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24 Cards in this Set
- Front
- Back
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what should be in the label if the food is packed on-site for retail sale
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common name, source of any allergen
qty ingredients by weight (two or more) artificial color/flavor/chemical name & place of business, manufacture, packer, distributor |
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true/false: if the TCS food is held for longer than 24 hours,"", it requires date marking
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true
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what does date marking indicate
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when the food must be sold, eaten, thrown out
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how long is RTE TCS food last if it held at 41F or lower
what is the count begin |
7 days
on the day the food was prepared or commercial container was opened |
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when do commercially processed food will have a use-by date
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the food have less than 7 days from the day container is opened
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how far should supplies be stored above the floor
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6"
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how should the raw meat and RTE food be stored in a same refrigerator and freezer
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RTE food above the raw meat. If its in a freezer, it does not matter
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put the following items in a correct storage order:
RTE food, seafood, whole cuts of beef/pork ground meat/fish, whole/ground poultry |
RTE food
seafood whole cuts of beef/pork ground meat/fish whole/ground poultry |
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if a meat is removed from the original packaging, how would you store it properly
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wrap it airtight moisture-proof material
place it a clean and sanitized containers |
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true/false: primal cuts, quarters, side of raw meat, slab bacon can be hung on clean sanitized hooks
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true
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true/false: you can store live shellfish, such as oysters, clams, mussels, and scallops in a display tank
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true
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what are the two conditions for storing shellfish in the display tank
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tank must have sign states that shellfish for display only
need variance if its going be served to customers |
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what is the air temp storage for shell eggs
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45F or lower
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yes/no: should the eggs be washed before storing them
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no
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how much can shell eggs be stored for use
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4-5 weeks
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what should the relative humidity be for the cooler have a fruit and vegetables
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85-95%
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true/false: most produce should be washed before storage
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false, moisture promotes growth of mold
wash produce right before prepping |
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what is the storage temperature for potatoes, eggplant, squash, citrus fruit, rutabbagas and onions
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60F-70F
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what temperature should modified atmosphere packaged, vacuum packed, and sous vide food be stored
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41F or lower
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what kind of packaging is susceptible to growth of clostridium botulinum
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ROP
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what should always be checked before ROP items
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expiration date
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what should be included in the labels of ROP item
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contents
storage temp prep instruction use-by date |
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what kind of packaged food can be stored at room temperature
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pasteurized at ultra-high temperatures (UHT)
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how should flour, cereal, and grain items be stored
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airtight container because they can become stale in a humid room
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