(Optional) Identify innovative food preparation methods intended to increase a food’s shelf life.

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?