Purchasing, Receiving, and Storage Flashcards
7 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Purchasing, Receiving, and Storage flashcards as text
What does FIFO stand for in food storage management?
Answer: First In, First Out
FIFO (First In, First Out) ensures older inventory is used before newer stock, reducing spoilage and waste.
What is the correct order of food storage in a refrigerator from top shelf to bottom shelf?
Answer: Ready-to-eat foods, raw seafood, raw beef, raw poultry
Foods are stored from top to bottom by their required minimum internal cooking temperature, with ready-to-eat foods on top and raw poultry (highest cook temp) on the bottom.
How high off the floor must food and food-contact equipment be stored?
Answer: 6 inches (15 cm)
Food and food-contact equipment must be stored at least 6 inches (15 cm) off the floor to prevent contamination and allow for cleaning.
For how many days can properly prepared and stored ready-to-eat TCS food be kept in a refrigerator at 41°F (5°C)?
Answer: 7 days
Ready-to-eat TCS foods may be stored for up to 7 days at 41°F (5°C) or lower before they must be discarded.
What information is required on labels for all foods prepared and stored in a foodservice operation?
Answer: Name of the food, date prepared, and date to be discarded
In-house prepared foods must be labeled with the food's name, preparation date, and the date by which it must be used or discarded.
Where should raw ground beef be stored relative to whole muscle beef in a refrigerator?
Answer: Below whole muscle beef
Ground beef has a higher required cooking temperature (155°F) than whole muscle beef (145°F), so it must be stored below to prevent cross-contamination if it drips.
What is the safe storage temperature range for dry goods such as flour and canned goods?
Answer: 50°F–70°F (10°C–21°C)
Dry goods should be stored in a cool, dry area between 50°F and 70°F (10°C–21°C) to prevent spoilage and pest attraction.