Chapter 7- The Flow of Food: Storage

Question 1

All items not in their _______ container must be be labeled.

Answer 1

Original

Question 2

Food labels should include the ______ _____ which tells what it is.

Answer 2

Basic, name

Question 3

What is one time you do not have to label food?

Answer 3

When it will clearly not be mistaken for something else.

Question 4

When labeling food for retail sale from the on-site operation what are some of the things you need on the label?

Answer 4

Common name of the food
Quantity of food
If the item has more than one ingredient you must list all of them in a descending order by weight
List of artificial colors and preservatives
Name and place of business it was made at
Source of major food allergens contained in food

Question 5

How do you date mark a food label?

Answer 5

Ready-to-eat TCS food must be labeled if held for more than 24 hours

Question 6

What does the date mark mean on the label?

Answer 6

When to food must be thrown out, sold, or eaten.

Question 7

How long can ready-to-eat TCS food be stored for?

Answer 7

7 days

Question 8

At what temperature does read-to-eat TCS not allowed to go above when stored?

Answer 8

41*F

Question 9

The countdown begins on the _____ the food was prepped.

Answer 9

Day

Question 10

If the container use by date says it expires before the seven day from the time the container was opened then…..

Answer 10

The food must be thrown out the day the manufacturers date says it expires.

Question 11

When combining food with different use by dates you always …….

Answer 11

Discard the food by the first use by date of the ingredient.

Question 12

What minimum and maximum temperature should you store TCS food?

Answer 12

A minimum temperature of 135*F or more

A maximum temperature of 41*F or less

Question 13

Store frozen at temperatures that they will stay _____.

Answer 13

Frozen

Question 14

All storage units must have one device, what is it?

Answer 14

At least one air temperature device to measure the air temperature (accurate to +3 or -3)

Question 15

Where should you place the thermometer in a hot holding unit and a cold holding unit.

Answer 15

A hot holding unit thermometer should be placed in the coldest part.
A cold holding thermometer should have a thermometer in the warmest part.

Question 16

Why should you not overload an air flow?

Answer 16

It prevents airflow and it makes unit work harder

Question 17

Why should you not line shelves?

Answer 17

It prevents circulation

Question 18

Why would you randomly sample food temperatures?

Answer 18

So you can make sure everything is safe and not contaminated.

Question 19

What does FIFO stand for?

Answer 19

First In First Out

Question 20

What is the process of FIFO?

Answer 20

When the oldest product is put in first so product isn’t wasted.

Question 21

How far should should all item be stored off of the floor?

Answer 21

6 inches

Question 22

Keep all storage areas _____ and ______.

Answer 22

Clean, dry

Question 23

Clean up leaks and spills ________.

Answer 23

Immediately

Question 24

Store raw meat, poultry, and seafood separately from _______ _____ _____ ____.

Answer 24

Ready to eat food (RTE)

Question 25

If you cannot store ready to eat (RTE) food separately from raw meats, then where should they be stored?

Answer 25

Above the raw food

Question 26

What is the order you should store food in a refrigerator?

Answer 26

RTE food
Seafood
Whole cuts of meat
Ground meats/fish
Whole or ground poultry

Question 27

Which places should you never store food?

Answer 27

Locker rooms
Restrooms
Mechanical rooms 
Under unfinished sewer lines or leaking water lines
Under stairs