Demonstration should include

• application of basic food safety and sanitation principles with regard to the temperature danger zone
• proper hand-washing procedures
• first-in, first-out (FIFO) method
• proper storage procedures
• proper flow of food to maintain food safety
• cleaning and sanitization of food-contact surfaces
• disinfection of food-contact surfaces
• personal hygiene
• ware-washing procedures.

Teacher Resource:

Food and Health, Virginia Cooperative Extension 

Process/Skill Questions:

Thinking

• What are the basic concepts of personal hygiene?
• What procedures are necessary for implementing controls for airborne pathogen transmission in a food service environment?
• What procedures are needed to assure personal and workplace hygiene?
• What is the difference between sanitation and disinfection?
• What is the definition of cross- contact?
• What is the difference between cross-contact and cross- contamination?

Communication

• What do employees need to know in order to understand the relationship between personal and workplace health and food safety?
• What practices and procedures ensure personal and workplace health and hygiene?

Leadership

• How can employers facilitate practices and procedures that assure personal and workplace health and hygiene?
• What guidelines promote food safety?

Management

• What resources are needed to assure personal and workplace health and hygiene?
• What actions can individuals take to evaluate their personal and workplace health and hygiene?
• When should an employee stay home due to illness?
• What are the five steps that must be taken to prevent cross-contact?