It’s second semester in and day 2 in Foods 1 and 2 here we go. I’ve set up a down right disgusting kitchen to grab student’s attention.
Since we’re jumping into safety and sanitation, this is the perfect way to have them find as many hazards as possible in 2 minutes.
Lots of dirty dishes easily identified from last semester.
An almost overflowing sink with more dirty dishes and dirty towels.
Really? A hairbrush in the dish drainer?
Potential danger in the microwave. Foil in the hole, do they know it’s dangerous?
Dingy coffee pot with debris.
A sharp knife among the utensil drawer. And who left out the cracker crumbs. What about the cord crossing over the dishwasher?
An appliance overload with a dirty hair net and yes, it’s a roach crawling near the crackers.
A moldy avocado, oh my.
Moldy water, nasty.
Chemicals, near food and pot handles sticking out.
The oven opened with a dishcloth is a definite no, no.
Overflowing trash, open drawers and cabinets, dirty floors and so much to investigate in this hazardous kitchen and so little time.
Students must hurry to capture all the hazards.
And they must watch out for spills on the floor while they are typing.
I think the investigation was a hit among Foods 1 and Foods 2. Foods 2 had a different spin where they had to identify hazards that could cause a foodborne illness since we jumped into Chapter 1 in Servesafe.
What will tomorrow’s kitchen look like. Hopefully, sparkly clean.