Demonstration should be based on
- local and state health regulations
- Occupational Safety and Health Administration (OSHA) regulations
- standard operating procedures (SOP) and basic cleanliness principles
- wearing appropriate clothing
- maintaining personal hygiene
- preventing infectious diseases
- bloodborne pathogens training
- food safety certification credential.
Process/Skill Questions:
Thinking
- What is the importance of preventive measures taken against bloodborne pathogens?
- Why must employees follow local and state guidelines regarding sanitation?
Communication
- How can employers remind employees to maintain sanitary conditions in the kitchen and dining areas?
- What kind of training in foodborne illness prevention should employees have?
Leadership
- How can leaders emphasize the importance of kitchen cleanliness?
- How can leaders keep abreast of new methods of preventing foodborne illnesses?
Management
- What plans should management have in place to ensure cleanliness in the kitchen and dining areas?
- How should employees be trained to follow HACCP principles?
Teacher Resources: