Introduction to Culinary Introduction to Culinary ArtsArts

Kitchen Safety & SanitationKitchen Safety & Sanitation

What You Don’t Know CAN What You Don’t Know CAN Hurt You!Hurt You!

HOSP–ICA-4: Demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen and bake shop.

HOSP-ICA-6: Analyze and examine fundamental safety skills and practices related to the commercial kitchen.

Every day we assume that the food we eat is safe. Every day we assume that the food we eat is safe. However, unless everyone who has handled the food has However, unless everyone who has handled the food has used good sanitation practices this may not be the case. used good sanitation practices this may not be the case. SANITATIONSANITATION is the process of handling food in ways that is the process of handling food in ways that

are clean and healthy.are clean and healthy.What do you see wrong in this picture?What do you see wrong in this picture?

No one likes to cut a finger on a knife, get burned or slip No one likes to cut a finger on a knife, get burned or slip and fall. Most of us, however, have had one or more of and fall. Most of us, however, have had one or more of

these accidents. these accidents. SAFETYSAFETY in the kitchen means using in the kitchen means using precautionary methods in the kitchen to prevent an precautionary methods in the kitchen to prevent an accident. Most accidents in the kitchen are due to accident. Most accidents in the kitchen are due to

carelessness. carelessness. What could make this kitchen unsafe?What could make this kitchen unsafe?

SAFETYSAFETY first. How much do you already know about kitchen safety? For each question below, decide whether the practice is safe or unsafe. Click the box next to each question to reveal the answer.

1. Use a towel or your apron to remove a pan from the oven.

2. Pour salt or baking soda over the flames of a grease fire.

3. Wipe up spills on the floor right away.

4. Pour water on a grease fire.

5. Tie back long hair.

6. Climb up on the counter to get items from the top shelf.

7. Use electric appliances with wet hands.

8. Wear loose clothing while working in the kitchen.

9. Cut away from your body when using a sharp knife.

10. Keep cabinet doors open so everything is in easy reach.

SAFESAFE

SAFE

SAFE

UNSAFE

UNSAFE

UNSAFE

UNSAFE

UNSAFE

UNSAFE

SAFETYSAFETY first. How much do you already know about kitchen safety? For each question below, decide whether the practice is safe or unsafe. Click the box next to each question to reveal the answer.

11. Personal hygiene is important while preparing food.

12. Hide kitchen accidents to avoid upsetting the instructor.

13. Store knives in backpacks to transport them.

14. Do not wear finger nail polish and long fingernails.

15. Sit on the kitchen work tables during break time.

16. When removing pan from oven, pull the rack out.

17. Leave sharp knives in a sink full of water.

18. Plug several cords into an electrical outlet at a time.

19. Disconnect appliances before cleaning them.

20. Use cold, soapy water for washing dishes.

UNSAFEUNSAFE

UNSAFE

SAFE

SAFE

SAFE

SAFE

UNSAFE

UNSAFE

UNSAFE

FOCUS STANDARDSFOCUS STANDARDSHOSP–ICA-4: Demonstrate and practice correct sanitation as it relates to HOSP–ICA-4: Demonstrate and practice correct sanitation as it relates to

healthy living and the modern commercial kitchen and bake shop.healthy living and the modern commercial kitchen and bake shop. Identify personal hygiene policies and hand washing procedures. Identify personal hygiene policies and hand washing procedures. Identify the biological, physical, and chemical contaminants, and prevention measures. Identify the biological, physical, and chemical contaminants, and prevention measures. Practice proper contaminant prevention measures as it relates to food preparation in the Practice proper contaminant prevention measures as it relates to food preparation in the

commercial kitchen. commercial kitchen. Identify and demonstrate proper pot and pan washing with four-compartment sinks and the Identify and demonstrate proper pot and pan washing with four-compartment sinks and the

use of sanitizers and detergent chemicals. use of sanitizers and detergent chemicals. Demonstrate the proper use and cleaning of an automatic dishwasher (if available) and Demonstrate the proper use and cleaning of an automatic dishwasher (if available) and

identify the chemicals used for dishwasher cleaning. identify the chemicals used for dishwasher cleaning. Discuss pest control and management of infestations. Discuss pest control and management of infestations. Discuss Health Department inspections and facility requirements of commercial foodservice Discuss Health Department inspections and facility requirements of commercial foodservice

establishments. Students conduct a mock Health Department inspection of the kitchen lab. establishments. Students conduct a mock Health Department inspection of the kitchen lab. Identify and demonstrate proper receiving and storage principles such as FIFO, rotating Identify and demonstrate proper receiving and storage principles such as FIFO, rotating

inventory, and storage/receiving temperatures. inventory, and storage/receiving temperatures. Discuss and practice proper labeling of stored foods. Discuss and practice proper labeling of stored foods. Identify the factors that affect the growth of food borne pathogens (i.e. FATTOM) and explain Identify the factors that affect the growth of food borne pathogens (i.e. FATTOM) and explain

how time and temperature guidelines can reduce growth of microorganisms. how time and temperature guidelines can reduce growth of microorganisms. List and demonstrate food handling, preparation, and storage techniques that prevent cross-List and demonstrate food handling, preparation, and storage techniques that prevent cross-

contamination between raw and ready-to-eat foods and between animal and seafood, contamination between raw and ready-to-eat foods and between animal and seafood, including sources of other potentially hazardous food products. including sources of other potentially hazardous food products.

Discuss and practice the proper use of gloves in food handling. Discuss and practice the proper use of gloves in food handling. Identify, calibrate and properly use thermometers.Identify, calibrate and properly use thermometers.

HOSP-ICA-6: Analyze and examine fundamental safety skills and HOSP-ICA-6: Analyze and examine fundamental safety skills and practices related to the commercial kitchen. practices related to the commercial kitchen.

Discuss principals of basic First Aid treatments for a foodservice Discuss principals of basic First Aid treatments for a foodservice environment including basic cuts, lacerations, abrasions, punctures, CPR, environment including basic cuts, lacerations, abrasions, punctures, CPR, food allergies, anaphylactic shock, Heimlich maneuver, and minor burns. food allergies, anaphylactic shock, Heimlich maneuver, and minor burns.

Examine and practice correct Fire Safety procedures using correct Examine and practice correct Fire Safety procedures using correct classifications of fire extinguishers, hood suppression systems, and classifications of fire extinguishers, hood suppression systems, and emergency evacuation routes. emergency evacuation routes.

Practice and examine kitchen safety in the areas of falls, strains, sprains, Practice and examine kitchen safety in the areas of falls, strains, sprains, and lifting using proper techniques. and lifting using proper techniques.

Identify gas safety issues for gas ranges and ovens, including shut off Identify gas safety issues for gas ranges and ovens, including shut off valves and pilot lights. valves and pilot lights.

Examine and identify a Material Safety Data Sheet and explain their Examine and identify a Material Safety Data Sheet and explain their importance when handling common foodservice chemicals. Display manual importance when handling common foodservice chemicals. Display manual of all MSDS for each chemical used in the kitchen, dining room, and dish of all MSDS for each chemical used in the kitchen, dining room, and dish room. room.

FOCUS STANDARDSFOCUS STANDARDS

ACADEMIC/ NATIONAL ACADEMIC/ NATIONAL STANDARDSSTANDARDS

ELACC9-10SL1: ELACC9-10SL1: Initiate and participate effectively in a range of collaborative Initiate and participate effectively in a range of collaborative discussions(one-on-one, in groups, and teacher-led) with diverse partners on grades 9–10 discussions(one-on-one, in groups, and teacher-led) with diverse partners on grades 9–10 topics, texts, and issues, building on others’ ideas and expressing their own clearly and topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively. persuasively.

ELACC9-10SL4: ELACC9-10SL4: Present information, findings, and supporting evidence clearly, concisely, Present information, findings, and supporting evidence clearly, concisely, and logically such that listeners can follow the line of reasoning and the organization, and logically such that listeners can follow the line of reasoning and the organization, development, substance, and style are appropriate to purpose, audience, and task. development, substance, and style are appropriate to purpose, audience, and task.

SMI5: SMI5: Students will compare and contrast parameters affecting microbial growth, ways of Students will compare and contrast parameters affecting microbial growth, ways of controlling growth of microorganisms, and examine the effects that physicochemical controlling growth of microorganisms, and examine the effects that physicochemical factors can have on microbes. factors can have on microbes.

ELACC9-10SL2: ELACC9-10SL2: Integrate multiple sources of information presented in diverse media or Integrate multiple sources of information presented in diverse media or formats (e.g., visually, quantitatively, orally) evaluating the credibility and accuracy of formats (e.g., visually, quantitatively, orally) evaluating the credibility and accuracy of each source. each source.

National / Local Standards / Industry / ISTE:National / Local Standards / Industry / ISTE: NFCS-8.2. Demonstrate food safety and sanitation NFCS-8.2. Demonstrate food safety and sanitation

procedures procedures

UNDERSTANDINGS & GOALSUNDERSTANDINGS & GOALSEnduring Understandings:Enduring Understandings: From this session, students will identify and demonstrate proper preventive From this session, students will identify and demonstrate proper preventive

measures of biological, physical, chemical contaminants and to identify the measures of biological, physical, chemical contaminants and to identify the factors that affect the growth of food born pathogens and explain how time and factors that affect the growth of food born pathogens and explain how time and temperature controls can greatly reduce the risk of bacterial growth in our foods. temperature controls can greatly reduce the risk of bacterial growth in our foods. Additionally, students will identify the principles of proper receiving, storage, and Additionally, students will identify the principles of proper receiving, storage, and food handling techniques.food handling techniques.

Food safety is everyone’s responsibility in minimizing the risk of food borne Food safety is everyone’s responsibility in minimizing the risk of food borne illnesses. Food handler’s personal hygiene practices are a leading cause of illnesses. Food handler’s personal hygiene practices are a leading cause of biological and physical contamination. Knowledge and understanding of one’s biological and physical contamination. Knowledge and understanding of one’s personal hygiene and properly washing one’s hands and knowing when you personal hygiene and properly washing one’s hands and knowing when you should wash your hands are vital in minimizing food contamination and should wash your hands are vital in minimizing food contamination and preventing food borne illnesses. preventing food borne illnesses.

Essential Questions: Essential Questions:

Why is it important to safeguard our food during the receiving, storage and Why is it important to safeguard our food during the receiving, storage and preparation and service of our food?preparation and service of our food?

Explain how preventing cross contamination and monitoring food temperatures Explain how preventing cross contamination and monitoring food temperatures are essential aspects of a food handler’s diligent responsibilities. are essential aspects of a food handler’s diligent responsibilities.

What are the factors that affect the growth of food-borne pathogens?What are the factors that affect the growth of food-borne pathogens? Why is personal hygiene an important aspect of a food handler’s regular routine?Why is personal hygiene an important aspect of a food handler’s regular routine? How does a food handler know if he or she has met the standards required by How does a food handler know if he or she has met the standards required by

the state of Georgia health inspection code?the state of Georgia health inspection code? Why is food safety so important?Why is food safety so important?

OPENING- OPENING- BELL RINGERBELL RINGER

Work PeriodWork Period

Define the terms (40 Define the terms (40 Total) in the Food Total) in the Food Safety & Sanitation Safety & Sanitation PowerPoints on the PowerPoints on the school webpage. school webpage. They are labeled in They are labeled in Presentations in Presentations in the Culinary Arts the Culinary Arts course.course.

Please ensure that your sourcebook is organized

properly:

•Cover PageNamePeriod

2013-2014Intro to Culinary Arts

•Table of Contents (2 pages- front only)•Section 1- Notes

•Section 2- Bell Ringers•Section 3- Lab Report

OPENING- OPENING- BELL RINGERBELL RINGER

LEAST WANTED POSTERLEAST WANTED POSTER(Foodborne Illness Notetaking (Foodborne Illness Notetaking

Guide)Guide)

Working with someone Working with someone at your table, ensure at your table, ensure

that the that the abovementioned abovementioned assignments are assignments are

complete.complete.

(15 minutes)(15 minutes)

Please ensure that your sourcebook is organized

properly:

•Cover PageNamePeriod

2013-2014Intro to Culinary Arts

•Table of Contents (2 pages- front only)

•Section 1- Bell Ringers•Section 2- Notes

•Section 3- Lab Report

OPENING- OPENING- BELL RINGERBELL RINGER

Work PeriodWork Period

Updates/ReminderUpdates/Reminder

*There are several handouts *There are several handouts and posters without names. and posters without names.

Complete all missing Complete all missing assignments. assignments.

Return permission slip for Return permission slip for SGTC.SGTC.

Using the following site, Using the following site, complete the handouts complete the handouts provided:provided:

http://ww2.chambersburg.k12.pa.us/about/schools/faust/faustlibrary/Webquests/safety/index.htm

Please ensure that your sourcebook is organized

properly:

•Cover PageNamePeriod

2013-2014Intro to Culinary Arts

•Table of Contents (2 pages- front only)

•Section 1- Bell Ringers•Section 2- Notes

•Section 3- Lab Report

OPENING- OPENING- BELL RINGERBELL RINGER

Start’Em Out RightStart’Em Out RightServSafe Case ServSafe Case

StudyStudy

Listen to the following case Listen to the following case study and respond to the study and respond to the

questions below:questions below:

1.1. What things would you What things would you change or fix in this change or fix in this

operation?operation?2.2. What would you include What would you include

when designing the when designing the personal hygiene programs?personal hygiene programs?

3.3. How would you introduce How would you introduce this to the staff and to the this to the staff and to the

children?children?

Please ensure that your sourcebook is organized

properly:

•Cover PageNamePeriod

2013-2014Intro to Culinary Arts

•Table of Contents (2 pages- front only)•Section 1- Notes

•Section 2- Bell Ringers•Section 3- Lab Report

OPENING- BELL RINGER

MAKE UP DAY*Complete ServSafe

PowerPoint Presentations & Notes

*Complete ALL missing work

-Deadline Tuesday 3/11/14

-TODAY is the only day you will have in class to work.

*Sourcebook Check- counts as a test grade.

*ServSafe Test on TOMORROW!!

Please ensure that your sourcebook is organized

properly:

•Cover PageName

2013-2014Intro to Culinary Arts

•Table of Contents (2 pages- front only)

•Section 1- Bell Ringer (30 pages)

•Section 2- Notes (50 pages)

•Section 3- Lab Report(20 pages)

Culinary Sanitation Culinary Sanitation TerminologyTerminology

ContaminationContamination SanitationSanitation BacteriaBacteria InfectionInfection VirusVirus ParasiteParasite AllergyAllergy Temperature danger zoneTemperature danger zone Potentially hazardous Potentially hazardous

foods (PHF)foods (PHF) Foodborne illnessFoodborne illness Aerobic bacteriaAerobic bacteria Anaerobic bacteriaAnaerobic bacteria Facultative bacteriaFacultative bacteria First In, First Out (FIFO)First In, First Out (FIFO)

Cross-contaminationCross-contamination CleanClean SanitarySanitary Food-contact surfaceFood-contact surface Pest control operator (PCO)Pest control operator (PCO) Hazard Analysis Critical Hazard Analysis Critical

Control Point (HAACP)Control Point (HAACP) Critical control point (CCP)Critical control point (CCP) IntoxicationIntoxication MoldMold pHpH PathogenPathogen Chemical hazardChemical hazard Physical hazardPhysical hazard Biological hazardBiological hazard

Culinary Safety Culinary Safety TerminologyTerminology

Occupational Safety and Health Administration (OSHAOccupational Safety and Health Administration (OSHA)) Heat exhaustionHeat exhaustion

HeatstrokeHeatstroke Fire ExtinguisherFire Extinguisher

Kitchen hood fire suppression systemKitchen hood fire suppression system ArsonArson

Evacuation routesEvacuation routes Fire detectorsFire detectors

Fire emergency planFire emergency plan Environmental Protection Agency (EPA)Environmental Protection Agency (EPA)

General safety auditGeneral safety audit Material Safety Data Sheet (MSDS)Material Safety Data Sheet (MSDS)

Work PeriodWork PeriodDefine the terms (40 Total) in the Food Safety & Sanitation Define the terms (40 Total) in the Food Safety & Sanitation

PowerPoints on the school webpage. They are labeled in PowerPoints on the school webpage. They are labeled in Presentations in the Culinary Arts course.Presentations in the Culinary Arts course.

Sanitation ContaminationContamination SanitationSanitation BacteriaBacteria InfectionInfection VirusVirus ParasiteParasite AllergyAllergy Temperature danger Temperature danger

zonezone Potentially hazardous Potentially hazardous

foods (PHF)foods (PHF) Foodborne illnessFoodborne illness Aerobic bacteriaAerobic bacteria Anaerobic bacteriaAnaerobic bacteria Facultative bacteriaFacultative bacteria First In, First Out First In, First Out

(FIFO)(FIFO)

Sanitation Cross-Cross-

contaminationcontamination CleanClean SanitarySanitary Food-contact Food-contact

surfacesurface Pest control Pest control

operator (PCO)operator (PCO) Hazard Analysis Hazard Analysis

Critical Control Critical Control Point (HAACP)Point (HAACP)

Critical control Critical control point (CCP)point (CCP)

IntoxicationIntoxication MoldMold pHpH PathogenPathogen Chemical hazardChemical hazard Physical hazardPhysical hazard Biological hazardBiological hazard

Safety•Occupational Occupational Safety and Health Safety and Health Administration Administration (OSHA(OSHA))•Heat exhaustionHeat exhaustion•HeatstrokeHeatstroke•Fire ExtinguisherFire Extinguisher•Kitchen hood fire Kitchen hood fire suppression systemsuppression system•ArsonArson•Evacuation routesEvacuation routes•Fire detectorsFire detectors•Fire emergency Fire emergency planplan•Environmental Environmental Protection Agency Protection Agency (EPA)(EPA)•General safety General safety auditaudit•Material Safety Material Safety Data Sheet (MSDS)Data Sheet (MSDS)

SERVSAFE CONTAMINATION AND FOOD ALLERGENS Name the three types of food-borne contaminants How are biological toxins produced? Name three types of biological toxins. Name the three types of chemical contaminants. Give seven examples of physical contaminants. Name the eight common food allergens. What are some symptoms of an allergic reaction?

SERVSAFE THE SAFE FOOD HANDLER Name the eight personal behaviors that can contaminate

food. What are the components of good personal hygiene? Outline the steps for proper handwashing. How often should gloves be changed? What is proper work attire for a foodhandler (list all five)?

WORK PERIOD- SERVSAFE NOTESDefine the terms (40 Total) in the ServSafe~ Safety & Sanitation

PowerPoint on the school webpage. Complete the notes below using the CONTAMINATION AND FOOD

ALLERGENS/ THE SAFE FOOD HANDLER PowerPoint

SAFETYCulinary Terminology

Occupational Safety and Health Administration (OSHA)-governmental agency that defines and enforces safe working conditions

Heat exhaustion-heat-related condition that results when the body loses too much water and salt

Heatstroke-more severe heat-related condition in which the body’s usual ability to deal with heat stress is lost

Fire Extinguisher-pressurized canister filled with a substance that puts out fires Kitchen hood fire suppression system- an installed, comprehensive fire-fighting

system that automatically puts out a fire before it spreads Arson- opposite of an accidental fire Evacuation routes- escape routes Fire detectors- devices that warn you about a fire so you can get out of the

building safely Fire emergency plan-an established plan of action in case of a fire Environmental Protection Agency (EPA)-require tracking of chemicals that pose

a risk to health General safety audit- a review of the level of safety in an establishment Material Safety Data Sheet (MSDS)-describes specific hazards posed by a

chemical

SANITATIONCulinary Terminology

Contamination-the unwanted presence of harmful substances or levels of dangerous microorganisms in food

Sanitation- creation and practice of clean and healthy food-handling habits Bacteria- single-celled organisms that reproduce by dividing Infection-illness resulting from live bacteria Virus-very small organism that invades another cell and causes it to reproduce the virus Parasite-organism that lives in/feeds on the body of another live creature Allergy-occurs when the body interprets a normally harmless protein as a dangerous

substance Temperature danger zone- temperature in which bacteria grows (41F-135F) Potentially hazardous foods (PHF)- any foods that require time and temperature

control for safety Foodborne illness- any illness caused by eating contaminated food Aerobic bacteria- bacteria that require oxygen Anaerobic bacteria- bacteria that thrives without oxygen Facultative bacteria- bacteria that can grow either with or without oxygen FIFO- Rotate stock to utilize the oldest product first

SANITATIONCulinary Terminology

Cross-contamination-occurs when harmful microorganisms are transferred from one product to another

Clean- visible appearance that something is unsoiled Sanitary- an environment that is free from pathogens Food-contact surface- any surface that comes in contact with food Pest control operator (PCO)- licensed professional who uses various

chemicals, sprays, and traps to prevent or eliminate infestations Hazard Analysis Critical Control Point (HAACP)- system that identifies and

manages key steps in food handling where contamination occurs Critical control point (CCP)- step in food handling at which control can be

applied to prevent or eliminate a food safety hazard Intoxication- illness resulting from ingestion of bacteria that create/contain

toxins Mold-name for a large family of single-cell fungi pH-measure of acidity or alkalinity of a substance Pathogen- an organism that is dangerous to humans Chemical hazards- any chemical that contaminates food Physical hazards-solid materials that pose danger to consumers when present

in food Biological hazards- consist of harmful organisms that cause foodborne illness.

Guest SpeakerJane Arnold

Environmental Health Specialist

Three questions I have for the speaker:

My questions answered:

Three other interesting facts that I learned:

Foodborne Illness Foodborne Illness RapRap

http://www.youtube.com/watch?v=ZbH_mSk2dNk&feature=related (Don’t (Don’t Get Sicky Wit It Music Video)Get Sicky Wit It Music Video)

You have been given a contract with You have been given a contract with Woodson Records to create a Food-borne Woodson Records to create a Food-borne Illness PSA. It should be a rap, song, poem Illness PSA. It should be a rap, song, poem that includes facts about the following:that includes facts about the following:

DescriptionDescription SymptomsSymptoms Source (Food Involved)/CauseSource (Food Involved)/Cause Treatment/PreventionTreatment/Prevention

Foodborne Illnesses

•Salmonella

•Shigella

•Listeria

•Staphylococcal

•Clostridium

•Botulism

•Campylobacteriosis

•Hemorrhagic colitis

•Hepatitis A

•Trichinosis

•Anisakiasis

•Giardiasis

•Toxoplasmosis

•Intestinal Cryptosporidiosis

•Cyclosporiasis

•E-Coli

Submit Lyrics &

Performance Via Edmodo

Foodborne Illnesses Poster

Define/Explain what makes symptoms a foodborne illness.

What are symptoms of specific foodborne illnesses?

What foods are linked to a specific foodborne illness?

Identify treatments for a specific foodborne illness.

Site statistics of foodborne illness.

Research facts on safe food handling.

Images of foodborne illnesses

Foodborne Illnesses

•Salmonella

•Shigella

•Listeria

•Staphylococcal

•Clostridium

•Botulism

•Campylobacteriosis

•Hemorrhagic colitis

•Hepatitis A

•Trichinosis

•Anisakiasis

•Giardiasis

•Toxoplasmosis

•Intestinal Cryptosporidiosis

•Cyclosporiasis

•E-Coli

The poster should include: Description of this illness What foodborne microrganism causes this

illness Symptoms of this foodborne illness How this illness is transmitted (foods, etc.) Treatments for this specific foodborne illness. Site statistics of foodborne illness. Research facts on safe food handling. Images of foodborne illnesses What people are at the highest risk It should be colorful, interesting to look at, and

utilize humor.  Students will go on a "Gallery Walk" to look at each one.

Foodborne Illnesses

•Salmonella

•Shigella

•Listeria

•Staphylococcal

•Clostridium

•Botulism

•Hepatitis A

•Trichinosis

•Anisakiasis

•Giardiasis

•Toxoplasmosis

•Cyclosporiasis

•E-Coli

LEAST WANTED POSTER

Students will work with a partner to produce poster on a foodborne illness. Their focus

should be to make it humorous and engaging for the class to view.

DUE TODAY!!

Work PeriodWork Period Submit Foodborne Illness Rap, if you have not Submit Foodborne Illness Rap, if you have not

already done so.already done so.

Complete, if you have not already done so, Complete, if you have not already done so, Reviewing Key Terms & Ideas on pages 558 and Reviewing Key Terms & Ideas on pages 558 and 586 in the Creative Living textbook. Write questions 586 in the Creative Living textbook. Write questions and answers or complete statements. and answers or complete statements. YOU WILL YOU WILL NEED TO SHARE BOOKS AND PAIR UP WITH NEED TO SHARE BOOKS AND PAIR UP WITH INDIVIDUALS AT YOUR OWN TABLE. DO NOT INDIVIDUALS AT YOUR OWN TABLE. DO NOT CHANGE SEATS!!! DO NOT WRITE THIS IN THE CHANGE SEATS!!! DO NOT WRITE THIS IN THE SOURCEBOOK!!!!SOURCEBOOK!!!!

ARTICLE DAYARTICLE DAY: Complete, if you have not already : Complete, if you have not already done so. Read the article “Raw Milk Becomes done so. Read the article “Raw Milk Becomes Contentious” and respond to the discussion Contentious” and respond to the discussion questions in the Notes section of the Sourcebook. questions in the Notes section of the Sourcebook. Remember to write the title of the article, author, Remember to write the title of the article, author, source, and date.source, and date.

Flow of Food NotesFlow of Food NotesIntroduction, Purchasing, Receiving, Storage, Preparation, ServiceIntroduction, Purchasing, Receiving, Storage, Preparation, Service How do you create barriers between food products?How do you create barriers between food products? How do you prevent time-temperature abuse?How do you prevent time-temperature abuse? What are the common types of thermometers? What do they measure? What are the common types of thermometers? What do they measure?

Which types of foods are measured with each?Which types of foods are measured with each? What are the directions for doing the ice-point method? Boiling-point What are the directions for doing the ice-point method? Boiling-point

method? Calibrating a bimetallic stemmed thermometer?method? Calibrating a bimetallic stemmed thermometer? What is the receiving criteria for meat (acceptable only)? Poultry? Fish? What is the receiving criteria for meat (acceptable only)? Poultry? Fish?

Shellfish? Crustacea? Shell Eggs? Dairy Products? Fresh Produce? Shellfish? Crustacea? Shell Eggs? Dairy Products? Fresh Produce? Refrigerated Processed Food? MAP/Vacuum Packed? Canned Food? Dry Refrigerated Processed Food? MAP/Vacuum Packed? Canned Food? Dry Food? UHT Pasteurized? Bakery Goods? Potentially Hazardous Hot Food? UHT Pasteurized? Bakery Goods? Potentially Hazardous Hot Food?Food?

General Storage Guidelines? Refrigerated Storage? Frozen Storage? Dry General Storage Guidelines? Refrigerated Storage? Frozen Storage? Dry Storage? Meat? Poultry? Fish? Shellfish? Shell Eggs? Dairy? Produce? Storage? Meat? Poultry? Fish? Shellfish? Shell Eggs? Dairy? Produce? Vacuum-Packed? UHT? Canned and Dry Products? (Blue Writing In Most Vacuum-Packed? UHT? Canned and Dry Products? (Blue Writing In Most Cases unless white is a part of the guidelines)Cases unless white is a part of the guidelines)

Four acceptable methods of thawing.Four acceptable methods of thawing. Internal temperature and time for all foods identified in the slides.Internal temperature and time for all foods identified in the slides. Facts about microwave cooking.Facts about microwave cooking. Cooling temperatures and time.Cooling temperatures and time. Safe methods for cooling.Safe methods for cooling. Proper method for storing cooled food.Proper method for storing cooled food. Temperature and Time for reheating food.Temperature and Time for reheating food. General rules for holding foodGeneral rules for holding food Internal temperature for holding potentially hazardous hot food? Cold Internal temperature for holding potentially hazardous hot food? Cold

food?food? Temperature to protect food in vending machines.Temperature to protect food in vending machines.

WORK PERIODWORK PERIOD

ServSafe NotesServSafe Notes Complete ALL missing assignments Complete ALL missing assignments

from grade report.from grade report. Ensure that the following are complete:Ensure that the following are complete:

– Sourcebook is organized (Bell Sourcebook is organized (Bell Ringers/Articles, Notes, Lab Report Ringers/Articles, Notes, Lab Report Section)Section)

--Notes are complete. ServSafe Test on --Notes are complete. ServSafe Test on TOMORROW!!TOMORROW!!

WORK PERIODWORK PERIODEmployee Food Safety and Sanitation TrainingEmployee Food Safety and Sanitation Training

Flow of Food-IntroductionFlow of Food-Introduction Flow of Food-Purchasing Flow of Food-Purchasing

and Receiving and Receiving Flow of Food-Storage Flow of Food-Storage Flow of Food-Preparation Flow of Food-Preparation Flow of Food-ServiceFlow of Food-Service Food Safety Systems Sanitary Facilities and

Equipment Cleaning and Sanitizing Integrated Pest

Management Food Safety Regulation

and Standards

Presentation: Each member must

present a portion of the PowerPoint

Presentation must include an activity and assessment

ServSafe Centers ServSafe Centers

PSA Center- Safety & Sanitation Raps PSA Center- Safety & Sanitation Raps EvaluationEvaluation

Flow of Food Center- Accept or Reject/ Flow of Food Center- Accept or Reject/ Cooking TemperaturesCooking Temperatures

Management Systems Center- Seafood Depot Management Systems Center- Seafood Depot Case StudyCase Study

Facility Center- You’re the ArchitectFacility Center- You’re the Architect Cleaning/Sanitizing Center- Matching GameCleaning/Sanitizing Center- Matching Game Pest Management Center- Cockroach SongPest Management Center- Cockroach Song Employee Safety Training- How Would You Employee Safety Training- How Would You

Teach It? Teach It?