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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

  1. A prep cook thaws a 10-pound turkey in the refrigerator. How long should they plan for the thawing process?

    Answer: 1–2 days

    Refrigerator thawing requires approximately 24 hours for every 5 pounds, so a 10-pound turkey needs about 1–2 days.

  2. Which label information is required on a container of leftover chili stored in a walk-in cooler?

    Answer: The name of the food and the date it must be used by

    Ready-to-eat TCS food held for more than 24 hours must be labeled with the food name and the date it must be consumed by.

  3. A walk-in freezer is holding foods at 0°F (-18°C). A whole raw salmon was stored there 9 months ago. What should the manager do?

    Answer: Continue storing it — properly frozen fish can be held indefinitely for safety

    Food stored continuously frozen at 0°F (-18°C) remains safe indefinitely, though quality may decline over time.

  4. Bulk dry rice should be transferred from its original bag into a storage container. Which container is appropriate?

    Answer: A food-grade container with a tight-fitting lid

    Dry foods must be stored in food-grade containers with tight-fitting lids to prevent contamination and pest access.

  5. Raw ground pork, raw shrimp, whole raw beef roasts, and ready-to-eat salad greens are all in the same walk-in cooler. From top to bottom, what is the correct storage order?

    Answer: Salad greens, whole beef, shrimp, ground pork

    Storage order from top to bottom: RTE foods, whole fish/seafood, whole beef, ground meats/poultry — based on ascending minimum cooking temperatures.

  6. A food handler stored a container of raw marinating chicken directly on the shelf above sliced deli meats in the cooler. What is the risk?

    Answer: Raw chicken juices could drip onto and contaminate the ready-to-eat deli meat

    Raw poultry must always be stored below ready-to-eat foods because dripping juices can cross-contaminate RTE items.

  7. What is the maximum number of days that ready-to-eat TCS food can be stored in a cooler held at 41°F (5°C) before it must be discarded?

    Answer: 7 days

    Ready-to-eat TCS food stored at 41°F (5°C) or below must be discarded after 7 days to prevent pathogen growth.