X Food Safety and Sanitation

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Sources of foodborne illness B. Preventing foodborne illness C. Government regulations D.HACCP

  • (1) The student gains additional academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the hospitality services industry.
    • (A) apply advanced reading, writing, and mathematical skills necessary to perform job tasks in the hospitality industry
  • (8) The student reviews the importance of health, safety, and environmental management systems in organizations and their importance to organization performance and regulatory compliance.
    • (A) determine local safety and sanitation requirements
  • (9) The student understands roles within teams, work units, departments, organizations, inter-organizational systems, and the larger environment.
    • (A) implement a set of operating procedures to comply with company requirements


  • Hospitality Services, High School Curriculum Caddy, CEV Multimedia, Ltd., 2004 HSCG – Ch. 24
  • Hospitality Services: Food and Lodging, Goodheart-Willcox Company, 2004 – Ch. 9
  • Kowtaluk, H. (2010). Food for today. Columbus, OH: Glencoe/McGraw-Hill.
  • ServSafe® Manager. 6th. Chicago, IL: National Restaurant Association, 2012. Print.
  • ServSafe Starters Employee Guide™, 5th. Chicago, IL: National Restaurant Association, 2010. Print.
  • Food Safety http://www.foodsafety.org
  • Your Gateway to Federal Food Safety Information
  • How to Use a Fire Extinguisher
    Accidents happen. Be prepared to fight your own fire by learning how to use a fire extinguisher.
  • Kitchen Fire 411
    Susan Koeppen visits a fire testing facility to show you how to deal with a grease fire in your kitchen quickly and safely.
  • Put Your Hands Together
    CDC – Centers for Disease Control and Prevention
  • Sanitizing the Kitchen
    Consumers can protect themselves by preventing the spread of germs by both cleaning and sanitizing surfaces where food is prepared. This video explains how to make sanitizing solution with ingredients most people already have around the house.
  • Hazard Analysis and Critical Control Point http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/default.htm
  • Occupational Safety and Health Administration http://www.osha.gov
  • U.S. Food and Drug Administration http://www.fda.gov/Food/default.htm
  • U.S. Food Safety and Inspection Service http://www.fsis.usda.gov

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