ServSafe Purchasing, Receiving and Storage Test 3 — Questions and Answers
Question 1: In a cooler, where should raw poultry be stored relative to ready-to-eat food?
- Above ready-to-eat food
- Below ready-to-eat food (Correct answer)
- On the same shelf
- It does not matter
Correct answer: Below ready-to-eat food
Raw poultry is stored below ready-to-eat food to prevent juices from dripping onto it.
Question 2: What is the correct top-to-bottom storage order for raw foods based on cooking temperature?
- Poultry, ground meat, whole cuts, seafood
- Seafood, whole cuts, ground meat, poultry (Correct answer)
- Ground meat, seafood, poultry, whole cuts
- Whole cuts, poultry, seafood, ground meat
Correct 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.
Question 3: What does FIFO stand for in food storage?
- First In, First Out (Correct answer)
- Fresh In, Frozen Out
- Fast In, Fast Out
- First In, Final Order
Correct answer: First In, First Out
FIFO means using the oldest stock first by placing newer items behind older ones.
Question 4: When using FIFO, items are rotated based on which date?
- The delivery date
- The use-by or expiration date (Correct answer)
- The purchase order date
- The invoice date
Correct 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.
Question 5: How far off the floor must food be stored in a dry storeroom?
- At least 2 inches
- At least 6 inches (Correct answer)
- At least 12 inches
- Directly on the floor is fine
Correct answer: At least 6 inches
Food must be stored at least 6 inches off the floor to protect it from contamination and pests.
Question 6: Where should chemicals and cleaning supplies be stored?
- Above food prep areas
- In a separate area away from food, utensils, and equipment (Correct answer)
- Next to canned goods
- On the same shelf as paper products and food
Correct 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.
Question 7: What is the ideal relative humidity range for a dry storage room?
- 10-25%
- 50-60% (Correct answer)
- 75-90%
- Above 95%
Correct answer: 50-60%
Dry storage should be kept at 50-60% relative humidity to keep food dry and prevent spoilage.
ServSafe Purchasing, Receiving and Storage Test 3
In a cooler, where should raw poultry be stored relative to ready-to-eat food?