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Teens Serving Safely 4

Learn the 4 steps to food safety, 5 basic cleaning steps, proper handwashing, bacteria to watch out for, safe food storage, cross-contamination prevention, and more! This guide follows USDA guidelines and provides tips on using food thermometers effectively. Available in English.

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Teens Serving Safely 4

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  1. Teens Serving Safely 4

  2. Review • What are the 4 steps to food safety according to the Fight BAC campaign? • What are the 5 basic cleaning steps? • How long should hands be washed?

  3. What does sanitizing do? • What were the four main bacteria we talked about? • What are acceptable foods to leave in the Danger Zone?

  4. Where should raw meat be placed in the fridge? • Is it ok to use the same plates for raw and cooked meat? • When washing and drying dishes, name two items that can cross contamination?

  5. Is it all right to wear dirty clothes if your apron is clean? • What should be done with leftover marinades that have come into contact with raw meat?

  6. How about gloves? • How often do they need to be changed? • What do you need to do every time you change your gloves?

  7. USDA Guidelines Ground meat – 160 Steaks (med.) – 145 Whole poultry – 180 Chicken breasts– 170 Leftover - 165 FDA (food service) Ground meat – 155 Poultry – 165 Leftovers - 165

  8. One in four hamburgers turn brown BEFORE reaching the safe internal temperature of 160 degrees.

  9. Other Factors that Color the Meat • Older meat • Stored in refrigerator for extended time • Seasonings applied like BBQ or Worcestershire

  10. Thermometers • Digital • Bimetal (most common) • Has to be calibrated

  11. Calibrations • Make an ice slush mixture • 50% ice and 50% water • Insert stem of thermometer into solution • Allow thermometer to stabilize • Adjust calibration nut on underside

  12. Can use boiling water but due to where you live in the country it has to be adjusted

  13. Keep hot foods hot and cold foods cold

  14. How to Use a Food Thermometer • Before use, always wash and sanitize thermometer in hot soapy water and sanitizing solution • Insert thermometer stem at least 2 inches into the thickest part of the food • Avoid bones and fat

  15. Allow thermometer to stabilize for about 15 seconds • Measure the temperature in a couple of different places • Wash thermometer in hot soapy water and rinse

  16. Show how to calibrate the thermometer

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