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Unit 3 Inadequate cooking and contaminated equipment
Author:
Jamie Finkelstein
Focus & Planning
Demonstrate appropriate grooming for the workplace.
Explain when and why gloves are used in the workplace.
Demonstrate proper hand-washing procedures.
Explain the purpose of the HACCP System.
State different hazards in the foodservice workplace.
Describe the processes of monitoring, corrective action, record keeping, and verification.
Explain why it is important to inspect all food products for damage and spoilage when they are received.
Identify safety measures to take when preparing food.
Identify safety measures to take when holding and serving food.
Explain the steps involved in cleaning and sanitizing.
Flipped Video
Follow the following link to see my flipped video
http://ed.ted.com/on/3jcVSrv6
Cooking Temps and Contaminated Equipment
Keeping Food Safe
Unit 6 Keeping Food Safe
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Unit 3 Quiz