Title: Complete a daily sanitation inspection.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and Safety

Completion should include

- using a checklist
- identifying the sanitation standards to be met, as set forth on a sanitation inspection sheet
- inspecting equipment; lighting; food temperatures; facilities for refrigeration, storage, and sewage and drainage; and pest-control practices
- identifying any modifications necessary for compliance with the given standards.

Process/Skill Questions:

Thinking

- What is the proper temperature of a refrigerator?
- What should be included on a sanitation inspection sheet?
- What is the importance of a sanitation inspection?
- What is meant by the term pest management?

Communication

- What are the consequences of not communicating sanitation procedures to employees?

Leadership

- How does an inspection improve the employees' knowledge and ability to maintain a healthy environment?

Management

- How can inspection results be used to make modifications/corrections to facilities and procedures?
- Why is it important to keep inspection results?

Teacher Resource:

Culinary Arts Related Services Safety Checklists, NIOSH, CDC