1. Food Safety PROPERTY OF PIMA COUNTY JTED, 2010 1

2. 1. In your class notebook, draw a BLT chart like the one you see here. 2. Write the terms on your chart. 3. Discuss some reactions you may have when you hear these terms with a neighbor. 4. Write your ideas in the “B” column 5. Be prepared to share with the class Hygiene Microorganisms Contamination Grooming Protective clothing Cleanliness Hygiene Microorganisms Contamination Grooming Protective clothing Cleanliness Term BLT

3. 1. Define terms associated with demonstrating good personal hygiene/health practices. 2. Summarize key attributes of the hand- washing procedure 4. Evaluate the 5 practices of good personal hygiene and healthfulness. PROPERTY OF PIMA COUNTY JTED, 2010 3 http://www.flickr.com/photos/usarmyafrica/4457078826/

4. hygiene – a condition or practice conducive to the preservation of health microorganisms – any organism too small to be viewed by the unaided eye (bacteria, some fungi, algae, etc.) contamination – a condition of impurity resulting from the transfer of microorganisms, like bacteria, from one source to another groom – to make neat or tidy (clean, brush, etc.) protective clothing – apparel such as gloves, apron, etc., used to minimize contamination and/or protect clothing cleanliness – a state of personal neatness

5. 1. Each person in your group will “dirty” their hands as follows: a. Coat hands lightly with cooking oil. b. Sprinkle one hand with cinnamon and rub the hands together to cover the front, back, and fingers of both hands. http://www.flickr.com/p hotos/strict/3593598682 / http://www.flickr.com/p hotos/kaibara/2234750 993/

6. 1. Wash your hands as follows: Student #1: Wash with warm water, rinsing only (no scrubbing or soap) for 5 seconds. Student #2: Wash with warm water, scrubbing for 20 seconds under the faucet without using soap. Student #3: Wash with warm water and soap, scrubbing hands (while not under the faucet) for 5 seconds, and rinsing just until no soap is left on the hands. Student #4 Wash with warm water and soap, scrubbing hands (while not under the faucet) for 20 seconds, and rinsing just until no soap is left on the hands. Student #5 & 6- ) Wash in cold water with soap, for 20 seconds

7. 2. Observe the cleanliness of each volunteer’s hands. 3. Record observations on the data sheet by shading in the outline of a hand to indicate where you still see cinnamon. Hand Washing Experiment

8. 1. Hygienic Hand Practices 2. Maintain Personal Cleanliness 3. Wear clean and appropriate uniforms 4. Maintain Good Health 5. Report Illness http://www.flickr.com/photos/arlingtonva /4314530838/ http://www.flickr.com/photos/minnellium/42141 27988/ http://www.flickr.com/photos/usarmyafri ca/4457105066/ http://www.flickr.com/photos/mikebaird/32396 27157/ http://www.flickr.com/photos/spcbrass/369210589/

9. 1. Group selects one of the 5 Practices of Good Personal Hygiene and Healthfulness. 2. Group analyzes the practice and: a. illustrates the main point with a picture or drawing. b. describes (key word description) two or more steps in achieving the practice. c. describes two consequences of not following the practice

10. 1. Get out a half sheet of paper and put your name and date at the top. 2. Summarize what you learned in today’s lesson in 12 words or less. 3. Submit your summary to the teacher as you leave.