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Cooking Common Core RST.6-8.2 handouts
Food Safety HACCP Hazard Analysis Critical Control Points In The Kitchen
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:ReceivingStorageFreezing RefrigerationFood PreparationThawingCoo
Grades:
9th - 12th
Types:
CCSS:
Also included in: Food Safety Bundle For The Cooking And Family Consumer Science Classroom
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