Food Safety

1. Food Safety

2. Lecture Discussion Group Activity Summary & Questions Evaluation Agenda

3. Identify 4 components of Fight Bac! Curriculum Define Temperature Danger Zone Demonstrate proper handwashing technique Define Safe Cooking Temperatures Objectives

4. USDA Fight Bac!

5. Wash hands and surfaces often Paper versus cloth towels? Do not rinse raw meat Clean

6. Cross-contamination Separate Meat Knife Cutting Board Vegetables

7. Cook to proper temperatures Cook

8. Refrigerate promptly When in doubt throw it out. Chill

9. Temperature Danger Zone 40° F to 140° F Use thermometers Discussion

10. Refrigerator thermometer Safe Cooking Temperatures Thermometers

11. Food Safety • Wash your hands! • Wash fruits & vegetables • Use thermometers! • Chill, defrost & thaw foods properly • Avoid raw & unpasteurized high risk foods • Milk, eggs, meat, poultry, juice & sprouts The Temperature is Right!

12. Food Safety • Wash your hands! • Wash fruits & vegetables • Use thermometers! • Chill, defrost & thaw foods properly • Avoid raw & unpasteurized high risk foods • Milk, eggs, meat, poultry, juice & sprouts

13. Wash hands with warm, running water for 20 seconds Before and after handling food After toileting, changing diapers, handling pets, blowing nose, coughing or sneezing Proper Handwashing

14. Supervise Preparation High risk foods Prevent Choking

15. Insert thermometer into thickest part of food item Avoid touching bone or pan Wait until needle stops Read temperature Refer to Safe Cooking Temperatures chart Proper thermometer use

16. Group Activity

17. Summary & Questions

18. Evaluations