Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
2013
Worthington ABE
[FOOD SAFETY]
This product-based unit was written to be used in an Intermediate ESL classroom. The objective of the
unit is to instruct learners in safe food handling, including personal hygiene, food expiration dates, food
contamination, and sanitizing the work area. Students will also explore entry level careers in the food
industry.
TABLE OF CONTENTS
Section Page
Section Product 1
Activity Product 1 2-3
Activity Product 2 4-5
Activity Product 3 6-8
Section Product 2
Activity Product 1 9-12
Activity Product 2 13-16
Activity Product 3 17-20
Activity Product 4 21-22
Activity Product 5 23
Activity Product 6 24-26
Section Product 3
Activity Product 1 27-30
Activity Product 2 31
Activity Product 3 32
Activity Product 4 33-35
Activity Product 5 36-37
Activity Product 6 38
Activity Product 7 39
Section Product 4
Activity Product 1 40-41
Activity Product 2 42
Activity Product 3 43
Activity Product 4 44
Final Product
Activity Product 1 45
Activity Product 2 46-47
Activity Product 3 48
Activity Product 4 49
Handwashing Facts
To be used with University of Minnesota Extension “Handwashing Fact Sheet”
http://www1.extension.umn.edu/food-safety/sanitation/handwashing-for-kids.pdf
Vocabulary
4. poultry d. dirty
7. transferred g. germs
When should you wash your hands? Check () all that apply. Discuss with a partner.
1. Do you think you should wash your hands after handling money? Why?
2. Sanitizers and hand wipes are okay to use when you don’t have access to handwashing facilities.
Why is handwashing the best method?
Interesting (disgusting) note: It is estimated that one out of three people do not wash their
hands after using the restroom.
5. vigorously e. guessed
When should you wash your hands? Check () all that apply. Discuss with a partner.
Apply soap
Use a paper towel to turn off Use a paper towel to turn off
faucet and open the door faucet and open the door
Did your partner complete all Did your partner complete all
the steps for hand washing? the steps for hand washing?
What steps did your partner What steps did your partner
miss, if any? miss, if any?
Activity: Choose one of the pictures and discuss with a partner the kitchen safety rule and how you think it will
keep the kitchen more sanitary. Be prepared to share with the rest of the class.
Teacher Note: These are notes for a student activity. This is not meant to be the teaching sheet
for students.
Materials:
Single-use gloves
Apron (both clean and stained)
Hair nets or clean hats
Beard cover
Jewelry (ring, watch, bracelet)
After the teacher models appropriateness, the teacher will pick a student. The student can
choose one of the “Situation Cards” (or the teacher can assign them). That student will then go
into the hall and prepare to do what it says on the card. The student will come into the
classroom and model or act out the role and the rest of the class will try to guess what is wrong
(or right) with the kitchen attire/action.
Do this multiple times while encouraging students to change different things and try to see if
they can get the rest of the class to guess wrong!
Run in the door with your coat on. Come into the kitchen and put on
Take your coat off and drop it on the dirty apron.
the kitchen counter.
Come into the kitchen. Put on a Put on a clean apron. Wash your
hairnet, a clean apron and plastic hands with soap for 30 seconds,
gloves. Begin to prepare food. and then put on plastic gloves.
Begin to prepare food.
Come into the kitchen wearing Enter the kitchen wearing long
your coat. Take off your coat to necklace. Wash your hands. Put
reveal a clean apron. Begin to on a clean apron and gloves.
prepare food. Begin to prepare food.
Wash hands. Put on clean apron Leave the kitchen to talk to
and gloves. Prepare some food, someone. Return and continue
throw away dirty gloves, wash food prep without changing
hands and put on clean gloves. apron.
a. A sense of .
b. A sense of .
c. A sense of .
b. Step Two – avoid meat and poultry that is _______________, tacky to the touch or
_______________ _______________.
f. Step Six – Toss _______________ that has a bad _______________ or has the
consistency of yogurt.
3. Each year __________ _______________ people in the U.S. become _______________ with
food-borne illness.
Vocabulary Practice
1. The ____________________ _______________ indicated that the milk should have been used two
weeks ago.
2. Now the milk has a ____________________ like yogurt.
3. The can was round and ____________________, so she threw it away.
4. If you eat bad food, you could become sick with ____________________.
5. The potato looked ____________________ and was _______________, so I got rid of it.
6. Fresh-baked bread does not have a very long _______________ _______________.
7. When meat or poultry becomes ____________________, you should not eat it.
8. The lettuce was _______________, so the chef did not use it to make the salad.
9. The leftover rice had a _______________ smell, so he put it in the garbage.
a. A sense of Sight .
b. A sense of Smell .
c. A sense of Touch .
b. Step Two – avoid meat and poultry that is ______slimy__________, tacky to the touch
or ________emits___________ ________odor__________.
3. Each year ___76____ ____million_____ people in the U.S. become ______sick_______ with
food-borne illness.
Vocabulary Practice
10. The _____expiration_____ ______date____ indicated that the milk should have been used two
weeks ago.
11. Now the milk has a _________consistency___________ like yogurt.
12. The can was round and _________bulging___________, so she threw it away.
13. If you eat bad food, you could become sick with _________botulism___________.
14. The potato looked __________wrinkly_______ and was _____discolored_______, so I got rid of it.
15. Fresh-baked bread does not have a very long ______shelf_________ ______life_________.
16. When meat or poultry becomes ________slimy____________, you should not eat it.
17. The lettuce was _______wilting________, so the chef did not use it to make the salad.
18. The leftover rice had a _____foul__________ smell, so he put it in the garbage.
Look at the pictures and write the expiration date on the line. Is it “Sell by”, “Use by” or other?
Circle True or False. Underline the incorrect part of the statement and rewrite the sentence to make it
correct.
T F 4. There are 1 million cases of foodborne illness in the U.S. each year.
T F 12. Always put cooked meat back onto a plate that held raw meat.
T F 18. Salmonella poisoning symptoms include diarrhea, abdominal pain, chills, fever and
vomiting.
T F 21. It is okay to place cooked poultry back on a plate that held raw poultry.
T F 24. Symptoms from both bacteria can last longer in healthy people.
Circle True or False. Underline the incorrect part of the statement. Then rewrite the sentence to
make it correct.
T F 4. There are 1 million cases of foodborne illness in the U.S. each year.
There are 76 million cases of foodborne illness in the U.S. each year.
T F 5. One of the most common forms of bacteria is e.coli.
T F 24. Symptoms from both bacteria can last longer in healthy people.
Symptoms from both bacteria can last longer in the very young and the elderly.
Watch the video, and then match the word with the correct definition.
b) Sealable containers ______ no small holes in it that water or air can pass through
e) Frequently ______ you become ill because you’ve eaten food gone bad
1. Check the dates on food products before ________________ them and before cooking with them. One
spoiled item can harbor millions of harmful _______________________.
3. Washing hands ___________________________ with hot water and soap after handling raw meat can help
4. Rinse produce in a solution of one part vinegar or lemon juice and three parts water, even if you’re going to
peel it. Don’t use soap or ____________________________ on produce.
8. Food-borne _____________________ cause 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths
every year.
Watch the video, and then match the word with the correct definition.
b) Sealable containers g no small holes in it that water or air can pass through
e) Frequently ___a___ you become ill because you’ve eaten food gone bad
1. Check the dates on food products before buying_________them and before cooking with them. One
spoiled item can harbor millions of harmful________bacteria______.
3. Washing hands ______thoroughly ______ with hot water and soap after handling raw meat can help
4. Rinse produce in a solution of one part vinegar or lemon juice and three parts water, even if you’re going to
peel it. Don’t use soap or _ __detergent _____ on produce.
6. Use a meat___ ___ thermometer ____________ that has a safe ____temperature______cooking guide.
Read the story. Circle the areas on the next page where food was possibly contaminated. Write on the lines what each chef did to
contaminate the food.
Maria works at Pasta House. She is the kitchen manager. It is her job to make sure the kitchen workers make food safely. There are
many rules for a restaurant kitchen.
Today, she noticed that Bob, one of her best chefs, does not seem to be feeling well. He has a cold and a runny nose. Bob wiped his
nose with his hand and finished getting food ready.
About one hour later, Kenny was busy putting food on a plate. Without thinking, he scratched his face and finished putting food on
the plate.
During the day, Ricardo said his stomach hurt but he didn’t have a fever and wasn’t vomiting. After work, he went home and began
to throw up. He called in sick to work the next day.
Rosalinda came in for Ricardo the next day. This was her first day working at the restaurant. She was wearing a clean apron over
pants and shirt, had pretty rings on her hands, a watch on one wrist, and a necklace. Her long brown hair was loose. She had
beautiful long nails that had just been manicured. She said she was excited to cook! What do you think Maria will say to her?
Bob decided to go home because his cold was getting much worse! He called Mario as his replacement. Mario came quickly to help.
He had a brown beard and mustache. He was anxious to get to work, so he immediately began to chop some red meat thawing on
the cutting board. He figured he had washed his hands at home, so they were still clean. “I’ll just run my hands under water for a
few seconds,” he thought. And he certainly didn’t want to put on any silly net. What will Maria say? She’s out to lunch.
After Mario finishes cutting the meat and puts it in a fry pan to brown, he starts to chop onions on the same cutting board he had
cut the red meat on. It will be fast that way, Mario thought. He cut his finger chopping the onion. He went to the sink and ran cold
water over it. “I don’t need a band aid,” Mario thought, “it’s just bleeding a little bit.”
Then Mario gets the celery out of the refrigerator. This celery looks clean, Mario thought, and he immediately began to chop it up to
add to the onions.
Maria got back from lunch. She was glad to see the subs, but knows she will have to talk to Mario right away! She already had to talk
to Rosalinda! She will be glad when the cold and flu season are over and her regulars are here again!
Write the things that the chefs did to contaminate the kitchen.
Kenny
Bob
Ricardo
Fill in the blanks with the correct word or words from the Word Bank.
Step 1: Put away all food, dishes, _____________________ and small ________________________.
Step 2: Remove all food particles that are visible on surfaces using a ____________ and
____________ ________________________.
Step 3: Wipe down all cupboard knobs and refrigerator and stove handles with
Step 4: Wipe down again using a capful of household _________________ and a gallon of clean
Step 5: Dry all food contact ______________________________ or allow them to dry, or wipe down
with a ___________________________________.
Step 6: Clean and sanitize plastic cutting boards in the dishwasher or by washing with warm soapy
Step 7: Clean ____________________ by wetting them and putting them in the _________________
for 1 minute or run through the dishwasher. Never __________________________ a dry sponge.
_________________________________________ account for 40% of food-borne illnesses.
Fill in the blanks with the correct word or words from the Word Bank.
Step 1: Put away all food, dishes, _____silverware________ and small _______appliances_________.
Step 2: Remove all food particles that are visible on surfaces using ___soap_____ and ___warm____
______ water_____.
Step 3: Wipe down all cupboard knobs and refrigerator and stove handles with ____
Step 4: Wipe down again using a capful of household _____bleach_______ and a gallon of clean
Step 5: Dry all food contact _________surfaces_________ or allow them to dry, or wipe down with a
___________towel_____________.
Step 6: Clean and sanitize plastic cutting boards in the dishwasher or by washing with warm soapy
Watch the video, then fill in the blanks with the words from the Word Bank.
Watch the video, then fill in the blanks with the words from the Word Bank.
Food Safety
Directions:
Add 1 teaspoon bleach to 1 quart of water in a spray bottle, or a capful of bleach to a gallon of water. Mix and spray.
The solution should make contact with the table or surface for 1 minute. Let this solution air dry or wipe dry with a
clean, dry towel. Discard the solution after 1 week.
Directions:
Heat one of these sanitizers to 130 degrees F. Spray on the table or surface. The solution should make contact with
the surface for 1 minute at 130 degrees F. This solution can be kept at room temperature. When used, it should make
contact with the table or surface for 10 minutes.
Evaluate:
1) Which solution do students prefer? Why?
2) Which solution is easier to prepare?
3) Which solution costs less?
4) Which solution has a better smell?
5) Which solution is safer to use?
6) Is this solution better than a cleaning solution you might buy?
Consider: How often should a solution like this be applied to classroom tables? Why?
Where else could you use these solutions to sanitize your home?
The EASY ESL Series --Easy at Work: The Hotel Kitchen, Unit 4 (CD)
Lesson 2: Dishwashing
SP-3: AP-4.2
___Quaternary ammonium compounds h. to wash something with water to take away soap
Put the steps of the correct manual dishwashing procedure for restaurants in order before viewing the Manual
Dishwashing Procedure using some of the words above, then correct after viewing it.
Step 1:_____________________________
Step 2:_____________________________
Step 3:_____________________________
Step 4:_____________________________
Step 5:_____________________________
Step 6:_____________________________
Discussion:
1) How hot does the water have to be when washing the dishes?
2) How hot does the water have to be to sanitize the dishes? How long do the dishes have to be in the water?
3) If using a chemical sanitizer how hot does the water have to be? How long do the dishes have to be in the
chemicals?
4) Do you wash your dishes this way at home? Why would it be important to wash them this way in a restaurant?
_b__Quaternary ammonium compounds h. to wash something with water to take away soap
Put the steps of the correct manual dishwashing procedure for restaurants in order before viewing the Manual
Dishwashing Procedure using some of the words above, then correct after viewing it.
Discussion:
5) How hot does the water have to be when washing the dishes?
6) How hot does the water have to be to sanitize the dishes? How long do the dishes have to be in the water?
7) If using a chemical sanitizer how hot does the water have to be? How long do the dishes have to be in the
chemicals?
8) Do you wash your dishes this way at home? Why would it be important to wash them this way in a restaurant?
Visit a restaurant kitchen or a friend’s kitchen and evaluate for cleanliness and sanitary conditions. Do you see any
sanitation violations?
Important: Before you begin your observation, rate the importance of the areas below using this scale:
1 - most important; 2 – important; 3 – less important; 4 – not important
Observe: Then check the kitchen areas that are meeting the cleanliness standards. If these standards are not
observable write N/A.
Sanitation Checklist
Importance Observed
All food handlers are washing their hands with soap and hot water before and after
returning to work, after each visit to the bathroom and other times during the day as
needed.
All employees are following the proper dress code during work (hair net, gloves, and
aprons).
No smoking in food handling areas.
All food prep areas are being kept clean with sanitizing solution. (Especially cutting
boards).
Sanitation solution and cleaning towels are found at each station in the kitchen and prep
areas.
Dishes are air drying when possible.
There are sufficient garbage containers, with proper and tight lids.
The area around the garbage container is kept clean at all times.
There are no signs of pests or rodents.
The floor has been swept and cleaned.
Employees put out the “wet floor” sign after the floor has been mopped.
The refrigerators are clean inside and out.
The utensils, surfaces, and equipment are cleaned after each use.
The staff works to prevent cross contamination.
The work area is clean and organized.
The appliances in the kitchen are clean.
The dishes are free of stains and dirt.
The floors, walls, and ceilings are clean and in good repair.
The cutting boards are washed and sanitized whenever the use switches between raw
food and cooked or ready-to-serve food.
Conversation Chart
3. What cleaning products do you use? What kind? Do you make them?
5. How often do you clean your refrigerator? Stove? Microwave? Dishcloths? Dish towels? Sponges?
10. How is cleaning your kitchen in a home different than how it's cleaned in a restaurant kitchen?
11. How often do you clean table tops and counter tops?
1) Go to www.iseek.org/careers/clusters.html
2) Click on Career Clusters/ISEEK
3) Click on Hospitality and Tourism
4) Click on Careers in this cluster (video of job is included)
Bakers
Chefs and Dinner Clerks
Bartenders
Bus persons
Counter Attendants
Fast Food Cooks
Food Preparation Workers
Food Processing Workers
Food Service Worker Supervisors
Janitor and Housekeeper Supervisors
Janitors
Kitchen Helpers
Meat Cutters
Restaurant Hosts
Restaurant Managers
Short-Order Cooks
Waiters and Waitresses
Career Exploration
Answer the questions by filling in the blank or circling the closest answer.
Yes No Maybe
https://abeweb.mpls.k12.mn.us
Click English Level 5; Click Employment; Click 1. Career Videos
The students can explore some hospitality careers in these career videos, and then answer these questions about the
career they choose to explore:
Career Questions
1. How do you become a ?
10. What advice do you have for those considering your job?
Interview Questions
1. How do you become a ?
10. What advice do you have for those considering your job?
Choose two Kitchen Careers that you may find interesting and research the following items. Use the internet to search for training
programs or schools for your career.
Use the table below to track the information you find about each career.
Job Training needed/Cost? Length of Training Where would you find a job?
1.
2.
Go over the PowerPoint and then hand out the Vocabulary Worksheet
Recipe Vocabulary
**Use with or after power point.
12. _______ Chill k. ____ Take the green part off of the vegetable or fruit
Recipe Vocabulary
**Use with or after power point.
12. e Chill k. _____ Take the green part off of the vegetable or fruit
Ingredients
o 1 banana, sliced
Directions
5. Chill.
_________________________________________________________________
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