Food Presentation, Purchasing and Preparation Assignment

Evaluate factors that affect food safety in a commercial kitchen, including purchasing, storage, production and consumption.

Identify the relationship between microorganisms and foodborne illness.
Explain how appropriate food storage and handling procedures will prevent foodborne illness.
Identify proper storage practices for all food products.
Exhibit safe food handling practices in food preparation labs.
Recognize personal responsibility for hygiene standards in a kitchen.
List symptoms of illnesses for which health laws will prohibit a food service worker from reporting to work.
Examine cleaning materials and sanitizers and their proper use in the commercial kitchen.
Identify approved sources of food products.

Demonstrate the implementation of HACCP (Hazard Analysis Critical Control Point) standards.
Explain how to prepare for and respond to accidents and emergencies in a food preparation facility.

Explain the common causes of kitchen fires and prevention strategies.
Identify accidental kitchen hazards and practices which will impede their occurrence.

Evaluate commercial kitchen equipment and tools.
Demonstrate the cleaning of the classroom kitchen and appropriate exit protocol.
Analyze state and federal health regulations as they pertain to commercial kitchen facilities.

Tumwine Edward

I am a God fearing Ugandan involved in the Digital Communications, Training and Platform development.