Title: List the procedures for the safe handling of foods.
Course: Foundations of Agriculture, Food, and Natural Resources (18001-I) > Section: Investigating Basic Scientific Skills and Principles in Food Products and Processing

List should include

- hazard analysis and critical control points (HACCP)
- time and temperature danger zones for different foods
- cooking temperatures
- holding temperatures
- personal hygiene guidelines (e.g., handwashing procedures; use of clothing, hair nets, gloves)
- cross-contamination and cross-contact prevention
- procedures for the selection, acquisition, inspection, storage, and transportation of food
- procedures for cleaning and sanitation
- following current regulations (e.g., FDA Food Code).

Process/Skill Questions:

- What are the hazards to be considered when handling food items?
- Why should frozen foods, once thawed, not be frozen again?
- What preventive measures can be taken to ensure safe food consumption?
- Why is it important to follow personal hygiene guidelines?
- What illnesses might be contracted due to cross-contamination or improper food handling procedures?
- What food safety certifications can one acquire?
- What are the differences between the FDA Food Code recommendations and the USDA recommendations for proper cooking temperatures?

Teacher Resource:

- ServSafe