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Minutes

Structure:

Purpose:

Description:

Day 1:

Date:

Handout:

ServSafe Chapter 4- The Safe Food Handler

Grade Level:

11

Subject:

Culinary Art/ServSafe

Topic:

The Safe Food Handler

Objective:

- How food handlers can contaminate food
- Correct hand washing procedure
- When and where hands should be washed
- Hand antiseptics and when to use them
- Hand-maintenance requirement including fingernail length, false, fingernails, and nail polish
- Correct way to cover infected wounds
- The importance of avoiding bare-hand contact with ready-to-eat food
- How to use single-use gloves and when to change them
- Requirement for staff work attire
- Jewelry that poses a hazard to food safety
- Policies regarding eating, drinking, and smoking as they relate to food safety
- Criteria for excluding staff from the operation or restricting them from working with or around food.
- Illnesses that need to be reported to the regulatory authority
IDOE STANDARDS-
Domain 2
Core Standard 2- students will apply concepts of food safety and personal hygiene to ensure quality food service.
CAH- 2.4- Demonstrate good personal hygiene and health habits

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Prep:

Read Chapter 4- The Safe Food Handler
Page 4-1/4-12

Materials:

ServSafe Book

Standards Met:

IDs Only
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