Title: Demonstrate the principles and procedures of safe food handling.
Course: Introduction to Culinary Arts (16051-36) > Section: Investigating Kitchen and Food Safety

Demonstration should include the application of basic sanitation principles to

- temperature danger zone (41-135°F)
- the two-stage cooling method
- hand-washing procedures
- first in, first out (FIFO)
- storage procedures
- flow of food to maintain food safety
- personal hygiene
- ware-washing procedures
- the nine common allergens (i.e., tree nuts, peanuts, soy, milk, egg, wheat, fish, shellfish, sesame).

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 basic sanitation principles?

Teacher Resources:

- Eat Right videos, Academy of Nutrition and Dietetics
- Food Safety in Virginia, VDH
- Food Safety Videos, CDC
- “Queen of Germs” Teaches Students to Fight BAC!, Partnership for Food Safety Education