2. Chapter 6 Safeguarding the Family’s Health
Part 1
The Importance of Food
Note: This chapter covers foodborne illnesses, steps to food safety, and safety in the kitchen. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.

3. Objective
Discuss: How might being aware of the causes of foodborne illnesses be helpful to you? Why would it be important to be able to recognize symptoms of foodborne illnesses? What would you do to treat a foodborne illness if you had one?
Discuss causes, symptoms, and treatments of common foodborne illnesses.

4. Food Contamination
Most foodborne illnesses are caused by contaminants, including microorganisms like bacteria, parasites, protozoa, and viruses.
Discuss: Who are some of the people who come in contact with food before it reaches your table? How might each of these people accidentally contaminate the food he or she contacts? What steps might each of these people take to avoid contaminating food?
Food can become contaminated at any point from the farm to the table.
Everyone who comes in contact with food must use care to avoid contaminating it.
USDA

5. Symptoms of Bacterial Foodborne Illnesses
Abdominal cramps and diarrhea
Fatigue
Headache
Fever
Vomiting
Discuss: What are some common foodborne illnesses? What foodborne illness has symptoms that differ from those listed here?
Why do you think some people fail to recognize these symptoms as signs of foodborne illness?
USDA

6. Treating Bacterial Foodborne Illnesses
Rest.
Drink liquids.
If you are in a high-risk group, have severe symptoms, or suspect you have botulism, see a physician right away.
Discuss: What groups of people are at a higher risk if they contract a foodborne illness?

7. Objective
Discuss: What is the advantage of being able to summarize an approach to food safety in four simple steps?
List the four key steps to food safety and give examples of each.

8. Clean Keep yourself and your kitchen clean.
Wash hands, cutting boards, utensils, dishes, counters, dishcloths, and sponges often.
Tie back long hair.
Cover coughs and sneezes.
Dispose of garbage promptly.
Discuss: When should hands be washed? How long should hands be washed?

9. Separate Separate cooked and ready-to-eat foods from raw foods.
Do not taste and cook with the same spoon.
Never use the same utensil, cutting board, or plate for raw and cooked foods.
Discuss: What is cross-contamination?
Chicago Cutlery

10. Cook
Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria.
Use a thermometer to check food temperatures.
Do not taste uncooked or partially cooked dishes.
Discuss: What are the safe internal temperatures for cooked cuts of meat, ground meat, whole poultry, and leftovers?
At what temperature should hot foods be served and held?
Revere

11. Chill
Chilling foods promptly will keep harmful bacteria from multiplying.
Do not allow foods to sit out more than two hours.
Do not thaw foods at room temperature.
Refrigerate foods in shallow containers to speed cooling.
Discuss: At what temperatures do bacteria multiply fastest? How should frozen foods be thawed?
At what temperature should cold foods be served and held?

12. Objective
Discuss: If most accidents can be prevented, why do you think so many accidents still occur? How can people be encouraged to take more safety precautions in potentially hazardous situations?
Give examples of how following good safety practices can help you prevent kitchen accidents.

13. Preventing Chemical Poisonings
Keep hazardous products out of children’s reach.
Wash fresh fruits and vegetables thoroughly before use.
Keep a poison chart handy.
Discuss: Why are children especially susceptible to chemical poisonings?

14. Preventing Cuts
Keep knives sharp; wash and store them separately from other utensils.
Never put fingers near appliance blades or beaters.
Wear rubber gloves when cleaning up broken glass.
Discuss: What are some other tips for using knives safely?
Chicago Cutlery

15. Preventing Burns and Fires
Use pot holders.
Turn pan handles inward.
Wear tight-fitting clothing and roll up long sleeves when cooking.
Keep a fire extinguisher handy.
Install a smoke alarm in the kitchen.
Discuss: What are the causes of most kitchen burns and fires?

16. Preventing Falls Use a step stool or ladder to reach high places.
Wipe up spills from floors immediately.
Keep floors clear of clutter.
Discuss: Besides water-based spills, what often causes kitchen floors to be slippery?

17. Preventing Electric Shock
Do not touch electrical plugs, switches, or appliances with wet hands.
Do not use lightweight extension cords with appliances.
Do not overload electrical outlets.
Discuss: What are some common causes of electrical shocks?
What danger, other than shock, do electrical hazards create?

18. Preventing Choking Chew food thoroughly.
Discuss: What foods create choking hazards for children?
Chew food thoroughly.
Avoid talking and laughing with a full mouth.

19. Objective Apply basic first aid measures in the home.
Discuss: What is first aid?
Apply basic first aid measures in the home.

20. Treating Minor Injuries
Discuss: Why is it important to keep poisonous products in their original containers? What treatments should not be used when caring for minor burns?
Poisonings – Follow first aid instructions on labels.
Cuts – Apply pressure to stop bleeding, wash with soap and water, apply antiseptic solution, bandage with sterile dressing.
Burns – Place under cold water.

21. Treating Minor Injuries
Falls – Treat cuts. Do not move victim if broken bone is suspected.
Shocks – Turn off power source. Do not touch victim if connected to the power source.
Choking – Use the abdominal thrust.
For severe injuries, call for medical help immediately.
Discuss: What are the steps for performing the abdominal thrust?

22. Apply It!
While using a sharp knife to pry the cover off the remote control for a toy car, your brother cuts his hand.
Discuss: How could your brother have prevented this injury? What should you have done if your brother’s cut had been severe?
What basic first aid measures can you take to treat his minor cut?

23. What can you do to help safeguard your family’s health?
Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
What can you do to help safeguard your family’s health?

24. Other Questions to Consider
What are some foodborne illnesses that are not caused by bacteria?
How can foodborne illness be prevented when cooking outdoors for crowds?
How can you protect yourself from foodborne illness when eating out?
Discuss: What other questions did this chapter raise that you would like to explore?