Food Storage

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Food Storage

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Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

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When a food delivery arrives, it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens?

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How can cross-contamination be avoided during cold storage?

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Which guideline can prevent cross-contamination during storage?

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What method of storage rotation is described in these steps?

• Identify the use-by or expiration date on the label
• Shelf food with earlier dates in front of food with later dates
• Use the food stored in front before the food behind it
• Throw out food past its use-by or expiration date

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Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed?

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What are some guidelines for dry storage areas?

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We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

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Which statements is true about bulk food?

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What should be done in storage areas to deny pests food?

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Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

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Why should a large amount of hot food never be cooled in a cooler?

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What type of container allows food to cool faster?

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How should food and supplies be stored to deny pests food and shelter?

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Why do many operations use the First-In-First-Out (FIFO) method of stock rotation?

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Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins?

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Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin?

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When pooling eggs, what should be done soon after mixing them?

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What factors affect how quickly food cools?

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A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled?

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What is an example of a threat to the physical security of your operation that could be a risk to food safety?

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What temperature must a cooler be kept at when it is used to thaw frozen food?

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What are some factors that affect the amount of time that it takes to cool food?

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What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

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What is the correct air temperature for cold storage units?

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How should the FIFO (First In, First Out) method of stock rotation be performed?

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Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from?

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If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at?

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What are some storage guidelines that will keep items safe and preserve their quality?

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Why does food need to be rotated when it’s in storage?

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How can you ensure that recalled food items are NOT used or returned to inventory by mistake?

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When is it NOT necessary to label stored food that will be used on-site?

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How can a large pot of soup or stew be cooled quickly before storage?

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Why should you avoid overloading coolers or freezers?

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Unauthorized people inside your operation are a risk to food safety. When is this especially true?

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Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

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When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

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Food containers should be…?

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What air temperature does frozen food need to be stored at?

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Which guidelines can prevent cross contamination for during storage?

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The acronym FIFO means First In, First Out. Which statement is true about the FIFO method?

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How much food should be taken from the cooler for preparation at one time?

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What containers should never be used to scoop, store, or carry ice?

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During a key drop delivery, the items are brought inside the operation and placed in a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations?

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How can the density of food affect how long it takes to cool?

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How can staff make stock rotation easier during storage when receiving and inspecting a delivery?

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How can you reduce the size of a large amount of food so that it will cool faster?

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How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination?

• Zinc
• Pewter
• Copper
• Painted pottery

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To avoid contamination, what should NOT be stored in these areas?

• Bathrooms
• Locker rooms
• Garbage rooms
• Dressing rooms
• Under stairwells
• Mechanical rooms
• Under leaking water lines
• Under unprotected sewer lines

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Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit?

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Why is it important to limit the amount of food taken from the cooler at once?

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Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

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What should be used to transfer ice from an ice machine to other containers?

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Why does food need to be stored at the correct temperature?

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How does the storage container affect how quickly food will cool?

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How should garbage containers be cleaned?

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What should be avoided when prepping or storing produce?

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What type of food must be stored separately from raw meat, poultry, and seafood?

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What will prevent good airflow in cold storage units and should be avoided?

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Food should be in a clean dry location away from dust and other contaminants. Which of these are places where food should NOT be stored?

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How can using the FIFO system to rotate products in storage help control pests?

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What type of container should be used to cool food quickly?

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When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

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Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

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What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

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What area should never be used to clean or store garbage containers?

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Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours?

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To ensure that deliveries can be received correctly, when should you schedule them to arrive?

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Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this?

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Why should you avoid frequently opening the door of a cooler?

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What kind of location should food be stored in?

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What kind of container should shellfish be stored in?

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What are the storage guidelines to prevent cross-contamination for containers?

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When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling?

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When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted?

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When is it acceptable to mix different kinds of produce or different batches of the same produce?

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Where should food and supplies be stored to deny pests food and shelter?

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When food items with different use-by dates have been combined into a new dish, how is the discard date of the new dish determined?

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You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature?

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How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out?

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How can contamination be prevented in storage areas?

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Which of these are ServSafe guidelines for cold storage temperatures? (cooler)

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What kind of delivery needs to be inspected by the first available staff arriving at the operation to ensure it meets these conditions?

• It is presented honestly
• It is from an approved source
• It was protected and has NOT been contaminated
• It was stored in the right place to maintain the correct temperature

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What temperature does TCS food need to be stored at?

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Which are ServSafe guidelines for cold storage units?

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Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

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Rotate food to use the oldest inventory first (FIFO)?

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In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food?