WHMIS

Read WHMIS for Workers (2015). Describe the four key elements of WHMIS

After a tour of the kitchen at STJ …

  1. Identify WHMIS hazard symbols you might see in the STJ kitchen.
  2. Describe the location or placement of a chemical storage area and the proper storage of chemicals in the foods area of STJ.
  3. Describe environmental protections and material handling used in food preparation at STJ.
  4. Describe personal protective equipment (PPE) and practices used in food preparation at STJ.

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FOD1010: Food Basics Outline

Prerequisite: None

Description: Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.

Outcomes: The student will:

    • 1. describe and demonstrate factors relating to safety and sanitation
      • 1.1 identify the need for personal hygiene
      • 1.2 demonstrate appropriate hand-washing techniques
      • 1.3 demonstrate proper sanitization of equipment and workspace
      • 1.4 demonstrate ability to leave food preparation area in an appropriate fashion
      • 1.5 practise appropriate workspace safety focusing on:
        • 1.5.1 prevention of accidents; e.g., back safety, slip and trip hazards, burns, cuts
        • 1.5.2 injury treatment
        • 1.5.3 blood-borne pathogens; e.g., minor cuts, blood spills
      • 1.6 select and safely use available tools and equipment when:
        • 1.6.1 measuring
        • 1.6.2 preparing
        • 1.6.3 mixing
        • 1.6.4 cooking
        • 1.6.5 serving
    • 2. research common methods of hazard assessment and control
      • 2.1 describe the three key elements of WHMIS
      • 2.2 identify WHMIS hazard symbols
      • 2.3 interpret the Material Safety Data Sheet (MSDS)
      • 2.4 describe the location or placement of a chemical storage area and the proper storage of chemicals
      • 2.5 apply the requirements of WHMIS to a food preparation area by:
        • 2.5.1 describing environmental protections and material handling used in food preparation
        • 2.5.2 describing personal protective equipment (PPE) and practices used in food preparation
    • 3. demonstrate food choices in relation to Eating Well with Canada’s Food Guide
      • 3.1 analyze one food choice in relation to Eating Well with Canada’s Food Guide
      • 3.2 identify sources and functions of the following leader nutrients:
        • 3.2.1 water
        • 3.2.2 macronutrients
        • 3.2.3 micronutrients
    • 4. demonstrate knowledge and skills in the planning, preparing and evaluating of basic food recipes
      • 4.1 use accepted recipe language
      • 4.2 prepare a minimum of five recipes that emphasize:
        • 4.2.1 cooperative teamwork
        • 4.2.2 safety and sanitation
        • 4.2.3 measurement techniques
        • 4.2.4 recipe terminology/modifications
        • 4.2.5 use of available kitchen equipment
      • 4.3 complete a nutritional analysis of one prepared recipe
    • 5. demonstrate basic competencies
      • 5.1 demonstrate fundamental skills to:
        • 5.1.1 communicate
        • 5.1.2 manage information
        • 5.1.3 use numbers
        • 5.1.4 think and solve problems
      • 5.2 demonstrate personal management skills to:
        • 5.2.1 demonstrate positive attitudes and behaviours
        • 5.2.2 be responsible
        • 5.2.3 be adaptable
        • 5.2.4 learn continuously
        • 5.2.5 work safely
      • 5.3 demonstrate teamwork skills to:
        • 5.3.1 work with others
        • 5.3.2 participate in projects and tasks
  • 6. make personal connections to the cluster content and processes to inform possible pathway choices
    • 6.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences
    • 6.2 create a connection between a personal inventory and occupational choices