Food Safety

Agenda

• Lecture

• Discussion

• Group Activity

• Summary & Questions

• Evaluation

Objectives

• Identify 4 components of Fight Bac! Curriculum

• Define Temperature Danger Zone

• Demonstrate proper handwashing technique

• Define Safe Cooking Temperatures

USDA Fight Bac!

Clean

• Wash hands and surfaces often

• Paper versus cloth towels?

• Do not rinse raw meat

Separate

• Cross-contamination

Meat

Knife

Vegetables

Cutting Board

Cook

• Cook to proper temperatures

Chill

• Refrigerate promptly

• When in doubt throw it out.

Discussion

• Temperature Danger Zone

• 40° F to 140° F

• Use thermometers

Thermometers

• Refrigerator thermometer

• Safe Cooking Temperatures

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!

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

Proper Handwashing

• 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

Prevent Choking

• Supervise

• Preparation

• High risk foods

Proper thermometer use

• 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

Group Activity

Summary & Questions

Evaluations