Unit Name: Safety and Sanitation
 

Goals:  After reviewing previouslly learned material relating to sanitiation and safety, the students will further research the topics, including a safety self-inspection.  At the completion of the unit, the following essential questions will be discussed:

1.  What is the importance for having an established foodservice safety and cleaning program in place?

2. What is your role as a future foodservice professional regarding safet and sanitation?
 

 

Objectives:
◊ Develop and understanding of cleaning and sanitation in regards to the foodservice establishment.

◊ Indentify Safety Data Sheets, including the 16  sections involved

◊ Research safety and sanitation topices including extinguishers, waste disposal, accidents and governing agencies.

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Tasks:

200 - SANITATION AND SAFETY

202 - Describe cross-contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.

205 - Explain the difference between cleaning, sanitizing, and the proper use of chemicals.

206 - Describe the proper storage and use of cleaners and sanitizers and develop a cleaning schedule.

207 - Identify methods of waste disposal, recycling, and sustainability.

210 - Explain Material Safety Data Sheets (MSDS) and the requirements for handling hazardous materials.

211 - Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.

213 - List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program and emergency policies.

214 - Identify appropriate types, uses, and location of fire extinguishers in the foodservice area.

215 - Describe the role of regulatory agencies governing sanitation and food safety.

 

 

Standards:

 

Instructional Activities:
 Introduction- Many of the tasks regarding safety and sanitation will be taught during the Servsafe coursework.  The tasks listed above are essential to running a clean and safe kitchen.  Although they were introduced to you during your first year, we will examine them in more depth since you now have a better working knowledge of the subject as an upper level student.

Activity 1- Using the given chemical or cleaning product used in our kitchen area, look up the MSDS sheet online.  List the 16 section headings used for MSDS sheets and summarize the information for each section for the given chemical.  Write your findings of a separate piece of lined paper.  This is a 30 point assignment.  You will get one point for each heading listed, 4 points for overall organization and neatness and 10 points for the description summaries.

 

Level 2 - Working in small groups, you will develop both a weekly and daily cleaning list for the bakery area.  This will also include cleaning/ maintenence of the dish machine and the retail bakeshop.

 

Level 3/ Second Level Seniors-  You will begin to work on the Servsafe section of the website to begin preparation for the Servsafe certification test.  This preparation will take at least 16 hours of class time to prepare for the test.

Activity 2- Using the given safety self-inspection sheet, each student will perform the self-inspection for all areas of the kitchen including (general kitchen areas, restaurant, walk-ins, freezers and storeroom).  Other areas may be added if they are found to be necessary.  Using the results of your self- inspection, you will list areas that need attention on a separate piece of paper.  Once you have identified areas that are in non compliance, you will develop a plan to rectify the areas of deficiency.   The class will then work in groups to develop an overall safety and sanitation plan for our class.

Final Project-  At this point, you will be researching the tasks listed below drawing upon previously learned knowledge and concepts that were refreshed during the safety and sanitation review.  You will be given a few options for this final assessment and the following tasks will be addressed.
 
     202 - Describe cross-contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.207- Identify methods of waste disposal, recycling and sustainability.

      205 - Explain the difference between cleaning, sanitizing, and the proper use of chemicals.     

      210 - Explain Material Safety Data Sheets (MSDS) and the requirements for handling hazardous materials.

      211 - Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.
    215- Describe the role of regulatory agencies governing sanitation and food safety.

    Option 1- Research assignment- You will conduct research on one to two of the tasks above.  This research will need to go beyond just basic facts and information.  Example- Task 207, you will look into modern waste disposal methods, how to set up a contract for waste removal, local regulations regarding recycling and options for sustainablility.  Using your research, you will write a one to two page paper.  The paper will need a header including your name, date and the title of your paper.  List the internet sources that you used including the URL.

    Option 2- Using one or more of the task above, research the above topics and write down ideas that relate to our class.  Ex list the different types of fire extinguishers such as A- paper, B- Chemical and C- Electrical.  Using all of the information that you have found, you will prepare a basic safety manual for use in our class.  It will need a title page, and will need to be broken down by sections.  

    Option 3- Using one to two of the tasks above, identify 5 major concepts.  Example- Accidents in the kitchen.  You may find that there are 3 common things that cause accidents in the kitchen.  Once you identify the 5 concepts and explore them in depth, create a poster that can be used in the classroom or kitchen to highlight the major points of each concept.

    Option 4-  Using one to two of the tasks above, determine two of the major corrective actions that you identified in the self- inspection of the kitchen.  Write a corrective action plan and develop the initial problem and corrective action into a script that can be filmed as a video.  List how many students you would need to make the video and a list of materials needed.

You only need to pick one of the options listed above.  Each assignment is worth 100 points.  This assignment is designed to explore some of the common problems that not only happen in our kitchen area, but are common problems that seem to affect many foodservice establishments across the county.

 

Assessments:
Activity 1- 30 points

Activty 2 - 50 points

Final Assignment- 100 points

 

Resourses:
Food Service Manager Self-Inspection Checklist

Explanation of Safety Data Sheets

Student Safety Checklist

 

Learning Guide;

Unit 2- Safety and Sanitation