Grade 11 -
Cafeteria Training - Safety, Sanitation, and Equipment

It is expected that students will:

• Assign senior students to lead new students on a tour of lab stations, explaining the safe and efficient use and storage of equipment. Then ask new students to draw detailed maps that show the kitchen work stations, storage areas, traffic patterns, and location of equipment.
• Invite a fire inspector to discuss fire safety in the workplace (e.g., use of fire extinguishers, procedures for extinguishing common kitchen fires, preventive measures). Have students create a class list of fire safety procedures.
• Brainstorm with the class a list of personal hygiene rules to follow when in the kitchen. Post these rules and maintain a checklist to show the consecutive number of days during which the entire class meets all the criteria for personal cleanliness.
• Assign students in pairs to research health issues (e.g., chemical and biological contaminants of food, cross-contamination of food, food-borne diseases) and present their findings to the class. Ask students to explain the relationship between their own hygiene and food safety.
• Have students use the Internet, newspaper articles, and trade magazines to investigate the causes of public food poisoning. Then suggest that they create a bulletin-board display of relevant food-safety regulations.
• Place sealed Petri dishes (containing bacterial swabs on agar) in locations with different temperatures. Have students observe and record the bacterial growth. Ask them to draw conclusions about the effect of temperature on bacterial growth and to relate this knowledge to food storage. (Discard experiment samples appropriately.)

Suggested Assessment Strategies