Sodexo Distance Education Dietetic Internship

LESSON PLAN TEMPLATE- Inservice

Your Name: Jessica Grilliot

TITLE OF Inservice: Safe
Temperatures


DATE, LOCATION AND TIME:
March 28, Company 7 BBQ, 2
PM

TARGET AUDIENCE (describe the group,
including age, setting of the class, and
any other pertinent information):

Serve line staff of Company 7 BBQ, ages ranging from 16-45.
Inservice will be held at serve line.
1. LEARNING OBJECTIVES (These should
be from the learners standpoint, be
measurable and active DO NOT use
words similar to know, learn or
understand):

1. Employees will temp at least one meat or side item from the
serve line with 100% accuracy.
2. Employees will document food item, temperature, and any
corrective actions taken on food log.

2. ICE BREAKER Raise your hand if youve documented food temperatures on
this log.
3. PRESENTATION OUTLINE
Content outline
Below: List your major points related to
each objective herethat is, this is the
content outline of the class. Include
details, not just your major topicthis
can be a resource for future classes
Learning Activities
Below: List any activities or
learning experiences related
to each objective and content
heredescribe, dont just
name
Materials Needed
Below: List any materials you
will need for your presentation
or learning activities
Introduce food log: Explain various
parts (date, item name, temperature,
time, corrective action, initials)

Go over correct temperatures:
Chicken and turkey: at or above 165F
Fresh Beef and Pork: at or above 145 F
Ground Beef: at or above 160 F
Ham: at or above 145 F
Casseroles: at or above 165 F
Hot Vegetables: at or above 140 F
Cold Sides: at or below 40 F

Temperature Danger Zone: 40-140 F
Line Staff: temp foods at the beginning
of every shift.

CORRECTIVE ACTIONS
Hot Food
If food is out of temperature for less
Employees will temp at least
one meat or side item and
document it on food log.
Thermometer, food log, pen
than 4 hours, rapidly reheat to 165 F or
greater within remaining time period or
discard. Check temperature knobs on
tables and warmers.

Cold Foods:
If food is out of temperature for less
than 4 hours, chill to 40 F or below
within remaining time period or discard.
Check thermostat.


4. EVALUATION METHOD/ACTIVITY:
Employees will accurately take at least
one food temp and document it on food
log.

5. CALL TO ACTION (Ask your audience
what they will do/change because of
the presentation. Can be oral or
written, shared or not. The point is to
get them to commit to some behavior
change as a result of your class):

Are you now more comfortable taking and recording food
temps?

6. ENDING/CONCLUSION Has everyone accurately temped and recorded at least one
food item? Questions taken. Thank you stated.
7. REFERENCES USED http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-
education/get-answers/food-safety-fact-sheets/safe-food-
handling/danger-zone-40-f-140-f/ct_index