Lesson Plan: Food Safety and Sanitation Guidelines - Culinary Arts

In this lesson, students will practice correct hand washing steps, recognize ways to prevent common kitchen accidents, observe how to use a fire extinguisher, outline foodborne illness and the causes, clarify how proper food handling practices can prevent foodborne illness, and analyze the difference between cleaning and sanitizing.

Download the lesson plan (https://txcte.org/sites/default/files/resources/documents/Lesson%20Plan%20-%20Food%20Safety%20and%20Sanitation%20Guidelines%20-%20Culinary%20Arts_0.docx)

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