Explain safe food handling, production, storage, and service procedures.

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: