September 29, 2011

Describe one aspect of the Safety Action Plan that you are and your partner have established.

September 28, 2011

What is a safety action plan? What purpose does it serve?

September 27, 2011

How does the Junior Culinarian Code relate to safety and sanitation?

September 26, 2011

'It will never happen to me': Is it more difficult to sell safety to younger people? Why? How can we best tackle the idea that everyone believes an accident will always happen to someone else? Incorporate your vocabulary terms in your response.

September 22, 2011

What are the responsibilities of a health inspector? Locate your response on the internet and cite the source.

September 21, 2011

Are there particular local hazards in your area (school, home, neighborhood, community)? What can be done to make these safer?  Incorporate your vocabulary terms in your response.

September 20, 2011

Five rules for safety: if you had to choose only five rules to put in place for the kitchen lab to make it safer, what would they be?

September 15, 2011

Locate the technique for properly handling a kitchen accident. Incorporate the vocabulary in your response.

September 14, 2011

What are foodborne pathogens? What are some examples of pathogens and what are their effects? Incorporate vocabulary terms in your post.

September 13, 2011

What are the dangers of foodservice chemicals? Incorporate your vocabulary into your response.

September 12, 2011

What are some common kitchen safety issues? Incorporate vocabulary terms.

September 8, 2011

List some basic safety procedures for a food service environment. Incorporate your vocabulary words.

September 7, 2011

Describe a situation in which you have had to practice basic safety procedures or one which you have observed.

September 6, 2011

Why is safety and sanitation important in a foodservice environment?