NRFSP Food Storage 3

Question 1

What is the safest container to use for storing leftover acidic foods like tomato sauce?

Accepted Answer

Food-grade stainless steel or plastic

Answer

Galvanized metal containers

Answer

Copper pans

Answer

Cast iron pots

Question 2

A food service operation receives a delivery of shrimp with a temperature of 50°F. What should the manager do?

Accepted Answer

Reject the delivery

Answer

Accept it and cool it quickly

Answer

Accept it if the shrimp smells fresh

Answer

Place it in the freezer immediately

Question 3

Which storage practice helps prevent the cross-contamination of allergens?

Accepted Answer

Using color-coded storage containers and clearly labeling allergen foods

Answer

Storing allergen-containing foods in clear containers

Answer

Storing all foods together to save space

Answer

Using the same scoops for all dry goods

Question 4

Where should raw ground beef be stored relative to whole raw beef in a refrigerator?

Accepted Answer

Below whole beef

Answer

Above whole beef

Answer

On the same shelf

Answer

In the door compartment

Question 5

What information must appear on the date-mark label of a prepared food item in a commercial kitchen?

Accepted Answer

The name of the food and the use-by or preparation date

Answer

Only the name of the dish

Answer

Only the use-by date

Answer

The employee's name and preparation time

Question 6

Which practice ensures dry goods are protected from moisture in a storeroom?

Accepted Answer

Transferring to sealed, food-grade containers

Answer

Leaving bags open for easy access

Answer

Storing in original manufacturer bags only

Answer

Stacking directly on the floor