Non-Food Storage

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Non-Food Storage

1 / 69

How can you store the spoons or scoops when serving food like mashed potatoes or ice cream?

2 / 69

How should glasses and cups be stored?

3 / 69

According to ServSafe, what area in your operation should have these features?

• Good lighting
• Wall hooks
• A utility sink
• A floor drain

4 / 69

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

5 / 69

Where should dirty linens be stored until they can be cleaned?

6 / 69

When is it acceptable to store serving utensils in a container of water during service?

7 / 69

What does dirty clothing need to be separated from when stored in the operation?

8 / 69

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

9 / 69

Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens?

10 / 69

What are the requirement for the chemicals you use and store in your operation

11 / 69

Why should a storage area for cleaning tools and supplies have hooks?

12 / 69

Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored?

13 / 69

What features should the storage area for cleaning tools and supplies have?

14 / 69

Why should chemicals be stored in their original containers?

15 / 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?

16 / 69

What are some guidelines for storing serving utensils during use?

17 / 69

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

18 / 69

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

19 / 69

When can serving utensils be stored on a food-contact surface during service?

20 / 69

When should the sanitizing solution used for storing wet wiping cloths be refilled?

21 / 69

What can contaminate food when used or stored incorrectly?

22 / 69

Why should chemicals never be stored above food or food-contact surfaces?

23 / 69

What are the storage guidelines to prevent cross-contamination for containers?

24 / 69

After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?

25 / 69

Where should ice scoops be stored?

26 / 69

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

27 / 69

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

28 / 69

What are some guidelines for the maintenance and storage of cleaning tools and supplies?

29 / 69

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

30 / 69

What kind of containers should recyclables be stored in to deny pests food and shelter?

31 / 69

How should serving utensils be stored during service?

32 / 69

How should chemicals be separated from food and food-contact surfaces in storage?

33 / 69

Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

34 / 69

How should flatware be stored so people grab them by their handles and NOT their food-contact areas?

35 / 69

What are the requirements for storage areas for cleaning tools and supplies?

36 / 69

Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals?

37 / 69

How can chemical contamination happen in a food service operation?

38 / 69

What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized?

39 / 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?

40 / 69

Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?

41 / 69

The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this?

42 / 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?

43 / 69

Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones?

44 / 69

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

45 / 69

What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

46 / 69

Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface?

47 / 69

What is the most important thing to consider when storing items after they have been cleaned and sanitized?

48 / 69

Why should chemicals never be stored above food, linens, utensils, and equipment?

49 / 69

Why should a storage area for cleaning tools and supplies have good lighting?

50 / 69

Why should flatware and utensils be stored with their handles up?

51 / 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?

52 / 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?

53 / 69

In what condition should the manufacturer’s label be on chemical containers?

54 / 69

Where should the buckets used for cleaning be stored after they have been washed, rinsed, and air-dried?

55 / 69

What area should never be used to clean or store garbage containers?

56 / 69

Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses?

57 / 69

When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas?

58 / 69

What must be avoided when designating a storage area for garbage and recyclables?

59 / 69

What are some ways to protect food and food contact surfaces from contamination by chemicals?

60 / 69

Where should you keep plenty of clean and sanitized thermometers?

61 / 69

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

62 / 69

Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label?

63 / 69

What chemicals should NOT be used or stored in a food service operation?

64 / 69

What is the most important thing to consider when storing cleaning tools?

65 / 69

How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?

66 / 69

How can food and non-food items be protected from contamination during storage?

67 / 69

How can chemical contamination occur?

68 / 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?

69 / 69

How can you prevent contamination of food and food-contact surfaces when using chemicals?