Receiving & StorageQuestion 160 of 320
A cook labels a batch of cooked, cooled beans made today. Under 7-day date marking at 41°F, if today is July 1 (day 1), the discard date is:
a.June 30
b.July 15
c.July 1 (same day)
d.July 7
Explanation
With the preparation day counted as day 1 and a 7-day maximum at 41°F or below, beans made on July 1 must be discarded by the end of July 7. June 30 is before preparation, July 15 exceeds the 7-day limit, and same-day discard is far stricter than the Code requires. Correct date marking ensures the food is used or discarded within its safe window.
Law Reference: FDA Food Code §3-501.17Practice all 320 questions free — no signup required.
Related questions on this topic
- A manager checks a case of fresh salmon and finds the flesh is soft, the eyes are cloudy and sunken, and it smells strongly fishy/ammonia-like. What should happen?
- A cook is storing bags of onions and boxes of canned tomatoes in dry storage. Which practice is correct?
- A cook has one shelf left in a crowded cooler and must store raw chicken and a pan of ready-to-eat cooked rice. What is the correct arrangement?
- Why does the Food Code allow live shellfish, shell eggs, and milk to be received at 45°F rather than 41°F like other cold TCS foods?
- A manager schedules deliveries during the slowest part of the day and inspects each one immediately. Why is this a good receiving practice?
- When storing food in the walk-in, how should containers of TCS food be kept to protect them from contamination?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review