Food Safety Health, Safety and Nutrition Early Childhood Education Miss Ford Georgia CTAE Resource Network Instructional Resources Office Written By: Megan Ford July 2009

Essential Question Why is it important for Day Care providers to know and demonstrate knowledge of proper sanitation, food preparation and storage techniques?

Standards and Elements EDU-HSN 3 – students will provide a safe environment for children. h. Describe the procedure for safe food preparation and storage to prevent food- borne illness

Food Safety Vocabulary Bacteria  One celled micro-organisms found everywhere in the environment Food-borne Illness  Caused by contaminated food Cross-Contamination  Transfer of bacteria from one host to another

Common Food-borne Illnesses E. Coli Salmonella Norwalk Virus Clostridium Botulinum Listeriosis Campylobacteriosis

Symptoms of Food-borne Illness Nausea Vomiting Diarrhea Fever Can be fatal

The Core Four Practices Clean: Wash hands and surfaces often Separate: Don't cross-contaminate! Cook: Cook to proper temperature Chill: Refrigerate promptly

Wash Hands Wash hand thoroughly with hot soapy water Wash for 20 seconds  (sing Happy Birthday twice) Rinse Dry with paper towel

Clean Surface Areas Clean surface area before cooking Clean with warm water When using a cleaner – be sure to following instructions to ensure the effectiveness of the product

Handle/Store/Cook Foods Properly Store raw meats on lower shelves of refrigerator to avoid leakage on produce Avoid cross-contamination Use a thermometer to make sure foods are cooked to the proper temperature

Avoid the Danger Zone Be sure foods avoid falling into the danger zone. Cold foods should be kept below 40 degrees and hot foods should be kept above 140 degrees.

Activity Food-borne Illness Research Activity  Research your assigned illness  Create a power point  Follow instruction and rubric sheet  Presentations begin on _____________  All info and handouts will be posted to “teacherweb”.