What is Food Poisoning Lesson objective – to develop an awareness of the different types of food poisoning bacteria

Questions What is food poisoning? Task1 - draw a mind map listing the reasons why people can develop food poisoning Lesson objective – to develop an awareness of the different types of food poisoning bacteria

Foods not cooked enough Reasons Foods are left out of cold store for two long and the bacteria has time to grow Foods are reheated, but not to the correct temperature Eating foods that are contaminated Ingredients have been prepared on the same chopping board, causing cross contamination Foods not cooked enough Reasons Foods are handled by someone that has the bacteria Food has been allowed to incubate harmful bacteria Foods are prepared in unhygienic conditions Lesson objective – to develop an awareness of the different types of food poisoning bacteria

Task 2 Read the newspaper article, and highlight where you think the food poisoning bacteria started to grow. What were the causes of the food poisoning outbreak? How many people were affected? What were the symptoms experienced by the sufferers? What precautions should the butcher have taken to prevent this outbreak? Lesson objective – to develop an awareness of the different types of food poisoning bacteria

Image test Now look at the images and write up ways that the food handler can decrease any chance of food poisoning.

AfL Draw up a table on page 81 - listing the different food poisoning bacteria's and symptoms Question when can food poisoning occur?

Quiz - Question: As long as you wash your hands before cutting up raw chicken, you don’t need to wash your hands again before preparing your raw vegetables? Question: Your refrigerator should be set at or just below _______ degrees Fahrenheit to keep food safe. 40 47 32 0 How often should you wash your hands when cooking? Question: Cooked meat can be stored on your kitchen counter on a plate as long as it is covered with plastic or aluminum foil? c˚ - 0-15 which?

Question: When you go shopping, you should keep your raw meat separate from your fresh produce and other products? Question: Why should you use a meat thermometer? a. To make sure the meat is cooked to a safe temperature. b. To make sure the meat doesn’t become over-cooked. c. To monitor the temperature of food that is being kept warm when it is not served immediately. All of these reasons are good reasons to use a meat thermometer? Question: Rinsing your cutting board and utensils is all you have to do when switching from cutting raw meat to cutting raw vegetables?

Summer Food Safety Quiz Q: 1. When cooking meats on the grill, which of the following should you always do? a. Have a fresh platter to put the cooked meats on. b. Cook ground meats to 160 degrees F. c. Wash tongs and spatulas with soap and water just before you remove the food from the grill. d. All of the above. Q: 2. It's a hot and sunny day and you're on a picnic. Where should you place the your insulated cooler? a. In the trunk of your car. b. Under a shade tree. c. Next to you in the sun. d. None of the above. Q: 3. At a picnic, before eating, you should always: a. Wipe your hands with a warm towel. b. Use antibacterial wet wipes to clean your hands. c. Rinse your hands in a stream or lake, then dry well. d. All of the above. Q: 4. True or False: It's okay to drink water from a stream as long as it looks clear and is running fast. a. True b. False. Q: 5. To what temperature should grilled whole chicken be cooked? a. 160 degrees F. b. 170 degrees F. c. 180 degrees F. d. 185 degrees F. Q: 6. At your picnic, you find that the cooler has been left slightly ajar and the ice packs have melted. What do you do? a. Discard all of the food. b. Serve the food that feels cold to the touch. c. Go ahead and grill the foods that were raw. d. None of the above

Q: 7. True or False: Wash all produce before you eat it, even cantaloupes and fruits and vegetables that are peeled. a. True. b. False Q: 8. It's a very hot day and you're grilling outside. How long can grilled food sit before it's consumed? a. 30 minutes b. 1 hour c. 2 hours d. 3 hours Q: 9. When packing an insulated cooler, where should you put the uncooked foods you intend to grill? a. On the bottom of the cooler. b. On the top of the cooler. c. Right next to the ice packs on top. d. In the middle of the cooler. Q: 10. Can you safely partially precook meat and finish cooking it at your picnic? a. Yes b. No.