Food Studies 10, 20, 30

(a)	Examine the importance of personal hygiene and using personal protective equipment (e.g., gloves) for food safety.
(b)	Discuss causes of food borne illnesses.
(c)	Investigate common symptoms (e.g., vomiting, diarrhea, cramps, bloating) of food poisoning.
(d)	Explain the importance of proper food storage (e.g., dried, frozen, refrigerated, food-safe containers) in safe food handling.
(e)	Discuss the importance of safe thawing practices using various methods (i.e., cool running water, microwave, refrigerator).
(f)	Research best practices (e.g., proper food storage, wearing and changing gloves, using separate equipment) involved in mitigating the risk of cross-contamination for individuals with severe food allergies.
(g)	Explore aspects of food contamination such as how it occurs and how to identify spoiled food.
(h)	Determine safe food temperature zones for various foods (e.g., poultry, egg dishes, pork, beef).
(i)	Discuss the two types of contamination (i.e., direct and indirect/cross contamination).
(j)	Analyze the conditions (e.g., temperature, time, acidity [pH], moisture, a food source, poor personal hygiene and poor sanitation) necessary for a food borne illness to survive.
(k)	Determine the causes and preventions of the following food borne illnesses: Norovirus; Salmonella; Clostridium perfringens; Campylobacter; and, Staphylococcus aureus (Staph).
(l)	Research and compare the three categories of contamination: biological (e.g., bacteria or viruses); physical (e.g., objects that enter any stage of food preparation); and, chemical (e.g., cleaning products and naturally occurring).
(m)	Demonstrate how to safely dispose of used oils.
(n)	Examine safe and responsible recycling and disposal of kitchen waste.
(o)	Demonstrate how to prepare recipes using proper food safe practices (e.g., frequent hand washing, avoiding food cross-contamination, washing produce, cooking to proper food temperatures).

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