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On the menu this week:

 

Chapter 2 - Keeping Food Safe

This week will be a little different. We will all be off on Monday, and all A Day students will be participating in distance learning on Tuesday. We will begin covering the importance of good personal hygiene in preventing food borne illnesses on both Tuesday and Wednesday. Then... on Thursday and Friday... We'll be COOKING something!!! I still am not sure what, and we will certainly be starting small, but it will be a nice break, and I am really looking forward to it!  

Objectives: 

1. Discuss and relate the importance of food safety.

  1. Describe a foodborne illness outbreak and associated costs.

  2. Identify the populations at highest risk for getting a foodborne illness.

  3. List the conditions under which bacteria can multiply rapidly, and use the letters FAT-

    TOM.

  4. Give examples of temperature control for safety (TCS) foods.

  5. Define biological, chemical, and physical contamination of food.

  6. Identify the proper storage of chemicals.

  7. List common food allergens, including peanuts, tree nuts, eggs, shellfish, milk, wheat,

    soy, and fish, as well as methods for preventing these.

2. Describe the importance of good personal hygiene.

  1. Determine personal behaviors that can contaminate food.

  2. Describe the steps to proper handwashing.

  3. Describe appropriate work attire for the foodservice industry.

  4. Outline ways to handle ready-to-eat food.

  5. List the reasons why an employee would be prevented from working with food or in

    food operations.