Chapter 7

Question 1

Date Marking

Answer 1

A date placed on a ready-to-eat TCS food held for more than 24 hours indicating the date by when the food must be sold, eaten, or thrown away.

Question 2

FIFO Method

Answer 2

First-in, first-out. Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

Question 3

TCS Internal Temperature

Answer 3

TCS food must be stored at the internal temperature of 41F or lower, or 135F or higher.

Question 4

Refrigeration Thermometer Accuracy and Location

Answer 4

• Must have one air-temperature measuring device.
• It should be accurate to within +/- 3F
• Must be located in the warmest part of refrigerated units, and the coldest part of hot-holding units
• check temperatures often.

Question 5

The Order of Food Storage

Answer 5

From top shelf to bottom:
A: Ready-to-eat food
B: Sea Food
C: Whole cuts of beef and pork
D: Ground meat and fish
E: Whole and ground poultry