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Topic: Food safety 

Family/Consumer Sciences

 Standard 12.  Understand how knowledge and skills related to nutrition and food affect the well-being of individuals, families, and society
  Level IV (Grade 9-12)
   Benchmark 8.Knows methods used to store surplus foods (e.g., refrigeration, freezing, drying, canning)
    Knowledge/skill statements
     1.Knows methods used to store surplus foods, such as refrigeration
     2.Knows methods used to store surplus foods, such as freezing
     3.Knows methods used to store surplus foods, such as drying
     4.Knows methods used to store surplus foods, such as canning
   Benchmark 10.Knows factors that effect food safety, from production to consumption (e.g., changes in national and international goods production and distribution systems, government inspections, labeling systems)
    Knowledge/skill statements
     1.Knows factors that effect food safety at all levels
     2.Knows how changes in national and international goods production and distribution systems affect food safety
     3.Knows how government inspections affect food safety
     4.Knows how labeling systems affect food safety
 Standard 13.  Understand important concepts and skills related to careers in food production and services
  Level IV (Grade 9-12)
   Benchmark 2.Knows food safety and sanitation procedures (e.g., good personal hygiene/health procedures, proper receiving and storing of foods, food handling and preparation techniques, proper use of cleaning materials and sanitizers, waste disposal and recycling methods, OSHA’s procedures for handling hazardous materials, the Hazard Analysis Critical Control Point [HACCP] food handling procedures for minimizing the risks of food borne illness)
    Knowledge/skill statements
     1.Knows food safety procedures
     2.Knows food sanitation procedures
     3.Knows good personal hygiene/health procedures
     4.Knows proper receiving and storing techniques for foods
     5.Knows proper food handling and preparation techniques
     6.Knows the proper use of cleaning materials and sanitizers
     7.Knows proper waste disposal and recycling methods
     8.Knows OSHA’s procedures for handling hazardous materials
     9.Knows the Hazard Analysis Critical Control Point [HACCP] food handling procedures for minimizing the risks of food borne illness
   Benchmark 3.Knows skills used in selecting, using, and maintaining food production equipment and tools (e.g., operating, maintaining, cleaning, and storing tools and equipment following safety and health procedures and OSHA requirements; understanding the efficiency of equipment purchases in relation to business needs and food regulations)
    Knowledge/skill statements
     1.Knows skills used in selecting food production equipment
     2.Knows skills for using food production equipment
     3.Knows skills used in maintaining food production equipment
     4.Knows skills used in selecting food production tools
     5.Knows skills for using food production tools
     6.Knows skills used in maintaining food production tools
     7.Knows skills for operating, maintaining, cleaning, and storing tools and equipment following safety and health procedures
     8.Knows skills for operating, maintaining, cleaning, and storing tools and equipment under OSHA requirements
     9.Knows skills used for understanding the efficiency of equipment purchases in relation to business needs
     10.Knows skills used for understanding the efficiency of equipment purchases in relation to regulations