Assignments

Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
30	31 Chapter 1: Interactive Notebook: Title Page, Table of Contents, High Risk Populations, and TCS Foods 11:59 PM	1	2 Exit Ticket: 9/2/20 11:59 PM Gross Contamination Story 11:59 PM	3 Foodborne Illness Work Sheet 11:59 PM	4 Applying Knowledge: Who am I? and How to Control Them? 11:59 PM	5
6	7	8 Jennifer works as the general manager of the local House of Burgers and Wings restaurant. Considering what two items the restaurant is popular for serving, what TWO specific biological contaminants should Jennifer be most concerned about possibly passing along to the customers? What is the best prevention method for preventing her customers from getting a food-borne illness from these two named contaminants? Would your answer be different if I said Jennifer managed Joe's Fish and Oyster House? Explain. 11:59 PM Interactive Notebook: FATTOM 11:59 PM Applying Your Knowledge: Best Defense 11:59 PM	9 Applying Knowledge: Keeping Customers with Allergies Safe 11:59 PM	10 Study Questions Chapters 2 and 3 11:59 PM	11 Interactive Notebook: Food Allergies 11:59 PM Chapter 2 TEST 11:59 PM	12
13	14	15	16 Applying Knowledge: When to Wash Your Hands? and Is That Right? 11:59 PM	17 Proper Glove Usage: "Try Your Hand" 11:59 PM	18	19
20	21 What are three situations in which you would have to exclude a worker from working in the restaurant and why? How does deciding whether to restrict vs. exclude someone from work differ when serving a high risk population? 11:59 PM	22 Chapter 3 Study Questions #'s 1-10 and Case Study: "What Did Robert Do Wrong?" 11:59 PM Interactive Notebook: Hand Washing and Good Chef vs. Bad Chef 11:59 PM Chapter 3 TEST 11 PM	23 Worksheet: "What Type of Thermometer Do I Use?" 11:59 PM	24 Chapter 4 Study Questions #'s 1-10 and Case Study: Annie 11:59 PM	25	26
27	28 Bell Ringer: 9/28/20 11:59 PM	29 What's My Discard Date? 11:59 PM	30 Exit Ticket: 9/30/20 11:59 PM Interactive Notebook: Introduction to the Flow of Food 11:59 PM	1	2 Interactive Notebook: Receiving Temperatures 11:59 PM Interactive Notebook: Food Storage 11:59 PM Study Questions #'s 1-10 and Case Study: Alyce 11:59 PM Chapters 4&5 TEST 11 PM	3