2. Clean Free of soil and food matter What needs to be clean? EVERYTHING (hands, surfaces, utensils, food, etc) 5 basic cleaning steps: Scraping and pre-soaking Washing Rinsing Sanitizing Air-drying

3. Cleanliness with Personal Hygiene Washing hands frequently Having clean fingernails Wearing gloves when handling ready-to-eat food Bandaging cuts and abrasions Washing hair Wearing proper hair restraints Bathing Wearing clean work clothes Abiding by proper jewelry restrictions

4. Proper Handwashing Technique Warm water and soap (wet hands first) Make a soapy lather and rub on back of hands and in between fingers Rub fingernails in circular motion against palm of hands to clean under nails Wash for 20 seconds: (ABCs or Happy Birthday) Rinse hands with warm water and dry with clean paper towel

5. Activity! 1.Get into group of three (3). 2.Each student rub 1 tablespoon of cooking oil on their hands until completely coated. 3.Sprinkle 1 teaspoon cinnamon on hands, rub until evenly distributed. 4.Wash hands as follows, rubbing them briskly for 20 seconds: Student 1 : wash hands with cold water & no soap. Student 2 : wash hands with warm water & no soap. Student 3 : wash hands with warm water & soap.

7. Cross Contamination The transfer of harmful microorganisms from one item of food to another by: food-contact sources raw food to cooked food

8. Cross Contamination Sources Hands Cutting boards Countertops Dishcloths Dish towels Sinks Utensils Refrigerator shelves and drawers Dishes

9. Food For Thought One-fourth of main meal cooks do not wash their hands after handling raw meat and fish Two-thirds of main meal cooks do not wash their hands after handling raw eggs According to the FDA and USDA:

11. How to avoid cross contamination when: When refrigerating food When grocery shopping While preparing food When using cutting boards When marinating foods When serving foods When storing leftovers

16. Reminder 1 in 4 hamburgers turns brown before they reach the safe internal temperature! USE A FOOD SAFE THERMOMETER!

19. Temperatures Refrigerator temperature: 32-40 degrees F Freezer temperature: 0 to -20 degrees F When in doubt, throw it it out! Food left out beyond 2 hours must be thrown.