Food Storage Flashcards
6 cards from real NRFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Storage flashcards as text
What is the safest container to use for storing leftover acidic foods like tomato sauce?
Answer: Food-grade stainless steel or plastic
Food-grade stainless steel or plastic containers are safe for acidic foods; galvanized metal and copper can leach toxic metals into acidic foods.
A food service operation receives a delivery of shrimp with a temperature of 50°F. What should the manager do?
Answer: Reject the delivery
Shrimp is a TCS food that must arrive at 41°F or below; a delivery at 50°F exceeds safe limits and must be rejected.
Which storage practice helps prevent the cross-contamination of allergens?
Answer: Using color-coded storage containers and clearly labeling allergen foods
Color-coded containers and clear allergen labeling on stored foods help prevent accidental allergen cross-contact during prep and service.
Where should raw ground beef be stored relative to whole raw beef in a refrigerator?
Answer: Below whole beef
Ground beef must be stored below whole cuts of beef because ground beef requires a higher cooking temperature (155°F vs. 145°F) and poses greater contamination risk.
What information must appear on the date-mark label of a prepared food item in a commercial kitchen?
Answer: The name of the food and the use-by or preparation date
Date-marking requires at minimum the name of the food and either the preparation date or the use-by date so staff can apply the 7-day rule.
Which practice ensures dry goods are protected from moisture in a storeroom?
Answer: Transferring to sealed, food-grade containers
Transferring dry goods to sealed, food-grade containers protects them from moisture, pests, and cross-contamination.