Title: Demonstrate safe food production, storage, and serving procedures.
Course: Culinary Arts II (16052-II) > Section: Examining Kitchen Safety and Sanitation

Demonstration should include

- inspecting and taking temperatures when receiving food
- monitoring CCPs and following established procedures when producing food
- determining proper areas and methods for storing food
- following procedures for preventing cross-contamination
- ensuring temperatures are within the safe range when serving food.

Process/Skill Questions:

Thinking

- What are the time and temperature allowances for food in the temperature danger zone?
- What are some signs of time and temperature abuse?

Communication

- What is shelf life?
- What does FIFO stand for?

Leadership

- How does one calibrate a thermometer?
- What are some characteristics of a reputable purveyor?

Management

- What are some guidelines for heating and cooling food?
- Who is responsible for assuring that food is produced, stored, and served properly?
- Why is it important that food service employees have ready access to thermometers and markers?