DATE, LOCATION AND TIME: March 28, Company 7 BBQ, 2 PM
TARGET AUDIENCE (describe the group, including age, setting of the class, and any other pertinent information):
Serve line staff of Company 7 BBQ, ages ranging from 16-45. Inservice will be held at serve line. 1. LEARNING OBJECTIVES (These should be from the learners standpoint, be measurable and active DO NOT use words similar to know, learn or understand):
1. Employees will temp at least one meat or side item from the serve line with 100% accuracy. 2. Employees will document food item, temperature, and any corrective actions taken on food log.
2. ICE BREAKER Raise your hand if youve documented food temperatures on this log. 3. PRESENTATION OUTLINE Content outline Below: List your major points related to each objective herethat is, this is the content outline of the class. Include details, not just your major topicthis can be a resource for future classes Learning Activities Below: List any activities or learning experiences related to each objective and content heredescribe, dont just name Materials Needed Below: List any materials you will need for your presentation or learning activities Introduce food log: Explain various parts (date, item name, temperature, time, corrective action, initials)
Go over correct temperatures: Chicken and turkey: at or above 165F Fresh Beef and Pork: at or above 145 F Ground Beef: at or above 160 F Ham: at or above 145 F Casseroles: at or above 165 F Hot Vegetables: at or above 140 F Cold Sides: at or below 40 F
Temperature Danger Zone: 40-140 F Line Staff: temp foods at the beginning of every shift.
CORRECTIVE ACTIONS Hot Food If food is out of temperature for less Employees will temp at least one meat or side item and document it on food log. Thermometer, food log, pen than 4 hours, rapidly reheat to 165 F or greater within remaining time period or discard. Check temperature knobs on tables and warmers.
Cold Foods: If food is out of temperature for less than 4 hours, chill to 40 F or below within remaining time period or discard. Check thermostat.
4. EVALUATION METHOD/ACTIVITY: Employees will accurately take at least one food temp and document it on food log.
5. CALL TO ACTION (Ask your audience what they will do/change because of the presentation. Can be oral or written, shared or not. The point is to get them to commit to some behavior change as a result of your class):
Are you now more comfortable taking and recording food temps?
6. ENDING/CONCLUSION Has everyone accurately temped and recorded at least one food item? Questions taken. Thank you stated. 7. REFERENCES USED http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety- education/get-answers/food-safety-fact-sheets/safe-food- handling/danger-zone-40-f-140-f/ct_index