IV Food Safety and Sanitation

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

A. Managing safety and sanitation B. Prevention of food-borne illness C. Hazard analysis and critical control point(HACCP)

  • (4) The student uses information technology tools specific to restaurant management to access, manage, integrate, and create information.
    • (E) evaluate Internet resources for information
  • (6) The student understands the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance.
    • (A) assess workplace conditions with regard to safety and health
    • (B) analyze potential effects caused by common chemicals and hazardous materials
    • (C) demonstrate first aid and cardiopulmonary resuscitation skills
    • (D) apply safety and sanitation standards common to the workplace
    • (E) research sources of food-borne illness and determine ways to prevent them
    • (F) determine professional attire and personal hygiene for restaurant employees
  • (9) The student demonstrates an understanding that personal success depends on personal effort.
    • (E) follow directions and procedures independently

Resources:

  • Culinary Essentials, Glencoe/McGraw-Hill Division, 2002
  • Food Production, Management and Services Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
  • Foundations of restaurant management & culinary arts: Level one. (2011). Boston, MA: Prentice Hall.
  • ServSafe® Manager. 6th. Chicago, IL: National Restaurant Association, 2012. Print.
  • ServSafe Starters Employee Guide™, 5th. Chicago, IL: National Restaurant Association, 2010. Print.
  • Food and Drug Administration http://www.fda.gov
  • Food Safety http://www.foodsafety.gov
  • National Restaurant Association http://www.restaurant.org
  • National Restaurant Association Educational Foundation http://www.nraef.org
  • Occupational Safety and Health Administration http://www.osha.gov
  • Fightbac.org
    Least Wanted Foodborne Pathogens
    http://fightbac.org/about-foodborne-illness/least-wanted-pathogens
  • National Institute of Occupational Safety and Health (NIOSH) NIOSH is the federal agency responsible for conduction research and making recommendations for the prevention of work-related injury and illness. This agency is part of the Centers for Disease Control and Prevention.
    http://www.cdc.gov/niosh/
  • Texas Department of State Health Services General Publications
    http://www.dshs.state.tx.us/foodestablishments/pubs.shtm
YouTube™
  • GET THE POINT – Slips, Trips and Falls Safety DEMO Restaurants are busy, congested places that are particularly prone to slips, trips and falls because of the nature of the work and the work environment. This training program discusses the specific hazards presented to restaurant personnel and how to prevent accidents and work safely. http://youtu.be/-hVah4mXJyM
  • How to Perform CPR – Martha Stewart
    Lipica Shah of the Red Cross demonstrates the correct way to perform CPR, one of the essential how-tos in Martha’s “20 More Things Everyone Should Know” series. http://youtu.be/K60R76l-0g4
  • How to Use a Fire Extinguisher
    Accidents happen. Be prepared to fight your own fire by learning how to use a fire extinguisher.
    http://youtu.be/lUojO1HvC8c
  • Put Your Hands Together
    CDC – Centers for Disease Control and Prevention
    http://youtu.be/ZlDqcmY_EV8
  • 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.
    http://youtu.be/_9IhS2jv2OM

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