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Food Safety Day 2

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Created by another teacher, this is implemented at MLIS in China for heavy ESL students, but still a very good resource for native English speakers who are learning about the ways to be safe in the kitchen when making food.

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Food Safety Day 2

  1. 1. Today’s Vocabulary • Disinfectant: • Cross-Contamination: • Transmission: • Direct: • Indirect: Write these words in your vocab sheet and fill in their translations now, and English definitions after class.
  2. 2. Food Safety Day 2
  3. 3. Let’s Review • What is a microbe?
  4. 4. Let’s Review • What is a pathogen?
  5. 5. Let’s Review • What are the 5 types of pathogens?
  6. 6. Let’s Review • What is a food borne illness?
  7. 7. Let’s Review • How can we prevent food borne illnesses?
  8. 8. When To Wash • Tell me when you should wash your hands… • Before ______________________. • After ________________________.
  9. 9. Wash hands… • Before cooking class. • After going to the bathroom. • After handling raw meat. • After touching your face or hair. • After handling the garbage. • After coughing, sneezing, or blowing nose. • Before touching raw vegetables. • Before touching clean dishes.
  10. 10. Yesterday we talked about this… Next we will talk about this!!!
  11. 11. Cross Contamination • Pathogens can be passed Directly or Indirectly. • Direct Transmission – pathogen moves straight to food. • Indirect transmission – Intermediate Step – Pathogen moves to a surface, then the food.
  12. 12. Indirect Transmission Examples • Knife used to cut meat, then used to cut vegetables, not washed. • Student rinses a used spoon under water, but does not use soap, and a student in the next class uses it. • Someone coughs on a plate, and does not wash it. Person  Object  Food
  13. 13. How do we prevent? • Think about the examples… how could these be prevented? • Knife used to cut meat, then used to cut vegetables, not washed. • Student rinses a used spoon under water, but does not use soap, and a student in the next class uses it. • Someone coughs on a plate, and does not wash it.
  14. 14. Proper Dishwashing!!!
  15. 15. Dish Washing
  16. 16. Dishwashing Demo • To the sinks!!!
  17. 17. More Indirect Transmission Examples • Group spills chicken juice onto the table, then touches the table, then touches the vegetables. • A group does not wash their table at the end of class, and the next group uses it to prepare food. • Meat stored in the top of the fridge drips onto vegetables stored below it.
  18. 18. Prevention? • How can we prevent the following? • Group spills chicken juice onto the table, then touches the table, then touches the vegetables. • A group does not wash their table at the end of class, and the next group uses it to prepare food. • Meat stored in the top of the fridge drips onto vegetables stored below it.
  19. 19. Prevention • Wash tables with hot soapy water after preparing food. • Do not touch your eyes, nose, or mouth while preparing food or while in the food preparation area. • Always store cooked foods and raw vegetables at the top of the fridge, and meat at the bottom.
  20. 20. Food Preparation • We must be careful when preparing foods to slow and stop the growth of pathogens… • Now we will talk about how to do that.
  21. 21. Wash Fruits and Vegetables • Did you know that—even if you plan to peel fruits and veggies—it’s important to wash them first because bacteria can spread from the outside to the inside as you cut or peel them? • Here’s how to wash all your produce effectively… 1. Cut away any damaged or bruised areas. 2. Rub away dirt gently in a bowl of cool water. 3. Rinse under running water.
  22. 22. Wash Fruits and Veggies, Not Meat!!! • Washing raw meat and poultry can actually help bacteria spread, because their juices may splash onto (and contaminate!) your sink and countertops. • Meat will be cooked to kill the bacteria, so it does not need to be washed first.
  23. 23. Video • Food Safe Video • Start Time 48:50 • Finish Time 1:01:00
  24. 24. Wrap Up • Pathogens can be passes directly or Indirectly. • To prevent indirect transmission, wash dishes and tables well, and keep your hands away from your body. • Danger Zone: 4-60⁰C. Keep food out of there!!! Cool fast!!! Heat fast!!! • More than 6 hours in the danger zone = THROW IT OUT!!!
  25. 25. What now? 1. Fill in the definitions for todays 5 vocabulary words in English. Use your own words. 2. Read the notes given to you on Methods of Transmission with a partner, underline any words you don’t understand and translate them. 3. Read the summary and make sure you understand all the points. 4. Try the Unit 2 Quiz – I will give you the answers tomorrow.

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