Chapter 7 - TFOF Storage Flashcards
1
Q
Date Marking
A
A label that indicates when the food must be sold, eaten, or thrown out.
2
Q
FIFO (first in, first out)
A
A system to rotate food kept in storage.
3
Q
TCS Internal Temperature
A
41 F (5 C) or lower OR 135 F (57 C) or higher.
4
Q
Refrigeration Thermometer accuracy and Location
A
Located in the warmest part of refrigerated units. Must be accurate to within +- 3F or 1.5 C.
5
Q
ROP (Reduced-Oxygen Packaged food)
A
Food that has a modified atmosphere package (MAP), vacuum packed, and sous vide food. Must be stored at 41 F (5 C) or lower.
6
Q
The Order of Food Storage
A
A - Ready to Eat food B - Seafood C - Whole Cuts of beef and pork D - Ground meat and ground fish E - Whole and ground poultry
