ServSafe Manager Practice Exam

How should food items be organized in a refrigeration unit?

1. By purchase order

2. By color of the packaging

3. By type and cooking temperature

4. By expiration date

The correct answer is: By type and cooking temperature

Organizing food items in a refrigeration unit by type and cooking temperature is critical for maintaining safety and preventing cross-contamination. This method allows for easy access to items that are ready for use, ensures that items that need to be cooked to different temperatures are stored separately, and minimizes the risk of foodborne illnesses. For example, storing raw meats on the bottom shelves helps prevent their juices from dripping onto ready-to-eat foods, which would pose a risk of contamination. Similarly, grouping items by the required cooking temperatures makes it easier to manage food safety practices, such as ensuring that poultry, which must be cooked to a higher temperature, is kept separate from items that require lower cooking temperatures. This organization method not only promotes safety but also enhances efficiency in food preparation and service.