Food Studies 10, 20, 30
FOOD1
Module 1: Kitchen Safety (Core)
Outcome
Integrate safety practices into food preparation.
Indicators
| (a) | Discuss the importance of focusing on personal tasks while maintaining an awareness of others working in proximity. |
| (b) | Demonstrate safety procedures (e.g., knife safety, proper use of equipment) as they apply to food preparation. |
| (c) |
Practise sanitation procedures and sanitary preparation of spaces, tools and equipment when preparing food including:
|
| (d) | Identify hazards and safety practices outlined in manufacturer’s operator’s manual for large and small appliances (e.g., mixers, food processors, stoves) used during food preparation. |
| (e) | Demonstrate safe and hygienic food and cooking preparation techniques using current and advanced technologies to produce a quality product. |
| (f) | Apply relevant food safety standards when preparing, cooking and serving food. |
| (g) | Explore fire prevention and control strategies for kitchen areas. |
| (h) | Discuss the principles of basic first aid (e.g., treatment of burns and scalds, bleeding, poisoning, eye injuries and choking). |
| (i) | Demonstrate safe work practices in the kitchen to prevent accidents (e.g., cuts, slips, falls and burns). |
Loading...
