Chapter 4 Objectives

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At the completion of this chapter a student shall be able to

• distinguish between dry stores, perishables and frozen foods
• define a grade and a quality indicator
• define a yield
• define container size
• write a simple purchasing specification
• list 5 standards for general storage areas
• list 2 generally accepted receiving methods
• demonstrate methods of checking temperature levels on bulk products

At the completion of this chapter an advanced student shall be able to perform the prior objectives and in addition to shall be able to:

• design an efficient storage area for designated scenario
• write purchasing specifications for meat, fresh fruit, and vegetables
• list 10 additional standards for general storage areas
• devise HACCP plan for receiving department





• incorporate corrective action into procedures and record keeping systems

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