Servsafe chapter 7

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

• 12 hours

• 24 hours

• 36 hours

• 48 hours

What is 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?

• 2 days

• 5 days

• 7 days

• 9 days

What items are stored correctly in a cooler?

• Salmon stored below ground turkey

• Kale stored below raw hamburger patties

• Raw chicken thighs stored above pork chops

• Raw shrimp stored above raw steak

Any item not stored in its original container must be labeled. Describe how to properly label and date mark food.

• labeled.

• thrown out.

• used immediately.

• served as quickly as possible.

What must be included on the label of food that has not been stored in its original container? Describe how to properly label and date mark food.

• The food’s common name

• A list of ingredients

• Major allergens

• Preservatives in the food

What is the discard date for tuna salad that was prepared and stored on October 1? Describe how to properly label and date mark food.

• October 6

• October 7

• October 8

• October 9

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?

• September 3

• September 4

• September 5

• September 9

How should food be rotated in storage? Explain how to rotate food using the first-in, first-out (FIFO) method.

• Items with the earliest use-by dates are discarded before items with later dates.

• Items with the latest use-by dates are used before items with earlier dates.

• Items with the latest use-by dates are discarded before items with earlier dates.

• Items with the earliest use-by dates are used before items with later dates.

What should be done with food that has passed its use-by date? Explain time and temperature requirements for food in storage.

• It should be discarded.

• It should be used immediately.

• It should only be reheated once.

• It should be cooked to a higher internal temperature.

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

• 41°F (5°C) or lower

• 45°F (7°C) or lower

• 50°F (10°C) or lower

• 65°F (18°C) or lower