Chapter 5 Objectives

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

• list approved thawing methods (4)
• list the proper storage conditions for dry goods
• list the proper storage conditions for refrigerated products
• list the proper storage conditions for frozen goods
• list the holding temperature for cooked foods
• define cross contamination
• list the proper storage method for prepared foods
• list the steps necessary prior to putting cooled foods into storage

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:

• list the recommended temperatures for cooking PHF food items
• list the proper methods for cooling cooked food items
• demonstrate the proper food flow for rethermalization of prepared food items
• recognize the principals involved in transporting prepared foods safely
• list the two most critical steps in transporting prepared foods safely

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