Community College of Philadelphia / School District of Philadelphia
Philadelphia Tech Prep Consortium Documents


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Selected: Culinary Arts > Duty A: Sanitation & Safety

Curriculum > Duties

Duty A: Sanitation & Safety
Competency #10: Outline the requirements for proper receiving and storage of both raw and prepared foods.
High School, Level 2
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Duty A: Sanitation & Safety
Competency #11: Recognize sanitary and safety desgin and construction features of food production equipment and facilities.
High School, Level 3
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Duty A: Sanitation & Safety
Competency #12: Describe current types of cleaners and sanitizers and their proper use.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #13: Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
High School, Level 3
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Duty A: Sanitation & Safety
Competency #14: Develop cleaning and sanitizing schedule and procedures for equipment and facilities.
High School, Level 2
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Duty A: Sanitation & Safety
Competency #15: Identify the procedures for operating equipment safely including lockout and tagout.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #16: Identify proper waste disposal methods and recycling.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #17: Describe appropriate measures for insects, rodents and pest control and pest control eradication.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #19: List common causes of typical accidents and injuries in the food service industry and outline a safety management program.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #2: Introduce students to the concept of Hazard Analysis Critical Control Point (HACCP) during all food handling processes as a method for minimizing the risk of foodborne illness.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #20: Discuss appropriate emergency policies for kitchens and dining room injuries.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #21: Describe appropriate types and use of fire extinguishers used in food service areas.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #23: Describe techniques for proper storage and rotation of prepped items including labeling.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #24: Practice proper lifting, carrying and transporting of items.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #3: Identify the elements of the Hazard Analysis Critical Control Point during all food handling processes as a method for minimizing the risk of foodborne illness.
High School, Level 2
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Duty A: Sanitation & Safety
Competency #4: Identify and explain a Hazard Analysis Critical Control Point (HACCP) system during all food handling processes as a method for minimizing the risk of food borne illness.
High School, Level 3
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Duty A: Sanitation & Safety
Competency #5: Identify microorganisms which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #6: Describe symptoms common to foodborne illnesses and how illness can be prevented.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #7: Demonstrate good personal hygiene/health practices including wearing of proper attire, use of rubber and cut gloves and other standard practices.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #8: Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.
High School, Level 1
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Duty A: Sanitation & Safety
Competency #9: List the majority of reasons for and recognize signs of food spoilage and contamination.
High School, Level 1
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