1. THE FOUR C’S OF FOOD SAFETY HEALTH AND HYGIENE HEALTH AND HYGIENE CLEANING AND SANITIZING CLEAN CHILL COOK (AVOID) CROSS CONTAMINATION WHAT DOES BACTERIA NEED TO GROW? FATTOM (FOOD, ACID, TEMPERATURE, TIME, OXYGEN, AND MOISTURE)

2. ASSESSMENT  Using the information about FATTOM, create a foldable to tape into your notebooks.  Outside: Letter (FATTOM)  Inside flap: the word it stands for  Inside: a description or picture of what that means

4. A CLEAN AND SAFE KITCHEN  Rules for cleaning  CLEAN UP AS YOU GO  When washing dishes  Use hot soapy water  Wash glasses first  Then wash flatware, plates, other items, and pots and pans LAST  Rinse in hot water

5. CLEAN AND SAFE KITCHEN, CON.  When drying dishes  Use a clean dry towel  A dirty towel can be more dirty than the floors and counters  Wash knives separately-DO NOT SOAK IN SINK  Wooden utensils should be washed and dried-do not soak  Check all appliance before putting water, unplug first

6. CLEAN AND SAFE KITCHEN, CON.  Cleaning food from dishes  Wipe most of grease off before putting in sink, never pour grease down the drain  Dishes with foods like eggs, milk and cheese should be rinsed first with cold water (hot water can cook food onto the surfaces  Do not wash a flour sifter, wipe clean with a damp cloth and dry

7. CLEAN AND SAFE KITCHEN, CON.  Removing stubborn foods and stains  Porcelain and glass cookware may be soaked with hot water and detergent or baking soda.  To remove burned on food in stainless steel pans, heat a solution or 2 tbsp baking soda and 1 quart of water and soak  Aluminum cookware clean with a soap filled pad  Non stick cookware must be cleaned with plastic mesh pad. DO NOT USE STEEL WOOL

8. PREVENTING ACCIDENTS  Never pick up a knife by the blade. Always hold with the blade away from you.  Place can lids in bottom of can to prevent cuts  Wipe up spills on counter tops and floors immediately  If you break or even crack a glass container of food, be sure to throw away the food.

9. PREVENTING ACCIDENTS, CON.  Never reach over a hot burner or a pan of simmering liquid.  Turn pan handles to the side so that the pans can’t be accidentally knocked off the stove.  When uncovering a pan, lift the lid away from you.  Use pot holders for handling hot utensils-NEVER USE TOWELS OR DAMP CLOTHS.

10. PREVENTING ACCIDENTS, CON.  When frying food, make sure the food is dry before you put it in the hot fat (splatter screen)  If a grease fire occurs:  Turn off heat source  Smother flame with salt or baking soda, DO NOT USE WATER  Prevent electric shock:  Unplug appliance by holding the plug not the cord  Never operate switches or controls with wet hands  Never put metal utensils into toaster while it is plugged in.

11. FIRST AID IN KITCHEN  Small Cuts:  Clean with soap and water  Apply a mild antiseptic  Cover with band-aid  Deep Cuts  Press clean cloth over the area and apply pressure  Keep elevated to lessen flow of blood  If bleeding continues consult doctor  Puncture wounds by knives or ice picks should be seen by a doctor (tetanus shot)

12. FIRST AID IN THE KITCHEN  Burns  Keep burned area away from direct contact with air  Run cold (NOT ICE WATER) water over burned area or apply ice wrapped in a clean cloth. NEVER USE BUTTER  Severe burns should be seen by a doctor  Ice in seconds

15. Kitchen Safety Video You and your group will be creating a kitchen safety video! You may either record videos or piece together pictures you take. The video must be at least 3 minutes in length. You must cover at least three topics from the following list:  Poisoning  Burns  Cuts  Falls  Shocks You should allow about one minute or more per topic If you piece together pictures, go to a ‘collage’ app to combine them. Padlet will only let you upload one picture at a time. The page is ‘live’ on my computer so I can refresh and move things around as needed.

16. CHOCOLATE CHIP COOKIES  Liquid Measuring Cups  Dry Measuring Cups  Measuring Spoons  Cookie Sheet  Mixing Bowls  Pastry Blender  Wooden Spoon

17. KITCHEN EQUIPMENT ‘POSTER’  Take the pictures of equipment, there are 25.  Create a chart on computer paper. 3 columns  Column 1: picture  Column 2: name  Column 3: definition or what it does.  DO NOT DO FRONT AND BACK.  Turn into door when finished. It will be graded and given back.  DUE BY END OF CLASS ON MONDAY 8/29

18. KITCHEN BOOTCAMP  Washing and Drying Dishes  Where are your items?  Sample Rubric: RubricRubric  Collecting Materials  Reading a Recipe…

19. Yummy Cereal Bars ½ cup peanut butter ½ cup sugar ½ cup honey 3 cups toasted oat cereal ½ cup chocolate chips (optional) ½ cup salted peanuts (optional) 1.In a small sauce pan, bring the honey and sugar to a boil over medium heat. As soon as the sugar is dissolved, remove from heat. 2.Stir in the peanut butter until well blended. 3.In a separate bowl, combine toasted oats, peanuts and chocolate chips. 4.Pour the peanut butter and honey mixture over the cereal mixture. 5.Stir until well coated 6.Spread into a buttered 9x9 pan 7.Let cool. Cut into squares and enjoy!

20. TYPES OF HAZARDS Biological Chemical Physical

21. BIOLOGICAL  Bacteria: Some good, and some are bad. “Single celled or non cellular microorganisms.  Toxins: Natural part of some fish (tuna and mackeral)  Parasites: Needs another organism (host) to live  Virus: Smallest and simplest known type of microorganism

22. CHEMICAL  If chemicals are used or stored in the wrong way  Cleaners: Keep separate from food products  Fiestaware: https://en.wikipedia.org/wiki/Fiesta_(dinnerware)https://en.wikipedia.org/wiki/Fiesta_(dinnerware)

23. PHYSICAL  When objects get left in food  Bones left in fish filets  Pits in fruit  Metal shavings from cans  Things that don’t belong in the kitchen (band aids, CELL PHONES, jewelry)  Friends, Episode 4.3 (3:30, 5:30, 14:15),m

24. FOOD BORNE ILLNESSES

25.  Staph  Hepatitis A  Botulism  E. Coli 015:H7  Salmonella  Listeriosis  Clostridium Perfringens  Trichinosis

26. PRESENTATION HOW TO’S  You will work with your group and research the illness you all chose.  You will present on Tuesday September 13  This is a CDA/Project Grade  You need to tell/explain:  General facts  Sources (where do you get it)  Symptoms  prevention

27. STAPH  General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature.  Sources/Causes: Human body, nasal passages, open wounds, coughing and sneezing  Symptoms: Nausea, diarrhea, vomiting, stomach cramps  Prevention: Cover mouth/nose when coughing or sneezing, wash hands often. Wear band aids  Occurs 8-12 hours after eating  Can last 2 days

28. CLOSTRIDIUM PERFRINGENS  General Facts: “Banquet Germs”, most outbreaks happen at restaurants, picnics, and banquets. Thrive at room temperature.  Causes/Sources: Polluted waters and unwashed fruits and veggies. Also dust that settles on food  Symptoms: Stomach pain and discomfort  Prevention: Keep foods out of danger zone. Wash fruits and veggies.  Occurs 4-22 hours after eating  Lasts 1 day

29. HEPATITIS A  General Facts: Most people recover completely and do not have lasting liver damage.  Causes/Sources: Food handled by someone with the virus. Raw shellfish, salads, and contaminated water  Symptoms: Loss of appetite, fatigue, mild fever, muscle and join aches, nausea, vomiting, and abdominal pain  Viral  Occurs 2-6 weeks after eating  Can last from weeks to several months

30. TRICHINOSIS  General Facts: Caused by parasitic round worms. When ingested they pass through the tract to invade other tissues such as muscle.  Causes/Sources: Raw or undercooked meat such as pork, bear, walrus, and horse.  Symptoms: Diarrhea, abdominal pain, fatigue, nausea, vomiting, high fever, and muscle pain.  Prevention: Cook meat (pork) to safe temperatures.  Occurs 1-2 days after eating  How long it lasts depends on the amount of larvae consumed.

31. BOTULISM  General Facts: Strongest type of food poisoning. Bacteria will grow even if there is no oxygen. Over half the cases are fatal.  Causes/Sources: Raw fish, improperly processed home canned foods.  Symptoms: Double vision, inability to swallow, and paralysis.  Occurs 4-36 hours after eating  Will last

32. E. COLI  General Facts: Can cause death in children and the elderly  Causes/Sources: Raw or undercooked beef, and unpasteurized milk.  Symptoms: Nausea, vomiting, stomach cramps, bloody diarrhea  Prevention: Cook meet thoroughly  Occurs 12-72 hours after eating  Lasts for 4-10 days

33. LISTERIOSIS (LISTERIA)  General Facts: Affects older adults, pregnant women, infants and adults with compromised immune systems.  Causes/Sources: Fresh fruits and veggies, raw and undercooked pork and poultry, raw fish, soft cheese, and unpasteurized milk.  Symptoms: Fever, headache, nausea, vomiting, abdominal pain, and diarrhea  Prevention: Thoroughly cook meat, clean raw fruits and veggies, keep uncooked meats and poultry separate from veggies and cooked foods.  Occurs 48-72 hours after eating  Lasts for

34. SALMONELLA  General Facts: Over 2000 types of this bacteria are killed by cooking  Causes/Sources: Undercooked chicken, cross contamination, eggs, and unpasteurized milk and juices.  Symptoms: Sever headache, nausea, vomiting, abdominal pain, diarrhea, fever  Prevention: Cook poultry thoroughly, wash hands often, prevent cross contamination.  Occurs 8-12 hours after eating  Lasts for 2-3 days

35. CREATE A PATHOGEN!  Pick a partner  Take some computer paper and create a ‘cartoon’ of a food pathogen (food borne illness). Include a fictional name based on the actual name (Evil Coli= E.Coli)  Make sure to include a slogan!  Turn in with names on it.

36. COOKING TEMPERATURES Cooking times and types

38. SO WHY CAN YOU EAT RARE STEAK BUT NOT HAMBURGER?  Anyone know?

39. Food Safety Cooking Temperatures Ground Meat and Meat Mixtures Beef, Veal, Pork, & Lamb 160 Turkey, Chicken165 Fresh Beef, Veal, Lamb, & Pork Plus 3 minutes standing time for safety 145

40. Food Safety Cooking Temperatures Poultry Chicken & Turkey (whole)165 Poultry parts165 Duck & Goose165 Stuffing (alone or in bird)165 Ham Fresh (raw) plus 3 minutes standing time 145 Pre Cooked (to reheat)140

41. Food Safety Cooking Temperatures Eggs and Egg Dishes Eggs Cook until yolk and white are firm Egg Dishes160 Seafood Fin fish145 flesh is opaque Shrimp, Lobster, & CrabFlesh pearly and opaque Clams, Oysters, & MusselsShells open during cooking ScallopsMilky white or opaque and firm

42. You are going to create a thermometer for cooking temperatures. On the left side, label the temperature zone. One the right side, label the degrees for the different meats that we just went over. If more than one type of meat ‘share’ a degree, just list them out next to it. Color the temperature danger zone RED.

43. TYPES OF COOKING--DRY  Roasting  Broiling  Pan Frying  Pan Broiling

44. ROASTING  Recommended for large, tender cuts of meat.  For best results, place meat with the fat side up on a rack in a large, shallow pan. (The fat bastes the meat as it cooks and the rack holds the meat out of the drippings)  Roast meat uncovered until it reaches the desired degree of doneness.  Letting it stand 8-10 minutes after getting it out will make it easier to carve

45. BROILING  Tender beefsteaks, lamb and pork chops, ham slices, ground beef, and ground lamb.  Cuts that are too thin will dry out before they are thoroughly cooked. Therefore cuts should be at least ¾ in thick, ham should be at least ½ in thick  Done under a direct flame in gas broilers or under direct heating element in electric broilers. The closer the meat is to the source, the shorter the cooking time will be.

46. PAN BROILING  Meats that can be broiled can also be pan broiled if they are 1 inch thick or less.  Pan broiling is a good method to use when preparing small quantities of meat.  Place meat in a heavy skillet, don’t cover or add fat. Cook the meat slowly, turning it to occasionally ensure even cooking. Pour off any fat that accumulates

47. PAN FRYING (FRYING)  Use small amounts of fat, it can be added before cooking or it can accumulate during cooking  Brown meat on both sides in a small amount of fat  Season meat after browning or add seasoning to the breading if the meat is breaded.  Cook uncovered at a MODERATE temperature, turning occasionally until done.

48. TYPES OF COOKING-USING LIQUID  Simmering  Stewing

49. SIMMERING  Meats are covered with the cooking liquid,  This is used for less tender cuts of meat—whole cuts, such as beef brisket

50. STEWING  The same as simmering but with smaller cuts of meat

51. ASSIGNMENT 1.4  Use the graphic that is on the board to fill out the chart (chart 18.2 in Guide to Good Food)

52. HEALTH INSPECTIONS Food handling, HACCP, FDA, and what health scores really mean

53. SO….WHAT DO YOU THINK GOES INTO A HEALTH SCORE?

54. WELL LET’S SEE!  Real Health Inspections Real Health Inspections  Health Score Card Health Score Card  How do you know what the score is? How do you know what the score is?  What about your favorite places to eat? Do they measure up?

55. HOW DOES THE GOVERNMENT IMPACT OUR FOOD?  Laws govern the way foods are grown, processed, packaged, and labeled.  Two key federal agencies oversee the food supply:  USDA: Quality and wholesomeness of meat, poultry, and eggs  FDA: Ensures the safety and wholesomeness of all other foods. They inspect food processing plants too.  These two agencies are responsible for foods shipped across state lines, foods sold within the state in which they are produced are controlled by state agencies

56. FDA  Their staff purchases samples of commonly eaten foods from grocery stores  Collect samples from different cities in different regions (this assures the samples reflect the entire nation)  Make them into dishes that would be eaten at the table  Check the foods for contaminants such as pesticide residues and industrial chemicals.  This allows the FDA to trace the amounts of various contaminants people are likely to consumer.  Most are found in amounts well below levels that are thought to be unsafe.

57. HACCP  Hazard Analysis and Critical Control Point  Involves looking at food production processes to see where hazards can occur. Processors can then take steps to prevent problems and respond to problems quickly.  However, state laws govern food businesses like restaurants and grocery stores; each state then sets health codes based on federal food codes which may or may not include programs like HACCP  HACCP video HACCP video

58. HACCP ACTIVITY  Ok so now we know the basics of what HACCP does, we are going to be creating our own HACCP plan for making cheese.  So how do you even make cheese? So how do you even make cheese?  We remember the concept of HACCP plans (legal requirement to manage food safety)  CHOOSE A PARTNER and sit with them.  Once on laptops go to Mrs. Hoffman’s Schoolsite page and open the form ‘Safety in Cheesemaking’. This is the steps you will follow to complete your activity with links to the different clips and videos.Mrs. Hoffman’s Schoolsite

59. RECIPES

60. DEFINITIONS  Recipe : A set of directions used in cooking *read a recipe 3 times before cooking*  Abbreviations : A shortened form of a word  Equivalents : Amounts that are equal to each other  Yield : How much a recipe makes  There are 3 parts to a recipe:  Ingredients  Directions  Yield

61. ABBREVIATIONS EXAMPLES  Cupc  Gallongal  Tablespoontbsp or T  Teaspoontsp or t  Ounceoz  Pintpt  Quartqt  Poundlb

62. EQUIVALENTS  Gallon = 16 cups OR 4 quarts OR 8 pints  Quart = 2 pints OR 4 cups  Pint = 2 cups  3 tsp = 1 tbsp  Cup = 16 tbsp OR 48 tsp OR 8 oz  1 stick of butter = 8 tbsp or ½ cup  1 box of butter = 1 lb or 2 cups

63. BUTTER

64. The Gallon Man

65. THE ‘G’

66. SMALL EQUIPMENT 1. Rolling Pin - Used to roll out dough 2. Wooden Spoon - Used to mix things together 3. Peeler – Peel the skin off of different fruits and vegetables 4. Spatula – Used to level off dry ingredients or spread things 5. Liquid Measuring Cups – Pyrex or glass. They are clear and are used to measure liquid ingredients.

67. SMALL EQUIPMENT, PART 2 6. Dry Measuring Cups – Plastic with handles and used only for dry ingredients. 7. Measuring Spoons – Used for measuring liquid or dry ingredients that are 1 tbsp or smaller. 8. Whisk – Used to beat and blend things. 9. Rubber Spatula – Used to scrape bowls and mix ingredients together. 10. Turner – A wider spatula used to lift and turn foods.

68. RECIPE QUIZ  You will have a recipe quiz within the next couple days. It not open note, you will be given time to study, and it is fill in the blank/short answer.  If enough time allows (today) your table will be given copies of the recipes to look at to prepare for dividing the steps amongst your group.