Introduction
Foodborne illness is too often a headline in the news. Most recently Dole recalled bagged salads. Foodborne illnesses affect millions of people each year, sometimes causing death. Because we will be working together in the Foods Lab it is important that you understand the procedures for handling foods,cleanliness practices and the importance of controlling bacteria. This activity will help you to recognize and be conscious of the importance of food safety in the kitchen both at school and at home.
Proceed to "TASK" to for your assignment.
Task
| You will use the library and the internet to research information about food safety and sanitation practices. In addition you will learn about the causes, symptoms and prevention of some of the most common foodborne illnesses. You will present information to your classmates and use it throughout the semester to keep our kitchen a safe and healthy place for all.This is a 4 step process. All documents will be completed and turned in to the teacher, with the rubric stapled to the front, by the due date. Proceed to " PROCESS" for specific questions and directions. |
Process
STEP 1: FOOD SAFETY
Research and answer the following questions in a Word document. This document will be turned in to teacher along with step 2 and 3.
1. Why is washing hands important. Explain the proper process.
2, Define the following words:
a. cross-contamination
b. "danger-zone"
c. perishable food
d. sanitation
e. "two-hour rule"
3. Describe twoways that food can be "cross contaminated".
4. Read about the "4 steps to fight bac". List the steps.
5. List the 3 basic rules for keeping prepared foods safe by contolling temperatures.
a.
b.
c.