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Quizzes > Health & Medicine

Which Item Is Stored Correctly in the Cooler?

Quick, free quiz on safe cooler food storage. Instant results.

Editorial: Review CompletedCreated By: Sassan BenitezUpdated Aug 28, 2025
Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art illustration for a food safety quiz on proper storage and staff guidelines on a teal background

This quiz helps you spot which item is stored correctly in the cooler and apply the right storage order to prevent cross-contamination. Work through short, real-world scenarios and see what should go on each shelf. For more practice, try our food storage safety quiz, test your limits with the temperature danger zone quiz, or review temps in the temperature control storage quiz.

Which item should be stored on the top shelf of a cooler to prevent cross-contamination?
Raw chicken
Ground beef
Raw fish
Whole melons
Produce like whole melons goes on the top shelf to prevent drips from raw proteins contaminating them. This order follows FDA Food Code guidelines on cooler storage.
At what maximum temperature must cold TCS foods be stored in the cooler?
45°F (7°C)
50°F (10°C)
35°F (2°C)
41°F (5°C)
Cold TCS foods must be held at 41°F (5°C) or below to slow bacterial growth, per FDA recommendations. Monitoring and logging temperatures is critical in practice.
How should raw ground beef be stored relative to raw whole chicken?
Below it, because beef drips are less risky
Anywhere, as long as sealed
Above it, because it cooks at a higher internal temp
On the same shelf if separated by container
Ground beef must be stored above whole chicken since it requires a higher cooking temperature and carries a lower initial microbial load than poultry. This avoids drips contaminating higher-risk items.
Which of these should be stored at the very bottom of the cooler?
Egg whites
Lettuce
Raw salmon
Cooked chicken
Raw fish like salmon belongs on the bottom shelf, as it is a higher risk for bacterial contamination than cooked foods or produce. This shelf arrangement prevents cross-contamination.
How often should the cooler temperature be logged during service?
Every 4 hours
Every 2 hours
Once per shift
Only at opening and closing
Temperatures must be checked and recorded every two hours to ensure compliance with food safety standards and prevent temperature abuse.
Which container type is best for storing TCS foods in a cooler?
Cardboard box
Sealed, color-coded plastic tub
Cloth-lined basket
Uncovered stainless steel pan
Sealed, color-coded plastic tubs protect against contamination and help staff quickly identify product type. They also maintain temperature better than open pans.
If you receive a cooler at 44°F, what should you do?
Push it to back of cooler
Store it and monitor
Reject it
Call maintenance but store as is
Any cooler holding TCS foods above 41°F must be rejected to prevent bacterial growth. Food safety standards require immediate corrective action.
Where should egg salad be stored relative to raw beef?
Below raw beef
Above raw beef
On same shelf
Outside the cooler
Ready-to-eat foods like egg salad go above raw animal products to avoid contamination by drips. This is a fundamental cooler storage rule.
Why must foods be covered or wrapped in the cooler?
To prevent contamination and moisture loss
To save space
To speed thawing
To keep them cold faster
Covered foods are protected from cross-contamination by splashes and maintain quality by preventing moisture loss. Proper wrapping is required by food codes.
Which label must be on each stored ready-to-eat food?
Shelf number
Discard date
Name of cook
Preparation time
Ready-to-eat foods must have a discard date no more than seven days from preparation to ensure they are used safely within their shelf life.
What is the safe thawing method for frozen chicken in a cooler?
In cold water in sealed bag
On the bottom shelf, sealed
On the top shelf out of package
Submerged under running water
Thawing in the cooler on the bottom shelf in a sealed bag keeps the product at safe temperatures and prevents drips onto other foods.
How should staff organize multiple batches of raw pork?
By weight, heaviest on top
All mixed by package size
Newest in front for faster use
FIFO: oldest in front, newest in back
First In, First Out ensures older product is used before newer stock, reducing spoilage and safety risk. This is a core inventory control practice.
Which item is non-TCS and doesn't require cooler storage?
Cooked rice
Eggs
Hard cheese
Mayonnaise
Hard cheeses are low-moisture and don't support rapid bacterial growth, so they can be stored outside the cooler per many guidelines.
What is the correct order of storage from top to bottom in a cooler?
Poultry, ground meats, whole cuts of beef, seafood, prepared foods
Seafood, poultry, ground meats, whole cuts of beef, prepared foods
Prepared foods, whole cuts, seafood, ground meats, poultry
Prepared foods, seafood, whole cuts of beef, ground meats, poultry
The FDA Food Code specifies storage order by required cooking temperature: ready-to-eat, seafood, whole beef cuts, ground meats, then poultry at the bottom.
Which practice improves air circulation inside a cooler?
Using cardboard dividers
Packing shelves tightly
Leaving space between containers
Storing foods on the floor
Leaving space around containers allows cold air to flow, maintaining consistent temperatures and preventing hot spots.
How long can raw shell eggs be stored in the cooler before use?
4 weeks
Until the pack date
5 days
3 days
Raw shell eggs remain safe up to 4 weeks when stored at 41°F or below according to USDA guidelines.
Which tool is required inside the cooler for accurate temperature checks?
Infrared thermometer
Surface temperature strip
Thermocouple thermometer
Mercury thermometer
Thermocouples with a probe measure internal product temperature accurately. Infrared can't read interiors.
Why should raw meats be stored in sealed containers at the bottom?
To prevent drips contaminating other foods
To speed up cooling
To save space
To avoid freezer burn
Sealed containers at the bottom prevent juices from contaminating ready-to-eat items, a critical cross-contamination control.
What color label is often used for dairy products in color-coded systems?
Green
Red
Blue
Yellow
Blue is commonly assigned to dairy in color-coded storage to prevent mix-ups and cross-contact with allergens.
What is the correct internal temperature to refrigerate leftovers to reach within 2 hours?
130°F to 70°F
140°F to 50°F
70°F to 41°F
150°F to 60°F
Leftovers must cool from 135°F to 70°F within two hours, then to 41°F within an additional four hours to prevent bacterial growth.
Which item is a TCS food requiring cooler storage?
Majonnaise
Honey
Sliced deli turkey
Peanut butter
Sliced deli meats are TCS foods that support bacterial growth and must be held at 41°F or below.
How should staff handle overstocked cooler to maintain temperature?
Remove shelving
Open door quickly and often
Organize items with space for airflow
Unload half the stock
Proper organization with spacing ensures adequate air circulation, helping the cooler maintain safe temperatures.
Which action corrects a cooler unit that hovers at 45°F?
Add ice packs inside
Store items outside until cooler fixes
Leave the door ajar longer
Turn the thermostat lower
Adjusting the thermostat is the first corrective step. If it still doesn't reach 41°F, maintenance is needed and products should be moved.
When stocking the cooler, which should be placed nearest the door?
High risk TCS foods
Raw meats
Low risk or non-TCS foods
Leftover cooked items
Non-TCS or less perishable items can go near the door, reducing exposure of high-risk foods whenever the door opens.
Before storing in the cooler, reheated TCS foods must be brought to what temperature?
120°F for 15 seconds
165°F for 15 seconds
155°F for 1 minute
145°F for 30 seconds
Foods reheated for hot-holding must reach 165°F for at least 15 seconds before being cooled and stored to prevent pathogen survival.
Which hazard is most associated with storing raw shellfish above raw poultry?
Bacterial spore contamination
Virus transfer
Cross-contact allergens
Cross-contamination from drips
Shellfish stored above poultry risks contamination by poultry juices dripping onto them; bacteria like Salmonella can transfer.
What is the microbiological reason for storing foods at 41°F or below?
Prevents spore germination
Destroys microbes over time
Stops all microbial growth
Inhibits pathogenic bacterial growth
Most pathogenic bacteria multiply slowly at 41°F, reducing risk of foodborne illness. This is the FDA's cold holding limit.
In a walk-in cooler, where is the warmest area typically located?
Near the floor
At the door opening
Adjacent to the cooling unit
Center of the room
The door area is warmest due to frequent openings; sensitive items should be stored away.
Which procedure ensures slowed enzymatic activity in cut produce stored in the cooler?
Wrapping in plastic wrap
Submerging in acidulated water
Leaving it uncovered
Drying it before cooling
Acidulated water lowers pH, reducing browning and spoilage enzymes, maintaining quality during cooler storage.
Which monitoring frequency is recommended for cooler door log entries?
Every 30 minutes
Only when items are added
Once daily
Every 8 hours
High-volume operations log cooler door openings every 30 minutes to track temperature fluctuations and corrective actions.
What effect does overloading the cooler have on compressor run cycles?
Turns compressor off
Longer cycles, less frequent
Shorter cycles, more frequent
No effect
Overloading blocks airflow, causing the compressor to cycle rapidly to maintain temperature, increasing wear and risk of failure.
Why are raw peanuts in the shell considered non-TCS?
High fat content
They're not a high-allergen risk
Low moisture and pH
Natural antimicrobials
Low water activity prevents bacterial growth, so peanuts in shell are non-TCS and can be stored at room temperature.
What is the impact of frequent door openings on cooler humidity?
No change
Increases humidity
Decreases humidity
Cycles humidity
Warm, moist air enters, raising humidity and causing condensation, which can freeze and reduce efficiency if not managed.
Which step is critical after cleaning a cooler shelf before restocking?
Leave wet to freeze
Dry with a cloth
Wipe with oil
Spray with sanitizer
Surfaces must be air-dried or towel-dried after cleaning to prevent dilution of sanitizer and ice buildup.
Why rotate stock toward the back of cooler monthly?
To ensure older items are used first
To prevent freezer burn
To randomize use
For temperature equilibrium
Monthly back rotation ensures FIFO is maintained, reducing spoilage and waste by using older stock first.
Which corrective action if cooler door gasket is leaking?
Seal with tape
Ignore until next service
Replace gasket immediately
Adjust door closer
A leaking gasket allows warm air entry; it must be replaced promptly to maintain safe temperatures.
When using vacuum-sealed packaging in a cooler, what gas composition is best to inhibit Listeria?
50% O? / 50% CO?
100% CO?
100% N?
30% CO? / 70% N?
A modified atmosphere of 30% CO? with balance N? inhibits Listeria growth while maintaining product quality.
What specialized cooler control prevents condensation on stored bakery items?
Rapid defrost cycle
Air curtain at door
Dual-temperature zones
Humidity control system
Humidity control maintains relative humidity, preventing sogginess or dryness in sensitive bakery products.
Which pathogen risk increases if TCS foods are stored at 50°F for extended periods?
Hepatitis A
Norovirus
Clostridium botulinum
Listeria monocytogenes
Listeria can grow between 34°F and 113°F, so storing at 50°F encourages its proliferation.
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Study Outcomes

  1. Apply Proper Food Storage Best Practices -

    Use food storage best practices to pinpoint which item is stored correctly in the cooler and ensure compliance with safety standards.

  2. Demonstrate Correct Cooler Organization -

    Arrange food items by temperature and risk category to maintain safe storage conditions and prevent cross-contamination.

  3. Recall Staff Conduct Zones -

    Identify where should staff members eat, drink, smoke or chew gum to uphold hygiene and adhere to facility guidelines.

  4. Evaluate Food Safety Management Principles -

    Assess key concepts from the food safety management quiz to strengthen your understanding of hazard prevention and control.

  5. Reinforce Restaurant Food Safety Knowledge -

    Engage with this restaurant food safety quiz to test and improve your operational practices in real-world foodservice scenarios.

Cheat Sheet

  1. Proper Cooler Storage Order -

    According to the FDA Food Code, the top-to-bottom arrangement in a cooler should be Ready-to-Eat foods, Seafood, Whole Cuts of Beef and Pork, Ground Meats, and Poultry to prevent cross-contamination. A handy mnemonic is "Real Super Boys Grasp Produce" to remember the sequence. Ensuring which item is stored correctly in the cooler requires following this hierarchy every time you stock ingredients.

  2. Temperature Control and Monitoring -

    Maintain your cooler at 41°F (5°C) or below to slow bacterial growth, following USDA guidelines. Use calibrated thermometers and log readings at least twice daily - this metric is often tested in any food safety management quiz. Remember the Q10 rule (Q10≈2): for many bacteria, a 10°F increase doubles the growth rate, highlighting why precise cooling matters.

  3. Cross-Contamination Prevention -

    Store raw and ready-to-eat foods in separate, sealed containers and always place raw meats on the lowest shelf to avoid drips, as outlined by the USDA FSIS. Label each container with date and contents to minimize handling errors. Following these food storage best practices helps you ace any restaurant food safety quiz.

  4. FIFO and Date Marking -

    Implement First-In, First-Out rotation by marking each item with the receive date and using older stock first to reduce waste and spoilage. A simple memory phrase is "First In, First Eaten" to keep it top of mind during busy shifts. This practice is a staple question on every restaurant food safety quiz.

  5. Staff Eating, Drinking, Smoking Guidelines -

    Per FDA Food Code, staff should only eat, drink, smoke, or chew gum in designated break areas away from food prep and storage zones. This rule clarifies where should staff members eat drink smoke or chew gum and prevents potential contamination. Posting clear signage serves as an ongoing reminder during your next food safety management quiz.

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