Inspect the Dry Storage Area.
Paragraphs 6-1 and 6-2 and chart.
After completing this lesson, you should be able to:
6-1. Identify the basic items to check when
inspecting the dry storage area to include:
reason for checking the items, their importance
as possible causes of foodborne illness, and
6-2. Evaluate the conditions in a dry storage area
described in a given situation and record any
deficiencies on the inspection checklist.
6-3. Evaluate the described dry storage area as a
After studying the assignment, complete the
exercises at the end of this lesson. These exercises
will help you to achieve the lesson objectives.