Chapter 7, The Flow of Food: Storage

Question 1

Date Marking

Answer 1

A date placed on ready-to-eat TCS food held for more than 24 hours indicating the date by when the food must be sold, eaten, or thrown out

Question 2

FIFO

Answer 2

First In First Out method. Method used to rotate refrigerated, frozen, and dry food during storage.

1. ) Identify the food item’s use-by or expiration date.
2. ) Store items with the earliest use-by or expiration dates in front of items with later dates.
3. ) Once shelved, use those items stored in front first.
4. ) Throw out food that has passed its manufacturers use-by or expiration date.

Question 3

TCS Internal Temperature

Answer 3

Store TCS food at an internal temperature of 41 degrees F (5 degrees C) or lower, or 135 degrees F (57 degrees C) or higher.

Question 4

Refrigeration Thermometer Accuracy and Location

Answer 4

Must be accurate within plus/minus 3 degrees F or plus/minus 1.5 degrees C. Must be located in the warmest part of refrigerated units, and the coldest part of hot-holding units.

Question 5

ROP

Answer 5

Reduced Oxygen Packaged food. Food packaged in a way that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, modified atmosphere packaged (MAP), and vacuum packaging

Question 6

The Order of Food Storage

Answer 6

Storage Order, Top to Bottom
A.) Ready-to-eat food
B.) Seafood (145 degrees F or 63 degrees C)
C.) Whole cuts of beef and pork (145 degrees F or 63 degrees C)
D.) Ground meat and ground fish (155 degrees F or 68 degrees C)
E.) Whole and ground poultry (165 degrees F or74 degrees C)

Store raw meat, poultry, and seafood separately from ready-to-eat food. If they cannot be stored separately, store ready-to-eat food above raw meat, poultry, and seafood. These items can be stored with or above ready-to-eat food in a freezer if all of the items have been commercially processed or packaged.However, if these items are thawing in a cooler they must be stored below ready-to-eat food. There is an exception with ground meat and ground fish, it can be stored above whole cuts of beef and pork if the packaging keeps out pathogens and chemicals and does not leak.