21. Food Storage

Question 1

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Answer 1

Proper food storage is critical to prevent food contamination, insect or rodent infestation, and food-borne illnesses.

Question 2

To prevent bacteria growth:

Answer 2

• Cold foods must be kept at or below 41°F
• Hot foods must be kept at or above 135°F

Question 3

Food Storage

Answer 3

~ an accurate thermometer to measure cold storage temperatures must be placed in the refrigerator and freezer to ensure proper temperatures
~ food can be frozen prior to the expiration date, but when thawed, it must be labeled with the date it was removed from the freezer and discarded within seven calendar days if not used
~ when foods are being prepared to be frozen, they must be labeled with the date and discarded after the acceptable storage timeframes
~ food containers, such as plastic containers, must be stored above the floor on clean surfaces protected from splash or other contamination
~ stored food must be consumed on or before the expiration dates listed
~ opened packages of perishable or leftover food items must be properly sealed or covered in containers or bags, labeled with the date, and discarded within seven calendar days if not used
~ open packages of dried goods must be properly sealed and discarded according to the manufacturer’s recommendation date, or if the quality becomes compromised
~ poisonous and toxic chemicals or cleaning products must be stored separately from food.