Breakout.

Slides:



Advertisements
Similar presentations
Food Safety Just FACS.
Advertisements

Food Safety Food and Nutrition I.
Sanitation and Food Safety
© 2007 Institute of Food Technologists Food Safety 101 Speaker Name Speaker Title Date (optional) Speaker Name Speaker Title Date (optional)
Food Safety Be Food Safe. Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department.
FOOD SAFETY.
Food Borne Illness Journal Question: Journal Question: How do you promote cleanliness when you are making food? How do you promote cleanliness when you.
Steps To Preventing A Foodborne Illness. Wash the following in hot soapy water before, during and after each time you cook. –Cutting boards –Utensils.
Food Science & Safety. What is the food industry? Design Packaging Sales Marketing Regulation.
Bacteria What Is It? Bacteria is a microorganism (a tiny living thing that can not be seen without a microscope) Most bacteria are not harmful and there.
Holiday Food Safety Basics for busy people ! Dr. Rob Williams Dept. of Food Science and Technology.
Safety and Sanitation Kitchen Safety.
Food Science & Safety. Objectives Describe food safety practices Describe the four steps to insure safe food. Recall myths and truths about refrigerating.
Food-Borne Illness and Food Safety
Kitchen Safety Do Now: List 6 important Kitchen Safety rules that we’ve discussed this week on a piece of loose leaf paper.
Food Safety Tips When Buying, Preparing & Storing Food
FOOD SAFETY. Cross-contamination : letting micro-organisms from one food get into another. –Example 1 : cutting meat on a cutting board, then cutting.
Module 2: Safe Cooking with Confidence Cooking Matters for Child Care Professionals NATIONALLY SPONSORED BY.
Kitchen Sanitation.
SANITATION. COVERT OPERATIONS  Meet BAC, he’s small but dangerous, one might even say a terrorist, he sneaks up and makes people sick without their knowledge.
CLEAN SEPARATE COOK CHILL FOUR STEPS TO FOOD SAFETY.
T HE 7 C OMMANDMENTS OF F OOD S AFETY. 1. W ASH HANDS FOR 20 SECONDS BEFORE HANDLING FOOD Hot soapy water.
Nutrition Action Health Letter November 2011 Nutrition Action Healthletter November 2011.
Food Safety & Sanitation. Sanitation- the creation and maintenance of conditions that will prevent food-borne illness Contamination- The presence of harmful.
Food Safety Early Childhood Education II. Essential Question Why is it important for Day Care providers to know and demonstrate knowledge of proper sanitation,
Arnold’s Food Chemistry Extra Lesson 1: Food Safety 101.
10 Steps to a Safe Kitchen Iowa State Extension. Step One: Your Refrigerator Keep your refrigerator at 40° F (4° C) or less. A temperature of 40°F or.
RECIPE FOR SUCCESS: KEEPING FOOD SAFE FOR YOU AND YOUR FAMILY.
Kitchen and Food Safety. What can you do to prevent a food borne illness?
previous next Ten Steps to a Safe Kitchen presents… Food Safety Project.
Safety and Sanitation You will Learn… 1.How to prevent injuries from occurring in the kitchen 2.What you can do to control food borne illness.
Food Safety Just FACS. What is a foodborne illness?  Sickness caused by eating food that contains a harmful substance.
More than just clean…also deals with foodborne illness and proper handling of food.
Food Safety Just FACS. What is a foodborne illness?  Sickness caused by eating food that contains a harmful substance.
6/11/20161 Food Safety Guidelines 1.01NFoodborne Illness “Used with permission” 1.01 N.
Food Safety. Learning Target I can identify and demonstrate safe food handling techniques.
Food Safety Jeopardy General Food Safety Cooking Savvy.
Food Safety Just FACS. What is a foodborne illness?  Sickness caused by eating food that contains a harmful substance.
Fight Bac! Sanitation and Safety. Food Borne Illness What consumers need to know What is a Food Borne Illness? Define –Flu like symptons-NVD’s –Types.
Food and Kitchen Safety
Stay Healthy with Food Safety
Food Safety How to Not Let Food Kill You
FOUR STEPS TO FOOD SAFETY
Bell Ringer What is the temperature danger zone?
Objectives Discuss safe ways to store poultry and eggs at home.
Food and Kitchen Safety
Safety and Sanitation - The Danger Zone
Food Safety Quiz Developed by Dr
Kitchen sanitation videos
Food Safety Guidelines
Foodborne Illness Can Cause More than a Stomach Ache!
Safety Moment: Thanksgiving Food Safety
Module 2: Safe Cooking with Confidence
The 4 C’s of Food Safety and Sanitation
Module 2: Safe Cooking with Confidence
Kitchen Safety & Sanitation
Keep your food safe Healthy Tip I 46
Module 2: Safe Cooking with Confidence
Module 2: Safe Cooking with Confidence
Create a one-of-a-kind Fight Bac Poster using
Food Safety & Sanitation
Chapter 18.
Food Safety Just FACS.
Food Safety FACS 8 Mrs. Otos.
Breakout.
Food Safety Guidelines
Kitchen Safety.
Food Safety FACS 7 Mrs. Otos.
Food Safety Just FACS.
Prevention of Foodborne Illness
Presentation transcript:

Breakout

What do the letters FBI stand for? Bell Ringer What do the letters FBI stand for?

Did you know?...

Food Safety Breakout Put puzzles together correctly to learn more about the actions you can take to reduce your risk or prevent FBI’s. Write this info on your notes form Scan the QR Codes for the #’s to open the box (think alphabetically)

Food Safety Action Icon Suggested Tips: Why it Matters: -Refrigerate foods within 2 hours. -Safely thaw food in the refrigerator, microwave or in cold water;never on the counter. -Be sure to use ice packs if traveling. Why it Matters: Bacteria can multiply in perishable foods within 2 hours so refrigerate promptly. Cut apart into 4 quadrants.

Food Safety Action Icon Why it Matters: Bacteria can lurk in your kitchen and can be found on your hands, utensils and cutting boards. Suggested Tips: -Wash your hands for 20 seconds with warm water and soap. -Wash dishes, utensils & cutting boards with hot, soapy water after each use. -Wash/Rinse produce to remove bacteria, dirt and pesticides before consuming. Cut apart into 4 quadrants.

Icon Food Safety Action Suggested Tips: Why it Matters: Bacteria multiplies the quickest when it’s in the DANGER ZONE. Danger zone temperature range is between 40˚ and 140˚ F. Suggested Tips: -Use a meat thermometer to ensure that foods are cooked/ heated to proper temperatures. -Don’t rely on color and texture to indicate doneness. Cut apart into 4 quadrants

Food Safety Action Icon Why it Matters: Suggested Tips: -Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods—unless you keep them separate. Suggested Tips: -Keep raw meat/poultry apart from ready-to-eat foods at home, at the store and in the refrigerator. -Use different cutting boards, plates & utensils when preparing raw & ready to eat foods. -Place meats that might drip/leak on the lower shelves in the refreigerator. Cut apart into 4 quadrants and mix together with the other cut up quadrants, adding to the manila envelopes. You will need one complete set/envelope per group.

Four Steps to Food Safety ___Food Safety Action:________________________ Sketch the Icon: Why it Matters: Suggested Tips: __Food Safety Action:__________________________ __Food Safety Action:_________________________ Copy one for each student.

Directions Set 4 Digit Locks to: Chill - 5   Chill - 5 Clean – 6 Complete notes form with this information. Cook – 8 Separate – 3 The clue for the right combo is – ALPHA Order (if students put the terms in alphabetical order correctly, it will unlock the lock)  Cut the Frayer diagrams into 4 sections and scramble. Copy the Food Safety Actions Scenarios WS and place into a small breakout box and lock with the 4 digit combination lock (include a few pieces of candy in the box as a prize for breaking out).   Students may eat their candy while they work through the “Food Safety Actions Scenarios” . Students may refer to their notes as they complete this assignment. Once students finish, they place their completed work in the basket to be graded! Teacher Notes for Boxes/Combinations.