CH 7: The Flow of Food (Storage)
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First In, First Out
A method used to rotate refrigerated, frozen or dry food during storage.
Date Marking
Food must be date marked if it will be held longer that 24 hours. Some bacteria grows well in refrigerated climates
Reduced Oxygen Packaged (ROP) Food
Stored at temperatures recommended by manufacture or below 45 degrees F or lower. Vacuum sealed food. ROP foods are especially susceptible to the growth of Clostridium botulinum.
