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Receiving and Storing Food 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.

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  1. Which labeling information is required on all ready-to-eat TCS foods that are prepared on-site and held for more than 24 hours?

    Answer: The date by which the food must be consumed or discarded

    Ready-to-eat TCS food prepared in-house and held for more than 24 hours must be date-marked with a use-by date.

  2. Pasteurized milk should be received at a temperature of:

    Answer: 41°F (5°C) or lower

    Pasteurized milk and other fluid dairy products must be received at 41°F (5°C) or lower.

  3. A restaurant receives a delivery of vacuum-packed fish. The packaging appears bloated. What should the manager do?

    Answer: Reject the fish because bloating may indicate bacterial growth

    Bloated vacuum packaging can indicate the presence of dangerous pathogens like Clostridium botulinum and must be rejected.

  4. When storing raw poultry in a walk-in refrigerator with other meats, raw poultry should be placed:

    Answer: On the lowest shelf, below all other raw meats

    Raw poultry must be stored on the bottom shelf because it requires the highest cooking temperature and poses the greatest cross-contamination risk.

  5. A walk-in cooler is set at 40°F (4°C). Is this an acceptable temperature for storing TCS foods?

    Answer: Yes, because 40°F is below the upper limit of the temperature danger zone

    40°F (4°C) is below the 41°F (5°C) upper limit for cold TCS food storage, making it an acceptable temperature.

  6. What should a food handler do if they are unsure whether a received product meets safety standards?

    Answer: Refuse the delivery and contact the manager or supervisor

    When in doubt about a product's safety, the food handler should reject the delivery and consult a manager rather than risk using unsafe food.

  7. Which of the following is the correct order for storing raw proteins from top to bottom in a cooler?

    Answer: Ready-to-eat foods, whole fish, whole beef, pork, ground beef, poultry

    Foods are stored top to bottom based on their required minimum internal cooking temperature, with ready-to-eat foods at the top and poultry at the bottom.