Chapter 7 Test Review

2. Clean up spills and leaks promptly to keep them from ___ other foods.
4. Fresh, whole ___ can be packed in flaked or crushed ice.
6. Using cold ___ in walk-in coolers and freezers help maintain temperatures.
8. Meat, seafood, poultry, and dairy should be stored in the ___ part of the unit.
9. Storing too many food items prevents good ___ and makes the units work harder to stay cold.
11. Food should be stored in a location away from ___ and other contaminants.
12. RTE, TCS food can be stored for only __ days if held at 41 degrees Fahrenheit or lower.
13. Meat should be placed in an airtight __-proof material or place it in clean & sanitized containers.
14. Store all items away from walls at least ___ inches off the floor.

1. Keep flour, cereal, grain items such as pasta or crackers, in _____ containers.
3. If you find expired, spoiled, damaged, or incorrectly stored food that is unsafe, you should ___ it.
5. Acronym for first-in-first-out.
7. Store raw meat, poultry, and seafood ____ from ready-to-eat foods.
8. Never use empty food ___ to store chemicals.
10. Shows the ingredients of food items.
13. Store ___ in its own storage unit or in the coldest part of the cooler.