Factors Contributing to Foodborne Disease:
Paragraphs 7-1 through 7-10.
After completing this lesson, you should be able to:
7-1. Identify the results of inadequate temperature
7-2. Identify the temperature danger zone and the
length of time that potentially hazardous foods
can remain in the danger zone.
7-3. Identify the basic principles and related
techniques of food cooling.
7-4. Identify the proper methods for thawing frozen
7-5. Identify the proper method for determining the
temperature of hot and cold food Items.
7-7. Rate the temperature control practices
described in various situations and suggest
After completing the assignment, complete the
exercises at the end of this lesson. These exercises
will help you to achieve the lesson objectives.