Food Storage Flashcards
6 cards from real NRFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Storage flashcards as text
What does FIFO stand for in food storage management?
Answer: First In, First Out
FIFO (First In, First Out) means older stock is rotated to the front and used before newer stock to prevent spoilage.
Which of the following foods requires refrigeration after opening?
Answer: Opened jar of salsa
Opened salsa is a TCS food that supports bacterial growth and must be refrigerated at 41°F or below after opening.
Chemicals and cleaning supplies must be stored in relation to food items in what manner?
Answer: In a completely separate, designated area away from food
Chemicals must be stored in a separate, clearly designated area away from food, equipment, and single-use items to prevent chemical contamination.
What is the maximum shelf life for ready-to-eat TCS food prepared on-site and held at 41°F?
Answer: 7 days
Ready-to-eat TCS foods prepared in-house must be used or discarded within 7 days when held at 41°F.
Which condition indicates that a can of food should be rejected upon delivery?
Answer: Swollen or dented seams
Swollen cans indicate gas production from bacterial activity (possibly C. botulinum), and cans with dented seams may have compromised integrity.
What should staff do when they discover a bag of flour with signs of pest activity in dry storage?
Answer: Discard the flour and notify management
Any food showing signs of pest infestation must be discarded immediately and management notified so the infestation can be investigated and controlled.