Welcome to 4-H Food Safety

HAND WASHING & GENERAL CLEANLINESS

Gloves & Aprons Wearing gloves is not a substitute for washing your hands Gloves should be changed often especially if you have touched your face, hair or picked something up off the floor Aprons are worn only behind the counter and should be changed when they become soiled

Hair All those serving or preparing food MUST wear a hat, visor, or hair net. (The Food Booth supplies hair nets you must supply your own hat or visor) General Cleanliness Make sure you are free of animal hair and/or manure Make sure your nails are free of polish and are clean Don’t work in the food booth if you are ill

Clothing Needs to be clean Wear proper shoes NO SHORTS NO SLEEVELESS SHIRTS If possible remove all dangly jewelry

Food Temperatures

Temperatures must be taken regularly Refrigerators and Freezers –Take and record these temps once a day Foods Crockpots/Roaster/Frying Pan hold at 140° –Take a record temp at the beginning of every 3 hour shift –When adding foods to crockpots or starting for the day food must be heated up to 165° before adding to crockpot

Sandwiches & Salads –Keep all these ingredients at or below 45° –Do not remove from cold storage more than necessary and pre- chill all ingredients Hamburgers/Breakfast Sausage –Cook to 160° –Check temp before placing in frying pan or serving –Hold in frying pan at 140° Hot dogs and Fish –Cook to 140° and hold at this temp. Eggs –Must be cook completely no exceptions

Ground Meat (Taco Meat and Sloppy Joes) –Must be cooked to 160° –Hold in Frying Pan at 140° Serving spoons –When being used in a crockpot/roaster/frying pan the spoon must remain in the heated product –All other serving utensils should be washed once every shift if possible

Cleaning up All Dishes, Serving Utensils and Cutting boards must be put through a three part process 1.Wash 2.Rinse 3.Sanitize All dishes should be left to air dry

Test your Knowledge of Food Safety In order to properly wash your hands before or after handling food, exactly what is the minimum amount if time you should wash your hands under running water? A.10 seconds B.20 seconds C.1 minute D.Don’t know Which is the minimum temperature at which hot foods on a buffet should be maintained? A.212 F B.180 F C.140 F D.Don’t know Which of the following ways is NOT a safe way to defrost raw meat? A.In the refrigerator B.On the counter C.In the microwave D.Don’t know

What is the minimum temperature ground beef should be cooked to in order to assure safety? A.155 F B.160 F C.165 F D.Don’t know Which of the following federal agencies is responsible for regulating meat and poultry products in the United States? A.U.S.D.A. (U.S. Department of Agriculture) B.F.D.A. (Food and Drug Administration) C.C.C.E. (Cornell Cooperative Extension) D.Don’t know What does Time-Temperature Abuse refer to? A.Failure to properly cool, cook and hold foods at proper temperatures B.Overcooking foods C.Eating foods too quickly D.Don’t know After you’ve washed your hands, which of the following items can you use to dry your hands? A.Single-use paper towels B.Your apron C.A common cloth towel D.Don’t know

Which of the following is NOT an acceptable behavior when working with food? A.Wearing a clean hat or other hair restraint B.Wearing an apron C.Wearing a dirty shirt or dirty jeans D.Don’t know True or False? TFIt is OK to touch cooked or ready-to-eat foods with your bare hands. TFNever touch money before touching food without washing your hands. TFMost bacteria is killed by cooking foods. TFYou should use a thermometer to check the internal temperature of foods. TFYou do not have to wash cutting boards after using them. TFWearing gloves is an acceptable substitute for hand washing. TFYou should remove your apron when leaving the food preparation area. TFCross-contamination is when microorganisms are transferred from one surface or food to another