Lesson 706: Safety and Sanitation
Duration of Days: 5
Lesson Objective
Students will identify and apply food and kitchen safety and sanitation procedures during kitchen labs.
How can you minimize the risk of foodborne illnesses? What are conditions and practices that promote safe food handling? What are safety and sanitation practices throughout the farm to table continuum?
Food Borne Illness, Temperature Danger Zone, Cross Contamination, Cross Contact, Allergens, Personal Hygiene, Internal Temperature, Cleaning, Sanitizing, Food Storage Ladder, Raw Food, Ready To Eat Food, Highly Susceptible Population, FIFO, Freezer Burn, Mold, Rancid, Stale
8.2 Demonstrate food safety and sanitation procedures
14.4 Evaluate Factors that affect food safety from production through consumption
Students will identify causes, symptoms, and causes of foodborne illnesses.
Students will explain and apply proper handwashing, cleanliness, and safety procedures.
Students will summarize and apply safe food handling, storing, thawing, cooking, and serving at safe temperatures.
Students can apply food and kitchen safety and sanitation practices to food service establishments and the home environment.
Steps of handwashing and cleanliness procedures will be broken down into visuals.
Students will be able to create a poster instead of technology to demonstrate their understanding.
Students will create a safety and sanitation poster or infographic. Summative written assessment.
Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.
McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.