Topic 07 The Flow Of Food Storage

Topic 07 The Flow of Food: Storage

1. True or False: Potato salad that has been prepared in-house and stored at 41°F (5°C) must be discarded after three days. 2. True or False: Food can be stored near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers. 3. True or False: Storing cans of tomatoes at 65°F (18°C) is acceptable. 4. True or False: Raw chicken must be stored below ready-to-eat food, such as pumpkin pie, if it is stored in the same walk-in refrigerator. 5. True or False: If stored food has passed its expiration date, it should be served at once. 6. Potentially hazardous, ready-to-eat food prepared on-site must contain a label that includes: 1. The _____________________ of the food. 2. The date by which it should be _____________________, _____________________ or _____________________. 7. _____________________ products to ensure the oldest inventory is used first. 8. One way to rotate products is to follow FIFO, _____________________/_____________-________ 1. Identify the use-by or _____________________ date of products. 2. Shelve products with the earliest dates in _____________________ of those with later dates. 3. Use products stored in _____________________ first. 4. Deplete stored product on a regular basis. 9. If product is not sold orconsumed by a predetermined date: –

Throw it _____________________

–

Clean and sanitize the _____________________

–

Refill the container with _____________________ product

–

_____________________ food that has passed the manufacturer’s expiration date

10.Potentially hazardous, ready-to-eat food that was prepared in-house: 1. Can be stored for _____________days at 41°F (5°C) or lower

2. Must be thrown _____________________ after 7 days 11.Transfer food between containers properly 12.If food is removed from its original package: 1. Put it in a clean, _____________________ container 2. _____________________ it 3. Label the container with: 1. The _____________________ of the food 2. The original use-by or _____________________ date 13.Keep potentially hazardous food out of the temperature danger zone 1. Store deliveries immediately after _____________________ 2. Take out only as much food as can be _____________________ at one time 3. Put prepared food away until needed 4. Properly cool and store cooked food when it’s no longer needed 14.Check _____________________ of stored food and storage areas 15.Store food in designated storage areas 16.Do not store food: 1. Near _____________________ or _____________________ supplies 2. In _____________________ 3. In _____________________ 4. In janitor closets 5. In furnace rooms 6. Under stairways or _____________________ 17.Keep all storage areas clean and dry 1. Clean up spills _____________________ 2. Clean _____________________, _____________________, transporters, and _____________________ often 18.Refrigerated Storage 1. Used to hold potentially hazardous food at _______ °F (5°C) or lower 2. Slows the growth of _____________________

19.Set refrigerators to the proper temperature: _____________________ 1. The setting must keep the food at an internal temperature of ____ °F (5°C) or lower 20.Monitor food temperature regularly 1. Randomly sample the internal temperature of stored food with a _____________________ thermometer 21.Do not _____________________ refrigerators 22.Storing too many products: 1. Prevents good _____________________ 2. Makes units work _____________________ 23.Use open _____________________ in the unit 24.Lining shelving with the following restricts air _____________________: •

Aluminum _____________________

•

_____________________

•

_____________________

25.Never place _____________________ food in refrigerators 1. This can warm the interior and put other food into the temperature danger zone 26.Keep refrigerator doors closed as much as possible 1. Frequent opening lets ____________-_________ inside 27.Use cold _____________________ to help maintain temperatures 28.Store raw meat, poultry, and fish: 1. _____________________ from cooked and ready-to-eat food OR 2. _____________________ cooked and ready-to-eat food 29._____________________ food properly 30.Leaving it _____________________ can lead to cross-contamination 31. Store each item on the proper storage shelf

32.When storing food in freezers: a. Keep freezers at a temperature that will keep products _____________________ b. Check freezer _____________________ regularly c. Place deliveries in freezers as soon as they have been inspected d. Clearly label frozen food that was _____________________ on site 33.Keep storerooms: i. _____________________ (50°F to 70°F [10°C to 21°C]) ii._____________________ (50% to 60% humidity) iii.Well _____________________ iv.Clean 34.When storing food in dry storage keep it: a. Away from _____________________ b. Out of _____________________ sunlight c. At least ___” (15 cm) off the floor 35.When storing fresh meat: a. Store it at an internal temperature of ______°F (5°C) or lower b. Wrap it in _____________________, _____________________ -proof material OR –

Place it in a _____________________, _____________________ container

36.When storing fresh poultry:

a. Store it at an internal temperature of _____°F (5°C) or lower b. Store ice-packed product _____________________ in self-draining containers i. Change the _____________________ often ii.Clean and sanitize the _____________________ regularly 37.When storing fresh fish: a. Store it at an internal temperature of 41°F (5°C) or lower b. Store ice-packed product as is in self-draining containers c. Keep fillets and steaks in _____________________ packaging d. Store frozen fish in moisture-proof wrapping 38.Shell Eggs: a. Store at an air temperature of _____°F (7°C) or lower b. Keep eggs in refrigerated storage until used c. Use eggs within 4-5 _____________________ of packing date 39.Liquid Eggs: a. Store according to manufacturer’s _____________________ b. Keep in refrigerated storage until used 40.Dried Eggs: a. Store product in a dry, cool _____________________ 41.When storing shellfish: a. Store _____________________ at an air temperature of 45°F (7°C) or lower b. Store in original containers c. Keep _____________________ tags on file for 90 days from the harvest date of the shellfish d. Obtain a _____________________ if storing shellfish in a display tank prior to service 42.When storing dairy: a. Store fresh at _____°F (5°C) or lower b. Follow _____________________

c. _____________________ product that has passed use-by or expiration dates 43.When storing fresh produce: a. Storage temperatures will vary by _____________________ b. Product packed on ice can be stored as is c. Do not _____________________ product prior to storage d. When soaking or storing product in standing water or an ice water slurry: i. Do not mix _____________________ items ii.Do not mix multiple _____________________ of the same item 44.Find the unsafe storage practices in this picture: