Practice Test GeeksServSafe Food Safety Test Prep Practice Test
← All SERVSAFE Flashcard Decks

Purchasing, Receiving and Storage Test 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 Purchasing, Receiving and Storage Test flashcards as text

  1. In a cooler, where should raw poultry be stored relative to ready-to-eat food?

    Answer: Below ready-to-eat food

    Raw poultry is stored below ready-to-eat food to prevent juices from dripping onto it.

  2. What is the correct top-to-bottom storage order for raw foods based on cooking temperature?

    Answer: Seafood, whole cuts, ground meat, poultry

    Foods are stored with the lowest required cooking temperature on top, so poultry (highest) goes on the bottom.

  3. What does FIFO stand for in food storage?

    Answer: First In, First Out

    FIFO means using the oldest stock first by placing newer items behind older ones.

  4. When using FIFO, items are rotated based on which date?

    Answer: The use-by or expiration date

    FIFO rotation is based on the use-by or expiration date so the soonest-to-expire is used first.

  5. How far off the floor must food be stored in a dry storeroom?

    Answer: At least 6 inches

    Food must be stored at least 6 inches off the floor to protect it from contamination and pests.

  6. Where should chemicals and cleaning supplies be stored?

    Answer: In a separate area away from food, utensils, and equipment

    Chemicals must be stored separately and below or away from food to prevent contamination.

  7. What is the ideal relative humidity range for a dry storage room?

    Answer: 50-60%

    Dry storage should be kept at 50-60% relative humidity to keep food dry and prevent spoilage.