Transcript Food Safety

Food Safety
Early Childhood Education II
Essential Question
Why is it important for Day Care
providers to know and demonstrate
knowledge of proper sanitation, food
preparation and storage techniques?
Standards and Elements
ET-ECE II-5.2.
Explain the procedures for safe food
preparation, storage, and disposal to prevent
food borne illness.
Food Safety Vocabulary
Bacteria
One celled micro-organisms found
everywhere in the environment
Food-borne Illness
Caused by contaminated food
Cross-Contamination
Transfer of bacteria from one host to
another
Common Food-borne Illnesses
Salmonella
E. Coli
Campylobacteriosis
Listeriosis
Norwalk Virus
Clostridium Botulinum
Symptoms of Food-borne Illness
Nausea
Vomiting
Diarrhea
Fever
Can be fatal
The Core Four Practices
Clean: Wash hands and surfaces often
Separate: Don't cross-contaminate!
Cook: Cook to proper temperature
Chill: Refrigerate promptly
http://www.fightbac.org/
Wash Hands
 Wash hand
thoroughly with hot
soapy water
 Wash for 20 seconds
(sing Happy
Birthday twice)
 Rinse
 Dry with paper towel
Clean Surface Areas
Clean surface area before cooking
Clean with warm water
When using a cleaner – be sure to
following instructions to ensure the
effectiveness of the product
Handle/Store/Cook Foods Properly
 Store raw meats on lower shelves of
refrigerator to avoid leakage on produce
 Avoid cross-contamination
 Use a thermometer to make sure foods are
cooked to the proper temperature
Avoid the Danger Zone
 Cold foods should be kept below
 Be sure foods avoid
40 degrees and hot foods
falling into the danger
should be kept above 140
zone.
degrees.
Activity
Food-borne Illness Research Activity
Research your assigned illness
Create a power point
Follow instruction and rubric sheet
Presentations begin on _____________
All info and handouts will be posted to on my
website.