Unit 1: Safety and Sanitation

Students will know how to properly wash hands. Students will know how to prevent cross-contamination and cross-contact with proper cleaning and sanitation methods. Students will know the temperatures in the danger zone. Students will know and identify biological, chemical, and physical contaminants. Students will understand that foodborne illnesses can be prevented with safe food handling techniques. Students will describe safe working practices to prevent injury or accidents.

Students will properly wash hands. Students will explain and demonstrate how to prevent cross contamination and cross contact. Students can recall the temperatures in the danger zone. Students can identify safe and unsafe practices in a kitchen.

Students will accurately demonstrate how to properly wash hands before, during, and after food handling. Students will consistently apply kitchen safety procedures and sanitation techniques. Students will organize a refrigerator based on safety, sanitation, and inventory practices.