Title: (Optional) Describe food handling and storage fundamentals.
Course: Lodging Management (12159) > Section: Performing Food and Beverage Functions

Description should include

- sterilization and decontamination procedures
- temperature controls for prepared food and raw products
- methods of cooking
- storage of prepared foods (cold and hot)
- procedures for reheating food
- identification of food-borne illnesses and sources of food contamination
- explanation of the importance of the ServSafe Food Safety Certification.

Process/Skill Questions:

- What are common problems in a food-service setting?
- How does the use of gloves affect food safety?
- Why is cooling time essential to maintaining food safety?
- What situations can cause cross contamination?
- What happens if a restaurant is thought to be the source of a food-borne illness outbreak?
- What is the potential damage for not following proper food-handling and storage procedures?