NRFSP Food Storage 1

Question 1

In what order should raw meats be stored in a walk-in refrigerator from top to bottom?

Accepted Answer

Ready-to-eat foods, fish, whole cuts, ground meats, poultry

Answer

Beef, pork, poultry, fish

Answer

Poultry, beef, fish, pork

Answer

All raw meats may be stored on the same shelf

Question 2

What is the minimum required height for storing food off the floor?

Accepted Answer

6 inches

Answer

2 inches

Answer

4 inches

Answer

12 inches

Question 3

Which labeling information is required on all prepared food stored in a commercial kitchen?

Accepted Answer

Name of the food and the date it was prepared

Answer

Name of the food only

Answer

Name, date prepared, and employee who made it

Answer

No labeling is required for internal use

Question 4

How long may commercially prepared deli meats be safely stored in a refrigerator after opening?

Accepted Answer

7 days

Answer

3–4 days

Answer

10 days

Answer

Up to the printed expiration date

Question 5

What is the correct method for thawing frozen TCS food?

Accepted Answer

In the microwave (for immediate cooking), under cold running water, or in the refrigerator

Answer

On the counter at room temperature

Answer

In warm standing water

Answer

Submerging in hot water

Question 6

Which area of a dry storage room is NOT suitable for storing food?

Accepted Answer

Beneath a leaking pipe

Answer

Shelving units away from walls

Answer

Original sealed containers on pallets

Answer

Ventilated wooden shelves