Sanitation
Home Up Sanitation Equipment Dining Baking Breakfast Careers Recipes Cooking Seasonings Poultry Vegetables Grains

 

 

Learner Expectations

1. Reading: Chapter content and recipes

 Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Chapter questions and summarizing research

Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Connecting application to career decisions

Understand postsecondary opportunities and/or careers that match to personal strengths.

Workplace Standards

ACF 2: Sanitation & Safety

purpose: To develop an understanding of the basic principles of sanitation and safety and be able to apply them in the foodservice operations. To reinforce personal hygiene habits and food handling practices that protects the health of the consumer.
 

1. Identify microorganisms which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth.
2. Describe symptoms common to food borne illnesses and how these illnesses can be prevented.
3. Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.
4. Demonstrate good hygiene and health habits.
5. List the major reasons for and recognize signs of food spoilage and contamination.
6. Outline the requirements for proper receiving and storage of both raw and prepared foods.
7. Describe disposal and storage of types of cleaners and sanitizers and their proper use.
8. Develop cleaning and sanitizing schedule and procedures for equipment and facilities.
9. Identify proper methods of waste disposal and recycling.
10. Describe appropriate measures for insects, rodents and pest control.
11. Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e. NSF, UL,         OSHA, ADA, etc;).
12. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
13. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.
14. Identify the critical control points during all food handling processes as a method for minimizing the risk of food borne illness(HACCP system).
15. List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program.
16. Discuss appropriate emergency policies for kitchen and dining room injuries.
17. Describe appropriate types and use of fire extinguishers used in the foodservice area.
18. Describe the role of the regulatory agencies governing sanitation and safety and protecting food safety.
 

Academic Skills

Reading: 

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Chapter 7 - Sanitation & Safety Principles

Chapter 8 - HACCP Applications

Writing: 

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)       

Chapter 7 - Check Your Knowledge pp. 174 questions 1-8

Chapter 8 - Check Your Knowledge pp. 196 questions 1-9

Math:

M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.)

Theory

PowerPoint: Sanitation & HACCP

Study Guide: Sanitation Study Guide

Assessment:  Written Exam

Research Based Task: Sanitation Task

Support

Vocabulary for this Unit: