CCPS Lesson Plan Template
Purpose: To establish expectations for developing, implementing, and evaluating lesson plans to support the delivery of explicit instruction to improve student achievement and success.
Teacher: Chef June Period(s)/Time: CAI Date(s): Weeks 3 - 6
Unit of Study/Topic: HOSP-CAI-2
Lesson Standards HOSP-CAI-2
Examine and apply the principals of food sanitation and safety in foodservice operations and kitchen environments to achieve a nationally recognized food safety certificate.
Direct Explanation
Explain what students should know and be able to do and how they will be assessed.
Students will be able to:
Identify the characteristics of potentially hazardous foods, recognize risks associated with high risk populations, and list the reasons of keeping food safe through SERVSAFE applications.
Identify personal behaviors that can contaminate food and demonstrate good personal hygiene and health habits, including proper hand washing.
Identify and categorize microorganisms related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.
List and identify the major reasons for and recognize signs of food spoilage and contamination.
Identify and describe methods to prevent biological, chemical and physical contaminates and methods to prevent contamination of food and differentiate between food-borne intoxication, infections and toxin-mediated infections.
Identify common allergens and major food-borne illnesses, including associated symptoms, and methods of prevention.
Demonstrate proper receiving and storage of both raw and prepared foods, including identification of appropriate storage temperatures for perishable and semi-perishable foods.
List and demonstrate food handling, preparation and storage techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish, including sources of other potentially hazardous food products.
Identify the factors that affect the growth of food-borne pathogens, FAT TOM, and explain how time and temperature guidelines can reduce growth of microorganisms.
Examine current types and proper uses of cleaning materials and sanitizers and demonstrate procedures for cleaning and sanitizing utensils, equipment, and facilities.
Demonstrate waste disposal and recycling methods and describe
appropriate measures for insect, rodent, and pest control.
Demonstrate maintenance of necessary records to document time and temperature control, employee health, equipment maintenance, and other food preparation and storage.
Describe food security and identify differences between food safety and food security.
Identify and re-examine basic safety practices such as lifting and carrying, including basic first aid.
Identify the principles of Hazard Analysis and Critical Control Points (HACCP), relating to the flow of food through the foodservice operation.
Identify the history, purpose and requirements of Occupational Safety and Health Administration (OSHA) relating to food-service operations and emphasize the use of equipment, such as meat slicers and mandolines and age restrictions of employees.
Follow state and local sanitation and safety codes.
Demonstrate the proper use, care, and cleaning of commercial food-service equipment and facilities.
Validate student’s knowledge and understanding of the food safety and sanitation principles by administering to the student a
nationally recognized food safety certification assessment such as SERVSAFE’s Food Protection Manager Certification. (Students who do not successfully pass the SERVSAFE or equivalent
national exam must pass an academically challenging and rigorous “in-house” exam similar to the national assessments).
Students will have many opportunities to practice, demonstrate, observe and judge their classmates and themselves through informative and summative assessments there by giving them the ability to retain the lesson concepts and practices.
Modeling the Lesson’s Concepts
Demonstrate the knowledge and skills for the lesson’s concepts.
The teacher will discuss and demonstrate how:
To identify the characteristics of potentially hazardous foods, recognize risks associated with high risk populations, and list the reasons of keeping food safe through SERVSAFE applications.
To identify personal behaviors that can contaminate food and demonstrate good personal hygiene and health habits, including proper hand washing.
To identify and categorize microorganisms related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.
To list and identify the major reasons for and recognize signs of food spoilage and contamination.
of food and differentiate between food-borne intoxication, infections and toxin-mediated infections.
To identify common allergens and major food-borne illnesses, including associated symptoms, and methods of prevention.
To demonstrate proper receiving and storage of both raw and prepared foods, including identification of appropriate storage temperatures for perishable and semi-perishable foods.
To list and demonstrate food handling, preparation and storage techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish, including sources of other potentially hazardous food products.
To identify the factors that affect the growth of food-borne pathogens, FAT TOM, and explain how time and temperature guidelines can reduce growth of microorganisms.
To examine current types and proper uses of cleaning materials and sanitizers and demonstrate procedures for cleaning and sanitizing utensils, equipment, and facilities.
To demonstrate waste disposal and recycling methods and describe appropriate measures for insect, rodent, and pest control.
To demonstrate maintenance of necessary records to document time and temperature control, employee health, equipment maintenance, and other food preparation and storage.
To describe food security and identify differences between food safety and food security.
To identify and re-examine basic safety practices such as lifting and carrying, including basic first aid.
To identify the principles of Hazard Analysis and Critical Control Points (HACCP), relating to the flow of food through the
foodservice operation.
To identify the history, purpose and requirements of Occupational Safety and Health Administration (OSHA) relating to food-service operations and emphasize the use of equipment, such as meat slicers and mandolines and age restrictions of employees.
To follow state and local sanitation and safety codes.
To demonstrate the proper use, care, and cleaning of commercial food-service equipment and facilities.
To validate student’s knowledge and understanding of the food safety and sanitation principles by administering to the student a nationally recognized food safety certification assessment such as SERVSAFE’s Food Protection Manager Certification. (Students who do not successfully pass the SERVSAFE or equivalent
national exam must pass an academically challenging and rigorous “in-house” exam similar to the national assessments).
Guided Practice with
Feedback
Provide students with opportunities to practice the concepts and skills with teacher guidance and corrective feedback.
Teacher will provide student assistance and guidance:
As students identify the characteristics of potentially hazardous foods, recognize risks associated with high risk populations, and list the reasons of keeping food safe through SERVSAFE applications.
As students identify personal behaviors that can contaminate food and demonstrate good personal hygiene and health habits,
including proper hand washing.
As students identify and categorize microorganisms related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.
As students list and identify the major reasons for and recognize signs of food spoilage and contamination.
As students identify and describe methods to prevent biological, chemical and physical contaminates and methods to prevent contamination of food and differentiate between food-borne intoxication, infections and toxin-mediated infections.
As students identify common allergens and major food-borne illnesses, including associated symptoms, and methods of prevention.
As students demonstrate proper receiving and storage of both raw and prepared foods, including identification of appropriate storage temperatures for perishable and semi-perishable foods.
As students list and demonstrate food handling, preparation and storage techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish, including sources of other potentially hazardous food products.
As students identify the factors that affect the growth of food-borne pathogens, FAT TOM, and explain how time and temperature guidelines can reduce growth of microorganisms.
As student examine current types and proper uses of cleaning materials and sanitizers and demonstrate procedures for cleaning and sanitizing utensils, equipment, and facilities.
As students demonstrate waste disposal and recycling methods and describe appropriate measures for insect, rodent, and pest control.
As students demonstrate maintenance of necessary records to document time and temperature control, employee health, equipment maintenance, and other food preparation and storage.
As students describe food security and identify differences between food safety and food security.
As students identify and re-examine basic safety practices such as lifting and carrying, including basic first aid.
Control Points (HACCP), relating to the flow of food through the foodservice operation.
As students identify the history, purpose and requirements of Occupational Safety and Health Administration (OSHA) relating to food-service operations and emphasize the use of equipment, such as meat slicers and mandolines and age restrictions of employees.
As students follow state and local sanitation and safety codes.
As students demonstrate the proper use, care, and cleaning of commercial food-service equipment and facilities.
As students validate student’s knowledge and understanding of the food safety and sanitation principles by administering to the student a nationally recognized food safety certification assessment such as SERVSAFE’s Food Protection Manager Certification. (Students who do not successfully pass the SERVSAFE or equivalent national exam must pass an academically challenging and rigorous “in-house” exam similar to the national assessments).
Independent Practice
Allow students to practice the concepts independently using the lesson’s skills, language, and/or practices.
Students will preview and review the ServSafe DVD Series which will introduce and review them to the target lesson aspects.
Students will be divided into groups of 4 or more to practice and demonstrate proficiency of the safety and sanitation concepts.
Students will participate in several challenges/competitions to further increase their understanding and retention of concepts they have learned and practiced.
Students will be given homework, practical exercises and
independent assignments in which they will present orally or via demonstrations for summative feedback.
Review/Assessment of Standard and Learning Objectives
Perform an assessment of students’ knowledge and skills.
Student assessments will be based on the following: • Pretest, quizzes, practice tests and post test • Visual observations
• Student demonstrations
• Tickets out the door, bellringers and “popcorn” summaries • Students will take the ServSafe Certification Test
