Factors Contributing to Foodborne Disease: Food
Paragraphs 6-1 through 6-9.
After completing this lesson, you should be able to:
6-1. Identify the problems that result from incorrectly
6-2. Identify the general principles of food storage.
6-3. Identify the problems involved in the storage of
potentially hazardous foods and foods that are
not potentially hazardous.
6-4. Identify the requirements for the storage of
potentially hazardous foods.
6-5. Identify the refrigeration facilities used to
properly store potentially hazardous foods.
6-6. Identify the basic procedures personnel must
follow to maintain adequate temperatures in
refrigeration and freezer units.
6-7. Identify the requirements for the storage of toxic
or hazardous products.
6-8. Evaluate given storage situations and identify
any unsafe practices.
After completing the assignment, complete the
exercises at the end of this lesson. These exercises
will help you to achieve the lesson objectives.