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Unit 6

Unit Major Concepts

“I can…” Statements Instructional Resources

Food Safety & Sanitation

F.M.N.

I can... Properly Wash my hands (correct

length of time, problem areas, temperature, etc.

Explain the importance of keeping food at the right temperature

Demonstrate ways to promote food safety

Identify ways to contract a foodborne illness

Identify kitchen hazards Describe safe food handling

Ch. 20 Kitchen Safety

www.fightbac.org

Safe or Sorry

Ch. 21 Keeping Food Safe to Eat

Nutrition & Wellness

Food Safety & Sanitation

http://www.health.state.mn.us/foodsafety/sos/sos.pdf

http://www.fightbac.org/

Color me for fun!

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NUTRITION & WELLNESS ASSIGNMENT CHECKLIST—FOOD SAFETY Due Date(s) Assignment Complete

Pre-Quiz

Soapy Solutions

Kitchen Safety Poster

Dishwashing

Food Safety and Sanitation Online

Student Glossary

Temperature is Important

Word Search & Define

Word Scramble

FATTOM

The 4 Cs

Ch. 21 Keeping Food Safe to Eat

Bac poster

Journals

BAC Catcher

Extra Credit

Food Safety Learning Check

Food Safety Quiz

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Nutrition—Food Safety and Sanitation I Can StatementsLearning Target Scoring System:1 2 3 4Need Help

On My Way

Got It Ready to Teach

If you need help or are on your way, what strategies are you going to use to get to “got it”? Check off the strategy columns below indicating what you will do differently to improve your understanding

Use 3 different highlighter colors to track your understanding and growth of the Learning Targets

o Before the unito After a Learning Checko Before the test

Utilize class time wisely, be present & on time. Be focused & attentive. Avoid distractions: phone, friends & other work.

Ask for help during class. Seek support from classmates and teacher.

Work efficiently to complete all work. Finish work outside of school as needed.

Develop personal study strategies. Review material throughout the week

LT1 I can properly wash my hands.1 2 3 41 2 3 41 2 3 4

LT2 I can efficiently wash dishes for sanitation and conservation

1 2 3 41 2 3 41 2 3 4

LT3 I can identify kitchen hazards1 2 3 41 2 3 41 2 3 4

LT4 I can describe safe food handling1 2 3 41 2 3 41 2 3 4

LT5 I can explain the importance of keeping food at the right temperature

1 2 3 41 2 3 41 2 3 4

LT6 I can identify ways to contract a foodborne illnesses and how to avoid them.

1 2 3 41 2 3 41 2 3 4

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Pre-Quiz

***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column and include your “score”

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SOAPY SOLUTIONS

Kitchen # _____

Handwasher ____________________________________________

Observers/note takers ____________________________________________

____________________________________________

____________________________________________

Directions: 1. Rub 1 teaspoon oil all over your hands until completely coated with oil.2. Sprinkle ½ teaspoon of cinnamon on hands (OVER THE SINK) and rub it around until it’s evenly

distributed. The cinnamon will be like bacteria—it’s all over!3. Wash hands as follows, rubbing them briskly for 20 seconds:

a. Wash hands with cold water and no soapb. Wash hands with warm water and no soapc. Wash hands with warm water and soap

4. Observers/note takers write your observations (ask the handwasher questions too!) after each washing session.

5. Make a conclusion of what hand washing combination worked best to get rid of “bacteria” and WHY you think it worked

6. Return the paper cup and custard cup to Ms. Pilant

My Observations My ConclusionsWhere are most “bacteria” collecting? Where should we be extra careful to wash?

Just cold water: Which washing worked best?

Just warm water: Give a detailed reason why you think this one worked best

Warm water and soap: What did you learn from this lesson?

Clean and dry your sink when you are done and put dirty linens in the washing machine.

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Ch 20 Kitchen Safety Poster (pg. 154-159)Objective: to become familiar with common safety precautions in the kitchen. You will be sharing your poster with the class – so do your best work!

Include on your poster:

A title (ie. Kitchen Safety) Headings (ie. Electrical Shocks) Summarize the all key tips (bulleted items) Include at least 1 visual per section

(drawings/pictures clipped from magazines, etc.) – to illustrate your safety tips

1: Preventing Cuts

2: Using Electricity Wisely

3: Preventing Burns and Fires

4: Grease Fires

5: Preventing Falls

6: Proper Attire in the Kitchen*

7: Preventing Poisoning

#6 See next page

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Kitchen Attire

Hair longer than chin length must be put up in a ponytail, braid or scarf.

No loose or dangly clothing (flowing sleeves, scarves, hoodie ties etc.)

Sleeves need to be able to be pushed up/rolled up to the elbow.

No soiled/dirty clothing (unsanitary)

No loose or dangly jewelry (necklaces, bracelets).

Rings, watches, etc. should be removed (to properly clean hands, wrists and

prevent damage to them by liquids/water or foods)

Wear closed-toe, solid shoes (no sandals, slippers)

Wear an apron to protect your clothing

Use pot holders/oven mitts for handling hot things

No cell phones, purses etc. in the kitchen lab (they are not sanitized)


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Dishwashing 101

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Food Safety and Sanitation Online ActivityGo to www.fightbac.org1. What are the four core practices for safe food handling? (slide show on home

page but not the 2017 Conference…)

Click on Food Safety Basics then scroll down to fill in the following.

Clean: (Wash _______________ and _______________ often)2. Fill in the 5 bullet points for Clean

Wash your hands with warm water and soap for at least ____________________ before and after handling food and after using the bathroom, changing diapers and handling pets.

Wash your cutting boards, dishes, utensils, and counter tops with ______________________________ after preparing each food item and before you go on to the next food.

Consider using paper towels to clean up kitchen surfaces. If you use ____________________ wash them often in the hot cycle of your washing machine.

Rinse fresh fruits and vegetables under running _________________________, including those with skins and rinds that are __________ eaten.

Rub firm-skin fruits and vegetables under running tap water or scrub with a clean _________________________ while rinsing with running tap water.

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Separate: (Don’t _______________ _______________)3. Fill in the 3 bullet points for Separate

Separate __________ meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

Use one cutting board for fresh produce and a ___________________ one for raw meat, poultry and seafood.

Never place cooked food on a plate that _____________________________ meat, poultry, seafood or eggs.

Cook: (Cook to the _______________ _______________)4. Fill in the 7 bullet points for Cook

Use a ______________________________ which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe ___________________ temperature.

Cook roasts and steaks to a minimum of __________°F. All poultry should reach a safe minimum internal temperature of __________°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the __________ part of the breast with a food thermometer.

Cook ground meat, where bacteria can spread during grinding, to at least __________°F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked ground beef with a higher risk of ___________________. Remember, _______________ is not a reliable indicator of doneness Use a food thermometer to check the internal temperature of your burgers.

Cook eggs until the yolk and white are __________, not __________. Don't use recipes in which eggs remain raw or only partially cooked.

Cook fish to __________°F or until the flesh is opaque and separates easily with a fork.

Make sure there are no __________ spots in food (where bacteria can survive) when cooking in a __________________________________. For best results, cover food, __________ and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.

Bring sauces, soups and gravy to a __________ when ____________________. Heat other leftovers thoroughly to _________°F.

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Chill: (_______________ promptly) 5. Fill in the 6 bullet points for Chill

Refrigerate or freeze meat, poultry, eggs and other perishables ____________________ you get them __________ from the store.

Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at ______________________________ more than __________ hours before putting them in the refrigerator or freezer (_____hour when the temperature is above ________°F).

Never _______________ food at room temperature. Food must be kept at a safe temperature during thawing. There are __________ safe ways to defrost food___________________________________, ________________________________, and in the _______________________. Food thawed in cold water or in the microwave should be cooked immediately.

Always marinate food in the __________________________________. Divide large amounts of leftovers into _____________________ containers

for quicker ___________________ in the refrigerator. Use or discard refrigerated food on a ___________________ basis. Check

the Cold Storage Chart for optimum storage times.

Click on Food Poisoning and then Food Safety Glossary:

7. Define (you may summarize the definitions):Bacteria:

Contamination:

Cross-contamination:

Foodborne illness: 12 | P a g e

Food contact surface:

Fungi:

Incidence:

Microorganism:

Outbreak:

Parasite:

Pathogen: 13 | P a g e

Spore:

Toxins:

Virus:

If you have time Click on For Kids, Kids/Games & Activities in www.fightbac.org


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Student Glossary

Highlight as directed.

Bacteria – Living single celled microorganisms that can be spread by food, water, wind, insects, plants, animals and people. Bacteria survive well on skin and clothes and in human hair. They also thrive in the mouth, nose, throat, intestines and in certain foods held at room temperature.

Centers for Disease Control and Prevention (CDC) – A government agency that is concerned with the cause, spread and control of diseases.

Contamination – The presence of pathogenic microorganisms or harmful substances in food.

Cross-Contamination – The transfer of harmful microorganisms from a contaminated food or other source to food.

Dehydrated foods – Foods from which the water has been removed.

Escherichia coli (E. coli) O157:H7 – Bacteria which can cause bloody diarrhea, abdominal cramps, fever, and vomiting. In children under five and in the elderly, it can cause kidney failure and possibly death. This organism is often associated with undercooked hamburger, unpasteurized milk, unpasteurized apple juice or cider, raw fruits and vegetables, and contaminated water.

Foodborne Illness – Disease that is caused by pathogenic microorganisms in food. AKA Food Poisoning

Incubation Period – The time period from when a person consumes the contaminated food until they develop symptoms of illness.

Irradiation – The process of exposing food to controlled levels of ionizing radiation to kill harmful bacteria, pests or parasites, or to preserve its freshness.

Listeriosis/Listeria – A disease caused by a bacteria that can produce mild flu-like symptoms in healthy individuals. In pregnant women, newborns and people with weakened immune systems, the bacteria can cause septicemia, meningitis, encephalitis, and miscarriages/stillbirths.

Microorganism – A very small life form-invisible to the naked eye. Bacteria, viruses, parasites, yeasts, and molds are types of microorganisms.

Mold/Molds – These organisms have many cells that make up a tangled mass of thread like structures. Some molds are used in food processing such as the manufacturing of Blue cheese. Molds are also involved in food spoilage and some molds produce poisonous substances in food that can cause serious health problems.

Norwalk-like virus – A small round virus that can cause diarrhea, nausea, vomiting, abdominal cramps, headaches and low grade fever.

Pathogenic/Pathogen – Disease causing.

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pH – The measure of the acidity or alkalinity of a substance. The pH scale ranges from 0 to 14. A pH of 7 is neutral. Distilled water has a pH of 7. As the pH goes below 7 the substance becomes more acidic and as the pH goes above 7 the substance becomes more alkaline. Bacteria does not grow very well in foods with a pH of 4.6 or less. Some foods that have a low pH include soda pop, vinegar, ketchup, mustard and orange juice.

Risky Foods – Foods in which bacteria will readily grow. Risky foods include:1. Foods from an animal source (both raw and cooked). Examples include eggs, meat, fish, and

poultry.2. Foods from a plant source that have been heat treated or cooked. Examples include baked

potatoes, mashed potatoes, cooked beans, cooked macaroni, and cooked rice.3. Raw seed sprouts. Examples include alfalfa sprouts and bean sprouts.4. Cut melons. Examples include watermelon, cantaloupe and honeydew.These foods will not be risky if they are too acidic (such as catsup or sauerkraut) or if they do not have enough water available (such as cereal) for bacteria to grow.

Salmonella enteritidis – Bacteria which can cause nausea, vomiting, abdominal cramps, diarrhea, fever, chills, and headaches. CDC estimates that 75% of Salmonella enteritidis foodborne illness outbreaks are associated with the consumption of raw or inadequately cooked eggs.

Temperature Danger Zone – The temperature range in which bacteria grow best; 40°F to 140°F (approximately 4° C to 60° C).

Virus/Viruses – Viruses are much smaller than bacteria. When viruses are in a food, they are simply there and do not replicate or increase in number. The virus will only multiply after it is consumed by a living organism. The virus can then take over the organism’s cells and produce millions of new viruses.

Yeast/Yeasts- A single celled organism. Yeasts are typically larger than bacteria. They are used to make wine, beer, and bread. They are not associated with foodborne illness, but can cause spoilage problems in foods such as sauerkraut, fruit juices, syrups, jellies, meats, beer and wine.


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Temperature is Important


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Word Search and Define


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Word Scramble


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FATTOM


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The 4 Cs


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Ch. 21 Keeping Food Safe to EatDefine:

1. Foodborne Illness

2. Bacteria

3. Food Safety

4. Cross-contamination

5. Danger Zone

6. Perishable

FOODBORNE ILLNESS

7. Who can get sick:

FACTS ABOUT BACTERIA

8. Good bacteria:

9. Where are they:

10. What do they need to multiply?

THE FOOD SAFETY TEAM

11. Who is the “team”?

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WASH YOUR HANDS

12. When:

13. How:

DON’T SPREAD YOUR GERMS

14. List 3 tips that someone might not know:

KEEP THE KITCHEN CLEAN

15. List 3 places to clean that everyone might not think of:

DON’T CROSS-CONTAMINATE

16. 3 ways to prevent

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THAW FOOD SAFELY

17. 3 Tips

TEMPERATURE GUIDE TO FOOD SAFETY

18. Danger zone =

COOK FOOD THOROUGHLY

19. How?

SERVE FOOD SAFELY

20. 3 TIPS

HANDLE LEFTOVERS PROPERLY

21. 4 TIPS

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REFRIGERATOR STORAGE

22. What temperature?

23. Should something perishable be kept in the door or on an inside shelf?

Why?

24. What can you do so meats do not drip on other foods?

FREEZER STORAGE

25. What temperature?

26. What types of things don’t freeze well?

27. How should you wrap foods so they don’t dry out, lose flavor or texture (or taste “funny”)?

DRY STORAGE

28. What types of conditions should you have for storing unopened cans or packages?

29. Name 2 places you should not store unopened cans or packages?

STORING GROCERIES

30. What order should you put away groceries?

31. What does “first in, first out” mean?

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IF FOOD SPOILS

32. When in doubt, __________ __________ __________!

33. Think about what you could do to be sure that you do not end up wasting food and give 2 ideas you come up with:

**If you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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The Most Unwanted Bacteria Poster/Booklet

Task: Create a poster with a title (your assigned bacteria) that answers the following 9 questions (include question AND answer). Create a section for each question/diagram (different color/etc.). You will have the same bacteria as another student in the class—you may work together if you would like!

Common name (full name)1. c. jenjuni (campylobacter jejuni)2. botulism (clostridium botulinum)3. c. perfringens (clostidium perfringens)4. e. coli (escherichia coli 0157:H7)5. listeria (listeria monocytogenes)6. salmonella e (salmonella enteritdis)7. salmonella t (salmonella typhimurium)8. shigella (shigellosis)9. staph (staphylococcus aureus)10. cholera (vibrio cholera)11. vibrio (vibrio vulnificus)12. yersinia (yersinia enterocolitica)13. cryptosporidiosis (Cyptosporidum)14. cyclospora (Cyclospora cayetanensis )15. norovirus (Norwalk Virus)16. q Fever (Coxiella burnetii)17. t. gondii or Toxoplasmosis (Toxiplasma gondii)18. typhoid (Typhoid fever)

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Your poster will have 9 sections that answer 9 questions:

1. What does it need to thrive? Everyone answers with FATTOM (Unit 5). Include what

FATTOM stands for.

2. What are the foods/sources associated with it and possible contaminants? Each bacterium will have its own answer. In the A to Z booklet

3. What is the implicated illness? Include which it is and the definition. Look at what number your bacteria is, look at the circled section below and then do one or both of the following:

Infection and/or Intoxication (the numbers indicate which micro-organism falls under what category —some are in both)

Foodborne infection is caused by the ingestion of food containing live bacteria which grow and establish themselves in the human intestinal tract. 1, 2, 3, 4, 5, 6, 7, 8, 10, 11, 12, 13, 14, 15, 16, 17, 18Foodborne intoxication is caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food. Toxin = poison 2, 3, 4, 9

4. What is the incubation period for the illness? In the A to Z booklet

5. What are the symptoms associated with the illness? In the A to Z booklet

6. What is the duration of the symptoms? In the A to Z booklet

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7. What are the steps for prevention? Everyone answers with The 4 C’s (A to Z book page 54 or binder

resources)

8. Draw a picture of your bacterium (or make a model) In the A to Z booklet or look it up online (Google Images)

9. What is your bacterium’s implication in the farm-to-table continuum? Everyone answers with a diagram of the Farm-to-Table

Continuum (page 52-53). Pictures OR the flow chart. Circle or highlight the areas that are particularly important for

your microorganism.2 examples:


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Use good agricultural

practicesFarm Processing

use clean vehicles and maintain the

cold chain

Transportation

Retail

Follow the 4 Cs of Food Safey

Table

“Most UnWanted” Micro-Organisms - Rubrics

STUDENT EVALUATION: Please evaluate your work on the rubric below. 0-3 points 4-7 points 8-10 points Comments

Over all Fair quality Good quality High quality

Completeness Little or no criteria was met

Most of the criteria was met

All criteria was met

Use of time Worked little or not at all in class

Worked most of the time

Worked all period

Comments: Total ____/15(explain why you should get a particular grade and give 2 GOOD reasons why)

TEACHER EVALUATION: I will evaluate your work on a similar rubric.0-3 points 4-7 points 8-10 points Comments

Over all Fair quality Good quality High quality

Completeness Little or no criteria was met

Most of the criteria was met

All criteria was met

Use of time Worked little or not at all in class

Worked most of the time in class

Worked all hour

Neatness Hard to read or find answers

Moderately easy to read or find answers

Well organized and neat

Presentation Did little to present

Did an average job of presenting

Thorough job of presenting

Creativity Uninspiring Somewhat creative

Very creative

Comments: Total ____/15

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BAC Catcher/Cootie Catcher

The BAC Catcher will be handed out on a separate sheet.


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Extra Credit

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Extra Credit Page 2


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Daily Journals Week of:

Date Journal Question Journal Answer

Fill out every day! No question = NQ Absent = A No School = NS

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Daily Journals Week of:

Date Journal Question Journal Answer


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Daily Journals Week of: Date Journal Topic My Journal


***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.

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Food Safety and Sanitation Learning Check

LT1 I can properly wash my hands.1. How long should you wash your hands?

2. What water temperature is best for hand washing?

3. Where do people forget to wash?

LT2 I can efficiently wash dishes for sanitation and conservation.

4. What water temperature is best for washing dishes?

5. How much dishsoap should you use?

6. Why should you scrape off food before washing?

7. In what order should you wash items?

8. What should never be left on the bottom of the sink?

9. Why do we dry the sink?

LT3 I can identify kitchen hazards

Give one example of each of the following hazards and one way to prevent:10.Cuts

11.Electricity

12.Burns and Fires

13.Grease Fires

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14.Falls

15.Poisoning

16.Why is proper attire required in the kitchen? Give 2 examples:

LT4 I can describe safe food handling

17.What is the Temperature Danger Zone?

18.What is the maximum time you can leave food out safely?

19.What is cross-contamination?

20.What are the 4 C’s?

21.What does FATTOM stand for?

LT5 I can explain the importance of keeping food at the right temperature22.Why do we need to keep food out of the Temperature Danger Zone?

23.How do you know meat is cooked to a safe temperature?

24.What temperature should the refrigerator be kept at?What temperature should the freezer be kept at?

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LT6 I can identify ways to contract a foodborne illnesses and how to avoid them

25.What are 2 ways you can get a foodborne illness?

26.How can you prevent getting a foodborne illness?

27.What are some common symptoms of foodborne illnesses?

28.How is a foodborne illness different than flu symptoms?

29.Why should you always wash fruits and vegetables?

30.Why shouldn’t you ever wash/rinse raw meats?

***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.

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