Title: Demonstrate safe preparation and handling practices for food.
Course: Nutrition and Wellness (19253-18) > Section: Ensuring Food Safety

Demonstration of safe practices should include following the FDA Food Code for

- ensuring proper temperatures for oven, freezer, and refrigerator by using thermometers
- ensuring minimum internal cooking and holding temperatures of food by using a food thermometer
- identifying the temperature danger zone as between 40°F and 140°F
- using proper food-storage procedures
- avoiding cross-contamination (e.g., by using color-coded cutting boards)
- using correct hand-washing techniques and acceptable hygiene practices (e.g., for nails, hair, clothing, jewelry)
- sanitizing work surfaces and equipment
- using acceptable thawing methods
- using acceptable tasting methods
- avoiding the tasting of foods containing raw eggs, unwashed fruits and vegetables, and other potentially hazardous ingredients.

Process/Skill Questions:

Thinking

- What are the consequences of unsafe food preparation and handling practices at home? In the school lab? In commercial restaurants?
- Why are simple food safety and sanitation suggestions often disregarded in real-life settings? How can one create a risk-free kitchen?

Communication

- What factors may influence our efforts to reduce hazards associated with food preparation and storage?
- What criteria should we use to evaluate preparation and handling practices for food?
- How can we communicate our food safety and sanitation suggestions in a persuasive manner?

Leadership

- What are the consequences of ignoring food shelf life or storage information?
- How can we motivate others to adhere to the rules of food safety and sanitation in the kitchen?
- How can technology help us maintain food safety and sanitation in the kitchen?

Management

- What information will persuade others to use caution in the kitchen to avoid food-borne illness?
- How is a basic knowledge of biology useful in understanding food safety?