Chapter 7 Summary & End of Chapter Questions

5. What is the problem with storing raw ground beef above prepped salads? 1. Cross-contamination 2.Poor personal hygiene 3.Time-temperature abuse 4.Cross-contact with allergens

1. Cross-contamination

2. How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41F (5C) or lower? 1.3 days 2.5 days 3.7 days 4.9 days

3.7 days

Store food, linens, and single-use items in designated storage areas. These items must be stored away from walls and at least six inches (15 centimeters) off the floor.

Discussion Questions

Do not overload coolers or freezers. This prevents good airflow and makes units work harder to stay cold.

Food must be rotated so the items with the earliest use-by or expiration dates are used before those with later dates.

2. What are storage requirements for live shellfish?

Live shellfish must be stored in its original container at an air temperature of 41F (5C) or lower. Shellstock identification tags must be kept on file for 90 days from the date the last shellfish was sold or served from the container.

4. Explain the FIFO method of stock rotation.

1. Identify the food item's use by or expiration date. 2. Store items with the earliest use by or expirations dates in front of items with later dates. 3. Once shelved, use those items stored in front first. 4. Throw out food that has passed its manufacturer's use by or expiration date.

6. In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chick breasts be stored in a cooler? 1.Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts 2.Fresh salmon, fresh pork roast, fresh breasts, lettuce 3.Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon 4.Fresh salmon, lettuce, fresh chicken breasts, fresh pork roasts.

1.Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

3. When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? 1. Below food with later use-by-dates 2. Behind food with later use-by dates 3. In front of food with later use by dates 4.Alongside food with later use by dates

3. In front of food with later use by dates

1. What must be included on the label of TCS food that was prepped in-house? 1. Date that the food was received 2.Name of each TCS ingredient included 3.Date that the food should be thrown out 4.List of all potential ingredients in the food

3.Date that the food should be thrown out

4. How far above the floor should food be stored? 1. at least 1" (3cm) 2. at least 2" (5cm) 3. at least 4" (10cm) 4.at least 6"(15cm)

4.at least 6"(15cm)

3. Explain the labeling requirements for food packaged on-site for retail sale.

Food packaged in the operation that is being sold to customers for use at home must be labeled. The label must include the following information: -common name of the food or a statement that clearly identifies it. -quantity of the food -list of ingredients in descending order by weight. This is necessary if the item contains two or more ingredients. -list of artificial colors and flavors in the food. Chemical preservatives must also be listed. -Name and place of business of the manufacturer, packer, or distributor. -Source of each major food allergen contained in the food. This is not necessary if the source is already part of the common name of the ingredient.

1. What is the recommended top to bottom order for storing the following food in the same cooler: raw trout, an uncooked beef roast, raw chicken, pecan pie, raw ground beef.

Pecan Pie Raw Trout Uncooked beef roast raw ground beef raw chicken

Any item not stored in its original container must be labeled. The label must include the common name of the food or a statement that clearly and accurately identifies it.

Ready-to-eat TCS food prepped in-house can be stored for up to seven days if held at 41F (5C) or lower it must be date marked if held for longer than 24 hours. The label must indicate when the food must be sold, eaten, or thrown out.

Store TCS food at an internal temperature of 41F (5C) or lower, or 135F (57C) or higher. Randomly sample the internal temperature of stored food.

Store raw meat, poultry, and seafood separately from ready-to-eat food. If raw and ready-to-eat food cannot be stored separately, store ready-to-eat food above raw meat, poultry, and seafood.