Title: Demonstrate food handling procedures to prevent cross-contact.
Course: Culinary Arts II (16052-II) > Section: Examining Kitchen Safety and Sanitation

Demonstration should include

- identifying common food allergens
- describing ways to avoid handling food so as to prevent cross-contact with allergens
- listing typical symptoms of an allergic reaction
- explaining the functions of ingredients that are common food allergens
- listing substitute ingredients that do not compromise the integrity of the final product.

Process/Skill Questions:

Thinking

- What are common food allergens?
- How can one decide what ingredient could be substituted for an allergen?

Communication

- How can one tell if a product contains an allergen?
- What document should be examined to determine whether a product contains an allergen?

Leadership

- Who should determine that an ingredient substitution is safe?
- What could happen if one makes an incorrect substitution?

Management

- What steps should be taken if a customer has an allergic reaction?
- How does a food service establishment inform staff and customers of the presence of food allergens?
- How can the food service worker prepare allergen-free food products to meet customers’ needs?