Demonstrate safe food production, storage, and serving procedures.

Demonstration should include

• inspecting and taking temperatures when receiving food
• monitoring CCPs and following established procedures when producing food
• determining proper areas and methods for storing food
• following procedures for preventing cross-contamination
• ensuring temperatures are within the safe range when serving food.

Process/Skill Questions:

Thinking

• What are the time and temperature allowances for food in the temperature danger zone?
• What are some signs of time and temperature abuse?

Communication

• What is shelf life?
• What does FIFO stand for?

Leadership

• How does one calibrate a thermometer?
• What are some characteristics of a reputable purveyor?

Management

• What are some guidelines for heating and cooling food?
• Who is responsible for assuring that food is produced, stored, and served properly?
• Why is it important that food service employees have ready access to thermometers and markers?