Food Safety and Storage Guidelines

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Ready-to-eat TCS food must be date marked if it will be stored for longer than

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24 hours

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The maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out

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7 days

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Raw shrimp should be stored above raw steak in a cooler to prevent cross-contamination.

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This practice helps to avoid the transfer of harmful bacteria.

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Any item not stored in its original container must be

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Labeled

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Label of food that has not been stored in its original container must include

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The food’s common name

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Discard date for tuna salad that was prepared and stored on October 1

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October 7

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1. A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish? 

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September 4

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How should food be rotated in storage

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The FIFO method involves using items with the earliest use by dates before items with later dates.

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What should be done with food that has passed its use-by date?

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Food that has passed its use-by date should be discarded to prevent foodborne illness.

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At what temperature must cold TCS food be stored to keep it safe?

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41°F (5°C) or lower