[TEA-Async-2024_25] ...

Learning Goals: By the end of this lesson you will be able to

1. describe common accidents that can occur in the kitchen (e.g., cuts, burns, fires, falls, poisoning, electric shocks)
2.  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)
3.  demonstrate an understanding of appropriate emergency responses to common accidents associated with food preparation (e.g., cuts, burns, scalds, fire)
4.  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

(Based on the application, how will I know students have learned what I intended?) (Recording Devices: anecdotal record, checklist, rating scale, rubric)

Assignments / Homework:

• AS /FOR ASSESSMENT