Skills Hub
food-safety-receiving
Dry, Refrigerated, and Frozen Storage
Always tested on the ServSafe
Raw meat on the bottom shelf; FIFO rotation; 6 inches off the floor; 41°F / 0°F / 70°F dry.
About this skill
Storage hierarchy: raw meat on the bottom refrigerator shelf (prevents drips onto ready-to-eat). FIFO rotation. 6 inches off the floor. Refrigerator 41°F, freezer 0°F, dry storage 50 to 70°F.
13 total steps
7 critical steps
Time limit: 10 min
What graders are watching for
- 1Raw meat on the bottom shelf
- 2FIFO (First In, First Out)
- 36 inches off the floor
Common mistakes (and how to avoid them)
- !Ready-to-eat below raw meat
- !Putting new items in front
- !Storing directly on the floor
Practice this skill step-by-step
The static walkthrough above is the marketing overview. The full step-by-step interactive practice (with critical-step highlighting, per-step "why this matters" rationale, and what graders watch for on each individual step) is unlocked with a subscription.