1. Instructor Notes
This chapter will take 15 minutes to complete.
Tell students that they can follow along with the slideshow using their books. On the bottom of each slide is a number corresponding with the page
number in the ServSafe Food Handler Guide for Food Banking.

2. Storing Food Safely General Storage Guidelines:
Store food only in designated food storage areas.
Store food at least six inches (15cm) off the floor.
Store food away from walls.
Page 3-5

3. Storing Food Safely Rotating Food Using FIFO
Step 1: Check the delivery date.
Step 2: Store food with the earliest delivery date in front of food with later dates.
Step 3: Use the food stored in front first.
Page 3-8

4. Evaluating The Condition Of Food
Discard Cans if They Have These Problems:
Severe dent in can seams
Page 4-1

5. Evaluating The Condition Of Food
Discard Cans if They Have These Problems:
Deep dents in can body
Crushed cans that are not stackable
Page 4-1

6. Evaluating The Condition Of Food
Discard Cans if They Have These Problems:
Missing labels
Unreadable labels due to stains or tears
No code dates
Page 4-1

7. Evaluating The Condition Of Food
Discard Cans if They Have These Problems:
Swollen or bulging ends
Page 4-1

8. Evaluating The Condition Of Food
Discard Cans if They Have These Problems:
Rust that cannot be wiped off
Page 4-1

9. Evaluating The Condition Of Food
Discard Cans if They Have These Problems:
Holes
Visible signs of leaking (indicated by stained labels)
Page 4-1

10. Evaluating The Condition Of Food
What’s Wrong With the Jar or Bottle?
Discard jars and bottles with these problems
Dented lids
Swollen lids
Rusted lids
Instructor Notes
Ask students to identify what’s wrong with the jar.
Reveal the correct answer by advancing the slideshow. Point out that the dent in the jar lid is a serious defect that could cause a foodborne illness.
Advance the slideshow to reveal additional criteria when evaluating jars and bottles.
Dented lid
Page 4-2

11. Evaluating The Condition Of Food
What’s Wrong With the Jar or Bottle?
Discard jars and bottles with these problems
Signs of leakage
Jar is chipped or broken
Instructor Notes
Ask students to identify what’s wrong with the jar.
Reveal the correct answer by advancing the slideshow. Point out that the leaking jar is a serious defect that could cause a foodborne illness.
Advance the slideshow to reveal additional criteria when evaluating jars and bottles.
Signs of leakage
Page 4-2

12. Evaluating The Condition Of Food
What’s Wrong With the Jar or Bottle?
Discard jars and bottles with these problems
Food is discolored
Food has unusual appearance or separation
Instructor Notes
Ask students to identify what’s wrong with the jar.
Reveal the correct answer by advancing the slideshow. Point out that the discolored food is a serious defect that could cause a foodborne illness.
Advance the slideshow to reveal additional criteria when evaluating jars and bottles.
Food is discolored
Page 4-2