Module 8: Safely Preparing Food

The next stop for food in an operation is preparation for service. Food is very vulnerable to becoming contaminated in this phase due to the number of food workers involved and the amount of food items being produced at any given time. The nature of foodservice is that the environment is constantly changing and food workers and managers must be attentive to the details to ensure they serve a wholesome and safe product to its customers. 

Guidelines have to be followed strictly. You must also note the adjustments to procedures that have to be made when serving high risk populations and when preparing food that have special requirements. It’s a tall order, but everyone is responsible for making sure food is prepared safely.

 Upon completion of this module, students will:

1. Explain proper preparation methods for foods using time and temperature control
2. Demonstrate the practices that are effective in preventing cross contamination
3. List acceptable ways of thawing foods, cooling & reheating foods
4. Apply correct minimum cooking temperatures for TCS (Time/Temperature Control for Safety) foods during food preparation
5. Demonstrate proper techniques for partially cooking foods in accordance with food safety guidelines
6. Describe the variance process for foods requiring special preparation
7. Identify situations in which consumer advisories are required and justify why they must be communicated

To achieve these objectives: 

1. Read the Module 8 Introduction
2. Read Chapter 8: Safely Preparing Foods Chapter 8: Safely Preparing Foods in the Food Safety and Sanitation textbook 
3. View the Myth or Fact
4. View Safely Preparing Foods Presentation 
5. Participate in the Discussion Forum
6. Practice the Flashcards
7.  Take the Quiz
8. Explore the Extra Resources

Note the check boxes to the right that help you track your progress: some are automatic, and some are manual. 

Module Pressbooks Resources and Activities

You will find the following resources and activities in this module at the Pressbooks website. Click on the links below to access or complete each item.