Chapter 7, The Flow of Food: Storage

Question 1

Date Marking

Answer 1

TCS food that is held longer than 24 hours must have a date when it should be eaten, thrown out, or sold.

Question 2

FIFO

Answer 2

First-in, first-out method. A method rotation used for frozen, refrigerated, or dry stock inventory.

Question 3

TCS Internal Temperature

Answer 3

Within 41F or lower or 135F or higher. Randomly selected internal temperature.

Question 4

Refrigeration Thermometer accuracy and Location

Answer 4

To be hung in the warmest hot-holding and coldest hot-holding parts of the refrigerator. Should be within 3* of the desirable temperature.

Question 5

ROP

Answer 5

Reduced-oxygen packaging. Typically used to preserve fresh food for longer.

Question 6

The Order of Food Storage

Answer 6

Storage Order, Top to Bottom:
A: Ready-to-eat food N/A
B: Seafood 145F (63C)
C: Whole cuts of beef or pork 145F (63C)
D: Ground meat and ground fish 155F (68C)
E: Whole and ground poultry 165F (74C)