Family Consumer Science (FAC) Targeted standards Standard 08.2: Demonstrate food safety and sanitation procedures. Food and Production Services
FAC-08.2.07 Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.
Student Learning Targets:
Knowledge Targets
I can
Reasoning Targets
I can
Skills (Performance) Targets
I can
Product Targets
I can
Proficiency Scale
Score
Description
Sample Activity
Advanced Proficient
In addition to Score 3.0, the student demonstrates in-depth inferences and applications regarding more complex material that go beyond end of instruction expectations.
-
3.5
In addition to Score 3.0 performance, the student demonstrates in-depth inferences and applications regarding the more complex content with partial success.
Proficient
“The Standard.” The student demonstrates no major errors or omissions regarding any of the information and processes that were end of instruction expectations.
Demonstrate materials and procedures for sanitation of equipment and work space
Demonstrate sanitation practices including hand washing, appropriate kitchen attire, personal hygiene, and electronic devices. (s)
Demonstrate food handling and preparation techniques that prevent cross-contamination. (r,s)
Explain the role of common foodborne pathogens and explain their role in causing illness. (k)
-
2.5
The student demonstrates no major errors or omissions regarding the simpler details and processes (Score 2.0 content) and partial knowledge of the more complex ideas and processes (Score 3.0 content).
Developing
The student demonstrates no major errors or omissions regarding the simpler details and processes but exhibits major errors or omissions regarding the more complex ideas and processes (Score 3.0 content).
Describe food handling and preparation techniques that prevent cross-contamination. (r,s)
Define common foodborne pathogens found in food and explain their role in causing foodborne illness. (k)
-
1.5
The student demonstrates partial knowledge of the simpler details and processes (Score 2.0 content) but exhibits major errors or omissions regarding the more complex ideas and procedures (Score 3.0 content).
Beginner
With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) and some of the more complex ideas and processes (Score 3.0 content).
-
0.5
With help, the student demonstrates a partial understanding of some of the simpler details and processes (Score 2.0 content) but not the more complex ideas and processes (Score 3.0 content).
