FOODSAFE Food Storage Best Practices 2

Question 1

How should raw meats be stored in a walk-in refrigerator?

Accepted Answer

In sealed, leak-proof containers on the lowest shelves, separated by type, with poultry on the very bottom

Answer

Anywhere there is space

Answer

Unwrapped on the top shelf for air circulation

Answer

In paper bags on middle shelves

Question 2

What information should be on the label of food stored in a refrigerator or freezer?

Accepted Answer

Product name, date of preparation or opening, and use-by date

Answer

Just the name of the cook

Answer

Only the product name

Answer

No label is required if the food handler knows what it is

Question 3

What is the maximum recommended storage time for cooked leftovers in the refrigerator?

Accepted Answer

3 to 4 days at 4°C (40°F) or below

Answer

1 day

Answer

10 days

Answer

2 weeks

Question 4

Why is it important to maintain proper air circulation in refrigerators and freezers?

Accepted Answer

Proper air circulation ensures even temperature distribution throughout the unit, preventing warm spots where bacteria can grow

Answer

Air circulation only affects energy consumption

Answer

Air circulation causes food to dry out and should be minimized

Answer

Air circulation is only important in walk-in coolers

Question 5

What should a food handler do when they find food in the refrigerator past its use-by date?

Accepted Answer

Discard it immediately, as use-by dates indicate the last day the food is considered safe for consumption

Answer

Smell it to determine if it is still safe

Answer

Extend the date by 2 days if it looks fine

Answer

Move it to the freezer to extend its life

Question 6

How should eggs be stored in a food service establishment?

Accepted Answer

In their original carton in the refrigerator at 4°C (40°F) or below

Answer

At room temperature on the counter

Answer

In a bowl of water on the counter

Answer

In any container in the pantry