Food Safety HACCP Hazard Analysis Critical Control Points In The Kitchen
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Description
Are you looking for a print and go scaffolded note to teach hazard analysis critical control points HACCP, food safety in the kitchen classroom?
This note is great to take students through the process of food entering a kitchen until the food leaves with a customer.
The goal is to keep the food from ‘going bad’, growing bacteria or being exposed to harmful chemicals or substances like hair or glass.
Stages In Food Safety Sequence:
- Receiving
- Storage
- Freezing
- Refrigeration
- Food Preparation
- Thawing
- Cooking
- Hot and Cold Holding
- Cooling
- Reheating
Topics Covered
- time-temperature sequence
- danger zone
Activities
- Crossword
- Word Search
- Word Scramble
Quiz + Answer Key
National Standards for Family and Consumer Science
8.2.4 Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of food borne illness.
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