Demonstrate safe preparation and handling practices for food.
Demonstration of safe practices should include following the FDA Food Code for
- ensuring proper temperatures for oven, freezer, and refrigerator by using thermometers
- 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.
- 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? How can one create a risk-free kitchen?
- What factors may influence our efforts to reduce hazards associated with food preparation and storage?
- What criteria should we use to evaluate preparation and handling practices for food?
- How can we communicate our food safety and sanitation suggestions in a persuasive manner?
- What are the consequences of ignoring food shelf life or storage information?
- How can we motivate others to adhere to the rules of food safety and sanitation in the kitchen?
- How can technology help us maintain food safety and sanitation in the kitchen?
- 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?
Other Related Standards
FCCLA National Programs
Power of One: A Better You
Student Body: The Fit You
Student Body: The Healthy You
Student Body: The Real You
Student Body: The Resilient You
FCCLA: STAR Events (2019)
National Programs in Action
Public Policy Advocate
National Standards for Family and Consumer Sciences Education
Analyze conditions and practices that promote safe food handling.
Analyze safety and sanitation practices.
Investigate federal, state, and local inspection and labeling systems that protect the health of individuals and the public.