1. Nutrition through the Lifespan Safety introduction

2. Overview http://www.learnalberta.ca/content/kefs/index. html?launch=true http://www.learnalberta.ca/content/kefs/index. html?launch=true We’ll watch and explore first!

3. Kitchen Contamination Foodborne illness  What are the symptoms?  Who is at risk?  What should you do? Microorganisms-tiny living creatures that can be seen only with a microscope. Danger zone-temperature range in which bacteria grow fastest (40 degrees and 140 degrees Fahrenheit)

4. Kitchen Contamination E coli-raw or undercooked ground meat Listeria monocytogenes-raw or undercooked meat, poultry, or fish, unwashed produce Salmonella-raw and undercooked eggs, poultry, meat, fish Clostridium botulinum-canned foods that aren’t processed or stored properly Staphylococcus aureus-prepared foods left too long at room temperature

5. Kitchen Contamination Prevention Look at the dates on packages Choose canned goods free of dents Place raw anything in plastic bags to prevent drippage Make sure all food packages are secure Make sure food is kept at the correct temperature Plan your shopping trip carefully

6. Kitchen Contamination Prevention http://www.fightbac.org/content/view/6/11/ Sanitation-preventing illness through cleanliness  Wash your hands (When?)  Clean routine  Avoid cross-contamination  Inspection form (including storage techniques) http://health.state.ga.us/pdfs/environmental/Food/Forms/ FoodInspectionForm.pdf http://health.state.ga.us/pdfs/environmental/Food/Forms/ FoodInspectionForm.pdf

7. Self check Watch http://www.homefoodsafety.org/pages/tips/vid eos/index.jsp http://www.homefoodsafety.org/pages/tips/vid eos/index.jsp Complete http://www.homefoodsafety.org/pages/tips/qui z/index.jsp http://www.homefoodsafety.org/pages/tips/qui z/index.jsp

8. What do you know? http://library.thinkquest.org/26106/javaquizkit chen.html http://library.thinkquest.org/26106/javaquizkit chen.html How did you do?

9. Knives http://www.premiersystems.com/recipes/kitch en-safety/knife-safety.html http://www.premiersystems.com/recipes/kitch en-safety/knife-safety.html

10. Fire http://www.premiersystems.com/recipes/kitch en-safety/fire-safety.html http://www.premiersystems.com/recipes/kitch en-safety/fire-safety.html

11. Kitchen Tools-measuring Measuring tools  Liquid  Dry  Spoons U.S. vs. Metric

12. Kitchen Tools-cutting Knives Shears Peeler Grater Cutting board

13. Kitchen Tools-mixing Pastry blender Wire wisk Sifter Rotary blender Mixing spoon Mixing bowls

14. Kitchen Tools-cooking/baking Utility forkLadle Slotted spoonColander ThermometerRubber scraper TongsRolling pin Basting spoonPastry brush Straight edge spatulaTurner Wire racks

15. Kitchen Tools-cookware Saucepan Pot Skillet Wok Steamer basket Casserole dish Baking pan Roasting pan

16. Kitchen Tools-microwave YesNo Heat resistant containersMetal Paper plates/towelsAluminum foil Pottery with glaze Brown bags Take out containers with dairy food Recycled paper products Wooden containers Straw anything Synthetic fibers

17. Kitchen Tools-appliances Major Small  Cooktop--Toaster oven  Broiler--Electric skillet  Conventional oven--Slow cooker  Convection oven--Breadmaker  Microwave oven

18. Kitchen Tools-mixing and cutting appliances Blender Food processor Mixer

19. Kitchen Recipes/Math Changing the yield  Desired yield divided by original yield  Original amount times “magic number”

20. Assignments-Week 1 Pick one of the following to complete. Research the most recent foodborne illnesses that were widespread.  State the resource used, FDA response, where it was located, and what was the source of illness Who keeps check of local food establishments to prevent foodborne illnesses?  Who is it? Who is in charge? What were some local health ratings? For what do they check?

21. Assignments Week 1 Create a quiz for your family members. Have them take it and bring in the results. Must have at least 10 questions. Each group will create a safety poster for the kitchen area.  Sign up with Ms. Hutcheson for poster choices. Create 5 questions to ask about kitchen safety to a past restaurant manager?