ServSafe Manager Practice Exam

What should be done to keep fresh produce safe during storage?

1. Store it at room temperature

2. Store cut produce at 41°F (5°C) or lower

3. Wrap it tightly in plastic

4. Wash it immediately after purchasing

The correct answer is: Store cut produce at 41°F (5°C) or lower

To keep fresh produce safe during storage, it is essential to store cut produce at 41°F (5°C) or lower. This temperature helps to slow the growth of bacteria and pathogens that can cause foodborne illnesses. Many types of produce, especially when cut or processed, can create conditions that allow bacteria to thrive. Therefore, maintaining a cool temperature ensures that the potential risk of contamination is minimized, preserving both the safety and quality of the produce. Other options may not adequately protect fresh produce. Storing it at room temperature can lead to increased bacterial growth and spoilage, especially for cut fruits and vegetables. Wrapping produce tightly in plastic could create an environment that traps moisture, leading to faster spoilage and the growth of harmful microorganisms. Washing produce immediately after purchasing is a good practice for removing dirt and pesticides, but it is not directly related to the storage temperature or conditions that ensure its safety during storage. Thus, keeping cut produce at the appropriate low temperature is the most effective way to maintain its safety.