NRFSP Food Storage

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

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.

Question 2

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

Accepted Answer

6 inches

Answer

All food and food-contact equipment must be stored at least 6 inches off the floor to prevent contamination and allow cleaning.

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

All prepared food held for later service must be labeled with the common name of the food and the date it was prepared.

Question 4

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

Accepted Answer

7 days

Answer

Once opened, commercially prepared deli meats should be used within 7 days when held at 41°F or below.

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

Safe thawing methods include refrigerator thawing, running cold water, microwave (if cooked immediately), or as part of the cooking process.

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP - National Registry of Food Safety Professionals Practice Test

NRFSP Food Storage