Nutrition through the Lifespan

Safety introduction

Overview

http://www.learnalberta.ca/content/kefs/index.html?launch=true

We’ll watch and explore first!

Kitchen Contamination

Foodborne illness What are the symptoms? Who is at risk? What should you do?

Microorganisms-tiny living creatures that can be seen only with a microscope.

Danger zone-temperature range in which bacteria grow fastest (40 degrees and 140 degrees Fahrenheit)

Kitchen Contamination

E coli-raw or undercooked ground meat Listeria monocytogenes-raw or undercooked meat,

poultry, or fish, unwashed produce Salmonella-raw and undercooked eggs, poultry,

meat, fish Clostridium botulinum-canned foods that aren’t

processed or stored properly Staphylococcus aureus-prepared foods left too long

at room temperature

Kitchen Contamination Prevention Look at the dates on packages Choose canned goods free of dents Place raw anything in plastic bags to prevent

drippage Make sure all food packages are secure Make sure food is kept at the correct

temperature Plan your shopping trip carefully

Kitchen Contamination Prevention http://www.fightbac.org/content/view/6/11/ Sanitation-preventing illness through

cleanliness Wash your hands (When?) Clean routine Avoid cross-contamination Inspection form (including storage techniques)

http://health.state.ga.us/pdfs/environmental/Food/Forms/FoodInspectionForm.pdf

Self check

Watch http://www.homefoodsafety.org/pages/tips/videos/index.jsp

Complete http://www.homefoodsafety.org/pages/tips/quiz/index.jsp

What do you know?

http://library.thinkquest.org/26106/javaquizkitchen.html

How did you do?

Knives

http://www.premiersystems.com/recipes/kitchen-safety/knife-safety.html

Fire

http://www.premiersystems.com/recipes/kitchen-safety/fire-safety.html

Kitchen Tools-measuring

Measuring tools Liquid Dry Spoons

U.S. vs. Metric

Kitchen Tools-cutting

Knives Shears Peeler Grater Cutting board

Kitchen Tools-mixing

Pastry blender Wire wisk Sifter Rotary blender Mixing spoon Mixing bowls

Kitchen Tools-cooking/baking

Utility fork Ladle

Slotted spoon Colander

Thermometer Rubber scraper

Tongs Rolling pin

Basting spoon Pastry brush

Straight edge spatula Turner

Wire racks

Kitchen Tools-cookware

Saucepan Pot Skillet Wok Steamer basket Casserole dish Baking pan Roasting pan

Kitchen Tools-microwaveYes No

Heat resistant containers Metal

Paper plates/towels Aluminum foil

Pottery with glaze

Brown bags

Take out containers with dairy food

Recycled paper products

Wooden containers

Straw anything

Synthetic fibers

Kitchen Tools-appliances

Major Small Cooktop --Toaster oven Broiler --Electric skillet Conventional oven --Slow cooker Convection oven --Breadmaker Microwave oven

Kitchen Tools-mixing and cutting appliances Blender Food processor Mixer

Kitchen Recipes/Math

Changing the yield Desired yield divided by original yield Original amount times “magic number”

Assignments-Week 1

Pick one of the following to complete. Research the most recent foodborne illnesses that

were widespread. State the resource used, FDA response, where it was

located, and what was the source of illness Who keeps check of local food establishments to

prevent foodborne illnesses? Who is it? Who is in charge? What were some local health

ratings? For what do they check?

Assignments Week 1

Create a quiz for your family members. Have them take it and bring in the results. Must have at least 10 questions.

Each group will create a safety poster for the kitchen area. Sign up with Ms. Hutcheson for poster choices.

Create 5 questions to ask about kitchen safety to a past restaurant manager?