Chapter 7, The Flow of Food: Storage

Question 1

Date marking

Answer 1

ready-to-eat TCS must be labeled with a date if it is being help for longer than 24 hours

Question 2

FIFO

Answer 2

the first in first out method.
1. identify the food items expiration date
2 store items with the earliest expiration date in front
3. use the items stored in front first
4. throw out food that has passed its expiration date

Question 3

TCS internal temperature

Answer 3

store at 41 degrees or lower. or 135 degrees or higher

Question 4

refrigeration thermometer accuracy and location

Answer 4

refrigerators should be 41 degrees or lower. they should be in the kitchen

Question 5

ROP

Answer 5

Reduced-oxygen packaged food. must be stored at temperatures recommended by the manufacturer or below 41 degrees.

Question 6

the order of food storage

Answer 6

(top to bottom) 
ready to eat food
seafood
whole cuts of beef and pork
ground meat and ground fish
whole and ground poultry