Nutrition and Fitness4th 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 ExpectationsTwo 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)

– 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.

Cross contamination

Important Reminders• Do not use hand towel for dishes• Sanitize your cutting boards after each use• Practice smart hand washing

– 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

Danger zone

– 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