# CTE Resource Center - Verso - Independent Living Task 1376878689

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Demonstrate food safety and sanitation procedures.


Demonstration should include
  • identifying safety hazards related to kitchen practices
  • developing a kitchen safety checklist
  • listing rules to use during food storage and preparation to control food bacteria that cause foodborne illness
  • examining methods of storing uncooked and cooked food to prevent spoiling and to maintain quality.

Process/Skill Questions

  • What are the consequences of performing unsafe kitchen practices?
  • Why are simple safety and sanitation suggestions often disregarded or overlooked in real-life settings?
  • How can any kitchen ever be hazard-free? Why or why not?
  • What factors may influence your efforts to reduce hazards associated with food preparation and storage?
  • What criteria should you use to evaluate kitchen practices?
  • How can you communicate your safety and sanitation suggestions in a persuasive manner?
  • Why is communication important in a kitchen setting?
  • What are the consequences of ignoring shelf-life or storage information?
  • How can you motivate others to adhere to the rules of safety and sanitation in the kitchen?
  • How can technology help you maintain safety and sanitation in the kitchen?
  • What information will persuade others to use caution in the kitchen to avoid illness or injury?
  • What management skills can help you implement a safety and sanitation plan?
  • What are the consequences of ignoring outlined safety and sanitation procedures?
  • What changes can you make in your home kitchen to make it safer?

Other Related Standards

FCCLA National Programs

Families First: Meet the Challenge


Power of One: A Better You


Student Body: The Healthy You


FCCLA: STAR Events (2019)

Food Innovations


National Programs in Action


Nutrition and Wellness


Professional Presentation


Public Policy Advocate


National Standards for Family and Consumer Sciences Education


Analyze decisions about providing safe and nutritious food for individuals and families.


Analyze factors that contribute to food borne illness.


Analyze conditions and practices that promote safe food handling.