Identification should include

• proper refrigeration
• freezing
• storage
• use by sell by vs. best by
• first in, first out.

Teacher Resources:

• Home Food Preservation, Virginia Cooperative Extension, Virginia Tech
• National Center for Home Food Preservation, University of Georgia

Process/Skill Questions:

Thinking

• What are some methods of preserving foods?
• Why is the correct use and understanding of sell by, use by, and best by dates on foods important to food safety?

Communication

• What do consumers need to know to evaluate food preservation and processing methods?
• What questions need to be asked to select the appropriate food preservation method?

Leadership

• What skills and/or resources are needed for preserving food?
• What criteria can be used for food preservation?

Management

• What should the standards be in food preservation?
• What resources influence food preservation?