Part of Unit: Safety and Sanitation
Lesson Plan Overview / Details
The lesson will help students by guiding them in constructing a graph thermometer that helps categorize the temperature zones and critical control points. This is mandatory knowledge for the food service and hospitality industry sector. Update the key every year, since food code is updated annually. Students will be able to apply the temperatures to a variety of situations in a follow up PPT assessment.
Remember to teach students in following lessons to utilize a bi-metallic stemmed, food service grade, or digital thermometer for an accurate read. The hook in this lesson can be utilized to emphasize the reason we all need to be vigilant about food safety. We calibrate thermometers often as a part of lab activities to make sure they are reading accurately all year.
Good food safety isn't just a lesson; it is a system to apply to all labs and food handling for the year.
- 1 day
- 55 Minutes
California Career and Technical Education Standards
- HTR.B.B3.1 Understand basic local, state, and federal sanitation regulations as they pertai...
- HTR.B.B3.3 Understand safe and sanitary procedures in all food handling, including food rec...
- HTR.FS.10.2 Understand the basic principles of food safety and sanitation and the proper tec...
- HTR.FS.6.1 Know policies, procedures, and regulations regarding health and safety in the wo...
Student Objectives / Goals
- Students will be able to identify the critical control points for food preparation, storage, chilling and reheating.
- Students will be able to describe the temperature danger zone.
- Students will be able to graph the temperatures on a graph.
- Students will be able to demonstrate how to read a thermometer and calibrate.
- Students will be able to explain why temperatures are critical to food safety.
Activities in this Lesson
- Why study temperatures, why care? - Hooks / Set
On the white board write,
"Why care about temperatures?" Have students think in groups and make a shared list of 10 reasons we need to care about keeping food safe. Share student answers. Answers include:
1. Prevent Illness of employees and clients
2. Ethical responsibility for health and safety for employees and clients
3. Professional legal liability for food borne illnesses
4. Profit, food borne illness incidences or outbreaks can be expensive
5. Build reputation as clean and healthy
6. Reduce loss from potential fines and penalties for outbreaks
7. Reduce insurance costs by preventing outbreaks
8. Increased customer repeat business, increased profits
9. Employees keep their job!!!
10 Business owners keep their property!!!
Show the 3 minute video on "killer foodborne outbreaks". The video clip runs quickly once clicked on. Have LCD set up and ready to go.
After the clip pose these questions.
How would you feel if you gave a killer foodborne outbreak to your family? How about to all your co-workers at your job? How about at your restaurant and 3 people died? How would you feel if your grandmother, mom, dad, sister, best friend died from a "mistake" someone made in cooking food?
Allow for discussion
Everyone that cooks takes on a responsibility to serve food safely. You can't guess at temperature. It only takes one mistake to make many many people sick or even cause death.
End the hook with... There are a lot of temperatures - memorize them. You will be a valuable employee and could save someone's life.
- newcast on foodborne outbreaks [ Go to Site ] A 3 minute news report about foodborne illness outbreaks and deaths
- Temperatures - Demo / Modeling
Show the PPT on food safety and temperatures. Students may also use the internet or print media to access information. Have students take notes on the temperatures and temperature ranges. Discuss. For students with special needs you may want to copy off a notes image of the PPT. This information changes annually so update this lesson as related to current food code.
Pass out the critical temperature assignment. Discuss directions. Set due dates and expectations for neatness. Show the partially completed student thermometer as a guide.
- Constuct a thermometer - Independent Practice
Monitor the graphing of student thermometers, circulate in the room and double check temperatures and understanding of temperature zones. For some students with special needs, I copy the PPT notes and let them utilize those as part of constructing their thermometers.
Remember to check temperatures and National Food Code annually for updates.
- Key for Critical Temperatures.doc [ Download ] Key for the student activity on thermometers
- Assessment Types:
- Teacher-Made Test,
A quick PPT review on critical temperatures
- Temperature Check Quiz.ppt [ Download ] 10 question quiz on temperatures