NRFSP Food Storage 1 — Questions and Answers
Question 1: In what order should raw meats be stored in a walk-in refrigerator from top to bottom?
- Beef, pork, poultry, fish
- Poultry, beef, fish, pork
- Ready-to-eat foods, fish, whole cuts, ground meats, poultry (Correct answer)
- All raw meats may be stored on the same shelf
Correct answer: Ready-to-eat foods, fish, whole cuts, ground meats, poultry
The correct order from top to bottom is ready-to-eat foods, fish, whole muscle beef/pork, ground meats, then poultry, based on required cooking temperatures.
Question 2: What is the minimum required height for storing food off the floor?
- 2 inches
- 4 inches
- 6 inches (Correct answer)
- 12 inches
Correct answer: 6 inches
All food and food-contact equipment must be stored at least 6 inches off the floor to prevent contamination and allow cleaning.
Question 3: Which labeling information is required on all prepared food stored in a commercial kitchen?
- Name of the food only
- Name of the food and the date it was prepared (Correct answer)
- Name, date prepared, and employee who made it
- No labeling is required for internal use
Correct answer: Name of the food and the date it was prepared
All prepared food held for later service must be labeled with the common name of the food and the date it was prepared.
Question 4: How long may commercially prepared deli meats be safely stored in a refrigerator after opening?
- 3–4 days
- 7 days (Correct answer)
- 10 days
- Up to the printed expiration date
Correct answer: 7 days
Once opened, commercially prepared deli meats should be used within 7 days when held at 41°F or below.
Question 5: What is the correct method for thawing frozen TCS food?
- On the counter at room temperature
- In the microwave (for immediate cooking), under cold running water, or in the refrigerator (Correct answer)
- In warm standing water
- Submerging in hot water
Correct answer: In the microwave (for immediate cooking), under cold running water, or in the refrigerator
Safe thawing methods include refrigerator thawing, running cold water, microwave (if cooked immediately), or as part of the cooking process.
Question 6: Which area of a dry storage room is NOT suitable for storing food?
- Shelving units away from walls
- Original sealed containers on pallets
- Beneath a leaking pipe (Correct answer)
- Ventilated wooden shelves
Correct answer: Beneath a leaking pipe
Storing food beneath leaking pipes exposes it to moisture and potential contamination from overhead condensation or sewage.
NRFSP Food Storage 1
In what order should raw meats be stored in a walk-in refrigerator from top to bottom?