ServSafe Proper Food Storage 4 — Questions and Answers
Question 1: A food handler notices that vacuum-sealed smoked fish arrived at 50°F (10°C). What should they do?
- Accept it since smoked fish is cured
- Reject it because it must be received at 38°F (3.3°C) or below (Correct answer)
- Store it immediately in the freezer
- Accept it if it will be used within 24 hours
Correct answer: Reject it because it must be received at 38°F (3.3°C) or below
Vacuum-sealed reduced oxygen packaging (ROP) fish must be received at 38°F (3.3°C) or below to prevent Clostridium botulinum growth.
Question 2: Which container material is NOT safe for storing acidic foods like tomato sauce?
- Food-grade plastic
- Stainless steel
- Galvanized metal (Correct answer)
- Glass
Correct answer: Galvanized metal
Galvanized metal contains zinc, which can leach into acidic foods and cause toxic metal poisoning.
Question 3: A food handler is storing dry goods in a storeroom. What is the minimum height off the floor for stored items?
- 2 inches (5 cm)
- 4 inches (10 cm)
- 6 inches (15 cm) (Correct answer)
- 12 inches (30 cm)
Correct answer: 6 inches (15 cm)
Food must be stored at least 6 inches (15 cm) off the floor to allow for cleaning and to prevent pest contamination.
Question 4: Raw chicken wings and raw beef steaks need to be stored in the same walk-in cooler. Where should the chicken be placed?
- On the shelf above the beef
- On the same shelf as the beef
- On the shelf below the beef (Correct answer)
- It does not matter as long as both are raw
Correct answer: On the shelf below the beef
Poultry must be stored below beef because poultry has a lower required cooking temperature and poses a higher contamination risk.
Question 5: How long can commercially prepared, opened potato salad safely be stored in a refrigerator at 41°F (5°C)?
- 3 days
- 5 days
- 7 days (Correct answer)
- 14 days
Correct answer: 7 days
Ready-to-eat TCS food prepared in a food establishment or opened commercial container must be used within 7 days when stored at 41°F (5°C) or below.
Question 6: A restaurant received a large delivery of fresh eggs. Where is the correct place to store them?
- In the door shelves of the walk-in cooler for easy access
- In the original carton on a designated shelf in the cooler (Correct answer)
- Washed and placed in a clean container
- At room temperature since they are shell eggs
Correct answer: In the original carton on a designated shelf in the cooler
Shell eggs should be stored in their original carton on an interior shelf of the refrigerator, not in the door, to maintain consistent temperature.
Question 7: What does FIFO stand for in food storage practices?
- First In, First Out (Correct answer)
- Fresh Items First Ordered
- Food Inventory For Operations
- First Inspection, Final Out
Correct answer: First In, First Out
FIFO (First In, First Out) means older stock is used before newer stock to prevent spoilage and ensure food quality.
ServSafe Proper Food Storage 4
A food handler notices that vacuum-sealed smoked fish arrived at 50°F (10°C).
What should they do?