ALEX Unit Plan Resources

ALEX Unit Plans  
   View Standards     Standard(s): [HUM] HU02 (9-12) 11 :
11 ) Determine microorganisms that cause foodborne illnesses and conditions required for growth of each.

[HUM] HU02 (9-12) 16 :
16 ) Interpret local, state, and federal legislation, regulations, and licensure laws related to dietetics and nutritional services.

[ELA2015] (10) 1 :
1 ) Cite strong and thorough textual evidence to support analysis of what the text says explicitly as well as inferences drawn from the text. [RL.9-10.1]

Title: Food, Food! - Who's Holding the Food?
Unit Plan Overview: The food is prepared, BUT WAIT - You're not off the hook yet!  Whether you are at home or in public food service, it's important to know who is holding your food and how they are holding it!  Safety and sanitation procedures are important in food prep, but they must also be considered farther down the Flow of Food during the service phase. This includes the display of food, the holding of food for service, guidelines for staff handling of food service as well as techniques for handling self-service areas, returned food, bulk food storage, off-site service and vending machines.  Students will learn and practice standards for holding food during service in preparation for passing that portion of the ServSafe exam.

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