food Storage,Non-Food Storage,Equipment and Utensils,

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Category: Module 05

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?

Topics: Food Recalls,Labels and Date Marks,Food Storage,,,

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Category: Module 05

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?

Topics: Receiving and Inspecting,Key-Drop Deliveries,Food Storage,,,

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Category: Module 05

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?

Topics: Receiving and Inspecting,Key-Drop Deliveries,Food Storage,,,

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Category: Module 05

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

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

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Category: Module 05

When receiving and inspecting a delivery, what should be done with food products immediately after being examined?

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

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Category: Module 05

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?

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

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Category: Module 05

To ensure that deliveries can be received correctly, when should you schedule them to arrive?

Topics: Labels and Date Marks,Food Storage,,,,

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Category: Module 05

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?

Topics: Labels and Date Marks,Food Storage,TCS Food,RTE Food,,

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Category: Module 05

Ready-to-eat TCS food, such as leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin?

Topics: Food Storage,Equipment and Utensils,,,,

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Category: Module 05

What will prevent good airflow in cold storage units and should be avoided?

Topics: Food Storage,Checking Temperatures,Equipment and Utensils,TCS Food,,

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Category: Module 05

What is the correct air temperature for cold storage units?

Topics: Food Recalls,Contamination,Labels and Date Marks,Food Storage,,

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Category: Module 05

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?

Topics: Food Recalls,Labels and Date Marks,Food Storage,,,

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Category: Module 05

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?

Topics: Suppliers and Manufacturers,Time-Temperature Indicators,Thermometers,Food Storage,Time-temperature abuse,

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Category: Module 04

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?

Topics: Chemical Contamination,Contamination,Equipment and Utensils,Food Storage,,

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Category: Module 02

How can kitchenware and equipment made from these materials can leach toxic metals into food and cause chemical contamination?
• Zinc
• Pewter
• Copper
• Painted pottery

Topics: Foodborne Illness Outbreak,Labels and Date Marks,Food Storage,,,

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Category: Module 02

When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

Topics: Corrective Actions,Foodborne Illness Outbreaks,Labels and Date Marks,Food Storage,Food Recalls,

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Category: Module 02

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?

Topics: Storage Order,,,,

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Category: Storage Order

Why is stock rotation important?

Topics: Storage Order,,,,

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Category: Storage Order

How can cross-contamination be avoided during cold storage?

Topics: Storage Order,,,,

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Category: Storage Order

Which guideline can prevent cross-contamination during storage?