Food Storage Quiz

The most important reason for putting food in the correct storage area is:

• prevent trips and falls

• prevent food spoilage

• follow company procedures

• meet manufacturers’ requirements

Which of the following best describes the ideal conditions and temperatures for food storage?

• Frozen foods: Covered and stored at 18°C. Chilled foods: Covered and labelled at 10°C.

• Frozen foods: Covered and labelled at -18°C. Chilled foods: Covered and labelled between 1-5°C.

• Frozen foods: Covered and stored at 8°C. Chilled foods: Covered and labelled at 1-5°C.

• Frozen foods: Covered and stored at -10°C. Chilled foods: Covered and labelled at 15°C.

Which one of the following is the most important reason for keeping storage areas clean and hygienic?

• To comply with the law.

• Makes the stores look nice for visitors.

• Prevents pest infestation and contamination.

• Because it is on the cleaning rota.

Which one of the following is the best action to take if the food stores were found to be unhygienic?

• Tidy up and push things into a neat pile then sweep up.

• Go and shout at whoever should have cleaned it up.

• Report to the supervisor and clean it up straight away.

• Inform the supervisor before finishing work.

Which one of the following is the best example of how to check that food is stored at the correct temperature?

• Feel it to see if it is cold, or if frozen see if it is still hard.

• Just store it in the fridge assuming it is cold.

• Use a temperature probe to check the food temperature.

• Use a built-in thermometer to record the air temperature.

Which one of the following best describes why it is important that raw and ready to eat food should not be stored together?

• The foods may make each other smell.

• The foods may not store for as long if they are together.

• People might not know which foods need cooking.

• Bacteria may transfer from one to the other.

Which one of the following lists correctly identifies raw foods?

• Eggs, vegetables, fried rice.

• Eggs, uncooked chicken, blanched rice.

• Eggs, uncooked beef steaks and vegetables.

• Eggs, rare steak, uncooked chicken.

Which one of the following is the most important reason for stock rotation? So staff

• know how much stock is available at any one time

• can cater for the right amount of people

• are familiar with the stock items

• can use the stock in the right order to minimise the wastage.

Which one of the following statements is correct? The use by date

• is the last day you can use the food by law for safety reasons

• is the last day you can use the food by law but it may still be safe

• is the last day you can use the food by law but it may be safe if it has been in the fridge

Which one of the following is the correct procedure for checking hot food stored for service?

• Look at it to see if there is any steam coming up.

• Touch the food in the corner to check if it is hot.

• Use a temperature probe to check the food temperature.

• Use a built-in thermometer to record the unit temperature.