SERVSAFE MANAGER COURSEBOOK Purchasing, Receiving, and Storage 2

Question 1

What does FIFO stand for in food storage management?

Accepted Answer

First In, First Out

Answer

Fresh Items First Out

Answer

First Inspection, Final Output

Answer

Food Items First Organized

Question 2

What is the correct order of food storage in a refrigerator from top shelf to bottom shelf?

Accepted Answer

Ready-to-eat foods, raw seafood, raw beef, raw poultry

Answer

Raw beef, raw poultry, ready-to-eat foods, raw seafood

Answer

Raw poultry, raw beef, raw seafood, ready-to-eat foods

Answer

Ready-to-eat foods, raw beef, raw seafood, raw poultry

Question 3

How high off the floor must food and food-contact equipment be stored?

Accepted Answer

6 inches (15 cm)

Answer

4 inches (10 cm)

Answer

8 inches (20 cm)

Answer

12 inches (30 cm)

Question 4

For how many days can properly prepared and stored ready-to-eat TCS food be kept in a refrigerator at 41°F (5°C)?

Accepted Answer

7 days

Answer

5 days

Answer

3 days

Answer

10 days

Question 5

What information is required on labels for all foods prepared and stored in a foodservice operation?

Accepted Answer

Name of the food, date prepared, and date to be discarded

Answer

Name of the food and use-by date

Answer

Ingredient list and allergen warnings only

Answer

Preparer's name and refrigerator location

Question 6

Where should raw ground beef be stored relative to whole muscle beef in a refrigerator?

Accepted Answer

Below whole muscle beef

Answer

Above whole muscle beef

Answer

On the same shelf

Answer

In a separate refrigerator only

Question 7

What is the safe storage temperature range for dry goods such as flour and canned goods?

Accepted Answer

50°F–70°F (10°C–21°C)

Answer

32°F–41°F (0°C–5°C)

Answer

41°F–70°F (5°C–21°C)

Answer

60°F–75°F (16°C–24°C)