Topic 5 of 8 · about 13% (our estimate)
Where food goes: shelves, labels and rotation
Food storage comes down to three checks: is it cold enough, is it on the right shelf, and can anyone tell what it is. The walk-in keeps TCS (time/temperature control for safety) food at 41°F (5°C) or below, raw food sits below ready-to-eat food, and nothing is stored on the floor.
- ExamPFH
- Topic weight13%
- Questions here15
- UpdatedOct 14, 2026
On this page 8 sections
Shelf order in the walk-in
Ready-to-eat (RTE) food goes on top, because nothing will cook it again before a guest eats it. Raw animal food goes below, so a drip lands on something headed for the grill.
Among the raw items, the order follows cooking temperature. The one cooked hottest sits lowest, because anything that drips onto it gets killed at that higher temperature.
Top shelf to bottom shelf
Off the floor, labeled, rotated
Food is stored at least 6 inches (15 cm) off the floor (FDA Food Code 2022, 3-305.11), on shelves, racks or dollies. A case of tomatoes parked on the tile because the shelf is full is still on the floor.
Anything moved out of its original package gets a label saying what it is. RTE TCS food kept past a day also gets a date, and rotation sends the oldest out first. The day limit, and which day counts as day one, are on FIFO (first in, first out) and date marking.
Frozen food stays frozen solid until it's thawed on purpose. Moving it to the walk-in a day ahead is the usual way, and thawing food safely covers the other methods.
Storage starts at the receiving door, and dry storage is where pests look first, so pest prevention is the next stop.
Storage temperatures at a glance
Shelf by shelf
Shelves, containers, labels and rotation. The questions stay in the walk-in and the dry store.
Each question is a chit, an order ticket. Answer it and it flips to show why every option is right or wrong.
No. 01
What is the proper way to store raw eggs in a refrigerator?
Pick one. The chit flips to a note on every option.
Notes on No. 01
- A
At room temperature in a dry pantry Raw shell eggs are kept cold; the Food Code wants them in air at 45°F or below, not in a pantry.
- B
In open containers for quick cracking Open containers expose eggs to drips and make it easy for shell bits and germs to spread.
- C
On the top shelf above ready-to-eat food Raw eggs above ready-to-eat food can drip onto it, so they belong lower in the cooler.
- D
In original cartons on lower shelves Correct: The carton protects the shells and keeps the lot information, and a lower shelf keeps raw egg drips off ready-to-eat food.
- A
No. 02
How should frozen foods be arranged in a freezer?
Pick one. The chit flips to a note on every option.
Notes on No. 02
- A
In any order as deliveries arrive Random order makes first in, first out impossible and hides older items in the back.
- B
Stacked to the top of the unit Stacking to the top blocks the vents and keeps cold air from moving.
- C
Tightly packed to keep the cold in Tight packing blocks airflow, so some packages may not stay frozen solid.
- D
With space between packages Correct: Gaps let cold air circulate so every package stays frozen, and they make it easier to rotate stock.
- A
No. 03
How should ice be transported to beverage service areas?
Pick one. The chit flips to a note on every option.
Notes on No. 03
- A
In whatever container is free at the time Containers used for other things can carry food residue or chemicals into ice that guests will drink.
- B
By hand, after a quick hand rinse Ice is a ready-to-eat food, so it can't be handled with bare hands, rinsed or not.
- C
In clean garbage bags from the supply room Garbage bags are not made for food, even when they are new and clean.
- D
In clean, designated ice containers only Correct: Ice is food, so it moves in clean containers used only for ice and is handled with a scoop, never a glass or bare hands.
- A
No. 04
How should bulk frozen meat packages be broken down for storage?
Pick one. The chit flips to a note on every option.
Notes on No. 04
- A
Portion, wrap, label, and freeze at 0°F Correct: Smaller wrapped portions freeze faster and let you thaw only what you need, and labels keep rotation working; 0°F is the usual freezer setting.
- B
Thaw the whole case on the counter first Thawing on the counter puts the outside of the meat in the danger zone long before the center thaws.
- C
Keep in the original case and pull as needed Leaving the case whole means you can't thaw just what you need, so big blocks sit around while they thaw.
- D
Leave the portions unwrapped in the freezer Unwrapped meat dries out and gets freezer burn, and it can drip on or touch other food.
- A
No. 05
What is the proper method for storing different types of flour?
Pick one. The chit flips to a note on every option.
Notes on No. 05
- A
In the original paper bags, folded shut Folded paper bags tear easily and let in moisture and pests.
- B
In separate, labeled, airtight containers Correct: Separate labeled containers keep flours from being mixed up, which matters for wheat-free orders, and tight lids keep out pests and moisture.
- C
Mixed together in one large bin Mixing flours makes labeling impossible and can put wheat into a product meant to be wheat-free.
- D
In open bins with a scoop buried inside Open bins let in dust and pests, and a scoop buried in the flour means hands touch the food to dig it out.
- A
No. 06
How should raw seafood be stored if it will be used within 24 hours?
Pick one. The chit flips to a note on every option.
Notes on No. 06
- A
In sealed plastic bags Sealed bags trap melting water and juices against the fish, and they still need to be kept cold.
- B
In water Sitting in water, even cold water, spreads bacteria and breaks down the flesh.
- C
At room temperature Raw seafood is a TCS food and must stay at 41°F or below, never at room temperature.
- D
On ice in drainable containers Correct: Crushed ice keeps fish cold, and a drainable container lets melt water run off so the fish doesn't sit in it.
- A
No. 07
What is the proper response to finding moldy food in storage?
Pick one. The chit flips to a note on every option.
Notes on No. 07
- A
Discard it immediately Correct: Mold can grow roots and produce toxins below the surface, so moldy food in a kitchen is thrown out.
- B
Wash it off Washing removes only surface fuzz, and the roots and toxins stay inside the food.
- C
Cook it thoroughly Cooking doesn't reliably break down mold toxins, so it won't make moldy food safe.
- D
Cut away moldy parts Trimming leaves hidden growth behind; in food service, moldy items are discarded rather than cut.
- A
No. 08
How should raw fruits and vegetables be stored after washing?
Pick one. The chit flips to a note on every option.
Notes on No. 08
- A
In clean, covered containers with drainage Correct: Draining keeps produce from sitting in water where bacteria grow, and a cover protects it from drips once it has been washed.
- B
On open shelves in the walk-in cooler Open shelves leave washed produce exposed to drips and splashes from food stored above it.
- C
Submerged in a tub of cold water Soaking spreads germs from one piece to the rest and leaves produce sitting in water.
- D
In sealed plastic bags while still wet Sealing wet produce traps moisture, which speeds spoilage and bacterial growth.
- A
No. 09
How should in-use squeeze bottles of house-made aioli be stored?
Pick one. The chit flips to a note on every option.
Notes on No. 09
- A
Kept at room temperature, refilled on top Aioli is TCS food, so room temperature lets bacteria grow, and topping off mixes old sauce into new.
- B
Left open on the line for faster service Open bottles collect dust and splashes from the line, and the sauce warms up.
- C
Capped, labeled, and kept at 41°F or below Correct: House-made aioli is TCS food, so bottles stay capped, labeled with contents and use-by date, and held at 41°F or below.
- D
Wiped down, but no date or label needed Without a label and date, no one knows what's in the bottle or when the aioli has to go.
- A
No. 10
How should bulk dry ingredients be protected during preparation?
Pick one. The chit flips to a note on every option.
Notes on No. 10
- A
Keep covered and use clean, dry scoops Correct: A lid keeps out dust, moisture, and pests, and a clean, dry scoop with a handle keeps hands out of the food.
- B
Leave open for easy access An open bin collects dust and moisture and draws in pests.
- C
Scoop with any available tool A random cup or glass can chip, carry other foods, or put hands in the product; use a dedicated scoop.
- D
Use hands with gloves Gloved hands still carry germs into the bin; a scoop with a handle does the job without touching the food.
- A
No. 11
What is the proper way to store opened bags of dry ingredients?
Pick one. The chit flips to a note on every option.
Notes on No. 11
- A
Roll down bags and store in sealed containers Correct: A sealed container adds a second barrier against pests and moisture that a folded or torn bag can't give.
- B
Fold the tops and clip them with tape Tape helps, but a paper bag alone still lets pests chew through and moisture get in.
- C
Keep them in the original bag on the shelf An open bag on the shelf gives pests and moisture easy access.
- D
Leave the bags open so moisture escapes Open bags let moisture and pests in rather than out.
- A
No. 12
How should fresh produce be stored relative to raw meat?
Pick one. The chit flips to a note on every option.
Notes on No. 12
- A
Below raw meat on the bottom shelf Produce under raw meat catches any drips, and it may be eaten raw.
- B
Next to raw meat on the same shelf Side by side, juices can splash or run across onto the produce.
- C
In the same container as the meat Sharing a container means meat juices touch the produce directly.
- D
Above raw meat in separate containers Correct: Produce is often eaten raw, so it goes above raw meat, in its own container, where drips can't reach it.
- A
No. 13
What is the proper way to rotate liquid dairy products?
Pick one. The chit flips to a note on every option.
Notes on No. 13
- A
Sort by type only, then by brand Sorting by type or brand doesn't decide which carton gets used first.
- B
Use FIFO and check dates daily Correct: First in, first out keeps older dairy moving, and a daily date check catches cartons nearing their date before they are poured.
- C
Check dates once a week A week is long for milk and cream; an expired carton could be used several times before anyone notices.
- D
Use the newest cartons first Using the newest first leaves older cartons to expire in the back.
- A
No. 14
What type of container should be used for storing ready-to-eat foods?
Pick one. The chit flips to a note on every option.
Notes on No. 14
- A
Food-grade containers with tight-fitting lids Correct: Food-grade material won't leach into food, and a tight lid protects ready-to-eat food that won't be cooked again.
- B
Metal containers without lids for airflow Without a lid, ready-to-eat food is open to drips and debris, and some metals react with acidic foods.
- C
Any clean plastic tub from the dish area Not every plastic tub is food-grade, and tubs used for other things may carry chemicals.
- D
Reused deli and takeout packaging Single-use packaging isn't made to be washed and reused, so it cracks and holds bacteria.
- A
No. 15
How should sliced cheese be stored between uses?
Pick one. The chit flips to a note on every option.
Notes on No. 15
- A
In open containers in the reach-in Open containers let cheese dry out and pick up drips in the cooler.
- B
At room temperature until the next order Sliced cheese is a TCS food and has to stay at 41°F or below between uses.
- C
Loosely covered with a towel on the line A towel isn't a proper cover, and the line is often warmer than 41°F.
- D
Wrapped tight or sealed, dated, refrigerated Correct: Sliced cheese is a TCS food, so it stays at 41°F or below, wrapped or sealed against drying and contamination, and dated for the 7-day limit.
- A
Nothing matches both filters. Clear one of them.
Before you load the walk-in
What temperature should a fridge hold food at?
41°F (5°C) or below for TCS food (FDA Food Code 2022, 3-501.16(A)(2)). Check it with a thermometer, not the dial on the door.
How high off the floor does food have to be?
At least 6 inches, or 15 cm (FDA Food Code 2022, 3-305.11). That includes cases waiting to be unpacked.
Sources
- FDA Food Code 2022 — 3-302.11 separation; 3-305.11 off the floor; 3-501.16 holding checked Oct 13, 2026