Safety and Sanitation

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Nutrition                  

Grade – 9 -12

Unit- Safety and Sanitation                      

Pacing – 3 weeks

Essential Question(s):

  • Explain the statement, “An ounce of prevention is worth an pound of cure.”
  • What is meant by, “Cooking and Cleaning go hand in hand”?
  • How can you help promote a safe atmosphere in the kitchen?
  • When do bacteria have a chance to spread?

Big Idea(s):

  • Accident prevention in the kitchen has extreme importance
  • Bacteria are spread through cross contamination and multiply by improper storage temperature
  • Understanding how fires start will help you know how to extinguish them

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 2: sanitation and safety
  • 1. Identify microorganisms which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth.
  • 2. Describe symptoms common to food borne illnesses and how these illnesses can be prevented.
  • 3. Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.
  • 4. Demonstrate good hygiene and health habits.
  • 5. List the major reasons for and recognize signs of food spoilage and contamination.
  • 15. List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program.
  • 16. Discuss appropriate emergency policies for kitchen and dining room injuries.
  • 17. Describe appropriate types and use of fire extinguishers used in the foodservice area.

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

Microorganisms and food borne illness

Cross contamination

Symptoms  of food borne illness

Good hygiene

Signs of spoilage

Accidents and injuries

Emergency policies

Fire extinguishers

Teacher added

 

 

 

 

 

Identify

 

Define

 

Describe, understand

 

Demonstrate

 

Recognize, evaluate

 

List

 

Understand

 

Identify

1

 

1

 

2

 

3

 

2,5

 

1

 

2

 

2