Transcript Food Safety Notes 13x

Nutrition and Fitness
4th and 5th Period
September 26, 2013
Early Work: What is cross contamination?
Schedule
• Finish Food Safety Chapter (Food for Today
Textbook)
• Food Safety Notes
Target: Understand how to prevent Food Borne
Illness
Food Safety Chapter
Chapter 20
Food Safety & Storage
• Read Chapter Aloud
• Give Examples and Discuss
• Answer Questions at back of chapter
• Books are located above Kitchen 1
Note Taking Expectations
Two Column Notes
• Take notes as required for participation
points
• No talking out of turn and try to stay on
topic
• Practice listening skills
• No passes unless emergency
• Stay in seats as much as possible
(emergency)
• Keep all notes for open note final and
cookbook requirements
Food Safety and Sanitation
• 3 things needed for
bacterial growth
– Food (Protein)
– Moisture
– Temperature (40 to 140)
Cross contamination
– When bacteria from raw, contaminated food is
transferred to a cooked or pure food.
• Methods to avoid cross contamination
– Do not use the same utensils unless they are washed.
– Do not mix foods with hands, unless they were washed
properly
– Use tasting spoon only once.
– Do not use wooden cutting boards- wood cutting
boards are more likely to retain bacteria than plastic
cutting boards, even after a thorough cleaning, Bacteria
can be absorbed into the pores of wooden cutting
boards.
Important Reminders
• Do not use hand towel for dishes
• Sanitize your cutting boards after each use
• Practice smart hand washing
Danger zone
– Practice temperature control
– 40-140 degrees- germs grow
most rapidly
– Below 40 degrees stops, or
slows bacterial growth
– Above 140 degrees kills
bacteria
– Limit time in danger zone
under 2 hours
– After shopping quickly freeze and refrigerate
all ground meat and other perishable foods.
– Never thaw food on the counter or let it sit
out of the fridge for more than 2 hours
when defrosted.
– Cook hamburgers all the way through.
• Juices Run Clear
• Check internal/core temperature is above
140 (155-165)
• You can’t tell by looking at color alone.
Does not always indicate doneness.
Hand washing
– Turn on water (use hot
water)
– Roll down paper towels
– Run hands under hot
water
– Use soap (antibacterial)
– Scrub for at least 20
seconds
– Rinse
– Dry hands
– towel to turn off water
Hand washing
Activity
Everyone practice
washing hands in
kitchens