Demonstration should include following the FDA Food Code for
- identifying the four steps in Fight BAC! using thermometers to ensure proper temperatures for oven, freezer, and refrigerator
- ensuring minimum internal cooking and holding temperatures of food by using a food thermometer
- identifying the temperature danger zone as between 40°F and 140°F
- using proper food-storage procedures
- avoiding cross-contamination (e.g., by using color-coded cutting boards)
- using correct hand-washing techniques and acceptable hygiene practices (e.g., for nails, hair, clothing, jewelry)
- sanitizing work surfaces and equipment
- using acceptable thawing methods
- using acceptable tasting methods
- avoiding the tasting of foods containing raw eggs, unwashed fruits and vegetables, and other potentially hazardous ingredients.
Process/Skill Questions:
Thinking
- What are the consequences of unsafe food preparation and handling practices at home? In the school lab? In commercial restaurants?
- Why are simple food safety and sanitation suggestions often disregarded in real-life settings?
Communication
- What factors may influence efforts to reduce hazards associated with food preparation and storage?
- How can food safety and sanitation suggestions be communicated?
Leadership
- What are the consequences of ignoring food shelf life or storage information?
- What motivation helps others adhere to the rules of food safety and sanitation in the kitchen?
Management
- What information will persuade others to use caution in the kitchen to avoid food-borne illness?
- How is a basic knowledge of biology useful in understanding food safety?
Teacher Resources: