Unit Title: Keeping Food Safe
Grade Level: Culinary 1
Timeframe: 30 Blocks
Essential Questions
What is a foodborne-illness outbreak and what are its costs associated with it?
Who is at high risk for contracting foodborne illness?
What is FAT TOM?
What are the characteristics of TCS food?
What methods can prevent biological contaminations?
What are the guidelines for storing chemicals safely?
Why is a food defense system needed?
What are the most common allergens, and what are the methods for preventing allergic reactions?
What government agencies regulate the restaurant and foodservice industry?
What personal behaviors contaminate food?
What are the steps to proper hand washing, and when should hands be washed?
What are proper personal cleanliness practices?
What is proper work attire?
How should ready-to-eat food be handled?
When should food handlers be prevented from working with or around food?
What are the ways to prevent cross-contamination?
How can time-temperature abuse be prevented?
What are the different temperature measuring devices and their uses?
What are the characteristics of an approved food source?
What are the criteria for accepting or rejecting food during receiving?
What are the proper procedures for storing food?
What are the minimum internal temperature requirements for cooking various TCS foods?
What are the proper procedures for holding, cooling, and reheating TCS food?
How should food be handled for service?
What are the proper procedures for preparing and serving food for off-site service?
What are the HACCP principals and why are they important?
What is the difference between cleaning and sanitizing, and what are the proper procedures for cleaning and sanitizing surfaces?
What factors affect the effectiveness of sanitizers?
What are the elements of a master cleaning schedule?
What organizations certify that equipment meets sanitation standards?
What is the proper procedure for managing pests?
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Common Core Standards
21st Century Skills Standard and Progress Indicators:
9.2.12.C.7 Examine the professional, legal, and ethical responsibilities for both employers and
employees in the global workplace.
9.2.12.C.8 Assess the impact of litigation and court decisions on employment laws and practices.
9.3.HT‐RFB.1 Describe ethical and legal responsibilities in food and beverage service facilities.
9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.
9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest
service.
Standards/Cumulative Progress Indicators (Taught and Assessed):
CCSS.ELA-Literacy.W.9-10.1.e
Provide a concluding statement or section that follows from and supports the argument presented
CCSS.ELA-Literacy.W.9-10.2
Write informative/explanatory texts to examine and convey complex ideas, concepts, and information clearly and accurately through the
effective selection, organization, and analysis of content.
Instructional Plan
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Reflection
Pre-test – Serv-safe 80 question diagnostic test
SLO - WALT
Understand,
describe and
identify foodborne
illness, the costs of
one to a business,
and which groups
are at high-risk.
Student Strategies
Activity Based
Formative Assessment
Serv Safe Chapter
Providing Safe Food :
Applying knowledge
checks
How to Handle
Outbreak Write Ups
Activities and Resources
Serv-Safe Text – Providing
Safe Food Chapter
Foundations Level 1 Companion site – Chapter 2 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Reflection
Serv-Safe Providing Safe Food Chapter 2 Study Questions
Foundations Level 1 text questions pg. 92
How to Handle an Outbreak
activity Foundations Level 1
Text pg. 93
Foundations Level 1 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
9.2.12.C.8
9.2.12.C.7
9.3.HT‐RFB.1
9.3.HT‐RFB.2
Identify the 3 forms
of food
contamination,
how they can be
prevented, and
how to handle a
contamination in
any form.
Whole Group
Critical Thinking
Serv Safe Chapter
Forms of
Contamination
Applying knowledge
checks
Serv-Safe Text – Forms of
Contamination Chapter
Foundations Level 1 text questions pg. 92
Keeping Food Safe
Foundations Level 1 Text pg
93
Suggested Activity..
Understand
accidental
contamination and
how it can be
prevented.
9.2.12.C.8
9.2.12.C.7
9.3.HT‐RFB.1
9.3.HT‐RFB.2
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Serv-Safe Forms of Contamination Chapter Study Questions
Foundations Level 1
Teachers Edition page 82Growth of Microbes
On The Job:Peanut Allergy
and Kitchen Equipment –
Foundations Text Teachers
Edition pg. 88
Foundations Level 1 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Understand and
demonstrate the
importance of good
personal hygiene.
9.2.12.C.7
9.3.HT‐RFB.1
9.3.HT‐RFB.2
Understand and
prevent hazards in
the flow of food,
from purchasing to
receiving, and
finally storage,
including reheating
and hot/cold
holding.
9.2.12.C.7
9.3.HT‐RFB.1
9.3.HT‐RFB.2
Critical Thinking
Small Group or
Whole class
Serv-Safe Chapter –
Safe Food Handler
Applying knowledge
checks
Project Based
Learning
Group Activity
Critical Thinking
Serv-Safe Text – Safe Food
Handler Chapter
Foundations Level 1 text questions pg.102
Hygiene Policy Activity in
Foundations Text pg.103
What Should I Do – in
foundations Text pg.103
Serv-Safe Chapters
-
Flow of
Food an
Introduction
The Flow of
Food
Purchasing,
Receiving,
and Storage
The Flow of
Food
Preparation
The Flow of
Food Service
Applying knowledge
checks for each
Home Kitchen Evaluation
Activity in Foundations Text
Teachers Edition pg.105
Serv-Safe Text 4 Chapters…
Flow of Food an
Introduction
The Flow of Food
Purchasing,
Receiving, and
Storage
The Flow of Food
Preparation
The Flow of Food
Service
Safeguarding the Flow of
Food activity in Foundations
Level 1 Text pg. 125
Storing Food activity in
Foundations Level 1 Text pg.
125
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Serv-Safe The Safe Food Handler Study Questions
Foundations Level 1 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Serv-Safe Chapter questions from 4 chapters…
Flow of Food an Introduction
The Flow of Food Purchasing, Receiving, and Storage
The Flow of Food Preparation
The Flow of Food Service
Foundations Level 1 text questions pg.124
Foundations Level 1 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Design, analyze,
and implement
Food Safety
Management
Systems – HACCP
Group Activity
Serv-Safe Chapter –
Food Safety
Management
Systems – Applying
knowledge checks
9.2.12.C.7
9.3.HT‐RFB.1
9.3.HT‐RFB.2
Group
Cleaning Activity
Powerpoints
Inquiry Based
Project Based
Serv-Safe Chapter –
Safe
Facilities and
Pest
Management
Cleaning and
Sanitizing
Applying knowledge
checks
No Pests Allowed
activity plans.
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Serv-Safe Chapter Questions – Food Safety Management Systems
Flow Chart Activity in
Foundations Text Teacher
Edition pg. 129
Foundations Level 1 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
Foundations Level 1 text questions pg.133
Developing a HACCP plan
activity in Foundations Level
1 Text pg. 134
9.2.12.C.8
9.2.12.C.7
9.3.HT‐RFB.1
9.3.HT‐RFB.2
Understand, plan
and implement
proper cleaning
and sanitizing
procedures, and
pest control.
Serv-Safe Chapter – Food
Safety Management
Systems.
Serv-Safe 2 Chapters
Safe Facilities and
Pest Management
Cleaning and
Sanitizing
Serv-Safe Chapter Questions –
Safe Facilities and Pest Management
Cleaning and Sanitizing
Cleaning Restaurant Activity
in Foundations Level 1
Teacher Edition pg. 143 (if
off campus establishments
are not going to work can
use internet videos for same
purpose.)
Foundations Level 1 Companion site – Chapter 2 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw//t/index.html
No Pests Allowed! Activity in
Foundations Text Level 1 pg.
146
Foundations Level 1 text questions pg.146
Benchmark Assessment:
Summative Written Assessments
Serv-Safe 80 Question Diagnostic Test
Exam Prep Questions Foundations Level 1 pg. 150-151
Summative Performance Assessment
Evaluated in ALL(present and future, through Culinary 3) kitchen exercises on the kitchen rubric
under safety and sanitation
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