Transcript Keeping Food Safe To Eat

 Note taker
 Glow germ kit
 Questions: Safe or not Safe – begin the
lesson with this
Keeping Food Safe To
Eat
APT: Food Safety (15 minutes)
Keeping Food Safe
To Eat
Food Safety
 Food safety means following practices
that help prevent food borne illness and
keep food safe to eat.
 It is estimated that 80 million Americans
suffer from food poisoning each year.
 Children, females who are pregnant,
aging adults and people with chronic
illness are most at risk.
Food Safety
 Microorganisms can be to blame for food
poisoning. Microorganisms are living
creatures not visible through the naked
eye.
 People are also to blame when they do
not handle food properly to allow for
harmful microorganisms to grow.
Food Safety
 Most harmful microorganisms associated with
food borne illness are bacteria.
 Sometimes the illness is caused by the toxins
or poisons produced by the bacteria.
 Most harmful bacteria can be tolerated by the
body in small amounts. It is when the amounts
multiply to dangerous levels that creates the
hazard.
Food Safety
 Bacteria reproduce quickly in the
presence of:
 Food
 Moisture
 Warmth
 In just a few hours, one bacterium can
multiply into thousands.
Cleanliness in the Kitchen
 Cleanliness is one of the keys to food
safety
 wash your hands
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Cleanliness in the Kitchen
 Personal Hygiene
 Wear clean clothes
 Since spots and stains can harbor harmful
bacteria
 Remove dangling jewelry, roll up long
sleeves, and tie back hair
Cleanliness in the Kitchen
 Washing you hands and fingernails is very
important. To do it correctly, you should:
 use soap and warm water
 scrub for 20 seconds
 use a brush to clean under and around your
fingernails
APT: Handwashing and Food Safety (5
minutes)
Cleanliness in the Kitchen
 Washing you hands and fingernails is very
important. To do it correctly, you should:
 use soap and warm water
 scrub for 20 seconds
 use a brush to clean under and around your
fingernails
Activity: Glow Germ Kit
APT: Handwashing and Food Safety (5
minutes)
Cleanliness in the Kitchen
 Personal Hygiene continued
 Wear rubber or plastic gloves if you have a
cut or wound on your hands
 Scrub your hands after using the bathroom
or blowing your nose
 Do not sneeze or cough on food
 Do not touch your face, hair, or other body
part
Work Methods for Food
Safety
 Be sure that work areas and equipment
are clean before you start to prepare food
 Avoid cross-contamination – letting
microorganisms from one food get into
another
 Do not use cutting boards made of
porous materials like wood
 Always wash the top of the can before
opening
Cleanliness in the Kitchen
 Use a clean taste testing spoon each
time
 Keep pets out of the kitchen
 Use one towel for your hands and a
separate one for your dishes
 Use a clean dishcloth each day
 Wash sponges at the end of each day
Cleanup Time
 Some kitchens have cleanup appliances
like a waste disposal or a dishwasher to
speed up cleaning time.
 At school we wash dishes by hand. You
need to group like dishes together in this
order: glasses, flatware, plates, kitchen
tools, and cookware. Keep sharp knives
separate.
Cleanup Time
 When washing dishes you must use hot
water. The water needs to be hot enough
to remove grease but not hot enough to
hurt your hands.
 When necessary you should re-fill the
sink with clean hot water.
 Make sure that you rinse the dishes
carefully.
Clean work and eating
areas
 In cleaning, you should also clean all of
the work and eating areas.
 Make sure that you clean the can opener
blade. The can opener blade is often the
dirtiest inch in the kitchen.
Controlling Pests
You can control pests by
 Repair holes in walls and screens
 Keep the kitchen and other areas clean
 Sprinkle chili powder, paprika, or
peppermint across ant trails
Proper Food Temperatures
 Bacteria multiply rapidly between 60 and
140 degrees
 High food temperatures between 160 and
212 kill most of the harmful bacteria.
 However, some bacteria will produce
spores. These are cells that will develop
into bacteria if the conditions are right.
Spores survive cooking heat.
Proper Food Temperatures
 Cold refrigerator temperature, below 40
slow down the growth of some bacteria
but do not kill them.
 Food is frozen at 0 degrees.
 Bacteria will stop growing, but spores
already present will not be killed.
 When the food is thawed, the bacteria
will start to grow again.
Food Handling Guidelines
 Cook food to the proper internal temperature
 Taste food containing ingredients from animal
sources only after they are fully cooked.
 Microwave foods thoroughly
 Do not leave food out for more than 2 hours or
one hour if the temperature is above 90.
Food Handling Guidelines
 Keep extra quantities of food either hot or
cold
 Do not add more food to a serving dish
that has been out too long
 Discard food that has been held at room
temperature for more than two hours
 Refrigerate food in shallow containers.
 Reheat foods to 165.
 Dirty fast food restaurants (13 minutes)
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APT: Spoiled Rotten Food Safety (15
minutes)