Title: Explain safe food handling, production, storage, and service procedures.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and Safety

Explanation should include following the FDA Food Code for

- ensuring proper temperatures for freezers and refrigerators by using thermometers
- ensuring minimum internal cooking and hold temperatures of food
- identifying the temperature danger zone (41-135°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, equipment, and other food production and storage areas according to accepted methods
- using accepted thawing methods
- using accepted tasting methods
- avoiding the tasting of foods containing raw eggs, unwashed fruits and vegetables, and other potentially hazardous ingredients
- following essential sanitary procedures when serving food.

Process/Skill Questions:

Thinking

- What is the optimal temperature for freezers and refrigerators to hold food?

Communication

- What are the consequences of not communicating sanitary procedures to employees?
- What can be done to ensure that procedures are clearly understood by everyone involved in food safety and sanitation?

Leadership

- How can poor service practices compromise food safety during service?

Management

- What are the acceptable procedures for avoiding cross-contamination when preparing and storing potentially hazardous foods?

Teacher Resources:

- Food Code 2022, FDA
- Food Regulations, Virginia Administrative Code
- 2021 Virginia Food Regulation Update Information Sheet, VDH