ServSafe Proper Food Storage 4

Question 1

A food handler notices that vacuum-sealed smoked fish arrived at 50°F (10°C). What should they do?

Accepted Answer

Reject it because it must be received at 38°F (3.3°C) or below

Answer

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?

Accepted Answer

Galvanized metal

Answer

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?

Accepted Answer

6 inches (15 cm)

Answer

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?

Accepted Answer

On the shelf below the beef

Answer

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)?

Accepted Answer

7 days

Answer

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.

ServSafe Practice Test