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Sanitation Procedures

Engage students in creating and playing games to learn about pathogens, food sanitation procedures, and storage in food production. Includes group activities, question development, game design, and gameplay sessions. Evaluate the effectiveness of the learning approach.

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Sanitation Procedures

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  1. Sanitation Procedures In Food Production

  2. What we’re going to cover: • Identify the Pathogens Common to Food Production • Describe the Physical and Environmental Conditions that Allow Food Pathogens to Exist • Relate Common Food Pathogens to Types of Illness • Demonstrate Food Sanitation Procedures for the Flow of Food • Compare Types of Storage in Food Service Operations

  3. Let’s Play a Game…

  4. Let’s Play a Game… Day 1 – An Idea Is Born • Over the next 3 class periods you will break into assigned groups • Today, as a group, you have 25 minutes to come up with a game concept pertaining to Sanitation Procedures in Food Production • Make sure your concept is intuitive, easy to design, but is challenging enough for your classmates to play and learn • Bring your game idea to Chef Bonocore to approve • Spend the rest of the class time covering these requirements:

  5. Let’s Play a Game… Day 1 – Requirements • As a group, determine the instructions on HOW to play the game • What supplies and equipment will you need to DESIGN the game • YOU WILL EACH begin researching your questions; you may use text books within the classroom (NO PHONES ALLOWED) • YOU WILL WRITE YOUR OWN INDIVIDUAL QUESTIONS • Each question must have an answer as well as the source used

  6. Let’s Play a Game… Day 1 – Categories • You will need to write the designated number of questions for these categories: • 6 Questions: Identify pathogens common to food products • 6 Questions: Describe the physical and environmental conditions that allow food pathogens to exist • 5 Questions: Relate common food pathogens to types of illness • 5 Questions: Demonstrate food sanitation procedures for the flow of food • 3 Questions: Types of storage in food service operations

  7. And it All Comes Together…

  8. And it All Comes Together… Day 2 – Build It and They Will Come • Today quickly spend time researching your individual questions • As a group create your game using supplies available in classroom, make sure to communicate and participate in the development • Finalize your game’s instructions (legible, please) • Hand in your questions, including your answer and source(include your Full Name, Date, and Class Period) • At the end of the class period, bag up and hand in your game

  9. Let the Games Begin…

  10. Let the Games Begin… Day 3 – And So It Begins • Today you will be playing games built by OTHER groups • You may NOT use your phone, laptop, or text books • You will be playing 3 different games • For each game you will have only 25 minutes to play • TRY to keep the noise level low, be considerate to other teams

  11. Let the Games Begin… Day 3 – Rotating #1 (25 Minutes)

  12. Let the Games Begin… Day 3 – Rotation #2 (25 Minutes)

  13. Let the Games Begin… Day 3 – Rotation #3 (25 Minutes)

  14. Let the Games Begin… Day 3 – That’s A Wrap • With the time remaining, gently package up the game and hand in • Reflect on areas you felt you may need to study a little more • NO, YOU MAY NOT USE YOUR CELL PHONE

  15. Bragging Rights…

  16. Bragging Rights… Day 4 – What Did You Think? • What did you think of the games? Was it helpful in learning? • How well were instructions written? Why are clear instructions, as well as following them, important to playing? How does following directions pertain to the culinary world? • How was being organized and having a clear plan helpful in building your game? How does this relate to cooking? • Which team’s game was the most creative and fun? • Did you think this was a fun way to learn a difficult topic?

  17. Sanitation Procedures In Food Production Created by: Chef Chris BonocoreIntro to Culinary Rocky Mountain High School

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