1. Food Safety Take A Hike – Adventure Based Cooking Class 2

3. Quotes “How can a nation be called great if its bread tastes like kleenex?” - Julia Child “He was a bold man that first ate an oyster.” - Jonathan Swift “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” - Ann Wigmore

4. Food Rules #10 – Avoid foods that are pretending to be something they are not. #13 – Eat only foods that will eventually rot. #18 – Don’t ingest foods made in places where everyone is required to wear a surgical cap.

6. BC Food Safe Recommended Course for Everyone I will provide you with Level 1 You must achieve a 70% on the exam to be certified Ongoing process throughout year Half of your mark is based on showing good habits

8. Improper Food Handling Practices Percent of Foodborne Illness Outbreaks 3. Infected person 13% 4. Inadequate reheating for hot holding 11% 5. Improper hot holding 9% 6. Contaminated raw food or ingredient 5% 7. Unsafe source 4% 9. Cross-contamination 3% 8. Use of leftovers 2% 10. Inadequate cooking 2. Advance preparation 17% 1. Improper cooling 30%

9. Workplace Safety Hazards

10. Critical Thinking: Recognizing Hazards See It Look at the task/hazard (recognize) Think It Is there any risk of injury/disease/illness (assess) Do It Take action to eliminate or control the risk (control)

11. Cycle of Transmission ENVIRONMENT   Work Surfaces  Utensils  Insects  Air FOOD HANDLER  Skin  Nose  Hair  Hands  Clothing

12. Pathogen A bacterium, virus, or other microorganism that can cause disease.

14. Direct Transmission

15. Indirect Transmission

16. Multiplying Bacteria

17. Danger Zone

18. Cook Kit For Each Group Camp Stove Pots (including lid and handle) Water bottle (for measuring) Mixing bowl Plastic spoon (strong) Chef knife 2 cutting boards Plates, bowls, cups, and cutlery

19. Recipe Flexibility Flexibility is VERY important Substituting ingredients Modifying recipes Removing ingredients Adding ingredients * Often times a recipe is not needed …

20. Next Week Team #2 Select recipe (and scale for class) Make grocery list Prepare to help direct the class

21. Today’s Lunch Team #1: Maxx, Bret, Nairn, and Andrew Rosemary Shallot Beef Stew