CBTE

WFED Lesson Plan Template

The Pennsylvania State University
Workforce Education and Development
Competency-Based Teacher Education

Lesson Plan Template

Name of Instructor: Claire Dacko
Program: Culinary Arts
Course Title: Level 2A&B (Sophomores & Juniors)
Unit Title: Food Safety & Sanitation Review
Lesson Title: Preventing Cross Contamination
Lesson Objectives: Given a lecture, a video on cross-contamination and an activity on
cross contamination, the student should be able to identify risk factors and understand
how to prevent cross contamination in a professional kitchen according to ServSafe
Standards
Time (length of lesson):
Lecture: 10 minutes
Glo-Germ Activity: 20 minutes
Equipment and Materials needed:
Smartboard/laptop, handout, cross-contamination nightmares video, Glo Germ
powder, black light
Academic Standard(s) and Anchor(s) and/or Common Core Standard addressed by
this lesson:
Standard CC.3.5.11-12.B.
Determine the central ideas or conclusions of a text; etc...
Standard CC.3.6.9-10.C
Produce clear and coherent writing...appropriate to task, purpose, and audience.
Technical Standard(s) or Competencies taught in this lesson:
Institutional Foodservice Worker CIP Task #201 Demonstrate good personal hygiene
and health practices that must be followed in the food service area; #207 Describe cross
contamination and acceptable procedures to follow when preparing and storing for
temperature control safety (TCS) of foods.
Introduction:
-Explain the difference between clean and sanitary
-Describe what cross-contamination is and how cross-contamination occurs

2013. Professional Personnel Development Center for Career and Technical Education.
Penn State University.

CBTE

WFED Lesson Plan Template

-Pre-Test Pop Quiz to determine what students may already know (possibly from prior
years instruction)
Body:
-Word Wall-Key Words:
Cross-Contamination - The transfer of harmful microorganisms from a surface
(hand or food contact) to food or from one food to another food.
Microorganisms - Molds, bacteria, and yeasts that grow in and on food and can
make food unsafe.
Sanitary - The condition that exists after certain chemicals or heat have been
used to reduce microorganisms.
Sanitize - To use either a chemical or heat on a clean surface to reduce the
number of bacteria or other microorganisms to a level that is not harmful.
Clean - No visible sign of soil.
Ready-to-Eat-Food - Food that is in an edible form without washing, cooking, or
additional preparation and is generally consumed in that form. Some examples
include raw, washed, cut fruit and vegetables; deli meats; and cheeses.
-Glo-Germ Activity:
- At the beginning of class, the instructor will pass around a sign-in sheet to all
of the students. This sheet will be secretly dusted with Glo Germ powder.
- After the initial theory lesson, the instructor will turn off the classroom lights and
bring around a black light. The black light will reveal what the students touched,
who scratched their heads, etc. by highlighting the powder.
- The students will be able to see where the Glo Germ powder spread in a short
amount of time just by passing the sign-in paper around. The class will discuss
how the Glo Germ represented a contaminant (i.e. raw chicken, etc.) and why
that would pose a problem in a real kitchen setting
How can we prevent cross-contamination in our kitchens and restaurant?
Store foods separately
Prepare & cook foods separately
Wash hands thoroughly and frequently
Change gloves often
Clean & sanitize in between tasks
Summary:
-Why is this important? -Reminder of Safety First!
-Pretend everything you touch has Glo-Germ powder on it! Think about this when you
are in the kitchen: before, during and after tasks.
-Students will be asked to write three things they learned about cross contamination
before they can leave class

2013. Professional Personnel Development Center for Career and Technical Education.
Penn State University.

CBTE

WFED Lesson Plan Template

-Q& A, Thank You!

Evaluation/Student Assessment (attach student worksheets or assessments to this
lesson plan)
-The student will be asked to write three things they learned about cross contamination
-The student will also take a pre-test at the beginning of each lesson within the Food
Safety and Sanitation Review Unit, as well as a written and practical exam at the end of
the Unit to measure and confirm comprehension. Students must pass the Food Safety
and Sanitation exam before moving on to work in the culinary lab and/or restaurant
kitchen.
Special Needs Adaptations and/or Accommodations (please identify which you are
using): Accommodations: The student will work with para-educator for additional
assistance with theory and vocabulary. The student will be given a study guide with a
summary of key information and corresponding photographs. The student will be
permitted to use the resource room for additional assistance if needed.
English as a Second Language (ESL) Adaptations and/or Accommodations (please
identify which you are using): Accommodations: The student will work with paraeducator for additional assistance with theory and vocabulary. The student will be given
a study guide with a summary of key information and corresponding photographs. The
student will be given a word bank with vocabulary definitions.

2013. Professional Personnel Development Center for Career and Technical Education.
Penn State University.