Title: Identify biological contaminants.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and Safety

Identification should include

- common microorganisms (e.g., bacteria, viruses, parasites, fungi, molds, yeast) that can contaminate food
- the ways these microorganisms affect food
- common factors that promote the growth of these microorganisms.

Process/Skill Questions:

Thinking

- What is cross-contamination?
- How does cross-contamination differ from direct contamination?
- What procedures are needed to eliminate cross-contamination?
- What two major factors most affect the growth of microorganisms?

Communication

- How can personal hygiene guidelines be communicated sensitively to employees?

Leadership

- How can the kitchen brigade prevent cross-contamination?
- Why should everyone working in the kitchen be a leader in preventing foodborne illnesses?

Management

- What can management do to monitor food safety?
- What personal hygiene guidelines should employees follow?
- What might be the consequences of poor food safety and sanitation procedures?

Teacher Resources:

- Culinary Arts Related Services Safety Checklists, National Institute for Occupational Safety and Health (NIOSH), Centers for Disease Control and Prevention (CDC)
- Food Safety in Virginia, Virginia Department of Health (VDH)