Category: CA 12

(12) The student explains how employees, guests, and property are protected to minimize losses or liabilities. The student is expected to:
(A) determine the basics of safety in culinary arts;
(B) assess workplace conditions and identify safety hazards;
(C) determine the basics of sanitation in a professional kitchen;
(D) determine proper receiving, storage, and distribution techniques;
(E) demonstrate proper cleaning of equipment and maintenance in the commercial kitchen;
(F) assess food hazards and determine ways to prevent food hazards; and
(G) prepare for a state or national food sanitation certification or other appropriate certifications.