ServSafe Proper Food Storage 5

Question 1

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

Accepted Answer

1–2 days

Answer

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

Question 2

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

Accepted Answer

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

Answer

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.

Question 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?

Accepted Answer

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

Answer

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

Question 4

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

Accepted Answer

A food-grade container with a tight-fitting lid

Answer

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

Question 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?

Accepted Answer

Salad greens, whole beef, shrimp, ground pork

Answer

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

ServSafe Practice Test

ServSafe Practice Test

ServSafe Proper Food Storage 5