Identification should be based on local and state health regulations and include
- adhering to basic cleanliness principles (e.g., wearing appropriate clothing, maintaining personal hygiene)
- preventing the spread of infectious diseases (e.g., sanitizing work surfaces and equipment)
- using, storing, and maintaining tools, equipment, and supplies
- training on recognition of pest infestation
- monitoring preparation, holding, and storage of foods
- Hazard Analysis and Critical Control Point (HACCP).
Process/Skill Questions:
Thinking
- Why must employees follow local and state sanitation guidelines?
- Why might a food-service business want to use a single piece of equipment in several ways?
Communication
- What kind of training in foodborne illness prevention should employees have?
- Why is communication among workstations critical in food service?
Leadership
- How can leaders emphasize the importance of kitchen cleanliness?
- How can leaders stay abreast of new methods of preventing foodborne illness?
- What steps must a manager take to ensure that employees follow safety and security procedures when handling equipment?
Management
- What plans should management have in place to ensure cleanliness in the kitchen and dining areas?
- How should employees be trained to prevent food poisoning?
Teacher Resources: