ServSafe Flashcards: Chapter 7

Proper Storage of Fresh Produce

- Do not wash before storing. - Cut melons, tomatoes, and leafy greens should be kept at 41 degrees Fahrenheit (5C) or lower. - Keep whole citrus fruit, hard-rind squash, eggplant, and root vegetables in cool, dry storage at 60-70 degrees Fahrenheit (16-21C). - Keep relative humidity at 85-95 percent. - Do not mix different items or multiple batches of the same item when storing in standing water or an ice-water slurry.

Criteria for receiving/storing ROP food

-Frozen foods should be frozen. -Temperature of 41 F (5 C) or lower (unless specified by the manufacturer). -Product should have acceptable color. -Packaging intact and in good condition; current code dates. -Immediately discard if packaging is torn or slimy, contains excessive liquid, or the food item bubbles.

Proper procedures for holding food in refrigeration and freezer units.

-Keep food at internal temperature of 41 degrees Fahrenheit (5 degrees Celsius). Freezing temperatures for frozen items. -Monitor internal food and unit temperatures regularly. -Do not overload refrigerator/freezer unit. -Label food properly (name & delivery/expiration dates). -Use open shelving (refrigerators). -Never place hot food in refrigerators or freezers (risks putting other food in the temperature danger zone). -Keep refrigerator/freeser doors closed as much as possible. -Store raw meat, poultry, and fish separately from cooked and ready-to-eat food to prevent cross-contamination (refrigerators). -Wrap food properly.

Proper Care of Canned Goods

-Keep in a clean, dry area. -Wipe cans clean with a sanitized cloth before opening. -Discard damaged cans

Procedures for properly storing food in dry storage.

-Keep storerooms cool, dry, clean, and well-ventilated. -Store dry food in airtight containers away from walls and at least 6 inches off the floor. -Keep dry food out of direct sunlight.

General Food Storage Guidelines

-Label food. (Name and discard date) -Rotate products to ensure that oldest inventory is used first. -Ensure that stored product is depleted on a regular basis. -Discard food that has passed the manufacturer's expiration date. -Transfer food between containers properly. -Keep TCS food out of the temperature danger zone. -Check temperatures of stored food and storage areas at the beginning of each shift. -Store food in designated areas. (Away from chemicals, cleaning supplies, restrooms, locker rooms, janitor closets, furnace rooms, vestibules, or under stairways or pipes). -Keep all storage areas clean and dry. -Clean dollies, carts, transporters, and trays often.

Criteria for receiving/storing UHT and Aseptically packaged food.

-Packaging and seals should be intact. -UHT food aseptically packaged should be at room temperature. -UHT food not aseptically packaged: should be at 41 Fahrenheit (5 C) or lower, or follow manufacturer's directions.

Top-to-bottom order for storing foods in the refrigerator.

-Ready-to-eat food (Top shelf) -Seafood -Whole cuts of beef and pork -Ground meat and fish -Whole and ground poultry

Procedures for maintaining proper temperature in refrigeration units.

-Set temperature at 41 degrees Fahrenheit (5 degrees Celsius). -Check temperature of the unit at least once per shift. -Place hanging thermometers in the warmest part of the refrigerator. -Check thermometers regularly for accuracy.

Methods for keeping TCS food out of the temperature danger zone.

-Store deliveries as soon as they have been inspected. -Take out only as much food as you can prepare at one time. -Put prepared food away until needed. -Properly cool and store cooked food as soon as it is no longer needed.

Maximum length of time ready-to-eat food that is prepared in-house can be safely stored.

7 days at 41 degrees Fahrenheit (5 degrees Celsius)

FIFO (First in, first out)

Method of rotating stored food according to its use-by or expiration dates so that oldest products are used first.

Shelf Life

Recommended period of time during which food can be stored and remain suitable for use.