If a prep cook prepares ready to eat foods that will be held before service they may be kept for more than 24 hours if the food was date marked. He can only store the food if he is sure about the life span of the food he is preparing. The cook should ensure that the he knows when will the food will expire. He should anticipate if within 24 hours, the food will not be spoiled. He will ensure the proper refrigeration of the food to preserve it until the desired time when it will be used. He needs to have the proper storage of the food where the food will be preserved as it is.