Title: Demonstrate practices and procedures that assure personal and workplace health and hygiene.
Course: Food Science and Dietetics (19254) > Section: Implementing Risk Management

Demonstration should include

- application of basic ServSafe principles with regard to the temperature danger zone
- proper hand-washing procedures
- first-in, first-out (FIFO) method
- proper storage procedures
- proper flow of food to maintain food safety
- cleaning and sanitization of food-contact surfaces
- disinfection of food-contact surfaces
- personal hygiene
- ware-washing procedures.

Process/Skill Questions:

Thinking

- What are the basic concepts of personal hygiene?
- Why is it important to stay updated on the new CDC requirements related to COVID-19?
- What procedures are needed to assure personal and workplace hygiene?
- What is the difference between sanitation and disinfection?
- What is the definition of cross contact?
- What is the difference between cross contact and cross contamination?

Communication

- What do employees need to know in order to understand the relationship between personal and workplace health and food safety?
- What practices and procedures assure personal and workplace health and hygiene?

Leadership

- How can employers facilitate practices and procedures that assure personal and workplace health and hygiene?
- What guidelines promote food safety?

Management

- What resources are needed to assure personal and workplace health and hygiene?
- What actions can individuals take to evaluate their personal and workplace health and hygiene?
- When should an employee stay home due to illness?
- What are the five steps that must be taken to prevent cross contact?