Chapter 7, The Flow of Food: Storage

Question 1

ready-to-eat TCS food must include this. allows the person to know when the food was stored.

Answer 1

Date Marking

Question 2

A way to keep the cycle of food fresh.

Answer 2

FIFO (First-in First-out)

Question 3

it is important to keep TCS food at or below 41F and at 135F or above.

Answer 3

TCS Internal Temperature

Question 4

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

Answer 4

Refrigeration Thermometer accuracy and Location

Question 5

The process of packaging food and then removing the oxygen from the package and sealing it.

Answer 5

ROP (Reduced oxygen packing)

Question 6

Storage order from top to bottom
A. Ready-to-eat food
B. Seafood
C. Whole cuts of beef and pork
D. Ground meat and ground fish
E. Whole and ground poultry

Answer 6

The order of food storage