Food Safety Unit for Culinary 1, Culinary 2, Culinary Arts Food Safety Lesson

Description

Are you teaching Culinary 1 or Culinary 2 and need resources to teach your students about food safety? This Food Safety Unit includes a progression of lessons and activities that will prepare your students to work in the kitchen!

What’s Included in this Advanced Safety Unit:

• Editable lesson plans for 8 days
• Slideshow on Food Safety covering:
  • foodborne illnesses and their causes
  • impact of foodborne illness on businesses
  • high risk populations
  • forms of food contamination
  • FATTOM
  • pathogens
  • TCS foods
  • big 9 food allergens
  • food allergy symptoms
  • cross-contamination
  • flow of food
  • HACCP
  • FIFO
  • and more
• Guided Notes
• Questions
• Webquest on ways food handlers can prevent foodborne illnesses that covers handwashing, proper attire and foodborne illness outbreaks.
• Flow of Food sorting activity and drag and drop in Google
• Food safety crossword puzzle
• Whodidit Activity
• Internal temperature poster
• Internal temperature visual notes and questions
• Foodborne illness spoons game
• Kahoot link for review
• Food safety study guide
• Advanced food safety editable test
• Answer keys for all

All elements of this resource come in both PDF and Google versions. The Google versions are editable.

✅ Standards covered:

Prostart:

Ensuring Safe Food Handling:

• Monitoring time and temperature of food through the flow of food (from receiving to serving).
• Preventing cross-contamination and ensuring proper handwashing and sanitation.

8.2. Demonstrate food safety and sanitation procedures:

• Applies critical food safety practices such as monitoring temperatures, ensuring proper sanitation, and preventing cross-contamination.

This will be a part of a Culinary 1 and 2 Curriculum Bundle.

Questions or suggestions? Email me at arlene@twinsandteaching.com

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