What is the recommended temperature range for a dry storage room to keep foods like flour, rice, and canned goods safe and stable?
a.0°F to 32°F
b.32°F to 41°F
c.50°F to 70°F
d.70°F to 90°F
Giải thích
Dry storage should be kept between 50°F and 70°F, with good ventilation and low humidity, to keep dry and canned goods safe and to slow spoilage and pest activity. A freezer range of 0°F to 32°F is unnecessary and can damage canned and dry goods; 32°F to 41°F is the refrigeration range for TCS foods, not dry storage; and 70°F to 90°F is too warm and speeds spoilage and pest activity.
Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- In the correct top-to-bottom storage order based on minimum internal cooking temperature, which food is stored on the BOTTOM shelf?
- A cook must arrange raw ground beef, raw chicken, whole pork chops, and whole salmon on shelves. From TOP to BOTTOM, what is the correct order?
- How far off the floor must food be stored in a dry storage or walk-in area?
- A receiving clerk uses a calibrated thermometer to check a case of raw fish. To take an accurate temperature of packaged product, the clerk should:
- Why is storing raw poultry above ready-to-eat food dangerous, even inside sealed containers on both?
- A truck delivers raw ground beef that measures 50°F when checked with a calibrated thermometer. What should the manager do?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra