Title: Demonstrate consistent preventive measures for foodborne illnesses.
Course: Culinary Arts II (16052-II) > Section: Examining Kitchen Safety and Sanitation

Demonstration should include the effect and importance of

- keeping everything that comes in contact with food (e.g., hands, surfaces, utensils) clean and sanitary
- separating raw meat, poultry, seafood, and eggs from all other foods
- cooking all food thoroughly to the minimum safe temperatures
- storing food at safe temperatures
- using clean, safe water and raw materials
- reporting cases of foodborne illnesses to the local health department.

Process/Skill Questions:

Thinking

- When should food service employees report symptoms of illness to the manager?
- How often should food thermometers be calibrated?
- What are the proper cooking, reheating, and holding temperatures for foods needing time and temperature control for safety (TCS foods)?
- Why is temperature monitoring so important during storage and preparation of food?
- Why is the proper preparation of eggs particularly important in preventing foodborne illness?
- What happens to an establishment that does not have a certified food handler on duty?

Communication

- How can management communicate preventive measures to employees?
- How can signs/posters be used as a communication tool for employees?
- Who issues the food service manager sanitation card?
- How can the importance of cooking all food thoroughly to the minimum safe temperatures be communicated to employees?

Leadership

- Why is it important for managers to set a good example for employees regarding preventive measures?
- How can a food service employee respond to an outbreak of foodborne illness?
- How can one become a certified food handler?
- How does one maintain certification?

Management

- Why must foodborne illnesses, even mild ones, be immediately reported to the local health department?
- When are employees allowed back to work after being diagnosed with these illnesses? What proper documentation should they provide before returning?
- What are the ramifications for not reporting cases of foodborne illnesses?