Chapter 7

Guidelines for cleaning

-keep all storage areas clean and dry -clean floors, walls, and shelving in coolers, freezers, dry storage areas, and heated holding cabinets -clean up spills and leaks -clean dollies, carts, transporters, and trays -store food in containers that have been cleaned and sanitized -store dirty linens away from food; store them in clean nonabsorbent container (can also use washable laundry bags)

Storage temperature of 41F or lower

-meat -dried egg items once they are reconstituted -fish -shucked shellfish -cut melons, cut tomatoes, leafy greens -poultry -reduced-oxygen packaged food -ultra high food once opened in cooler -ultra high food that isn't aseptically packaged

What are guidelines for containers?

-store food in containers intended for food -use containers that are durable, leakproof, and able to be sealed or covered -NEVER use empty containers to store chemicals -NEVER put food in empty chemical containers -Wrap or cover all food correctly

Where should ready-to-eat food be stored in a fridge if I can't be stored separately?

Above raw meat, poultry, and seafood -this will prevent juices from dripping onto ready-to-eat food

At what air temperature can you store shell eggs? A. 41F or lower B. 45F or lower C. 60F to 70F D. room temperature

B. 45F or lower

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order? A. According to the FIFO method, the oldest items on the top shelf and the newest items on the bottom B. According to the preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom C. According to the minimum internal temperatures, with ready-to-eat food on the top shelf and poultry on the bottom D. According to the minimum acceptable storage temperatures, with food that can tolerate the warmest temperature on the top shelf and food needing the coldest temperature on the bottom

C. According to the minimum internal temperatures, with ready-to-eat food on the top shelf and poultry on the bottom

How far above the floor should food be stored? A. at least 1 inch (3 centimeters) B. at least 2 inches (5 centimeters) C. at least 4 inches (10 centimeters) D. at least 6 inches (15 centimeters)

D. at least 6 inches (15 centimeters)

Where in a cooler should dairy products be stored? A. close to the door, in a clean and sanitized area B. below meat products, in a covered container C. away from ready-to-eat food, in a designated area D. away from the door, in the coldest part of the cooler

D. away from the door, in the coldest part of the cooler

Where must an air temperature measuring device be located?

In the warmest part of refrigerated units and the coldest part of hot-holding units

What should you do in regards to food temperatures in coolers?

Monitor food temperatures and randomly sample the temperature of stored food to verify that the cooler is working

In regards to order and internal temperatures how does the order go in the cooler?

The order is based on the minimum internal cooking temperature of each food, with the food requiring the highest internal cooking temperature at the bottom

Why must food be rotated while in storage?

To maintain quality and limit the growth of pathogens. Food items also must be rotated so the items with the earliest expiration or use-by dates are used before those with later dates

When combining food with different use-by dates, what should the discard date be based on?

the earliest use-by date of any food items involved ex) A food handler is prepping jambalaya on December 4 using shrimp and sausage. The shrimp has a use-by date of December 8 and the sausage has a use-by date of December 10. So, the use-by date of the jambalaya is December 8.

Commercially processed food can have a use-by date that is less than 7 days, in this case the container should be marked with this use-by date, as long as the date is based on food safety true or false

true

Storage order (top to bottom)

(1) ready-to-eat food (2) seafood (3) whole cuts of beef and pork (4) ground meat and ground fish (5) whole and ground poultry

storage air temperatures of 45F or lower

-shell eggs

How long can ready-to-eat food be stored? After that date what must happen?

7 days if it is held at 41F or lower; the food must be discarded

When must you discard tuna salad that was prepped on July 19? A. July 21 B. July 23 C. July 25 D. July 27

C. July 25

What should you consider using in walk-in coolers and freezers?

cold curtains to help maintain temperatures

What must an on-site label include?

common name of the food or a statement that clearly and accurately identifies it

What must ready-to-eat food include if it will be held for longer than 24 hours?

date marking

In what condition can raw meat, poultry, and seafood be stored with or above ready-to-eat food in a freezer?

if all items have been commercially processed and packaged

Where should food be stored to prevent contamination?

in a clean, dry location away from dust and other contaminants

Food that is packaged on-site for retail sale must be what

labeled

What must one storage unit have?

one air-temperature measuring device

What type of shelving should you use in freezers?

open shelving; do not line shelves with aluminum foil, sheet pans, or paper because this restricts the circulation of cold air in the unit

Any item not stored in its original containers must be labeled for use on-site true or false

true

What must a date marking label include?

when the food must be sold, eaten, or thrown out

What accuracy must an air temperature measuring device show?

within +-3

Does refrigeration slow the growth of bacteria? Yes or no

yes

first-in, first-out (FIFO) method

(1) identify the food item's use-by or expiration date (2) Store items with the earliest use-by or expiration dates in front of the 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

What are the minimum internal cooking temperatures for the items?

(1) ready-to-eat food = N/A (2) seafood = 145F (3) Whole cuts of beef and pork = 145F (4) ground meat and ground fish = 155F (5) whole and ground poultry = 165F

You should discard food if it is

-expired, damaged, spoiled or incorrectly stored -missing a date mark -ready-to-eat food that has exceeded its date mark -overdue on time/temperature requirements

labeling

-illnesses have occurred when unlabeled chemicals were mistaken for food such as flour, sugar, and baking powder -customers have also suffered from allergic reactions when food was unknowingly prepped with a food allergen that was not identified on the label

storage air temperatures of 41F or lower

-live shellfish

To prevent food from the risk of contamination in the event it must be returned to the vendor:

-store the food away from other food and equipment -label the food so food handlers do not use the product

General storage guidelines

-you must label and date mark your food correctly -you must rotate food and store it at the correct temperature -you need to store items in a way that prevents cross-contamination

What is the problem with storing raw ground turkey above raw ground pork? A. cross-contamination B. poor personal hygiene C. Time-temperature abuse D. cross-contact with allergens

A. cross-contamination

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A. lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B. fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C. lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D. fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

A. lettuce, fresh salmon, fresh pork roast, fresh chicken breast

Where must frozen food that is being thawed in a cooler be stored?

Below ready-to-eat food

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate? A. +-1 B. +-2 C. +-3 D. +-4

C. +-3

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41F or lower? A. 3 days B. 5 days C. 7 days D. 9 days

C. 7 days

What must be included on the label of TCS food that was prepped in-house? A. Date that the food was received B. Name of each TCS ingredient included C. Date that the food should be thrown out D. list of all potential ingredients in the food

C. Date that the food should be thrown out

Where should meat, poultry, and seafood be stored?

In the coldest part of the unit away from the door

What can overloading coolers or freezers do?

Storing too many food items can prevent good airflow and makes the units work harder to stay cold. Frequent opening of the cooler lets warm air inside which can affect food safety

What temperatures should frozen food be stored at?

Temperatures that keep it frozen

What day does a count begin in relation to discarding food?

The count begins on the day the food was prepared or a commercial container was opened. Ex) a food handler who prepared and stored potato salad on October 1 would write a discard date of October 7 on the label

Why should you defrost freezers regularly?

They are more efficient when they are frost-free

What must the label include for food that is packaged on-site?

-common name of the food or a statement that clearly identifies it -quantity of the food -list of ingredients and sub ingredients in descending order by weight. This is necessary if the item contained two or more ingredients -list of artificial colors and flavors in the food -chemical preservatives -name and place of business of the manufacturer, packer, or distributor -source of each major food allergen contained in the food

Where should supplies be stored?

-in designated storing areas -store items away from walls and at least 6 inches (15 centimeters) off the floor -store single-use items in original packaging

What internal temperature should TCS food be stored at to prevent the growth of pathogens?

-an internal temperature of 41F or lower, or 135F or higher -randomly sample the internal temperatures of stored food using a calibrated thermometer on a regular basis

To prevent contamination, NEVER store food in these areas:

-locker rooms or dressing rooms -restrooms or garbage rooms -mechanical rooms -under unshielded sewer lines or leaking water lines -under stairwells