Chapter 7

Learning Goals:

• • Explain how to keep hot food hot during the HOT HOLDING stage.

  • Explain how to keep cold food cold during the COLD STORAGE stage.

  • Explain how to properly handle food during plating and SERVING.

  • Identify strategies for service staff to handle dishes and utensils safely.

  • Explain standards for maintaining food safely in Self-service areas.

  • Identify standards for maintaining food safety in other service situations (ex: off site events, vending machines).

Chapter 7 Study Guide

Chapter 7 Study Questions (self grading quiz)

Kahoot! Flow of Food: Purchasing, Receiving and Storage

chapter 7 PowerPoint:

Purchasing, Receiving, Storage video:

Note: Storage section starts at 10:50