Chapter 7 The Flow of Food: Storage

Question 1

Date marking

Answer 1

Refrigeration can slow the growth of most bacteria but some types grow well at refrigeration temperatures when food is refrigerated for a long period of time as bacteria can grow enough to cause illness If food held longer than 24 hours must be labeled

Question 2

FIFO

Answer 2

First in first out method first identify the food items used by or expiration date
Store items with the earliest use by or expiration date in front of items with later dates
Once selves use those items stored in the front first
Throw out food that has passed it’s manufacturers use by or expiration date

Question 3

TCS internal temperatures

Answer 3

Store TCS foods at an internal temperature of 41°F or lower Or 135°F or higher randomly sample the internal temperature of stored food using a calibrated for motor on a regular basis

Question 4

Refrigeration thermometer accuracy and location

Answer 4

This device must be located in the warmest part of the refrigerator unit and the coldest part of the hot holding units

Question 5

ROP

Answer 5

Always store ROP foods at temperatures recommended by the manufacturer or at 41°F or lower ROP foods include modified atmosphere packaged vacuum package and sous vide foods

Question 6

The order of food storage

Answer 6

The order of food source top to bottom
Ready to eat foods
Seafood
Whole cut of beef and pork
Ground meat and ground fish
Whole and ground poultry