Chapter 7: Storage

Question 1

Ready to eat TCS foods must be marked if held for longer than:

Answer 1

24 hours!!!

***date mark must indicate when the food must be sold, eaten, or thrown out

Question 2

Ready to eat TCS foods can be stored for only___ days if it is held at ___ degrees Fahrenheit or lower

Answer 2

7 days, 41 degrees F

*** count begins on the day it was prepared Oct 1st-Oct 7th

Question 3

FIFO

Answer 3

• method to rotate food items so that those with an earlier use-by or expiration dates are used first
• first-in, first-out

Question 4

Store TCS food at an internal temp of ___ or lower, or ___ or higher

Answer 4

41 F (5 C), 135 F (57 C)

Question 5

measuring temp of storage units:
how accurate?
where do you place it?

Answer 5

• must be accurate to +/- 3 F or +/- 1.5 C

- put it in the warmest part of refrigerated units and the coldest part of hot-holding units

Question 6

ways to promote proper storage of cold foods:

Answer 6

• Do NOT overload coolers or freezers.
• Avoid frequent opening of the cooler.
• Use cold curtains in walk-in coolers and freezers.
• Use open shelving.
• Monitor food temperatures regularly.
  
  • Randomly sample food temperatures.
  • If the food is not at the correct temperature, throw it out.
• Defrost freezers regularly.

Question 7

How far off the ground should items be stored?

Answer 7

• 6 inches (15 centimeters)

* *and away from walls

Question 8

What order should foods be placed in from top-bottom?

Answer 8

1. Ready-to-eat foods
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat and ground fish
5. Whole and ground poultry

Question 9

Storing temp of Meat:

Answer 9

• fresh meat should have internal temp of 41 F or lower

Question 10

storing temp of eggs:

Answer 10

shell eggs- air temp of 45 F or lower

• frozen eggs: temp that keeps them frozen
• liquid eggs: according to manufacturer’s recommendations
• dried egg items: stored in a cool dry-storage area, but once reconstituted store them at 41 F or lower

Question 11

Storing temp of Fish:

Answer 11

fresh fish: 41 F or lower

Question 12

Storing temp of Shellfish:

Answer 12

• shucked shellfish= 41 or lower

- live shellfish in original container= 45 F or lower

Question 13

Storing temp of Fresh Produce:

Answer 13

• TCS food items (cut melons, cut tomatoes, and cut leafy greens): 41 F or lower
• Whole citrus fruit, hard-rind squash, eggplant, and root vegetables–in a cool dry storage area (60 F-70 F) is best

Question 14

humidity of coolers for fresh produce:

Answer 14

85-95%

Question 15

Storing temp of raw poultry:

Answer 15

41 F or lower

Question 16

Storing temp of ROP food

Answer 16

41 F or lower

Question 17

Storage temp of food that has been pasteurized at UHT (ultra high temperatures):

Answer 17

• unopened=room temp

- opened= 41 F or lower