Title: List the requirements for receiving and storing raw foods, prepared foods, and dry goods.
Course: Culinary Arts I (16052-I) > Section: Exploring the Purchasing and Receiving of Goods

Listing should include

- acquiring food only from inspected and approved sources
- identifying the three types of food storage

  - dry (temperatures of 50-70°F)
  - refrigerated (temperatures at or below 41°F)
  - frozen (temperatures at or below 0°F)

- citing the types of foods or items that are stored in each type of storage, including contamination precautions and labeling
- summarizing standard procedures for sanitizing food storage areas.

Process/Skill Questions:

Thinking

- Why should raw food be stored below ready-to-eat food?
- How many inches away from walls and floors must dry goods be stored? Why?
- Why should cleaning supplies and chemicals always be separated from dry goods and sundries?
- What are signs that indicate frozen foods have been thawed and refrozen?
- What items must be stored away from food products?

Communication

- Why should products be clearly labeled?
- What are the differences between perpetual and physical inventory?
- What information should be provided to employees regarding delivery expectations?

Leadership

- What are the local health codes concerning dry storage?
- Why is it important to have product specifications?
- Who is responsible for ensuring that foods are stored properly?

Management

- How can management facilitate proper storage procedures by employees?
- What controls should be in place to ensure the proper receiving of food?
- What controls should be in place for storing food properly?
- What tools are needed by an employee receiving food deliveries?
- Why is regular cleaning and sanitation important for storage areas?
- What are the training requirements for employees putting away food product?