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Flashcards in The Flow of Food: Storage Deck (7):
1

Ready-to-eat TCS food must include date marking if it will be held for longer than __ hours.

24 hours

2

How many days can ready-to-eat TCS food be stored for when held at 41F or lower?

7 days

3

Storage units must have at least one air-temperature measuring device that is accurate to +/- __F or +/- __C.

+/- 3F or +/- 1.5C

4

Food, linens, and single-use items must be stored away from walls and at least __in off the floor.

6in

5

Top-to-bottom storage of raw meat, poultry, and seafood:

Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry

6

Store meat, poultry, fish, shellfish, fresh produce, ROP, and milk at an internal temperature of __F or lower.

41F or lower

7

Store shell eggs at an air temperature of __F or lower.

45F or lower