SERVSAFE CH7: THE FLOW OF FOOD STORAGE EXAM

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SERVSAFE CH7: THE FLOW OF FOOD STORAGE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Answer:

a container of lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

Question 2: Where in a cooler should dairy products be stored?

Answer:

Away from the door, in the coldest part of the cooler

Question 3: Cleaning

Answer:

Keep all storage areas clean and dry. Clean floors walls and shelving. Freezers and coolers. Clean up spills and leaks promptly

Question 4: Date marking

Answer:

Ready to eat TCS food labels must include when the food must be sold eaten or thrown out. Max stored for seven days but some will require less time. Count begins on the day the food was prepared or the package was opened.

Question 5: Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?

Answer:

according to the minimum internal cooking temperature with ready to eat food on top shelf and poultry on the bottom

Question 6: General storage guidelines

Answer:

Label and date Mark food, rotate food & store at correct temperature, store items in a way to prevent cross-contamination Question 7: An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

Answer:

+-3 degrees F

Question 8: storage order (top to bottom)

Answer:

ready to eat food, seafood, whole cuts of beef & pork, ground meat & ground fish, whole and ground poultry

Question 9: Storage order top to bottom

Answer:

Ready to eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, whole & ground poultry. Stored by minimum internal cooking temperature Question 10: What is the problem with storing raw ground turkey above raw ground pork

Answer:

cross contamination Question 11: Never store food in:

Answer:

Locker rooms, restrooms, under leaking water lines, under stairwells, mechanical rooms

Question 12: Labeling food for retail sale

Answer:

Must have common name of food, quantity of food, ingredients and sub ingredients, list of artificial colors and flavors, chemical preservatives, name & place of business manufacture packer or distributor, source of each major food allergen

Question 13: How far above the floor should food be stored?

Answer:

At least 6 inches (15 cm)

Question 14: Labels for foods with various ingredients

Answer:

Discard date should be the earliest use by date of any food Item involved

Question 15: Prevent cross-contamination

Answer:

Food must be stored in a clean dry location away from Dust & other contaminants.

Question 16: Proper storage

Answer:

Store all items in designated storage areas, store items away from walls and at least 6 inches off the floor, store single use items in original packaging Question 17: When can pathogen's grow when food is stored at the correct temperature

Answer:

Sample internal temperature of coolers, store frozen food at temperatures to keep it frozen, have a separate temperature device in the cooler, do not overload coolers or freezers you need good airflow, opening frequently brings warmer air inside, consider using cold curtains and walk in coolers to maintain temperature, use open shelving do not line with aluminum foil or sheet pans, monitor food temperatures regularly, defrost freezer regularly

Question 18: 6 inches = how many centimeters

Answer:

15

Question 19: Storing in refrigerators - how do you avoid overloading

Answer:

open shelving (no aluminum foil or lining shelves), do not overload, take temperatures frequently,

Question 20: Proper storage in containers

Answer:

Store food in containers intended for food, containers must be durable leak proof and able to be sealed or covered, wrap or cover correctly. Never use empty food containers to store chemicals and never put food in empty chemical containers Question 21: How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower?

Answer:

• days

Question 22: The flow of food storage

Answer:

General storage guidelines Question 23: What must be included on the label of TCS food that was prepped in-house?

Answer:

date that the food should be thrown out

Question 24: Rotation of Food

Answer:

First in first out, earliest use by date store in the front - throw out any item past its use by or expiration date

Question 25: Food, linen and single use items stored how?

Answer:

Away from wall and 6 inches off floor

Question 26: When must you discard tuna salad that was prepped on July 19?

Answer:

July 25