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

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

Management

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

Teacher Resources: