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

Food-grade stainless steel or plastic containers are safe for acidic foods; galvanized metal and copper can leach toxic metals into acidic foods.

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

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.

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

Color-coded containers and clear allergen labeling on stored foods help prevent accidental allergen cross-contact during prep and service.

Question 4

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

Accepted Answer

Below whole beef

Answer

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.

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

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.

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP Food Storage 3