Temperatures
Storage Order
Date Marking/Labeling
Rotation/Storage Location
Storing Specific Food/Cross-Contamination
100

Store TCS Food at what internal temperature 

41 °F or lower, or 135 °F or higher 

100

Which food goes on top

Ready-to-eat food 

100

how long can TCS food be stored if held at 41°F or lower

seven days

100

Method operations use to rotate their food 

first-in, first-out (FIFO) method

100

internal temperature fresh meat should be stored at 

41°F or lower 

200

foods goes in the coldest part of the unit, away from the door

store meat, poultry, seafood, and dairy items

200

What food goes on the bottom

Whole and gound poultry 

200

When does TCS food need to include date marking

If it will  be held for longer than 24 hours.

200

Places food should NOT be stored 

Locker rooms or dressing rooms and restroooms

200

internal temperature to store poultry 

41°F or lower

300

Store frozen food at ____________ that keep it frozen

temperature

300

Which food's minimum internal cooking temperature is 155 °F

Ground meat and ground fish
300

what should the date marking label indicate

The label much indicate when the food must be sold, eaten, or thrown out 

300

Why must food be rotated while in storage 

to maintain the quality and limit the growth of pathogens.

300
ways to prevent cross contamination

Practice good hygiene, wash and sanitize your equipment, and properly store and serve food

400

Why can't freezers or coolers been overloaded 

Too many items prevent good airflow and makes the units work harder to stay cold. 
400

 the minimum internal cooking temperature for seafood 

145 °F

400

What MUST be on food packages.

* common name of the food

     * quantity of the food

     * list of artificial colors and flavors in the food 

     * chemical preservatives

     * list of ingredients and sub-ingredients in descending order by weight. This is necessary if the item contains two  or more ingredients

400

The problem with storing raw ground turkey above raw ground pork

Cross-contamination

400

when should you store fresh meat

immediately after delivery and inspection

500

What could grow if food is not stored at the correct temperature? 

Pathogens

500

The correct storage order

1. Ready to eat food 

2. Seafood

3. Whole cuts of beef and pork 

4. Ground meat and gound fish 

5. Whole and ground poultry

500

labeling important because

 Illnesses have occurred when unlabeled chemicals were mistaken for food such as flour, sugar, and baking powder

500

where should food be stored 

Food should be stored in a clean, dry location away from dust and other contaminants.

500

3 guidelines for eggs 

1) Do NOT wash shell eggs before storing them. 2) Make sure to use them within four to five weeks of the packaging date. 3) Keep them in a cold storage.