1. First In, First Out
FIFO

2. STANDARD 1 Students will review and apply the skills of kitchen management, safety and sanitation.
 Objective 1: Identify food safety and sanitation rules and guidelines to maintain a safe working environment.
b. FIFO – First in First out is a method of storage rotation for home and restaurants
c. Identify and demonstrate the importance of personal hygiene
• Hand washing and hand care
• Hair covering or tied back
• Uniform – apron/chefs jacket/lab coat
• Discuss use of gloves – use/change (Ready to eat food, handling of protein)
d. Demonstrate disinfection of work surfaces
Clean
Sanitize

3. Storing Foods: Foods can become unsafe if stored improperly.
Food storage needs to be rotated.

4. FIFO – first in, first out
This is a food storage method that is used in restaurants and should also be used at home.
FIFO should be used with refrigerated, frozen, and dry food storage.

5. Refrigerator Placement
Top Shelf
2nd to top
3rd to top
4th to top
Bottom Shlef
Top shelf – prepared food – no cooking to do
2nd Fruit and vegetables
3rd Fish and whole cuts of meat (145 degrees)
4th Ground meat
(155 degrees)
Bottom- All poultry
(165 degrees)

6. How to use FIFO:
Store the food items with the earliest use by date or expiration dates in front of items with later dates.
Once food items are on the shelf, use those items in front first.

7. Hand washing
Hair covered or tied back
Uniform
Gloves
Personal Hygiene

8. 1.
Hand washing and hand care: Hand washing rules – review these. Use as hot of water as can be tolerated and scrub hands with soap for 20 seconds, cleaning under fingernails and between fingers.
Fingernails should be short and clean, with no nail polish or false nails, and jewelry should be removed to help prevent the spread of pathogens
Removed jewelry should go into your own pockets or backpacks and not the apron pockets.

9. 2. Hair covering or tied back:
Have you ever been eating an found a hair in your food that was not yours?
Why did this bug you so badly?
Hair will be tied back and then hands washed before working with food in class.
Rule – If the hair touches your shoulders, it is tied back.

10. 3. Uniform/ Aprons Aprons will be worn in class when ever we cook.
These aprons should be clean – if you find one that is not clean, tie the tiebacks together and place it in the blue laundry baskets on the dryer to be washed later.

11. 4.
Gloves:
When preparing food for others to consume that will not be cooked any further, you should be wearing gloves.
When handling raw protein, another method of preventing cross contamination is to wear gloves.
Any open wound or cut should be covered with a bandage and then with gloves when you are cooking.

12. Disinfection of Work Surfaces
CLEAN means to remove visible soil and food particles.
SANITIZE means to use moist heat or chemical agents to reduce pathogens.

13. First Aid Basics
Foods and Nutrition II

14. STAND 1 Students will review and apply the skills of kitchen management, safety and sanitation.  Standard E: Identify food safety and sanitation rules and guidelines to maintain a safe working environment.
e. Apply established safety rules and guidelines to maintain a safe working environment. Basic first aid (prevention and treatment of cuts, burns, slips, and falls)

15. Cuts/Lacerations: Wash your hands – prevents infection.
Stop the bleeding – apply gentle pressure with a clean cloth and elevate the wound.
Rinse the wound with water and clean around the edges with soap and a washcloth.
Apply a thin layer of antibiotic cream to keep the surface moist.
Apply a bandage to keep the wound clean and harmful bacteria out. Minor scrape – leave uncovered.

16. Slips/Falls/Strains Clean and dry the floor and wear non-slip shoes.
Avoid carrying large items that block the front view.
Don’t life heavy objects without help.
Bend at the knees, not the waist and keep the back straight when lifting heavy objects.

17. Burns
Cool the burn with cool or lukewarm water for minutes – ideally within 20 minutes of the injury occurring.
** Never use ice, iced water of any creams or greasy substances such as butter.

18. Fire Prevention and Safety
Never leave cooking food unattended. Stay in the kitchen when frying, grilling or broiling food.
Use a timer so you’ll remember that the stove or oven is on.
Don’t wear loose clothing or dangling sleeves while cooking.
Keep anything that can catch fire away from the stove, oven or any other appliance that generates heat.

19. Clean cooking surfaces on a regular basis to prevent grease buildup.
Do not use water or flour on a grease fire. Turn off the burner and cover the grease fire with a lid. Grease fires can also be smothered with baking soda, but it takes a lot of baking soda to do the trick – its usually easier to to quickly find a lid.

21. FIFO, Personal Hygiene, First Aid and Fire Safety Info-graphic Poster
Topics to choose from: FIFO (defined) Refrigerator Placement FIFO storage guidance FIFO uses Overall personal hygiene Hand-washing/hand-care Hygiene Do’s Hygiene Don’ts Hair Covering Uniforms/Aprons Clean vs. Sanitize Fire Safety Rules First Aid Guidelines
Get into pairs and work together to create an info-graphic poster. The poster will include 5 sections containing:
5 sections with titles
Explanation for each section
Be creative
Use color

22. Poster Assignment
In groups of 2 or 3, design an educational poster for the Foods 1 class teaching FIFO and Personal Hygiene.
Define FIFO and give 2 reasons why it should be used.
List the 4 key areas of personal hygiene and list two tips given for each key.
Make sure your names are on the back of your poster and turn your poster in for credit.