SERVSAFE MATERIAL CHAPTER 7 THE FLOW OF FOOD:

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SERVSAFE MATERIAL CHAPTER 7 (THE FLOW OF FOOD:

STORAGE) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -12 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: which food items should be stored in the coldest part of the unit (and stored away from the door)?

Answer:

MEAT

POULTRY

SEAFOOD

and DAIRY Question 2: containers for storing food must have the characteristics of:

Answer:

durable leak-proof and ability to be sealed/covered Question 3: store foods in the cooler in the following order from top-to-bottom:

Answer:

Top to bottom:

• ready-to-eat food

• seafood

• whole cuts of beef/pork

• ground meat/ground fish

• whole and ground poultry

^this order is based on the minimum internal cooking temp of each food Question 4: an example of how to accurately store a group of differing foods in the

"top-to-bottom" order method:

Answer:

• pecan pie

• raw trout

• uncooked beef roast

• raw ground beef

• raw chicken

Question 5: what are the storage requirements for live shellfish?

Answer:

-must be stored in its original container -at an air temp of 41 degrees F (5

• or lower

-"Shellstock identification tags" must be kept on file for 90 days from the date the last shellfish was sold or served from the container Question 6: STORE food, lines, and single-use items in designated storage areas. These items must be stored away from walls and at least 6 inches (15 cm) off the floor.

Answer:

single-use items should be stored in original pakcaging Question 7: what must be included on the label of TCS food that was prepped in-house?

Answer:

the date that the food should be thrown out

Question 8: do NOT line cooler shelving with aluminum foil since this can:

Answer:

restrict the airflow within the unit Question 9: things to consider when determine storage area space for foods:

Answer:

• ensure that there is AT LEAST ONE air temp measuring device in each storage unit (this device

should eb located in the warmest part of the unit, this might include a hanging thermometer)

• install cold curtains in walk-in coolers and freezers, these ensure good air flow in the unit

• create procedure which identity the designated storage area for each stored product (this includes

food and non-food items)

• purchase storage containers intended for food

• establish a procedure for the correct storage order for raw and ready-to-eat food

Question 10: ready-to-eat TCS food must include "DATE MARKING" if:

Answer:

it is held for longer than 24 hours the date marking must indicate when the food must be SOLD, EATEN, or THROWN OUT Question 11: food must be rotated while in storage in order to:

Answer:

maintain the food's quality and limit the growth of pathogens Food items must be rotated so that the items with the earliest use-by or expiration dates are used BEFORE those with later expiration dates.-many operations use the "first in, first out" (FIFO) method to rotate their food during storage

Question 12: if ready-to-eat food TCS food is held at 41 degrees F (5

• or lower how many days can it be stored?

Answer:

it can be stored for only 7 days (the count begins on the day the commercial container was opened or the count begins on the day the food was prepared)