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Refrigerator Storage Flashcards

6 cards from real SNHD practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Refrigerator Storage flashcards as text

  1. What is the maximum safe temperature for a commercial refrigerator holding potentially hazardous foods?

    Answer: 41°F (5°C)

    Refrigerators holding potentially hazardous foods must maintain a temperature of 41°F (5°C) or below to keep food out of the temperature danger zone and slow bacterial growth.

  2. What is the correct top-to-bottom storage order in a refrigerator for raw proteins?

    Answer: Ready-to-eat foods at top, then seafood, then whole cuts, then ground meats, then poultry at the bottom

    Ready-to-eat foods must be on the highest shelves. Raw proteins are stored below in order of increasing cooking temperature: seafood, whole beef/pork, ground meats, and whole poultry at the bottom.

  3. What does FIFO stand for and why is it used in food storage?

    Answer: First In, First Out — older stock is used before newer stock to minimize waste and prevent serving expired food

    FIFO (First In, First Out) means rotating stock so that older items are placed in front and used first, while newer items go to the back. This prevents older food from being forgotten and expiring.

  4. How should raw meat and ready-to-eat foods be stored together in the same refrigerator?

    Answer: Raw meat must always be stored below ready-to-eat foods to prevent cross-contamination from drips

    Raw meat must always be stored below ready-to-eat foods in the refrigerator because raw meat juices can drip down and contaminate foods that will not be cooked before serving.

  5. All food stored in a refrigerator must be:

    Answer: Labeled with contents and date, and covered or wrapped to prevent contamination

    All food stored in a refrigerator must be labeled with the contents and preparation or opening date, and must be covered, wrapped, or in a sealed container to protect it from contamination.

  6. What is the maximum number of days that most ready-to-eat, potentially hazardous foods can be held in a refrigerator at 41°F?

    Answer: 7 days

    Most ready-to-eat, potentially hazardous foods (TCS foods) may be held in a refrigerator at 41°F for a maximum of 7 days from the date of preparation.