5. Which of the statements below best describes the importance of correct
storage for both potentially hazardous foods and foods that are not potentially
a. Potentially hazardous foods can become contaminated much more quickly
than can foods that are not potentially hazardous. Due to this, the storage of potentially
hazardous food items is more critical than the storage of items that are not potentially
b. Although foods that are not potentially hazardous do not have a high risk of
contamination, they deteriorate quickly to the point where they cannot be served. To
prevent this, greater care must be taken to maintain the right environment in storage
areas for these items.
c. Different problems are encountered in storing potentially hazardous and non-
potentially hazardous food items. Both can become nonusable or a health hazard if
stored incorrectly. Personnel must carefully follow requirements when storing both
types of food.
6. Which of the following is not an acceptable procedure for maintaining adequate
temperature in refrigeration units?
Personnel should not overload the refrigerator.
b. Personnel should use a thermometer to ensure the correct temperature is
Personnel should not block air circulation by careless storage.
d. Personnel should open the refrigerator periodically to prevent air from
becoming stale and from absorbing odors.