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FIFO. Te ensure proper protection for foods during storage, the bottom shelf should be: (how many inches?) At least 6 inches off the floor. The best place to store grains to reduce the risk of cross-contamination is: -next to canned peaches. -under the ground beef. -under the strawberries. -next to frozen fish.

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Labels should include all of the following EXCEPT: Possible contaminants. To ensure proper protection for foods during storage, the bottom shelf should be AT LEAST: Six inches off the floor. According to the Food Code, proper food labels should NOT contain: The date that frozen preparation-needed foods are to be consumed.

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Study with Quizlet and memorize flashcards containing terms like The relative humidity of the Central Service storage area should be (A) less than 70%. (B) less than 60%. (C) less than 50%. (D) less than 35%., Temperatures in a sterile storage area should be 64°F to 75°F. (A) True (B) False, Because of event-related shelf life, stock rotation is no longer necessary.

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A. It's recommended to clean and organize your fridge at least once a month to maintain proper food storage from top to bottom. Remove any expired or spoiled items, wipe down the shelves and drawers with a mild detergent, and check the temperature to ensure it's set to 40°F or below.

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The bottom shelf should be at least 3 inches off the ground to protect foods during storage. Explanation: In order to ensure proper protection for foods during storage, the bottom shelf should be at least 3 inches off the ground. This elevation helps to prevent contamination from spills, pests, and condensation. By keeping the bottom shelf.

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Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing. Though food will be.

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Temperature varies throughout your refrigerator, with, as mentioned earlier, either the very back of the bottom shelf or the back of the top shelf, near the vent, being the coldest spot, depending on the model. For maximum storage life, your refrigerator should be set to hold a minimum temperature of 34°F (1°C) in these spots.

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ground meats. whole cuts of beef and pork. raw fish/shellfish. fruits & vegetables. prepared foods (top shelf) This is the best way prevent liquid from dripping onto other food. Prepared foods, fruits and vegetables should be stored on the top shelves in the fridge where there's little risk of cross contamination for them.

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Bottom Shelf: Meats. Always store meat products on the bottom shelf of the walk-in cooler. This especially goes for raw meats, but even cured meats are best kept low. While your bottom shelf should still be at least six inches off the ground, you want to eliminate the risk of the raw meat contaminating any other product.

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Sterile supplies should be stored at least eight to 10 inches from the floor .. Sterile supplies should be stored above clean supplies . A barrier should be created between the floor and the bottom shelf when open shelving is used . Sterile supplies should be housed with a room temperature of between 65˚ to 72˚ F (18˚ to 22˚ C) with.

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Milk should be stored at the back of the bottom shelf where the fridge is coldest.. slice a portion off and store in a butter dish or butter crock in the cupboard least susceptible to heat and.

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This can be very important, especially if there is a power outage. If when the power comes on, the refrigerator is still at 41°F or lower, the food is safe to consume. If the temperature of the refrigerator goes above 41°F, food should not be consumed as there is an increased risk of foodborne illness. 2. Arrange by proper food storage order.

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The bottom shelf in shelving units or cupboards must be solid without holes to prevent dust contamination. Shelves and cupboards used for storage of sterile medical devices should at least be 25 cm (10 inches) off the floor, 45 cm (18 inches) from the ceiling and sprinkler heads, and 5 cm (2 inches) from an outside (exterior) wall.

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Is shelving that has at least three solid sides (top & two sides) and forms a closed unit when the shelves are moved together; these units are usually on tracks or have independent wheels.. The bottom shelf of each unit must be between 8-10 inches from the floor; the bottom shelf must be solid; although not required, having solid top shelves.

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The sterile storage standards have traditionally provided guidance such as keeping storage at least 18 inches from a sprinkler head (fire code), 8 inches to 10 inches off the floor (to facilitate cleaning and prevent splashing of items when floors are cleaned) and 2 inches from an outside wall (if applicable).