About This Chapter
Food Selection, Safety & Storage - Chapter Summary
Get reacquainted with the basics of food selection, safety and storage by exploring fun lessons developed by qualified instructors. This chapter ensures you have a comprehensive understanding of food preparation regulations, foodborne illnesses, food additives, USDA restaurant rules and regulations, and more. Upon completion, you will be able to do the following:
- Share best practices for understanding how to read food labels
- Discuss ways consumers can understand unit pricing and dating of foods
- List guidelines for hygiene and safety in food preparation
- Explain ways to cause and prevent food service accidents
- Identify and discuss types of food quality standards
- Outline ways to prepare food for long-term storage
- Differentiate between dry, refrigerated and frozen food and beverage storage options
All resources in this chapter are available 24 hours a day via any smartphone, tablet or computer with an Internet connection. This flexibility ensures you're able to study at opportune times. As you progress through the chapter, find out how well you understand the lessons you review by taking accompanying quizzes. Use our Dashboard to trace your steps through this chapter and submit any questions you have about the lessons to our experts.
1. How to Read Food Labels: Understanding Claims & Components
The nutritional facts label provides information about the nutrient content of a food item. Learn about the components found on the label, as well as additional nutrient content claims and health claims that food manufacturers can add to packaging in this lesson.
2. USDA Restaurant Rules & Regulations
Restaurants have to follow the USDA's regulations for acceptable grades of meat and proper handling. In this lesson, we will discuss the different grades of fruits, vegetables, and meats as well as safe handling processes.
3. Food Preparation Regulations
This lesson describes basic food safety regulations that are required to be followed by food handlers when preparing and serving food. Temperature control, personal hygiene, and operational cleanliness are discussed.
4. Food Preparation: Hygiene & Safety
In this lesson, we will review basic food safety guidance in a commercial setting. We will give special focus to maintaining a clean and hygienic food prep area, as well as storing, cooking, and serving food at safe temperatures.
5. Food Service Accidents: Causes & Prevention
There are many hazards within a food service establishment. In this lesson, we will look at some of the more common accidents that can occur and preventative measures that can be taken to at least minimize the occurrence.
6. What Is a Foodborne Illness? - Definition and Common Types
In this lesson we will discuss illness caused by consuming contaminated foods. This will include defining the little known difference between food poisoning and food infection.
7. How to Prepare Food for Long-Term Storage
Throwing away food is not only wasteful but can also be costly. One way to preserve food is to package it in such a way that it can be stored for the long-term. Come along as we learn how to do so in this lesson.
8. Food & Beverage Storage Options: Dry, Refrigerated & Frozen
In this lesson, we will identify the three types of storage items for foods in the food and beverage industry: dry, refrigerated, and frozen. The lesson will also address quality concerns over each storage method.
9. Food Additives: Definition, Examples & Uses
In this lesson we will learn about food additives. We will learn what a food additive is, why they are used, and some examples of food additives. We will also learn about some of the controversies surrounding some food additives.
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Other chapters within the FTCE Family & Consumer Science 6-12 (052): Practice & Study Guide course
- Analyzing Families
- Factors That Impact Personality Development
- Decision Making & Problem Solving in Families
- Challenges During Marriages
- Preparing for Parenthood
- Prenatal Care, Fetal Development & Childbirth
- The Development of Infants & Toddlers
- The Development of Preschoolers
- The Development of School-Aged Children
- The Development of Adolescents
- Understanding Parenting Styles
- Handling Stress & Crises
- Clothing Selection as a Consumer
- Clothing, Textiles & Technology
- The American Economic System
- Money & Resource Management
- Understanding Consumerism
- Factors That Influence Housing Selection
- Home Design Features
- Fundamentals of Nutrition & Wellness
- Providing Nutritional Care
- Nutritional Deficiencies, Eating Disorders & Addictions
- Developing Meal Planning & Service Skills
- Food Preparation Methods
- Professional Knowledge of Family & Consumer Science Field
- FTCE Family & Consumer Science 6-12 Flashcards