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ServSafe Chapter 1- Keeping Food Safe
Grade Level:
11
Subject:
Culinary Art/ServSafe
Topic:
Chapter 1- Keeping Food Safe
Objective:
ServSafe Objectives
- What a foodborne illness is and determine when one has occurred
- Challenges to food safety
- Contaminants that can make food unsafe
- How food becomes unsafe
- Food most likely to become unsafe
- Population at high-risk for foodborne illness
- Food safety responsibilities of the person in charge of a food service operation
IDOE STANDARDS-
CORE STANDARDS- students will apply concepts of food safety & personal hygiene to ensure quality food service.
- CAH- 2.3 - Identify symptoms & prevention methods of foodborne illness
- CAP- 2.6 - Recognize signs and causes of food spoilage
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