2. Bacteria

3. What Is It? Bacteria is a microorganism (a tiny living thing that can not be seen without a microscope) Most bacteria are not harmful and there are some that our body needs to function The ones that are harmful are called pathogens.

4. Foodborne Illness If a harmful bacteria contaminates our food and causes us to become sick, it is called a foodborne illness. List 3 ways you think bacteria could contaminate your food:

5. Common Foodborne Illnesses The most common bacteria that cause foodborne illness are E coli and Salmonella.

6. True or False Food poisoning is caused by mold.

7. Bacteria’s Needs In order to live, bacteria need: Food Moisture Time The Right Temperature Low Acidity

8. Food What do you think bacteria’s favorite food is?

9. Protein! Bacteria will eat almost any food, but it’s favorite is protein.

10. Moisture Bacteria must have moisture to grow and thrive. What types of food do you think bacteria would prefer because of this? What would it avoid? What could you do to your food to help protect it?

11. Time If bacteria has everything it needs to grow, then it can double every 20 minutes. - If I leave a piece of meat on the counter that has 10 bacteria on it, how many will it have in : 20 mins 40 mins 1 hour 2 hours?

12. Temperature Danger Zone Bacteria thrive between 40-140° F. - At what temperature do they die? - At what temperature do they slow down? - What would this mean for a chicken biscuit that was left in the classroom all day?

13. Low Acidity Bacteria like to live in places where there is not a lot of acid. – Do you think bacteria would prefer to live in a cup of milk or a cup of Coca-cola? Why?

14. Risky vs Non-risky -Foods can be categorized as risky or non-risky in regards to how likely they might be contaminated. -This has NOTHING to do with whether or not the food is healthy – it only means that bacteria likes to live in it, so it must be handled appropriately.

15. Risky vs Non-Risky Risky Animal Cooked Cut Source Plant Melon Source Copy this chart onto construction paper, then use grocery store ads to find examples of each category. Non Risky Raw TooToo Plant DryAcidic Source

16. Risky vs Non-Risky Which group contains more junk food, risky, or non-risky? What do you think this means? List the ways in which you know risky food needs to be handled differently than non- risky.

17. Fighting Bac (bacteria) What are the four ways that you should fight the bac in your food?

18. Clean It Food that is not going to be cooked (such as veggies) need to be washed in case there is any bacteria living on its surface.

19. Chill It Bacteria does not like low temperatures, so risky foods should be kept cold when you are not eating them, so that bacteria will not grow quickly. What types of food do you keep in the refrigerator? Why?

20. True or False: Freezing food will kill the bacteria in it.

21. Cook It Properly Risky foods that are cooked (especially meat) need to be heated all the way through so that any bacteria living in it will be killed. Raw and Rare meat = higher rate of bacteria!

22. True or False After a meat has been properly cooked, it is safe to leave it out on the counter over night.

23. Combat Cross Contamination (Separate) Keep high risk foods, such as raw meat, away from foods that will not be cooked, such as lettuce. Use separate cutting boards. Make sure meats are properly wrapped. Do not “taste” with cooking spoon. WASH YOUR HANDS!

24. Keep Clean Personal Hygiene Wash hands in warm, soapy water – 20-second scrub Wash before and after preparing food in the kitchen. Cover coughs and sneezes Kitchen Clean and sanitize all surfaces and utensils in hot, sudsy water. Change dish towels often Dispose of garbage promptly