Title: (Optional) Identify innovative food preparation methods intended to increase a food’s shelf life.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and Safety

Identification should include the benefits and inherent dangers associated with methods such as

- reduced oxygen packaging (ROP) (e.g. vacuum sealing, sous vide)
- ultra-high temperature (UHT) pasteurization
- modified atmosphere packaging (MAP).

Process/Skill Questions:

Thinking

- What are steps you must take when using frozen vacuum-packed foods?
- What are the benefits of foods that are prepared and stored in ROP?
- How do ROP foods pose a threat to food safety?

Communication

- What information should be provided when utilizing modified atmosphere packaging (MAP)?

Leadership

- Why must a food service operation check with regulatory agencies when using chemicals or water containing ozone to process fresh produce?

Management

- How are variances obtained?