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Culinary Ladder · High school · Grade 10–11

Food Safety and Sanitation

Established rules from the FDA Food Code and USDA: the danger zone, safe cooking temperatures, two-stage cooling, holding and date marking, cross-contamination, the nine major allergens, handwashing, cleaning and sanitizing, and HACCP.

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10 topics in 3 units. Builds on Kitchen Foundations. Leads to Heat and Cooking Methods. Not sure this is the right course? Find your rung.

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Unit 1 What Makes Food Unsafe

2 topics

Germs, chemicals and objects; time and temperature.

  1. Biological, Chemical and Physical Hazards
  2. The Temperature Danger Zone

Unit 2 Time and Temperature

3 topics

Cooking, cooling, holding, reheating and date marking, by the FDA Food Code and USDA.

  1. Safe Minimum Internal Temperatures
  2. Cooling Food Safely
  3. Holding, Reheating, Labeling and Date Marking

Unit 3 People, Surfaces and Systems

5 topics

Cross-contamination, allergens, hygiene, cleaning and sanitizing, and HACCP.

  1. Cross-Contamination and Storage Order
  2. The Nine Major Food Allergens
  3. Handwashing, Gloves and Personal Hygiene
  4. Cleaning and Sanitizing
  5. HACCP: A Plan for Safe Food