Welcome to4-H

Food Safety

HAND WASHING

&GENERAL

CLEANLINESS

Gloves & Aprons

• Wearing gloves is not a substitute for washing your hands

• Gloves should be changed often especially if you have touched your face, hair or picked something up off the floor

• Aprons are worn only behind the counter and should be changed when they become soiled

Hair• All those serving or preparing

food MUST wear a hat, visor, or hair net. (The Food Booth supplies hair nets you must supply your own hat or visor)

General Cleanliness• Make sure you are free of

animal hair and/or manure• Make sure your nails are free

of polish and are clean • Don’t work in the food booth if

you are ill

Clothing

• Needs to be clean• Wear proper shoes• NO SHORTS• NO SLEEVELESS SHIRTS• If possible remove all dangly

jewelry

Food Temperatures

Temperatures must be taken regularly

• Refrigerators and Freezers– Take and record these temps

once a day

Foods• Crockpots/Roaster/Frying Pan

hold at 140°– Take a record temp at the

beginning of every 3 hour shift– When adding foods to crockpots

or starting for the day food must be heated up to 165° before adding to crockpot

• Sandwiches & Salads– Keep all these ingredients at or

below 45°– Do not remove from cold storage

more than necessary and pre-chill all ingredients

• Hamburgers/Breakfast Sausage

– Cook to 160°– Check temp before placing in

frying pan or serving– Hold in frying pan at 140°

• Hot dogs and Fish– Cook to 140° and hold at this

temp.• Eggs

– Must be cook completely no exceptions

• Ground Meat (Taco Meat and Sloppy Joes)

– Must be cooked to 160°– Hold in Frying Pan at 140°

• Serving spoons– When being used in a crockpot/roaster/frying pan the spoon must remain in the heated product– All other serving utensils should be washed once every shift if possible

Cleaning up

All Dishes, Serving Utensils and Cutting boards must be put through a three part process

1. Wash2. Rinse3. Sanitize

All dishes should be left to air dry

Test your Knowledge of Food Safety

In order to properly wash your hands before or after handling food, exactly what is the minimum amount if time you should wash your hands under running water? A.10 secondsB.20 secondsC.1 minuteD.Don’t know

Which is the minimum temperature at which hot foods on a buffet should be maintained? A.212 FB.180 FC.140 FD.Don’t know

Which of the following ways is NOT a safe way to defrost raw meat? A.In the refrigeratorB.On the counterC.In the microwaveD.Don’t know

What is the minimum temperature ground beef should be cooked to in order to assure safety? A.155 FB.160 FC.165 FD.Don’t know

Which of the following federal agencies is responsible for regulating meat and poultry products in the United States? A.U.S.D.A. (U.S. Department of Agriculture)B.F.D.A. (Food and Drug Administration)C.C.C.E. (Cornell Cooperative Extension)D.Don’t know

What does Time-Temperature Abuse refer to? A.Failure to properly cool, cook and hold foods at proper temperatures B.Overcooking foodsC.Eating foods too quicklyD.Don’t know

After you’ve washed your hands, which of the following items can you use to dry your hands? A.Single-use paper towelsB.Your apronC.A common cloth towelD.Don’t know

Which of the following is NOT an acceptable behavior when working with food? A.Wearing a clean hat or other hair restraintB.Wearing an apronC.Wearing a dirty shirt or dirty jeans D.Don’t know

True or False? T F It is OK to touch cooked or ready-to-eat foods with

your bare hands.T F Never touch money before touching food without

washing your hands.T F Most bacteria is killed by cooking foods.T F You should use a thermometer to check the internal

temperature of foods.T F You do not have to wash cutting boards after using

them.T F Wearing gloves is an acceptable substitute for hand

washing.T F You should remove your apron when leaving the

food preparation area.T F Cross-contamination is when microorganisms are

transferred from one surface or food to another