Module 7: Safely Storing Food

Safe food storage is one of the most important commercial food service skills, safeguarding customers and businesses alike from foodborne disease and expensive food spoilage. In this module, you'll learn key dry, refrigerated, and frozen food storage methods, such as temperature control, inventory rotation through the FIFO system, and cross-contamination avoidance. You'll also discover how to store waste safely and keep storage facilities in good order to provide a clean, pest-free environment that fulfills health code standards.
This introduction emphasizes the real-world importance of food storage while highlighting the key learning areas students will cover, making it relevant and engaging for high school students entering the foodservice industry.      

 Upon completion of this module, students will:

1. Identify proper procedures for storing both prepared and raw ingredients.
2. Outline correct cold and dry storage criteria to protect food.
3. List at least five guidelines for safely storing food in a commercial environment.
4. Understand the role of temperatures, handling, facilities/equipment, labeling, and logs in safe food storage.
5. Utilize digital technologies to access course materials, complete activities, and accomplish learning tasks.
   

To achieve these objectives: 

1. Read the Module 1 Introduction
2. Read  Chapter 7: Safely Storing Food in the Food Safety and Sanitation textbook 
3. View the Myth or Fact
4. Complete the Food Safety Culture Assessment
5. View The Importance of Food Safety Presentation 
6. Participate in the Discussion Forum
7. Practice the Flashcards
8.  Take the Quiz
9. Explore the Extra Resources

Note the check boxes to the right that help you track your progress: some are automatic, and some are manual. 

Module Pressbooks Resources and Activities

You will find the following resources and activities in this module at the Pressbooks website. Click on the links below to access or complete each item.