Lesson 1.2 - Food-borne illness & First Aid
Learning Goals: By the end of this lesson you will be able to
- describe common accidents that can occur in the kitchen (e.g., cuts, burns, fires, falls, poisoning, electric shocks)
- demonstrate an understanding of safe practices within the food-preparation area (e.g., safely handle hot foods; prevent spatters, scalds, and cuts; wipe up spills immediately)
- demonstrate an understanding of appropriate emergency responses to common accidents associated with food preparation (e.g., cuts, burns, scalds, fire)
- use appropriate personal hygiene practices to prevent contamination of food (e.g., wash hands frequently; cover a cough or sneeze in their sleeve; use gloves to cover cuts or wounds; tie hair back)
Success Criteria: By the end of this lesson you will be able to
- describe common accidents that can occur in the kitchen (e.g., cuts, burns, fires, falls, poisoning, electric shocks) and how to prevent them.
- demonstrate an understanding of safe practices within the food-preparation area
- use appropriate personal hygiene practices to prevent contamination of food
Review slide 1 - 20 about "responding kitchen emergency", then we answer the questions from last couple slides together.
To complete the classwork, you will need to read the two articles attached, along with lesson 1.2 PPT, to answer the questions.
Work with partner to complete this Crossword Puzzle. If you need help, look at the attached pdf about functional food names.