Standards:
FCS-FNW-9. Students will discuss food safety in the kitchen, including cross-contamination and the risk associated with lack of human cleanliness in creating foodborne illnesses.
FCS-FNW.10. Students will demonstrate safe food sanitation procedures.
Opening Warm-up AND/OR Activator (highlight one): Activity-Bloopers. Students will have two minutes to write down as many “bloopers” or unsafe actions in the kitchen. Each student will share one “blooper” what makes the action unsafe.
UC DAVIS Food Safety video
Work Session: 1. Whole group discussion about Food Inspection Reports, how to read and decipher scores.
2. Students will share Foodborne Article Reviews
3. Chapter 6: Kitchen Safety ~ ACTIVATOR: Kitchen Sort: Students will get a slip of paper with a safe or not safe scenario. They will read the scenario and respond; the class will agree or disagree.
DVD: Kitchen Safety: Students will answer guided questions with the video.
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