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- Physical and chemical contaminants and methods of prevention
- Points in the operation where food is at risk from deliberate contamination
- The most common food allergens and their associated symptoms
- Methods of preventing allergic reactions
IDOE STANDARDS-
Domain 2- Food Safety & Personal Hygiene
Core Standard 2- Students will apply concepts of food safety and personal hygiene to ensure quality food service.
- CAH- 2.3- Identify symptoms and prevention methods of foodborne illness
- CAH- 2.4- Demonstrate good personal hygiene and health habits
Domain 3- Sanitation & Safety
Core Standard 3- Students will evaluate design feature and requirements for safe and sanitary facilities to establish compliance with local and federal regulatory agencies.
- CAH- 3.1- Recognize sanitary and safety design and construction feature of equipment and facilities for food preparation and hospitality.
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