Questions and Answers
What is date marking?
A label that indicates when food must be sold, eaten, or thrown out.
What does the first-in, first-out (FIFO) method entail?
The food that goes in first must be used before the food that goes in last.
What is reduced-oxygen packaged (ROP) food?
MAP (modified atmospheric packaged), vacuum-packed, and sous vide food.
What is the recommended top-to-bottom order for storing raw trout, an uncooked beef roast, raw chicken, pecan pie, and raw ground beef?
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What are the requirements for storing live shellfish?
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What are the labeling requirements for food packages on-site for retail sale?
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Explain the FIFO method of stock rotation.
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What must be included on the label of TCS (Time/Temperature Control for Safety) food that was prepped in-house?
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How long can ready-to-eat TCS food that was prepped in-house be stored if held at 41F or lower?
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An air temperature measuring device used to measure the temperature in a cooler must be how accurate?
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How far above the floor should food be stored?
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What is the problem with storing raw ground turkey above raw ground pork?
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When must you discard tuna salad that was prepped on July 19th?
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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?
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At what air temperature can you store shell eggs?
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Where in a cooler should dairy products be stored?
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Study Notes
Date Marking
- Date marking labels indicate when food must be sold, consumed, or discarded.
FIFO Method
- First-in, first-out (FIFO) method ensures older food is used before newer stock to minimize waste.
Reduced-Oxygen Packaged (ROP) Food
- Includes foods packed using modified atmospheric packaging (MAP), vacuum packing, and sous vide techniques.
Recommended Storage Order
- Ideal top-to-bottom storage order in a cooler: pecan pie, raw trout, uncooked beef roast, raw ground beef, raw chicken.
Storing Live Shellfish
- Live shellfish must be kept in original containers at an air temperature of 41°F or lower. They can also be displayed in tanks with specific signage and variance from local regulatory authorities for customer-serving purposes.
Labeling Requirements for On-Site Packaged Food
- Must include common food name, quantity, and a list of ingredients in descending order by weight if applicable.
FIFO Stock Rotation Procedure
- Identify each item's use-by or expiration date, store those with the earliest date at the front, and use them first. Dispose of items past their expiration date.
TCS Food Labeling
- TCS food prepared in-house needs to list all potential ingredients used.
Storage Duration for Prepped TCS Food
- Ready-to-eat TCS food made in-house should not be stored longer than 3 days when held at 41°F or lower.
Cooler Air Temperature Measurement
- An air temperature measuring device in a cooler should have an accuracy of ±2°F or ±1°C.
Food Storage Height
- Food must be stored at least 6 inches above the floor to avoid contamination.
Cross Contamination Issue
- Storing raw ground turkey above raw ground pork poses a risk of cross-contamination.
Storage Order for Mixed Foods
- When both ready-to-eat and uncooked foods are stored in the same cooler, position ready-to-eat items on the top shelf, followed by foods according to their minimum internal cooking temperatures.
Discarding Prepared Tuna Salad
- Tuna salad prepared on July 19th must be discarded by July 25th, adhering to the maximum storage duration.
Cooler Storage Order Example
- For fresh pork roast, fresh salmon, lettuce, and chicken breasts: store lettuce on top, followed by fresh salmon, fresh pork roast, and finally fresh chicken breasts at the bottom.
Shell Egg Storage Temperature
- Shell eggs should be stored at an air temperature of 45°F or lower.
Dairy Products Storage Location
- Dairy should be stored away from the door, ideally in the coldest area of the cooler to maintain freshness.
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Description
Test your knowledge on food storage concepts with our flashcards. This quiz covers essential terms like date marking and FIFO methods that are crucial for maintaining food safety. Perfect for culinary students and food safety professionals.
