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

Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.

Question 3

TCS Internal Temperature

Answer 3

Store TCS food at an internal tmeperature of 41degF or lower, or 135degF or higher.

Question 4

Refrigeration Thermometer accuracy and Location

Answer 4

Must have 1 air-temp measuring device, must be accurate to within 3degF or 1.5degC.
Must be located in the warmest part of refrigerated units, and the coldest part of hot-holding units.

Question 5

ROP

Answer 5

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, and vacuum packaging.

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