Food Safety is for Everyone, Module 4: Temperature Matters
Elizabeth Brown, Foodservice Director Katlyn Wynne, RD.
Basic Kitchen Devices and Functions. Utensils A kitchen utensil is a hand-held tool used to prepare food Can you think of any kitchen utensils? Make sure.
Chapter 4 Nutrition Lesson 3 Planning Healthful Meals Next >> Click for: Teacher’s notes are available in the notes section of this presentation. >> Main.
What are you giving this holiday season?. Make sure it’s not foodborne illness!
Wash hands with warm water and soap for at least 20 seconds. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter.
Wash hands with warm water and soap for at least 20 seconds.
Nutrition –Chapter 4, Lesson 3 - Creating a Healthy Eating Plan (pp.116-121) –Chapter 4, Lesson 4 - Digestion and Excretion (pp. 122-127) –Chapter 4, Lesson.
Part 2
Methods of Prevention of Foodborne Illnesses
BACTERIA 101. Bacteria.... What are they?? 1. Prokaryotes (pro means ____!) 2. Unicellular (only one _______) 3. In the Kingdom Eubacteria and Archaebacteria.
DHCA 2113 Food safety & Sanitation
