Proper Food Storage Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Proper Food Storage flashcards as text
What is the minimum internal temperature at which TCS foods must be held during hot holding?
Answer: 135°F (57°C)
TCS foods must be held at 135°F (57°C) or above during hot holding to keep them out of the temperature danger zone and prevent bacterial growth.
How should raw meats be arranged in a refrigerator to minimize the risk of cross-contamination?
Answer: Separated by type and stored below ready-to-eat foods
Raw meats must be stored below ready-to-eat foods and separated by type based on their required cooking temperatures to prevent contamination from drips.
Which practice is correct when using ice to keep foods cold during storage or display?
Answer: Use ice from a sanitary machine stored in a clean, covered bin
Only ice from a sanitary ice machine stored in a clean, covered bin should be used for food storage to avoid contaminating the food or ice.
What is the primary purpose of date-marking ready-to-eat TCS food in a food establishment?
Answer: To track when the food was prepared and when it must be discarded
Date marking tracks how long food has been stored so it is used within the safe 7-day maximum and discarded before it becomes unsafe, preventing foodborne illness.
At what temperature range should a dry storage area be maintained for safe food storage?
Answer: 50°F to 70°F (10°C to 21°C)
Dry storage areas should be maintained between 50°F and 70°F (10°C to 21°C) to properly preserve non-TCS dry goods such as canned items, grains, and dry pasta.
Which practice should be followed when storing food in a walk-in cooler?
Answer: Use open shelving and ensure adequate air circulation around food
Open shelving with adequate air circulation helps maintain consistent, proper temperatures throughout the walk-in cooler and prevents contamination.
What action must be taken immediately when food has been identified as part of a product recall?
Answer: Remove it from inventory and store it separately, clearly labeled, until it can be returned or discarded
Recalled food must be immediately removed from usable inventory, clearly labeled as recalled, and stored separately to prevent accidental use and protect guests from harm.