1. Welcome to

2. C LEAN Lesson 1: Clean

3. C LEAN List good personal hygiene practices that should be followed by employees in child care facilities. Objective

4. C LEAN Good Personal Hygiene Practices Limit contamination of food and facilities.

5. C LEAN Personal Hygiene Starts With a Clean You! Clean clothes Clean hands Short and clean fingernails

6. C LEAN Attire, Wounds and Sores, Fingernails, Hair, Jewelry, and Tasting Food Pay close attention to personal hygiene details to reduce the chance of contamination.

7. C LEAN Activity: Personal Hygiene Infomercial

8. C LEAN List the appropriate times for handwashing and demonstrate proper handwashing procedures. Objective

9. C LEAN Activity: When and How to Wash Hands

10. C LEAN Describe how to clean and sanitize food contact surfaces, dishes, and equipment. Objective

11. C LEAN Cleaning and Sanitizing Reduces the opportunity for bacteria and viruses to contaminate food

12. C LEAN Maintaining Safe Environments Follow proper cleaning and sanitizing practices to reduce the risk of cross contamination in child care settings.

13. C LEAN Wash, Rinse, and Sanitize Contact surfaces: Sinks Tables Equipment Utensils Thermometers Carts

14. C LEAN How to Wash, Rinse, and Sanitize Wash with detergent solution to clean Rinse with clean water to remove debris and detergent Sanitize using a sanitizing solution mixed according to the concentration specified on the manufacturer’s label to kill microorganisms Allow to air dry to prevent recontamination

15. C LEAN Washing Dishes: Manual or Mechanical Two key methods for washing dishes are manual and mechanical.

16. C LEAN Manual Dishwashing: First Step Use warm soapy water to remove all debris and grease film.

17. C LEAN Manual Dishwashing: Second Step Rinse with warm, clean water to remove all detergent.

18. C LEAN Manual Dishwashing: Third Step Sanitize with either a chemical sanitizing solution or hot water.

19. C LEAN Activity: Steps in Cleaning and Sanitizing for Manual Dishwashing

20. C LEAN Mechanical Dishwashing Use as an easy and quick process for cleaning and sanitizing

21. C LEAN Conclusion of Lesson 1

22. S EPARAT E Lesson 2: Separate

23. S EPARAT E Describe ways food can become contaminated in a child care facility. Objective

24. S EPARAT E Activity: Window Pane-Ways to Contaminate Food Hand to Food Food to Food Equipment to Food Chemical Hazard or Contamination Cross Contact Cow’s MilkEggsWheatShellfish Soy Peanuts and Tree Nuts Fish

25. S EPARAT E List methods to avoid cross contamination, chemical contamination, and cross contact. Objective

26. S EPARAT E Activity: Gallery Walk-Avoiding Cross Contamination and Cross Contact

27. S EPARAT E Allergen-Free and Special Foods Always check all labels when receiving foods.

28. S EPARAT E Labeling Allergen-Free or Special Foods Cover and label the dish with the child’s name and allergen-free food name.

29. S EPARAT E Describe methods to safely receive food. Objective

30. S EPARAT E Storage Areas Dry Refrigerated Freezer Chemical

31. S EPARAT E Activity: Storing Items on Refrigerator Shelves

32. S EPARAT E Describe appropriate storage techniques for food and chemicals. Objective

33. S EPARAT E Safety Data Sheets (SDSs) Communicate the hazards, as well as what to do in case of an accidental spill of the chemical.

34. S EPARAT E Activity: Window Pane-Separate Food and Chemicals Locked Storage Areas Label Chemicals Follow Manufacturer’s Directions Don’t Use Food Containers Chemical Hazard/Contamination

35. S EPARAT E Appropriate Storage of Food Food must be stored properly on shelves in dry storage, as well as in the refrigerator.

36. S EPARAT E Conclusion of Lesson 2

37. C OOK Lesson 3: Cook

38. C OOK Demonstrate how to use a food thermometer. Objective

39. C OOK Use a Thermometer Take temperatures to make sure food is cooked to the appropriate internal temperature.

40. C OOK Types of Thermometers Thermocouples Bimetallic stemmed Oven-safe bimetallic Refrigerator Freezer Infrared or laser Single-use temperature indicators

41. C OOK Activity: Using Thermometers in Child Care

42. C OOK Demonstrate how to calibrate a food thermometer. Objective

43. C OOK Calibrating a Thermometer Ice Water Method Boiling Water Method

44. C OOK Activity: Calibrating Thermometers in Child Care Using the Ice Water Method

45. C OOK Calibrating Thermometers in Child Care Using the Ice Water Method (Video)

46. C OOK Record the Thermometer Readings

47. C OOK Discuss appropriate internal cooking temperatures for food. Objective

48. C OOK Cooking to the Correct Temperature Reach recommended temperature within the appropriate time frame

49. C OOK Four Temperatures 165 °F – poultry, stuffing, stuffed meats, stuffed pasta, casseroles, leftovers 165 °F – ground meats, such as hamburger, ground pork, or sausage; egg dishes; pork; fresh (uncooked) ham 145 °F – whole fresh beef, veal, or lamb 140 °F – ready-to-eat foods taken from a commercially processed, hermetically sealed package; vegetables (frozen or canned); precooked ham (to reheat)

50. C OOK Activity: Identify Four Cooking Temperatures

51. C OOK Reinforce Temperature Measurement

52. C OOK Holding Food at Appropriate Temperatures Hold at 140 °F or warmer using warming cabinets or ovens until food served.

53. C OOK Describe the process for reheating food. Objective

54. C OOK Reheating is a Critical Control Point.

55. C OOK Activity: True or False? Identify Cooking Temperatures 1. A bimetallic stemmed thermometer is tip sensitive. False; It has a sensing area from the tip to the dimple. 2. An infrared thermometer is good to use for taking temperatures at receiving. True 3. A tip-sensitive thermometer is good for taking temperatures of thin products such as a hamburger patty or a chicken patty. True

56. C OOK Activity: True or False? Identify Cooking Temperatures 4. Thermometers should be calibrated if they are dropped. True 5. Crushed ice with water is used for calibrating thermometers. True 6. The ice-point method is the only acceptable way to calibrate a thermometer. False; Thermometers also can be calibrated with boiling water.

57. C OOK Activity: True or False? Identify Cooking Temperatures 7. Thermometers do not need to be calibrated more often than weekly. False; If they are dropped or used for measuring temperature extremes, they need be calibrated more frequently. 8. Ground meat must be cooked to 160 °F. 9. Poultry needs to be cooked to 160 °F. False; Poultry needs to be cooked to 165 °F. True

58. C OOK Activity: True or False? Identify Cooking Temperatures 10. Pre-cooked entrees need to be cooked to 145 °F. False; They need to be cooked to 140 °F. 11. Leftovers should be reheated to 155 °F. 12. Food must be reheated to 165 °F for 15 seconds within 2 hours. True False; They must be reheated to 165 °F for 15 seconds. 13. Casseroles should be cooked to 165 °F. True

59. C OOK Activity: True or False? Identify Cooking Temperatures 14. Vegetables should be cooked to 140 °F. True 15. Temperatures of casseroles should be taken in 2–3 different locations in the casserole. 16. Temperatures of meat with bones should be taken in the muscle of the meat away from the bone. True

60. C OOK Conclusion of Lesson 3

61. C HILL Lesson 4: Chill

62. C HILL Define the temperature danger zone for food. Objective

63. C HILL Activity: Temperature Danger Zone “Keep Foods Out”

64. C HILL Describe methods for maintaining food temperatures when receiving, storing, preparing, and cold holding food. Objective

65. C HILL Receiving Food Appropriate temperature range Packaging intact Free of ice crystals

66. C HILL Storing Food Label all stored items using First In, First Out. Store foods in refrigerators according to cooking temperature. Store chemicals in a separate area under lock and key.

67. C HILL Controlling Time and Temperature During Preparation Monitor the time and temperature of foods as you prepare them. All foods must be kept out of the temperature danger zone.

68. C HILL Thawing Foods Place food in a container, then in the refrigerator with a temperature of 40 ° F or lower. Place frozen food under running water with a temperature of 70 ° F or lower. Use the microwave. (Must cook immediately.) Thaw frozen food as part of the cooking process.

69. C HILL Holding Cold Foods Monitor temperature of foods to guarantee cold foods are held at 40 °F or below.

70. C HILL Activity: Methods for Maintaining Cold Food Temperatures

71. C HILL Keep Cold Foods Cold and Hot Foods Hot!

72. C HILL Describe the process for cooling food and handling leftovers. Objective

73. C HILL Correct Storage of Leftovers Place leftovers into shallow containers, and immediately put in the refrigerator or freezer.

74. C HILL Wrap-up Activity “Let’s Make A Quilt”

75. C HILL Conclusion of Lesson 4

76. C HILL Food Safety Facts Game

77. www.theicn.org www.theicn.org 800-321-3054 theicn@olemiss.edu