1. Students will identify ways to prevent cross contamination. Students will explain the difference between cleaning and sanitizing. Students will identify the proper procedures for cleaning and sanitizing tools and equipment.

2. Potato Experiment

3. What is cross contamination?

4. Cross contamination: when harmful microorganisms are transferred from one product to another.

5. What are some ways to prevent cross contamination?

6. Wash hands Sanitize work surfaces Sanitize equipment Use separate utensils

7. Order to place things in a refrigerator, from top to bottom: Ready to eat foods (sandwiches, produce, anything that doesn’t need to be cooked) Fish, eggs, beef, pork Ground meats Poultry

8. What do you think clean means?

9. Clean: the visual appearance that something is unsoiled.

10. What does sanitary mean?

11. Sanitary: an environment that is free from pathogens. Kitchens can be clean but not sanitary.

12. 2 Methods for Sanitizing 1.Heat sanitizing = Surfaces must be heated to at least 180 degrees for 30 seconds. 2.Chemical sanitizing = Chemicals, such as bleach are used to kill pathogens. Special car must be taken to use the chemicals correctly, according to manufacturers directions

13. Steps to sanitize a work surface 1.Clear counter or table top for cleaning. 2.Lightly mist the table with spray bottle (cleaning detergent) and wipe with paper towel. 3.Rinse table using hot water and a clean towel. 4.Wipe down table with rag from sanitizing bucket. 5.Allow to air dry.

14. EXIT TICKET On the notecard provided, write your name and class period. As your ticket out the door today, place the following items from top to bottom in the refrigerator, in proper order to prevent cross contamination and alleviate possible food borne illness: Marinating poultry Mixed salad greens Steaks Ground sausage patties