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Unit 3 Inadequate cooking and contaminated equipment

Unit 3 Inadequate cooking and contaminated equipment

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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

Cooking Temps and Contaminated Equipment

Keeping Food Safe

Unit 6 Keeping Food Safe


Unit 3 Quiz