Food Safety

Agenda Lecture Discussion Group Activity Summary & Questions Evaluation

Objectives Identify 4 components of Fight Bac! Curriculum Define Temperature Danger Zone Demonstrate proper handwashing technique Define Safe Cooking Temperatures

USDA Fight Bac! 4 components of food safety for Fight Bac!: Clean, Separate, Cook, Chill Food borne illness can happen at any point in the food cycle from the grocery store to preparing to leftovers Pregnant women, young children, older adults, and those with compromised immune systems are at an increased risk of food borne illness The goal of Fight Bac! Is to reduce the risk of food borne illness Provide statistical data:

Clean Wash hands and surfaces often Paper versus cloth towels? Do not rinse raw meat Wash hands for 20 seconds; will review proper handwashing later Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water 1 t bleach/1 gal water, let sit for 2 minutes or air dry; based on Caring for Our Children If using cloth towels, change daily washing in hot water; provide each child and staff with personal towel For centers, paper towels must be used (Caring for Our Children) Rinse fresh fruits and vegetables under running water, including those with skins and rinds that are not eaten Scrub firm skinned fruits/vegetable with clean vegetable brush under running water Avoid washing fruits/veggies with soaps/detergent Do not rinse raw meat; risk cross-contamination

Separate Cross-contamination Meat Knife Cutting Board Vegetables Cross-contamination: how bacteria can be spread. Shopping: fresh foods next to raw meats, seafood Separate raw meats from fresh foods in refrigerator (store/thaw meat in container on bottom rack of refrigerator) Never place cooked food on plate that held raw meat, seafood, eggs Use one cutting board for fresh produce, and another for raw meats If using one cutting board, wash with hot, soapy between uses (wood cutting boards are porous and should not be used for cutting raw meats) Vegetables

Cook Cook to proper temperatures Provide tri-fold Fight Bac! Brochure Use food thermometer Cook until food reached safe internal temperatures; color is not a reliable indicator of food doneness Cook eggs until yolk is firm When microwave cooking, cover food, stir, and rotate. Sauces, soups, gravies to a boil when reheating

Chill Refrigerate promptly When in doubt throw it out. Divide large quantities of food into smaller portions for quicker cooling Refrigerate/freeze meat, eggs, and perishables as soon as you return from grocery Never let raw meats, eggs, cooked foods, cut fresh fruits/veggies sit a room temperature for more than 2 hours. If temperature is above 90, no more than 1 hour Never defrost at room temp. Use refrigerator, cold, running water, or microwave Marinate foods in refrigerator Use/discard refrigerated food on a regular basis.

Discussion Temperature Danger Zone 40° F to 140° F Use thermometers Temperature danger zone: between 40° F to 140° F where bacteria thrive Limit amount of time in TDZ to hours; starting from the time food is purchased through the cooking and cooling process.

Thermometers Refrigerator thermometer Safe Cooking Temperatures Refrigerator thermometer must read 40° F or less; check daily. May raise temperature of refrigerator: initial thermometer placement, door opened for extended period, hot foods recently placed in refrigerator, automatic defrost cycle. Refer participants to Safe Cooking Temperatures chart on trifold brochure

The Temperature is Right! Food Safety Wash your hands! Wash fruits & vegetables Use thermometers! Chill, defrost & thaw foods properly Avoid raw & unpasteurized high risk foods Milk, eggs, meat, poultry, juice & sprouts The Temperature is Right!

Food Safety Wash your hands! Wash fruits & vegetables Use thermometers! Chill, defrost & thaw foods properly Avoid raw & unpasteurized high risk foods Milk, eggs, meat, poultry, juice & sprouts

Proper Handwashing Wash hands with warm, running water for 20 seconds Before and after handling food After toileting, changing diapers, handling pets, blowing nose, coughing or sneezing Instruct on proper handwashing technique

Prevent Choking Supervise Preparation High risk foods Provide You Can Help Prevent Choking handout Review handout

Proper thermometer use Insert thermometer into thickest part of food item Avoid touching bone or pan Wait until needle stops Read temperature Refer to Safe Cooking Temperatures chart Instruct on where and how to check temperatures of foods Provide handout; allow participants to practice proper thermometer use on 3 foods Compare and contrast temperatures of frozen casserole (microwave onsite if possible), milk left at room temperature, bagel (to demonstrate meat, the hole represents the bone) using handout.

Group Activity Hand out activity sheet, thermometers

Summary & Questions Review objectives Allow participants to ask questions

Evaluations