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Sanitation Procedures. In Food Production. What we’re going to cover:. Identify the Pathogens Common to Food Production Describe the Physical and Environmental Conditions that Allow Food Pathogens to Exist Relate Common Food Pathogens to Types of Illness
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Sanitation Procedures In Food Production
What we’re going to cover: • Identify the Pathogens Common to Food Production • Describe the Physical and Environmental Conditions that Allow Food Pathogens to Exist • Relate Common Food Pathogens to Types of Illness • Demonstrate Food Sanitation Procedures for the Flow of Food • Compare Types of Storage in Food Service Operations
Let’s Play a Game… Day 1 – An Idea Is Born • Over the next 3 class periods you will break into assigned groups • Today, as a group, you have 25 minutes to come up with a game concept pertaining to Sanitation Procedures in Food Production • Make sure your concept is intuitive, easy to design, but is challenging enough for your classmates to play and learn • Bring your game idea to Chef Bonocore to approve • Spend the rest of the class time covering these requirements:
Let’s Play a Game… Day 1 – Requirements • As a group, determine the instructions on HOW to play the game • What supplies and equipment will you need to DESIGN the game • YOU WILL EACH begin researching your questions; you may use text books within the classroom (NO PHONES ALLOWED) • YOU WILL WRITE YOUR OWN INDIVIDUAL QUESTIONS • Each question must have an answer as well as the source used
Let’s Play a Game… Day 1 – Categories • You will need to write the designated number of questions for these categories: • 6 Questions: Identify pathogens common to food products • 6 Questions: Describe the physical and environmental conditions that allow food pathogens to exist • 5 Questions: Relate common food pathogens to types of illness • 5 Questions: Demonstrate food sanitation procedures for the flow of food • 3 Questions: Types of storage in food service operations
And it All Comes Together… Day 2 – Build It and They Will Come • Today quickly spend time researching your individual questions • As a group create your game using supplies available in classroom, make sure to communicate and participate in the development • Finalize your game’s instructions (legible, please) • Hand in your questions, including your answer and source(include your Full Name, Date, and Class Period) • At the end of the class period, bag up and hand in your game
Let the Games Begin… Day 3 – And So It Begins • Today you will be playing games built by OTHER groups • You may NOT use your phone, laptop, or text books • You will be playing 3 different games • For each game you will have only 25 minutes to play • TRY to keep the noise level low, be considerate to other teams
Let the Games Begin… Day 3 – Rotating #1 (25 Minutes)
Let the Games Begin… Day 3 – Rotation #2 (25 Minutes)
Let the Games Begin… Day 3 – Rotation #3 (25 Minutes)
Let the Games Begin… Day 3 – That’s A Wrap • With the time remaining, gently package up the game and hand in • Reflect on areas you felt you may need to study a little more • NO, YOU MAY NOT USE YOUR CELL PHONE
Bragging Rights… Day 4 – What Did You Think? • What did you think of the games? Was it helpful in learning? • How well were instructions written? Why are clear instructions, as well as following them, important to playing? How does following directions pertain to the culinary world? • How was being organized and having a clear plan helpful in building your game? How does this relate to cooking? • Which team’s game was the most creative and fun? • Did you think this was a fun way to learn a difficult topic?
Sanitation Procedures In Food Production Created by: Chef Chris BonocoreIntro to Culinary Rocky Mountain High School
