Standard: HOSP-ICA-4
Practice proper contaminant prevention measures as it relates to food preparation in the commercial kitchen.
Essential Question: How can food be contaminated and what steps can be put in place to prevent contamination.
Students will learn about the safe foodhandler: Students will learn appropriate grooming practices for the workplace. They will also learn about protective clothing. In particulare they will learn about the importance of hand washing and proper hand-washing procedures.
Students will learn about the HACCP System and how it relates to safe foodhandling. They will also learn about different hazards in the workplace and how to find the critical control points in the flow of food.
Students will learn about the flow of food. Students will learn why it is important to inspect all food products for damage and spoilage when they are received.
Chapter 2 Vocabulary Words
foodhandlers critical control point
hygiene minimum internal temperature
chef's coat food therometer
protective clothing calibrate
hair restraint record-keeping system
hand sanitizer log
flow of food receiving
HACCP storage
shelf life first in, first out (FIFO)
Practice proper contaminant prevention measures as it relates to food preparation in the commercial kitchen.
Essential Question: How can food be contaminated and what steps can be put in place to prevent contamination.
Students will learn about the safe foodhandler: Students will learn appropriate grooming practices for the workplace. They will also learn about protective clothing. In particulare they will learn about the importance of hand washing and proper hand-washing procedures.
Students will learn about the HACCP System and how it relates to safe foodhandling. They will also learn about different hazards in the workplace and how to find the critical control points in the flow of food.
Students will learn about the flow of food. Students will learn why it is important to inspect all food products for damage and spoilage when they are received.
Chapter 2 Vocabulary Words
foodhandlers critical control point
hygiene minimum internal temperature
chef's coat food therometer
protective clothing calibrate
hair restraint record-keeping system
hand sanitizer log
flow of food receiving
HACCP storage
shelf life first in, first out (FIFO)