Title: Identify chemical hazards in the kitchen.
Course: Introduction to Culinary Arts (16051-36) > Section: Investigating Kitchen and Food Safety

Identification should include

- explaining the function of safety data sheets (SDS)
- describing the safe use of cleaners and sanitizers
- describing the safe storage of cleaners and sanitizers
- describing acceptable methods of pest control.

Process/Skill Questions:

Thinking

- What information should be included in SDS?

Communication

- Where can one find information on antidotes and poison control numbers?

Leadership

- How can a leader ensure that chemicals are stored away from food?

Management

- What sanitizers are approved for use by the local regulatory authority?

Teacher Resources:

- Culinary Arts Related Services Safety Checklists, NIOSH, CDC
- Food Safety in Virginia, VDH