Receiving and Storing Food for the Food Manager Exam
Updated October 27, 2026
Purchasing, Receiving and Storage is one of the core areas on food protection manager exams. Food has to come from approved sources, arrive at safe temperatures and be stored so it stays safe. Here’s what to know, followed by free practice questions. The numbers follow the FDA Food Code; your local health department’s rules apply at work.
Receiving temperatures
| Food | Receive at |
|---|---|
| Cold TCS food (meat, poultry, dairy) | 41°F or lower |
| Hot TCS food | 135°F or higher |
| Frozen food | Frozen solid |
| Live shellfish | Air temperature of 45°F or lower |
| Shell eggs | Air temperature of 45°F or lower |
What to reject
- Food from an unapproved source, such as home-prepared food.
- Cold or hot TCS food outside the temperatures above.
- Frozen food with signs of thawing and refreezing, such as large ice crystals, fluids frozen in the bottom of the case or water stains.
- Damaged packaging: leaking, dented or swollen cans, torn packages, broken seals.
- Food with an unusual odor, color or texture, or signs of pests.
Shellstock tags
Live shellfish arrive with shellstock identification tags. Keep the tags for 90 days after the last shellfish from the container is sold or served, so illness can be traced.
Storage
- FIFO (first in, first out): use older stock first.
- Label and date ready-to-eat TCS food that’s prepared on site and held more than 24 hours. It can be kept for up to 7 days at 41°F or lower, counting the day it was prepared as day 1.
- Store food at least 6 inches off the floor, in a clean, dry area away from chemicals.
- In the refrigerator, store raw meat below ready-to-eat food. See the storage order.
Free receiving and storage practice questions
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At what temperature should cold TCS food such as raw chicken be received?Answer: ACold TCS food must be received at 41°F or lower. Live shellfish and shell eggs are received at an air temperature of 45°F or lower.
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A frozen food delivery has large ice crystals and frozen liquid in the bottom of the box. What should the manager do?Answer: CLarge ice crystals and frozen liquid are signs the food thawed and refroze, which is a time-temperature abuse. Reject it.
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How long must shellstock tags be kept?Answer: DKeep shellstock tags for 90 days after the last shellfish from the container is sold or served, so illness can be traced back to the source.
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What does FIFO mean?Answer: BFIFO means first in, first out: rotate stock so older products are used before newer ones.
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Ready-to-eat TCS food prepared on site can be kept at 41°F or lower for a maximum of:Answer: CReady-to-eat TCS food prepared on site can be stored for up to 7 days at 41°F or lower, counting the day it was made as day 1. Label it with the date.
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How high off the floor should food be stored?Answer: BStore food at least 6 inches off the floor to protect it from contamination and make cleaning easier.
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Shell eggs must be received at an air temperature of:Answer: CThe Food Code allows shell eggs to be received at an air temperature of 45°F or lower. Reject eggs that are dirty or cracked.
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Hot TCS food delivered for service should be received at what temperature?Answer: DHot TCS food must arrive at 135°F or higher, so it stays out of the temperature danger zone.
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Which canned food should be rejected at delivery?Answer: BSwollen ends, leaks, rust and dented seams can mean the seal failed or Clostridium botulinum is growing. Reject damaged cans.
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Food must come from an approved source. What does that mean?Answer: CAn approved source is one that's inspected and follows the law. Food prepared in a private home can't be used or sold in a food establishment.
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Where should chemicals such as cleaners be stored in relation to food?Answer: DStore chemicals in their original labeled containers, in a separate area away from food, equipment and utensils, and never above food.
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A package of vacuum-packed (reduced-oxygen) fish arrives bloated. What should be done?Answer: AA bloated reduced-oxygen package can be a sign of bacterial growth, including Clostridium botulinum. Reject it.
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Live shellfish (shellstock) may be received at an air temperature of up to 45°F. What must happen after receiving?Answer: BShellstock can be received at an air temperature of 45°F and an internal temperature no higher than 50°F, but it must be cooled to 41°F or lower within 4 hours.
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Which is the best practice when a delivery arrives?Answer: CInspect deliveries immediately, check temperatures, packaging and labels, reject anything unsafe, and put cold and frozen items away first to keep them out of the danger zone.
Pass your food manager exam on the first try
- All 171 questions on foodborne illness, hygiene, storage, cooking and cooling, cleaning and HACCP
- An explanation for every answer, with its source, usually the FDA Food Code section
- Unlimited full 80-question practice exams across all six areas