NAME: _____________________________________________________ DATE: ___________________ CLASS: ________
FOODS AND NUTRITION 1
UNIT 1: FOODS SAFETY AND SANITATION
PERFORMANCE OBJECTIVE 1
STANDARD 1
Students will consistently demonstrate kitchen safety procedures and sanitation techniques.
Objective 1: Apply established safety rules and guidelines to
maintain a safe working environment.
a. Identify safety practices for using electric appliances.
b. Explain how to extinguish a grease fire.
c. Identify proper storage of cleaning chemicals.
d. Explain prevention of: burns, cuts, fires, falls, electrical
safety, and lifting techniques.
Objective 2: Identify proper first-aid procedures for cuts,
burns and electrical shock.
(Biology/Science)
a. Identify ways to prevent poisoning and chemical
contamination. (Mixing chlorine with any product containing
ammonia will create toxic and deadly fumes.)
b. Identify basic first-aid for cuts and burns.
c. Identify proper first-aid procedures for electrical shock.
Objective 3: Identify health and hygiene requirements for
food handling.
a. Identity proper hand washing and when a double hand
wash is required.
b. Describe personal hygiene practices.
c. Identify appropriate clothing and hair restraints.
Objective 4: Identify and apply sanitation rules and
guidelines.
a. Identify proper dishwashing techniques.
b. Discuss cleaning and sanitizing of work surfaces.
c. Discuss cleaning chemicals and how to use them safely on
food contact surfaces.
d. Discuss appropriate use of utensils and gloves to avoid
bare-hand contact with ready-to-eat foods.
e. Describe the correct procedures for storing dishes and
utensils.
f. Describe the correct procedures to handle trash and
garbage.
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Objective 5: Identify methods that prevent food-borne
illnesses and contamination.
(Biology/Science)
a. Define the characteristics of a food-borne illness.
b. Identify types of food-borne illness, their symptoms and
common sources of contamination:
c. Identify population groups that are most vulnerable to
food-borne illness.
d. Identify how to prevent food-borne illness contamination
through burns, cuts or other wounds.
e. Define cross contamination and explain prevention
techniques.
f. Identify proper temperatures:
g. Explain how to correctly thaw foods.
h. Define Temperature Controls for Safety (TCS)
i. Identify potential hazardous foods and the dangers of
leaving them at room temperature.
PERFORMANCE OBJECTIVE 2
Consistently demonstrate preventative practices related to
kitchen safety and sanitation procedures.
PERFORMANCE OBJECTIVE 3
Students will complete food and kitchen safety training
comparable to that required for the ServSafe Food
Handlers Certificate with the option to acquire a Food
Handers Permit from your county Health
Department through the Utah Restaurant Association.
APPETIZER
DATE QUESTIONS:
2
FIND THE KITCHEN HAZARDS:
KITCHEN 1
Solution:
KITCHEN 2
Solution:
KITCHEN 4
Solution:
3
KITCHEN 3
Solution:
KITCHEN 5
Solution:
KITCHEN 6
Solution:
Name: __________________________________
Class Period: _______________
Foods 1: Safety and Sanitation (Standard 1)
SAFETY:
Avoid kitchen accidents through proper safety procedures!
Prevention
First Aid
Electric Shock
Extra Tips
Cuts
Spills/Falls
Burns
Lifting
Chemicals storage
KNIFE SAFETY:
How to hold a knife:


WHY?
DULL KNIVES
EXTRA SAFETY NOTES:
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Safety Quiz Food Safety Quiz
1. Symptoms of food-borne illness include:
A. upset stomach
B. diarrhea
C. vomiting
D. fatigue
E. fever
F. all the above F.
G. only a, b, and e G.
2. True or False: Washing hands with warm water is sufficient when preparing food.
3. True or False: Symptoms of food-borne illness will show up within 24 hours.
4. Which statement is NOT good advice?
A. Use food preparation surfaces ONLY for food (not mail, purses, money...).
B. Use hot, soapy water to clean kitchen counters.
C. Always clean off your cutting board with a damp towel.
5. True or False: You can tell if a chicken has salmonella because the skin is slightly bluish.
6. Which statement is NOT true?
A. Many dangerous bacteria don’t change the way food tastes, smells, and looks.
B. A pink color means the chicken is undercooked.
C. You don’t need to wash organic fruits or veggies.
7. Which statement is good advice?
A. Thawing foods on the counter is a better idea than in the refrigerator, because it’s safer and faster.
B. Never taste food you think might be spoiled or outdated.
C. Leftovers should be refrigerated within three to four hours of a meal.
8. True or False: Heating meat or poultry to 150 degrees F will ensure that it is safe.
9. True or False: Mercury contamination is destroyed by heat.
10. Cross-contamination is:
A. A result of not refrigerating food.
B. What happens when safe food gets contaminated by being exposed to contaminated food.
C. An event in the Triathlon.
11. True 11. True or False: The colder the temperature, the more bacterial growth is slowed.
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Safety Quiz Food Safety Quiz continued…
12. How do you to safely cut a bagel?
13. How should you safely cut fruit and vegetables using a cutting board?
14. How should you store knives, food processor blades and other sharp objects?
15. What do you do when glass breaks?
16. What are dangerous cooking habits that could cause burns?
17. What can you do to prevent electrical hazards in the kitchen?
18. How do you do to prevent food borne illnesses?
19. How do you child-proof a kitchen?
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Foods 1: Food-Borne Illness (FBI’s)
What 6 things do bacteria
need to grow?
F
A
What causes a FBI?
Best prevention of FBI?
T
T
O
M
Important Vocabulary:
1. Microbes:
a. 3 types of microbes found in food:
2. NDV’s:
3. Pathogens:
FBI
Source
Symptoms
Botulism
E. Coli
Most FBI’s have
similar symptoms:
Hepatitis A
Salmonella
N=
Staphylococci
D=
Norovirus
V=
Clostridium Perfringens
Campylobacter SPP
Who is most vulnerable to Food Borne Illness?
Y
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O
P
I
The ________________ zone is the temperature range where bacteria grow freely in and on
food. This temperature range is _______ -- _________° F.
To ________ is to defrost foods from their frozen state:
1)
2)
3)
(may take 2-3 days)
(be sure to change water every 30 minutes)
When cooking foods, you must cook to a proper ____________ temperature, in order to kill off
harmful bacteria.
Seafood, solid cuts of beef, pork, lamb and veal:
___________°F
Ground meats (beef, pork, etc…):
___________°F
All Poultry (chicken, turkey, etc..):
___________°F
Reheated foods:
___________°F
Frozen storage:
___________°F
Cold storage:
___________°F (or below)
HANDWASHING:
________Seconds, using _____________, _________________ water
Explain surfactants:
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Dishwashing Rules:
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