ServSafe Food Storage & Temperature Control Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 ServSafe Food Storage & Temperature Control flashcards as text
How should dry goods like flour and sugar be stored after opening?
Answer: In airtight, labeled containers off the floor
Dry goods must be transferred to clean, airtight, labeled containers and stored off the floor to prevent contamination and pests.
What is the temperature danger zone for food safety?
Answer: 41°F to 135°F (5°C to 57°C)
The ServSafe temperature danger zone is 41°F to 135°F, where most foodborne pathogens grow rapidly.
Which practice correctly uses the FIFO (First In, First Out) method?
Answer: Placing newer stock behind older stock so older items are used first
FIFO requires rotating stock so older product is placed in front and used before newer product to prevent spoilage.
A food worker finds a bag of rice stored next to cleaning chemicals in the dry storage room. What should be done?
Answer: Move the rice to a separate area away from chemicals
Food must always be stored separately from chemicals to prevent chemical contamination, regardless of whether the food packaging is intact.
What is the maximum temperature at which refrigerated food should be received?
Answer: 41°F (5°C)
Refrigerated potentially hazardous food must be received at 41°F (5°C) or below to ensure it has been kept safe during delivery.
Which type of food storage container is NOT safe for storing food?
Answer: Empty chemical containers repurposed for food
Chemical containers must never be reused for food storage because residual chemicals can contaminate the food even after washing.