1. Identify ways to prevent food borne illness Identify potentially harmful causes of food borne illness

2. Hand Washing Quiz Take out a piece of paper. Write your name, date, and class period in upper right hand corner. Be ready to answer the following questions.

3. List the order of operations for hand washing: 1. 2. 3. 4. 5. 6. 7. If leaving from the bathroom what should you do? 8. If you work in the state of Washington, and are returning from the bathroom what must you do? 9. What is this rule called? 10. Is it ok to use hand sanitizer in place of hand washing?

4. FAT TOM

5. Monsters Inside Me

6. What is the color of raw beef?

7. Tough to tell which is the cooked burger! Use a thermometer to know for sure!

8. Reasons for color variations in beef: Brown if stored too long Brown if stored at too high a temperature Older carcasses tend to be less pink Meat from bulls tends to be more pink Lower fat content tends to be more pink

9. Cooking Temperatures The only way to know for sure is to use a thermometer 165 degrees Poultry (chicken, duck, turkey, etc.) Casseroles Re-heated potentially hazardous foods such as chili, soups, and sauces. Must reach 165 degrees within 2 hours.

10. 155 degrees Hamburger Ground meats, sausage, ground pork, ground fish 145 degrees Pork Beef Veal Fish Eggs

11. Holding temperature is different from cooking temperature. Once a food has been cooked to its proper temperature, it must be held hot, above 135 degrees. Cold food must be kept below 41 degrees.

12. T = Time & Temperature

13. Danger Zone 41 degrees – 135 degrees Anything potentially hazardous foods left in the danger zone for more than 2 hours must be thrown away. Bacteria grow while in the danger zone. It produces toxic waste material that is not removed by reheating the food to 165 degrees.

14. T = Time Cooling Methods Shallow pan (2 inches). Place on top shelf of cooler and allow it to cool to 41 degrees, then cover. Using an ice bath and stirring. Product must move from 135 degrees to 70 degrees in two hours, and then from 70 degrees to 41 degrees in another 4 hours. Total cooling time not to exceed 6 hours.

15. T = Time Thawing Methods In a refrigerator for several days. Under cold running water for several hours. In a microwave oven. Must then be cooked immediately.