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
In what order should raw meats be stored in a walk-in refrigerator from top to bottom?
Answer: Ready-to-eat foods, fish, whole cuts, ground meats, poultry
The correct order from top to bottom is ready-to-eat foods, fish, whole muscle beef/pork, ground meats, then poultry, based on required cooking temperatures.
What is the minimum required height for storing food off the floor?
Answer: 6 inches
All food and food-contact equipment must be stored at least 6 inches off the floor to prevent contamination and allow cleaning.
Which labeling information is required on all prepared food stored in a commercial kitchen?
Answer: Name of the food and the date it was prepared
All prepared food held for later service must be labeled with the common name of the food and the date it was prepared.
How long may commercially prepared deli meats be safely stored in a refrigerator after opening?
Answer: 7 days
Once opened, commercially prepared deli meats should be used within 7 days when held at 41°F or below.
What is the correct method for thawing frozen TCS food?
Answer: In the microwave (for immediate cooking), under cold running water, or in the refrigerator
Safe thawing methods include refrigerator thawing, running cold water, microwave (if cooked immediately), or as part of the cooking process.
Which area of a dry storage room is NOT suitable for storing food?
Answer: Beneath a leaking pipe
Storing food beneath leaking pipes exposes it to moisture and potential contamination from overhead condensation or sewage.