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 held for longer than 24 hours

Question 2

FIFO

Answer 2

This is the first in first out method.
First you identify the food items expiration date
Second you store items with the earliest expiration date in front
Third you use the items stored in front first
Fourth you throw out food that has passed its expiration date

Question 3

TCS Internal Temperature

Answer 3

Must keep all TCS food at or below 41F and at 135F or above.

Question 4

Refrigeration Thermometer accuracy and Location

Answer 4

They must be accurate to within +3F or - 3F, and should be located in the warmest part of the unit.

Question 5

ROP

Answer 5

ROP stands for Reduced oxygen Packaged food and it is the process of packaging food and then removing the oxygen from the package and sealing it.

Question 6

The Order of Food Storage

Answer 6

Going from the top to bottom
ready-to-eat food or TCS foods
Seafood
Whole cuts of beef and pork
ground meat/fish
whole/ground poultry