ICA

Monday, October 24, 2011

ICA~WHITE DAY1ST BLOCK
Warm Up: What are four ways people can contaminte food?

Instructional Plan: *UCDAVIS PPT: Don't get sicky wit it...
1. Complete Safety & Sanitation PPt with guided notes2. Outbreaks of foodborne illness (article review): students will describe a recent outbreak of foodborne illness at a food establishment. Describe the specific cause, how people were affected, and their symptoms. Discuss how the establishment could have avoided the outbreak. (15 minutes to collab)
*Share responses* Q &A
3. ServSafe book [p.4-8] Apply Your Knowledge: Put the Steps in Order (handwashing)
4 Introduce Unit Personal Hygiene and Hand Washing ServSafe book p. 4-3/4-8

Closing Summarizer: List one thing going around your head about Food Safety...


Tuesday, October 25, 2011
ICA~ BLUE DAY
2nd block
Warm Up: Which personal behavior can contaminate food?a. touching a pimple c. nose picking
b. touching hair d. all of the above
*UCDAVIS PPT: You better wash your hands...

Instructional Plan: 1. Complete Flipchart Notes (Servsafe book): Personal Hygiene. Class Discussion
2. Whole Group reading ServSafe book p. 4-14/4-15 Policies for Reporting Illness and Injury
(Appy your knowledge p.4-16)
3. What's wrong with this picture (p.4-17) students will identify at least 13 unsafe food handling practices in the picture.
2. Food Safety DVD: Discussion Questions
3. The Flow of Food Lesson (ICA book 1.2/PSB 2.2 &2.3, CTAERN Resources)
4. HAACP system/Food safety system (ICA book 1.3 & PSB 2.3 & 2.4) CATERN resources.
 

Closing Summarizer: How long should it take you to wash your hands and what are the five steps to proper handwashing?


Wednesday, October 26, 2011
ICA~WHITE DAY1ST BLOCK
Warm Up: ICA-Growth of Food Borne Pathogen student worksheet (remediation food safety)
*UCDAVIS PPT: You better wash your hands

Instructional Plan: 1. Hand Washing and Personal Hygiene unit: CTAE Resources/Glo-Germ activity
*Flipchart Notes: Personal Hygiene (ServSafe book). Class Discussion
2. Whole Group reading (Servsafe book p. 4-14/4-15) Policies for Reporting Illness and Injury. p. 3-16 Apply your knowledge (Exclusion or Restriction?)
3. ServSafe book p. 4-17 Apply your Knowledge: What's wrong with This Picture? Students will identify at least 13 unsafe foodhandling practices in the picture.4. Food Safety Video with discussion questions

Closing Summarizer:List the steps to proper handwashing.

Thursday, October 27, 2011
ICA~BLUE DAY2ND BLOCK

Warm Up: Stephanie has a small cut on her finger and is about to prepare a chicken salad. How should Stephanie's manager respong to the situation?a. send Stephanie home immediatelyb. cover the and with a glove or or finger cot
c. cover the cut with a bandage
d. cover the cut with a bandage and glove or finger cot


Instructional Plan: 1. The Flow of Food Lesson (ICA book 1.2/PSB 2.2 &2.3, CTAERN Resources)
2. HAACP system/Food safety system (ICA book 1.3 & PSB 2.3 & 2.4) CATERN resources.
*First Word: "HAACP" use first letter and create notes/meaning for the HAACP*
3. Fire Safety (ICA book 2.1 & PSB 3.2) Concept Questions
4. Accident & Injuries (ICA book 2.2 p.64 Questions 1-15, 20)5. DVD: Kitchen Safety with discussion questions
Closing Summarizer:

Friday, October 28, 2011


ICA~WHITE DAY
1ST BLOCK
Warm up: : Stephanie has a small cut on her finger and is about to prepare a chicken salad. How should Stephanie's manager respong to the situation?a. send Stephanie home immediatelyb. cover the and with a glove or or finger cot
c. cover the cut with a bandage
d. cover the cut with a bandage and glove or finger cot


Instructional Plan:1. DVD: Food Safety with Discussion Questions
2.. The Flow of Food Lesson (ICA book 1.2 /PSB 2.2 & 2.3) CTAE Resources
3. HAACP System/Food Safety System (ICA book 1.3 & PSB 2.3 & 2.4) CTAE Resources
4.. Fire Safety (ICA book 2.1 & PSB 3.2) Concept Questions
5. Accident & Injuuries (ICA book 2.2 p.64 Questions 1-15, 20)6. DVD: Kitchen Safety with discussion questions

Closing Summarizer: