chapter 7, storage Flashcards
1
Q
Date Marking
A
indicates when the food must be sold, eaten, or thrown out
2
Q
FIFO
A
First in, First out.
3
Q
TCS Internal Temp
A
41 degrees or lower / 135 degrees or higher
4
Q
Refrigeration thermometer accuracy and location
A
located in the warmest part and leeway of 3 degrees.
5
Q
ROP
A
vacuum packed or sous vied food
6
Q
the order of food storage
A
Store raw meat, poultry, and seafood separate from ready to eat food. from top to bottom - ready to eat food, seafood, whole cuts of beef and pork, ground meet, whole/ ground poultry,
