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Why are safety and sanitation precautions so important to learn before beginning any food preparation?
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Student Learning Map
- Topic:Safety + Sanitation
- Subject(s):Vocations
- Days:10
- Grade(s):9, 10
Key Learning:
It is essential in food service operations to follow safety and saitation rules in order to avoid accidents and food borne illness outbreaks.
Unit Essential Question(s):
Concept: Preventing illness through proper food sanitation Concept: Lesson Essential Question(s):What safety equipment is necessary iin the food service work place?
What first aid techniques should be learned by all food service workers? (A)Lesson Essential Question(s):Can you explain the difference between biological and chemical hazards in the food service workplace?
How is personel hygiene directly related to cross contamination?
Can you list the food borne illnesses? (A)Can you explain the difference between biological and chemical hazards in the food service workplace?
How is personel hygiene directly related to cross contamination?
Can you list the food borne illnesses? (ET)Lesson Essential Question(s):Vocabulary:flammable, abrasion, laceration, avulsion, puncture, abdominal thurst, cardiopulmonary resuscitation
Vocabulary:sanitary, contamination, toxins, cross-contamination, hazard, bacteria, parasite, fungi, hygiene, salmonella, botulism, E. Coli, Hepatitis
Vocabulary:
Additional Info:
Textbook
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