What is the correct order for storing different types of food when receiving a large delivery with limited staff?

When storing bulk items like flour in plastic containers, what MUST be included?

What is the maximum time allowed to store ready-to-eat TCS food in the refrigerator before it must be eaten or destroyed?

What information must be included on labels for food products intended for retail sale?

At what temperature can Listeria bacteria potentially survive?

What does FIFO stand for in food storage?

How far off the floor should dry goods be stored?

Where should ready-to-eat foods be stored in a refrigerator?

What should you do with food that has passed its "Use By" date?

When labeling pasta in bulk storage, what allergen information should be included?

How long after accepting a delivery should food be properly stored?

What should you do if frozen food needs to be rewrapped?

Why shouldn't cardboard boxes be stacked directly on the floor or against walls?

What is the main purpose of date marking in refrigerated storage?

Where should raw meat and poultry be stored in a refrigerator?

What should you do with root vegetables in storage?

When using multiple ingredients in a dish, which date should be used for the "use by" date?

Why shouldn't you put hot food directly into a cooler?

What is required for storing unwrapped food in a freezer?

Which storage practice helps prevent pest contamination in dry storage?