Demonstration should include

• identifying safety hazards related to kitchen practices
• practicing proper handwashing technique
• developing a kitchen safety checklist
• cleaning and sanitizing the kitchen, equipment, and tools
• listing rules to use during food storage and preparation to control food bacteria that cause foodborne illnesses
• examining methods of storing uncooked and cooked food to prevent spoiling and to maintain quality (e.g., Hazard Analysis Critical Control Point [HACCP]).

Teacher Resource:

Hazard Analysis Critical Control Point (HACCP), U.S. Food and Drug Administration (FDA)

Process/Skill Questions:

Thinking

• What procedures are needed to ensure food safety and sanitation?
• What are the four steps to food safety?

Communication

• What can be the consequences of not communicating food safety and sanitation procedures to family members?

Leadership

• How can one set guidelines to follow regarding food safety and sanitation procedures in the home?
• How can one create a culture that fosters awareness of the importance of food safety?

Management

• What precautions can one use to ensure safe handling of food?
• What criteria assist in following food safety and sanitation procedures?