Demonstration should include the application of basic sanitation principles to
- temperature danger zone
- hand-washing procedures
- first in, first out (FIFO)
- storage procedures
- flow of food to maintain food safety
- personal hygiene
- ware-washing procedures.
Process/Skill Questions:
Thinking
- What is the temperature danger zone?
- How long can foods stay safely in the temperature danger zone? Why?
- What are the seven steps in proper hand washing?
- What are the requirements of a hand-washing station?
- Why is personal hygiene important in safe food handling?
Communication
- What are the consequences of poor communication in relation to food safety?
- What resources are available for understanding sanitation principles?
Leadership
- How can leaders demonstrate the importance of FIFO principles as related to the flow of food?
Management
- Why is it important for managers to always have a manager certified in food safety?
- How can management ensure employees are following the basic sanitation principles?