chapter 7 - the flow of food: storage

rotation

FIFO baby ensures use of food that has best quality and limits growth of pathogens

where should supplies be stored?

away from food in a designated area

at what air temperature do you store shell eggs? a. 41 degrees or lower b. 45 degrees or lower c. 60 degrees or lower d. room temperature

b. 45 degrees or lower

how far above the floor should food be stored? a. at least 1 inch b. at least 2 inches c. at least 4 inches d. at least 6 inches

d. at least 6 inches

where in a cooler should dairy products be stored? a. close to door, in clean area b. below meat products in a covered container c. away from R2E food in a designated area d. away from the door in coldest part of cooler

d. away from the door in coldest part of cooler

how should thinsg be stored in containers?

food in food containers, others in other containers use durable, leak-proof containers with lids

storing and labelling TCS food

if being stored for more than 24 hours, needs to be date marked (with use by date) can only be stored for 7 days (from time it is cooked or container is opened)

labelling for retail use

packaged on site, sold retail label with: common name, quantity, artificial flavors/colors, chemical preservatives, sources of allergens, name and place of manufacturer, ingredients in descending order according to weight

storing shell eggs

store in air temp of 45 degrees or lower don't wash before storing use within 4-5 weeks of packaging date keep in cold storage

storing dry goods

store in airtight containers 70 degrees, 50% humidity

ways to maintain temperature in storage units and avoid TT abuse

use cold curtains don't overload don't line shelves use open shelving monitor temperature regularly defrost freezers regularly

combining TCS foods

when combining TCS foods with different use-by dates, always go by the earliest use by date

storing ROP food

41 degrees or lower discard if packaging is at all damaged/not vacuum sealed

storing shellfish

41 degrees or lower must have shellstock ID tag

what is the problem with storing raw ground turkey above raw ground pork? a. cross-contamination b. poor personal hygiene c. TT abuse d. cross-contact with allergens

a. cross-contamination

an air-temp measuring device used to measure the temp in a cooler must be how accurate? a. +/- 1 degree b. +/- 2 degrees c. +/- 3 degrees d. +/- 4 degrees

c. +/- 3 degrees

how long can R2E TCS food that was prepped in-house be stored if it is held at 41 degrees or lower? a. 3 days b. 5 days c. 7 days d. 9 days

c. 7 days

when must you discard tuna salad that was prepped on July 19th? a. July 21 b. July 23 c. July 25 d. July 26

c. July 25

what must be included on the label of TCS food that was prepped in-house? a. date food was received b. name of each TCS food ingredient included c. date that food should be thrown away d. list of potential ingredients in the food

c. date that food should be thrown away

temperature requirements for storage

cold TCS food: 41 degrees or lower hot TCS foods: 135 degrees or higher frozen food must be kept frozen temp. measuring device must be accurate within +/- 3 degrees

labelling items for on-site use

cooked and used on-site clearly label with common name or clear statement of what food is, unless easily identifiable (ex: dry pasta)

storage order of R2E food and raw food

if raw foods and R2E foods can't be stored separately, store them in this order (that follows the min. internal cooking temps): 1) (top of shelf) R2E foods 2) Seafood 3) Whole cuts of meat/pork 4) ground meat/pork 5) (bottom of shelf) whole or ground poultry never store anything below raw poultry

where do you store TCS foods in a cooler

in the coldest part of the storage unit, away from the door

storing UHT (ultra high temp) foods

store in dry storage until opened, then in 41 degrees or lower cold storage

where do you NOT store food?

under stairwells, in bathrooms/locker rooms/mechanical rooms/dressing rooms, with chemicals, under sewage lines or leaking water pipes