#1. Ready-to-eat TCS food must be date marked if it will be stored for longer than
#2. 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?
#3. What items are stored correctly in a cooler?
#4. Any item not stored in its original container must be
#5. What must be included on the label of food that has not been stored in its original container?
#6. What is the discard date for tuna salad that was prepared and stored on October 1?
#7. 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?
#8. How should food be rotated in storage?
#9. What should be done with food that has passed its use-by date?
#10. At what temperature must cold TCS food be stored to keep it safe?
#11. At what temperature must hot TCS food be stored to keep it safe?
#12. Where should the air-temperature measuring device be placed in a cooler?
#13. Why should overloading coolers be avoided?
#14. What should be done to help keep food safe in a walk-in cooler?
#15. What should be done to help keep frozen food safe in a freezer?
#16. Which items are stored correctly in a cooler?
#17. How far off the floor should food be stored?
#18. Where should food that doesn’t require refrigeration be stored?
#19. A chef wants to package and sell their signature barbeque sauce on-site. What information must they include on their labels to make the sauce acceptable for retail sale?
#20. What should be done to keep single-use items safe in storage?
#21. What must be done with food before storing it?
#22. Where should dirty linens be stored?
#23. What is the storage order in a cooler based on?
#24. What should be done to keep shell eggs safe when storing them?
#25. What should be done to keep fresh produce safe when storing it?
#26. Which is a best practice for handling canned food in storage?
#27. A manager asks a food handler to put away a shipment of whole potatoes. What should the food handler do?
#28. A food handler needs to combine a new shipment of canned tomatoes with the cans already on the shelf. If the new cans have expiration dates of June 2025 and the old cans have expiration dates of January 2026, how should they rotate the cans?
#29. Which is a best practice for storing flour?
#30. Which is an example of reduced-oxygen packaged (ROP) food?
