Proper Food Storage Flashcards

A food handler notices that vacuum-sealed smoked fish arrived at 50°F (10°C). What should they do?

Answer: Reject it because it must be received at 38°F (3.3°C) or below

Vacuum-sealed reduced oxygen packaging (ROP) fish must be received at 38°F (3.3°C) or below to prevent Clostridium botulinum growth.

Which container material is NOT safe for storing acidic foods like tomato sauce?

Answer: Galvanized metal

Galvanized metal contains zinc, which can leach into acidic foods and cause toxic metal poisoning.

A food handler is storing dry goods in a storeroom. What is the minimum height off the floor for stored items?

Answer: 6 inches (15 cm)

Food must be stored at least 6 inches (15 cm) off the floor to allow for cleaning and to prevent pest contamination.

Raw chicken wings and raw beef steaks need to be stored in the same walk-in cooler. Where should the chicken be placed?

Answer: On the shelf below the beef

Poultry must be stored below beef because poultry has a lower required cooking temperature and poses a higher contamination risk.

How long can commercially prepared, opened potato salad safely be stored in a refrigerator at 41°F (5°C)?

Answer: 7 days

Ready-to-eat TCS food prepared in a food establishment or opened commercial container must be used within 7 days when stored at 41°F (5°C) or below.

A restaurant received a large delivery of fresh eggs. Where is the correct place to store them?

Answer: In the original carton on a designated shelf in the cooler

Shell eggs should be stored in their original carton on an interior shelf of the refrigerator, not in the door, to maintain consistent temperature.

What does FIFO stand for in food storage practices?

Answer: First In, First Out

FIFO (First In, First Out) means older stock is used before newer stock to prevent spoilage and ensure food quality.