Welcome
to week 3! Students will begin learning "Safety and Sanitation Principles"
HOSP-ICA-4
Demonstrate & practice sanitation as it relates to healthy living and the modern commercial kitchen.
Essential Question: Why are safety basics important in a commercial kitchen?
This week students will be introduced to the importance of safety and sanitation in
the commercial kitchen.
Students will learn to identify possible culinary workplace safety issues, explain fire
safety equipment and emergency procedures, and describe first aid measures for
burns, wounds, and choking.
Students will read and work through chapter 1 of the Culinary Essentials textbook.
Students will learn about the Government agencies OSHA & EPA and their
involvement in workplace safety guidelines. Students will learn the
classification of fires i.e. Class A: wood, paper, Class B: grease, oil, Class C: electrical, wiring, Class D:
combustible switches, Class K: fires in cooking appliances.
Students will be introduced to the acronym: F-A-T T-O-M (Food, Acidity, Temperature,
Time, Oxygen, Moisture) and how it plays a role in food-borne illness.
Chapter 1 vocabulary words: occupational back support, flammable, lockout/tagout,
emergency, first aid, shock, abrasion, laceration, avulsion, puncture wound,
Heimlich maneuver, Cardiopulmonary resuscitation (CPR), general safety audit,
sanitary, contaminated, direct contamination, cross-contamination, sanitation,
hazard, toxin, pathogens, bacteria, viruses, parasite, fungi, mold, cleaning,
sanitizing
to week 3! Students will begin learning "Safety and Sanitation Principles"
HOSP-ICA-4
Demonstrate & practice sanitation as it relates to healthy living and the modern commercial kitchen.
Essential Question: Why are safety basics important in a commercial kitchen?
This week students will be introduced to the importance of safety and sanitation in
the commercial kitchen.
Students will learn to identify possible culinary workplace safety issues, explain fire
safety equipment and emergency procedures, and describe first aid measures for
burns, wounds, and choking.
Students will read and work through chapter 1 of the Culinary Essentials textbook.
Students will learn about the Government agencies OSHA & EPA and their
involvement in workplace safety guidelines. Students will learn the
classification of fires i.e. Class A: wood, paper, Class B: grease, oil, Class C: electrical, wiring, Class D:
combustible switches, Class K: fires in cooking appliances.
Students will be introduced to the acronym: F-A-T T-O-M (Food, Acidity, Temperature,
Time, Oxygen, Moisture) and how it plays a role in food-borne illness.
Chapter 1 vocabulary words: occupational back support, flammable, lockout/tagout,
emergency, first aid, shock, abrasion, laceration, avulsion, puncture wound,
Heimlich maneuver, Cardiopulmonary resuscitation (CPR), general safety audit,
sanitary, contaminated, direct contamination, cross-contamination, sanitation,
hazard, toxin, pathogens, bacteria, viruses, parasite, fungi, mold, cleaning,
sanitizing