Commercial Cooking 10, 20, 30
COOK4C
Module 4C: Food Safety (Core)
Outcome
Examine appropriate procedures to ensure food safety in the kitchen.
Indicators
| (a) | Identify the causes of food contamination (e.g., biological, chemical and physical) that can occur in a commercial kitchen. |
| (b) | List examples of biological (e.g., bacteria and viruses), chemical (e.g., cleaners and disinfectants) and physical (e.g., glass or metal fragments) contaminants. |
| (c) | Identify causes of food-borne illnesses (e.g., food poisoning and food allergies). |
| (d) | Differentiate between direct contamination and cross-contamination. |
| (e) | Discuss common food safety steps (e.g., clean, separate, cook and chill) to reduce food contamination. |
| (f) | Differentiate date labelling (e.g., best-before, packaged on and expiration) on pre-packaged foods. |
| (g) | Explain the importance of kitchen sanitation and personal hygiene in the prevention of food contamination and food-borne illnesses. |
| (h) | Examine safe and sanitary practices to dispose of kitchen waste. |
| (i) | Discuss the role of municipal, provincial and national food safety legislation and regulations. |
| (j) | Demonstrate appropriate food safety standards when receiving, selecting, handling, preparing, serving and storing food. |
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