SERV SAFE MANAGERS COURSE CHAPTER 7: THE FLOW

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SERV SAFE MANAGER'S COURSE CHAPTER 7: THE FLOW

OF FOOD: STORAGE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -59 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Primal cuts, quarters, sides of raw meat, and slab bacon

Answer:

What meat can be hung on clean and sanitized hooks or placed on sanitized racks?Question 2: 1. Store TCS food at an internal temperature of 41 F or lower, or 135 F or higher.Randomly sample the internal temperature of stored food using a calibrated thermometer on a regular basis.

• Store meat, poultry, seafood, and dairy items in the coldest part of the unit, away from the

door.

• Store frozen food at temperatures that keep it frozen.
• Make sure storage units have at least one air temperature measuring device. It must be

accurate to +/- 3 F or +/- 1.5

• This device must be located in the warmest part of refrigerated units, and the coldest part of

hot-holding units. Check cooler and freezer temperatures often.

• Do not overload coolers or freezers. Storing too many food items prevents good airflow and

makes the units work harder to stay cold.

• Consider using cold curtains in walk-in coolers and freezers to help maintain temperatures.
• Use open shelving. Do not lone shelves with aluminum foil, sheet pans, or paper. This

restricts circulation of cold air in the unit.

• Monitor food temperatures in coolers regularly. Randomly sample the temperature of stored

food to verify that the cooler is working.

• Defrost freezers regularly. They are more efficient when free of frost. Move food to another

freezer while defrosting.

Answer:

What temperature guidelines should be followed in order to keep food safe?

Question 3: 41 F or lower

Answer:

What internal temperature should fresh fish be stored at?

Question 4: Self-draining

Answer:

Ice-beds for fish should be what?

Question 5: Date marking

Answer:

What must TCS food include?

Question 6: 41 F or lower

Answer:

Fresh produce TCS foods should be stored at what temperature?

Question 7: To maintain quality and limit the growth of pathogens.

Answer:

Why must food be rotated while in storage?

Question 8: When the food must be sold, eaten, or thrown out.

Answer:

What should the date marking indicate?

Question 9: A temperature that will keep it frozen

Answer:

What temperature should frozen meat be stored at?

Question 10: 1. Do not wash shell eggs before storing them. They are washed and sanitized at the packing facility.

• Plan to use all shell eggs within four to five weeks of the packing date
• Keep shell eggs in cold storage until the time they are used. Take out only as many eggs as

are needed for immediate use.

• Store frozen egg items at temperatures that will will keep them frozen.
• Store liquid eggs according to the manufacturer's recommendations.
• Dried egg items can be stored in a cool dry-storage area. Once they are reconstituted (mixed

with water), store them in the cooler at 41 F or lower. Do not reconstitute more dried egg item than is needed for immediate use.

Answer:

What are the guidelines to storing shell eggs?

Question 11: in its original container at an air temperature of 41 F or lower.

Answer:

Where should you store live shellfish?

Question 12: At temperature that will keep it frozen

Answer:

What temperature should frozen poultry be stored at?

Question 13: Refrigeration

Answer:

What slows the growth of most bacteria?Question 14: 1. Fruit and vegetables kept in the cooler can dry out quickly. Keep the relative humidity at 85 to 95 percent.

• Although most produce can be stored in the cooler, avocados, bananas, pears, and tomatoes

ripen best at room temperature

• Most produce should not be washed before storage. Moisture often promotes the growth of

mold. Instead, wash produce before prepping or serving it.

• When storing produce in standing water or an ice-water slurry, do not mix different items or

multiple batches of the same item

• Store whole citrus fruit, hard-rind squash, eggplant, and root vegetables-such as potatoes,

rutabagas, and onions-- in a cool dry-storage area. Temperatures of 60 F to 70 F are best. Make sure containers are well ventilated. Store onions away from other vegetables that may absorb odor.

Answer:

What guidelines should be followed with self draining containers that the ice is changed out regularly?

Question 15: Labeling food for use on-site

Answer:

Food Storage Guidelines: Labeling: Any item not stored in its original container must be labeled. The label must include the common name of the food or a statement that clearly and accurately identifies it.If a food is easily identifiable by sight and will not be mistaken for another item, it is not necessary to label the item.

Question 16: Containers

Answer:

Storage: Preventing Cross-contamination: Store food in containers intended for food. The containers should be durable, leak-proof, and able to be sealed or covered. Never use empty food containers or store chemicals or put food in empty chemical containers.Wrap or cover all food correctly. Leaving food uncovered can lead to cross-contamination.

Question 17: In a clean, dry location away from dust and other contaminants.

Answer:

Where should food be stored?Question 18: contents, storage temperature, prep instructions, and a use-by date

Answer:

What should labels on ROP items clearly list?

Question 19: Place it in airtight containers or wrap it in airtight material

Answer:

What should be done with poultry if it has been removed from its original packaging?

Question 20: 1. Identify the food item's use-by or expiration date.

• Store items with the earliest use-by or expiration date.
• once shelved, use those items stored in front first.