1. Food Safety

2. Agenda Lecture Discussion Group Activity Summary & Questions
Evaluation

3. Objectives Identify 4 components of Fight Bac! Curriculum
Define Temperature Danger Zone
Demonstrate proper handwashing technique
Define Safe Cooking Temperatures

4. USDA Fight Bac!
4 components of food safety for Fight Bac!: Clean, Separate, Cook, Chill
Food borne illness can happen at any point in the food cycle from the grocery store to preparing to leftovers
Pregnant women, young children, older adults, and those with compromised immune systems are at an increased risk of food borne illness
The goal of Fight Bac! Is to reduce the risk of food borne illness
Provide statistical data:

5. Clean Wash hands and surfaces often Paper versus cloth towels?
Do not rinse raw meat
Wash hands for 20 seconds; will review proper handwashing later
Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water
1 t bleach/1 gal water, let sit for 2 minutes or air dry; based on Caring for Our Children
If using cloth towels, change daily washing in hot water; provide each child and staff with personal towel
For centers, paper towels must be used (Caring for Our Children)
Rinse fresh fruits and vegetables under running water, including those with skins and rinds that are not eaten
Scrub firm skinned fruits/vegetable with clean vegetable brush under running water
Avoid washing fruits/veggies with soaps/detergent
Do not rinse raw meat; risk cross-contamination

6. Separate Cross-contamination Meat Knife Cutting Board Vegetables
Cross-contamination: how bacteria can be spread.
Shopping: fresh foods next to raw meats, seafood
Separate raw meats from fresh foods in refrigerator (store/thaw meat in container on bottom rack of refrigerator)
Never place cooked food on plate that held raw meat, seafood, eggs
Use one cutting board for fresh produce, and another for raw meats
If using one cutting board, wash with hot, soapy between uses (wood cutting boards are porous and should not be used for cutting raw meats)
Vegetables

7. Cook Cook to proper temperatures Provide tri-fold Fight Bac! Brochure
Use food thermometer
Cook until food reached safe internal temperatures; color is not a reliable indicator of food doneness
Cook eggs until yolk is firm
When microwave cooking, cover food, stir, and rotate.
Sauces, soups, gravies to a boil when reheating

8. Chill Refrigerate promptly When in doubt throw it out.
Divide large quantities of food into smaller portions for quicker cooling
Refrigerate/freeze meat, eggs, and perishables as soon as you return from grocery
Never let raw meats, eggs, cooked foods, cut fresh fruits/veggies sit a room temperature for more than 2 hours.
If temperature is above 90, no more than 1 hour
Never defrost at room temp. Use refrigerator, cold, running water, or microwave
Marinate foods in refrigerator
Use/discard refrigerated food on a regular basis.

9. Discussion Temperature Danger Zone 40° F to 140° F Use thermometers
Temperature danger zone: between 40° F to 140° F where bacteria thrive
Limit amount of time in TDZ to hours; starting from the time food is purchased through the cooking and cooling process.

10. Thermometers Refrigerator thermometer Safe Cooking Temperatures
Refrigerator thermometer must read 40° F or less; check daily.
May raise temperature of refrigerator: initial thermometer placement, door opened for extended period, hot foods recently placed in refrigerator, automatic defrost cycle.
Refer participants to Safe Cooking Temperatures chart on trifold brochure

11. The Temperature is Right!
Food Safety
Wash your hands!
Wash fruits & vegetables
Use thermometers!
Chill, defrost & thaw foods properly
Avoid raw & unpasteurized high risk foods
Milk, eggs, meat, poultry, juice & sprouts
The Temperature is Right!

12. Food Safety Wash your hands! Wash fruits & vegetables
Use thermometers!
Chill, defrost & thaw foods properly
Avoid raw & unpasteurized high risk foods
Milk, eggs, meat, poultry, juice & sprouts

13. Proper Handwashing Wash hands with warm, running water for 20 seconds
Before and after handling food
After toileting, changing diapers, handling pets, blowing nose, coughing or sneezing
Instruct on proper handwashing technique

14. Prevent Choking Supervise Preparation High risk foods
Provide You Can Help Prevent Choking handout
Review handout

15. Proper thermometer use
Insert thermometer into thickest part of food item
Avoid touching bone or pan
Wait until needle stops
Read temperature
Refer to Safe Cooking Temperatures chart
Instruct on where and how to check temperatures of foods
Provide handout; allow participants to practice proper thermometer use on 3 foods
Compare and contrast temperatures of frozen casserole (microwave onsite if possible), milk left at room temperature, bagel (to demonstrate meat, the hole represents the bone) using handout.

16. Group Activity
Hand out activity sheet, thermometers

17. Summary & Questions Review objectives
Allow participants to ask questions

18. Evaluations