{"id":152,"date":"2019-06-14T22:25:48","date_gmt":"2019-06-14T22:25:48","guid":{"rendered":"https:\/\/opentextbc.ca\/foodsafety\/chapter\/key-takeaways-and-activities\/"},"modified":"2019-06-26T19:00:33","modified_gmt":"2019-06-26T19:00:33","slug":"key-takeaways-and-activities","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/foodsafety\/chapter\/key-takeaways-and-activities\/","title":{"raw":"Key Takeaways and Activities","rendered":"Key Takeaways and Activities"},"content":{"raw":"<div class=\"textbox textbox--key-takeaways\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Key Takeaways<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Foodborne illness is most often caused by cross-contamination of some form, and therefore effective steps must be taken to prevent the transfer of contaminants at every stage of the production process.<\/li>\r\n \t<li>Temperature control is a critical way to manage food safety\u2014by properly heating and cooling foods, and limiting the time potential hazardous foods spend in the danger zone.<\/li>\r\n \t<li>Personal hygiene, equipment and tool cleanliness, pest control, and environmental sanitation are all areas to scrutinize when considering an operations ability to control cross-contamination.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\n<div class=\"textbox textbox--exercises\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Activities<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ol>\r\n \t<li>Complete a <a href=\"https:\/\/opentextbc.ca\/foodsafety\/wp-content\/uploads\/sites\/106\/2015\/05\/Food-safety-plan-flow-chart.docx\">Food safety plan flow chart [.docx]<\/a> for a recipe or process of your choice. Remember to follow all of the seven steps when completing your flow chart.<\/li>\r\n \t<li>Complete a\u00a0<a href=\"https:\/\/opentextbc.ca\/foodsafety\/wp-content\/uploads\/sites\/106\/2015\/05\/cleaning-schedule.docx\">Cleaning Schedule [.docx]<\/a> for your station or work area.<a href=\"https:\/\/opentextbc.ca\/foodsafety\/wp-content\/uploads\/sites\/106\/2015\/05\/cleaning-schedule.docx\"><\/a><\/li>\r\n<\/ol>\r\n<\/div>\r\n<\/div>","rendered":"<div class=\"textbox textbox--key-takeaways\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Key Takeaways<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Foodborne illness is most often caused by cross-contamination of some form, and therefore effective steps must be taken to prevent the transfer of contaminants at every stage of the production process.<\/li>\n<li>Temperature control is a critical way to manage food safety\u2014by properly heating and cooling foods, and limiting the time potential hazardous foods spend in the danger zone.<\/li>\n<li>Personal hygiene, equipment and tool cleanliness, pest control, and environmental sanitation are all areas to scrutinize when considering an operations ability to control cross-contamination.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"textbox textbox--exercises\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Activities<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ol>\n<li>Complete a <a href=\"https:\/\/opentextbc.ca\/foodsafety\/wp-content\/uploads\/sites\/106\/2015\/05\/Food-safety-plan-flow-chart.docx\">Food safety plan flow chart [.docx]<\/a> for a recipe or process of your choice. Remember to follow all of the seven steps when completing your flow chart.<\/li>\n<li>Complete a\u00a0<a href=\"https:\/\/opentextbc.ca\/foodsafety\/wp-content\/uploads\/sites\/106\/2015\/05\/cleaning-schedule.docx\">Cleaning Schedule [.docx]<\/a> for your station or work area.<a href=\"https:\/\/opentextbc.ca\/foodsafety\/wp-content\/uploads\/sites\/106\/2015\/05\/cleaning-schedule.docx\"><\/a><\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"author":123,"menu_order":10,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-152","chapter","type-chapter","status-publish","hentry"],"part":137,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/chapters\/152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/users\/123"}],"version-history":[{"count":1,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/chapters\/152\/revisions"}],"predecessor-version":[{"id":223,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/chapters\/152\/revisions\/223"}],"part":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/parts\/137"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/chapters\/152\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/media?parent=152"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/pressbooks\/v2\/chapter-type?post=152"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/contributor?post=152"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/foodsafety\/wp-json\/wp\/v2\/license?post=152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}