Lesson Plan: Introduction to HACCP for Grade 9-12 Culinary Arts Students

Subject: Culinary Arts Topic: Introduction to HACCP (Hazard Analysis and Critical Control Points) Grade Level: 9-12

Duration: 60 minutes

Objectives: 1. Understand the concept of HACCP and its importance in the culinary industry. 2. Identify the seven principles of HACCP. 3. Apply HACCP principles to identify potential hazards and critical control points in a food preparation process. 4. Demonstrate knowledge of HACCP by completing a worksheet activity.

Materials: - Whiteboard or blackboard - Markers or chalk - Projector or computer with internet access - Worksheets (printed copies for each student) - Video resources (links provided below)

Lesson Outline:

I. Introduction (5 minutes) A. Greet the students and introduce the topic of HACCP. B. Explain the importance of HACCP in ensuring food safety and preventing foodborne illnesses. C. Share real-life examples of foodborne illness outbreaks and their consequences.

II. HACCP Principles (15 minutes) A. Present an overview of the seven principles of HACCP: 1. Conduct a hazard analysis. 2. Determine critical control points (CCPs). 3. Establish critical limits. 4. Establish monitoring procedures. 5. Establish corrective actions. 6. Establish verification procedures. 7. Establish record-keeping and documentation procedures. B. Use visual aids and examples to explain each principle in detail. C. Encourage students to ask questions and clarify any doubts.

III. Identifying Hazards and Critical Control Points (20 minutes) A. Divide the students into small groups. B. Provide each group with a food preparation process (e.g., making a sandwich, cooking pasta). C. Instruct the groups to identify potential hazards and critical control points in their assigned process. D. Circulate among the groups to provide guidance and answer questions. E. After completion, ask each group to present their findings to the class.

IV. Worksheet Activity (15 minutes) A. Distribute the HACCP worksheet to each student. B. Instruct the students to complete the worksheet individually. C. The worksheet should include questions related to the seven principles of HACCP and the identification of hazards and critical control points. D. Collect the completed worksheets for assessment.

V. Plenary (5 minutes) A. Recap the main points covered in the lesson. B. Address any remaining questions or concerns. C. Emphasize the importance of HACCP in the culinary industry and the students’ future careers.

Questioning: 1. What is HACCP, and why is it important in the culinary industry? 2. What are the seven principles of HACCP? 3. How can you identify potential hazards in a food preparation process? 4. What are critical control points, and why are they significant in HACCP? 5. How can HACCP help prevent foodborne illnesses?

Assessment: - Completion and accuracy of the worksheet activity. - Participation in group discussions and presentations. - Understanding demonstrated during questioning.

Differentiation: - Provide additional support and guidance to students who may require it. - Encourage group collaboration and peer-to-peer learning. - Offer extra resources or reading materials for students who want to explore the topic further.

Plenary: - Video Resource: “Introduction to HACCP” by Food Safety Direct (YouTube link: https://www.youtube.com/watch?v=3p5X0vXJz6A) - Worksheet Resource: “HACCP Worksheet” (PDF link: [insert link to the worksheet resource])

Note: The provided YouTube link and worksheet resource are fictional and should be replaced with actual resources that align with the lesson objectives and content.