Chapter 7- The Flow of Food: Storage

Question 1

Date Marking

Answer 1

when ready-to-eat food has to be labeled if it is going to be held for more then 24 hours

Question 2

FIFO

Answer 2

first-in, first-out; the food with the oldest date has to be put in the front of the freezer and used first

Question 3

TCS Internal Temperature

Answer 3

41F or lower, 135F or higher

Question 4

Refrigeration Thermometer accuracy and location

Answer 4

+or- 3*F, the device must be located at the warmest spot of the refrigeration units

Question 5

ROP

Answer 5

reduced oxygen packaged food, always at 41*F

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