SERVSAFE MANAGER COURSEBOOK Purchasing, Receiving, and Storage 2 — Questions and Answers
Question 1: What does FIFO stand for in food storage management?
- First In, First Out (Correct answer)
- Fresh Items First Out
- First Inspection, Final Output
- Food Items First Organized
Correct answer: First In, First Out
FIFO (First In, First Out) ensures older inventory is used before newer stock, reducing spoilage and waste.
Question 2: What is the correct order of food storage in a refrigerator from top shelf to bottom shelf?
- Raw beef, raw poultry, ready-to-eat foods, raw seafood
- Ready-to-eat foods, raw seafood, raw beef, raw poultry (Correct answer)
- Raw poultry, raw beef, raw seafood, ready-to-eat foods
- Ready-to-eat foods, raw beef, raw seafood, raw poultry
Correct 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.
Question 3: How high off the floor must food and food-contact equipment be stored?
- 4 inches (10 cm)
- 6 inches (15 cm) (Correct answer)
- 8 inches (20 cm)
- 12 inches (30 cm)
Correct 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.
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)?
- 5 days
- 7 days (Correct answer)
- 3 days
- 10 days
Correct 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.
Question 5: What information is required on labels for all foods prepared and stored in a foodservice operation?
- Name of the food and use-by date
- Name of the food, date prepared, and date to be discarded (Correct answer)
- Ingredient list and allergen warnings only
- Preparer's name and refrigerator location
Correct 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.
Question 6: Where should raw ground beef be stored relative to whole muscle beef in a refrigerator?
- Above whole muscle beef
- On the same shelf
- Below whole muscle beef (Correct answer)
- In a separate refrigerator only
Correct 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.
Question 7: What is the safe storage temperature range for dry goods such as flour and canned goods?
- 32°F–41°F (0°C–5°C)
- 41°F–70°F (5°C–21°C)
- 50°F–70°F (10°C–21°C) (Correct answer)
- 60°F–75°F (16°C–24°C)
Correct 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.
SERVSAFE MANAGER COURSEBOOK Purchasing, Receiving, and Storage 2
What does FIFO stand for in food storage management?