1. Nutrition and Fitness 4th and 5th Period September 26, 2013
Early Work: What is cross contamination?
Schedule
Finish Food Safety Chapter (Food for Today Textbook)
Food Safety Notes
Target: Understand how to prevent Food Borne Illness
Survey the class to see how much time they need for the chapter work
Go over Food Safety Notes and give examples whenever possible. Allow students to participate in discussion.

2. Food Safety Chapter Chapter 20 Food Safety & Storage
Read Chapter Aloud
Give Examples and Discuss
Answer Questions at back of chapter
Books are located above Kitchen 1

3. Note Taking Expectations Two Column Notes
Take notes as required for participation points
No talking out of turn and try to stay on topic
Practice listening skills
No passes unless emergency
Stay in seats as much as possible (emergency)
Keep all notes for open note final and cookbook requirements
Use two column notes if they understand how to use them.
Other methods are acceptable for this lesson only.

4. Food Safety and Sanitation
3 things needed for bacterial growth
Food (Protein)
Moisture
Temperature (40 to 140)

5. Cross contamination Methods to avoid cross contamination
When bacteria from raw, contaminated food is transferred to a cooked or pure food.
Methods to avoid cross contamination
Do not use the same utensils unless they are washed.
Do not mix foods with hands, unless they were washed properly
Use tasting spoon only once.
Do not use wooden cutting boards- wood cutting boards are more likely to retain bacteria than plastic cutting boards, even after a thorough cleaning, Bacteria can be absorbed into the pores of wooden cutting boards.

6. Important Reminders Do not use hand towel for dishes
Sanitize your cutting boards after each use
Practice smart hand washing

7. Danger zone Practice temperature control
degrees- germs grow most rapidly
Below 40 degrees stops, or slows bacterial growth
Above 140 degrees kills bacteria
Limit time in danger zone under 2 hours

8. After shopping quickly freeze and refrigerate all ground meat and other perishable foods.
Never thaw food on the counter or let it sit out of the fridge for more than 2 hours when defrosted.
Cook hamburgers all the way through.
Juices Run Clear
Check internal/core temperature is above 140 ( )
You can’t tell by looking at color alone. Does not always indicate doneness.

9. Hand washing Turn on water (use hot water) Roll down paper towels
Run hands under hot water
Use soap (antibacterial)
Scrub for at least 20 seconds
Rinse
Dry hands
towel to turn off water

10. Hand washing Activity Everyone practice washing hands in kitchens