Chapter 7: The Flow of Food: Storage

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.

• 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?

• 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?

• 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?

• 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?

• 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