Demonstrate the principles and procedures of safe food handling.

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: