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SERVSAFE CHAPTER 7 - STORAGE EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -17 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Practice Question-
Dry food should be stored:
- in boxes that are packed tightly together.
- out of sunlight.
- at temperatures between 41°F and 50°F.
- in boxes that are pushed next to the walls.
Answer:
- out of sunlight
Question 2: Storage Temperature of: Live/shucked shellfish
Answer:
? 41*F
Question 3: 7 Refrigerator Guidelines
Answer:
-Set temp to keep all food at internal temp of ? 41*F -Monitor temp including random checks -Regular maintenance -Do no overload -Do not line shelves
-Keep doors closed as much as possible -Wrap/cover food
Question 4: 4 Guidelines for Dry Storage (other than temperature and humidity)
Answer:
- Keep storeroom dry and cool
- Well ventilated
- Keep food 6" off floors and away from walls (no specification re: distance away from walls)
- Keep out of direct sunlight
Question 5: Order of Food in Fridge
(top to bottom)
Answer:
TOP RTE and cooked food ?Fresh seafood ?Whole cuts of raw beef & pork ?Raw ground meat & ground fish ?Whole & ground raw poultry
BOTTOM
Question 6: Storage Temperature of: Shelled eggs
Answer:
? 45*F
Question 7: Storage of Shellfish: Conditions under which live molluscan shellfish (clams, oysters, etc.) can be stored in a display tank
Answer:
-Tank carries a sign that fish are for display only OR
-A variance is obtained by showing:
- Water from other tanks will not flow into display tank
- Display tank will not affect quality/safety of product
- Shellstock ID tags will still be retained
Question 8: Freezer Temperature
Answer:
-Temperature to keep food frozen
Question 9: Practice Question-
Under which of the following conditions can you store molluscan shellfish in a display tank?
- If you use the tank to store other fish that will be served
- If you obtain a variance from the local health department
- If the tank has a self-cleaning filtration system
- If you have removed the shellstock identification tags as required by law
Answer:
- If you obtain a variance from the local health department
Question 10: Storage Temperature of: Milk
Answer:
? 41*F
Question 11: Storage Temperature of: Fresh fish
Answer:
? 41*F
Question 12: Storage Temperature of: Poultry
Answer:
? 41*F
Question 13: Storage Temperature of: Meat
Answer:
? 41*F
Question 14: Refrigerator Temperature
Answer:
- ? 41*F
* Ideally, 38-39
F (2-3
F below the max temp 41 F so all food remains at an internal temp of 41*F)
Question 15: 5 General Storage Guidelines
Answer:
- Label food
2. Stock rotation: FIFO (First In First Out)
- Discard food past expiration date
- Store food in proper containers
- Regularly check temperatures of storage areas
Question 16: Storage Temperature of: - Fresh produce & - Sliced fresh produce
Answer:
- Fresh produce
: Temp varies
& - Sliced fresh produce
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