Cronce Cul Arts 1.1.2

Intro to Culinary Arts

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●Today’s Lesson 1.1.2

○Kitchen & Food Safety

■Clean, Separate, Cook, Chill

■Identify safe and unsafe kitchens

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Lesson 1.1.2 -

○ Kitchen & Food Safety

Objectives:

Learners will be able to:
•Identify causes of food borne
illnesses.
•Identify the purpose of each step to
food safety.
•Explain ways to prevent food
contamination relative to each step of
food safety.
•Explain how to prevent common
kitchen safety mistakes.

Poll

Have you or someone you know ever had a food borne illness?

• Yes, it was me!

• Yes, someone close to me!

• No, we are good here!

• I'm honestly not sure.

Word Cloud

What percentage of people in The United States do you think get a food borne illness each year?

​

Food poisoning not only sends 128,000 Americans to the hospital each year—it can also cause long-term health problems, or even death.

​

1 in 6 (16.67%)

Americans will

get sick from food

poisoning this year

alone

Match

What's causing food borne illness? Match the vocab word with the definition.

• Food borne illness

• Contaminants

• Microorganisms

• Bacteria

• Toxins

a disease transmitted by FOOD

harmful substances that get into food

living organisms in contaminants

type of microorganism

Made by bacteria. Makes people sick.

• a disease transmitted by FOOD

• harmful substances that get into food

• living organisms in contaminants

• type of microorganism

• Made by bacteria. Makes people sick.

Yes, they are little MICROORGANISMS like bacteria.

The bacteria produces TOXINS and that's what makes us feel sick.

3) Are contaminants alive?

Harmful substances, called CONTAMINANTS

2) What gets in the food to make us sick?

1) Food Borne Illness- Disease transmitted by FOOD.

Match

What's causing food borne illness? Match the vocab word with the definition.

• Food borne illness

• Contaminants

• Microorganisms

• Bacteria

• Toxins

a disease transmitted by FOOD

harmful substances that get into food

living organisms in contaminants

type of microorganism

Made by bacteria. Makes people sick.

• a disease transmitted by FOOD

• harmful substances that get into food

• living organisms in contaminants

• type of microorganism

• Made by bacteria. Makes people sick.

You can help keep your family safe from food
poisoning at home by following these four simple
steps: clean, separate, cook and, chill.

​What can we do to prevent this??

Multiple Select

Click the boxes of food safety steps:

• Clean

• Separate

• Cook

• Eat

Let's see what you already know about food safety...

Draw

Some concerns that I have regarding the physical safety and space in the kitchen include...​

​

​

Circle the concerns you may have -->

What mistakes do you see? Unmute/chat! :)

Let's look at these in more detail...

Word Cloud

What is an important time to wash your hands when working in the kitchen?

CLEAN!

Wash Hands, Utensils, and
Surfaces Often

Germs that can make you sick
can survive in many places
around your kitchen, including
your food, hands, utensils,
cutting boards, and countertops.

Wash your hands the right way:

●Use plain soap and water—skip the antibacterial soap—
and scrub the backs of your hands, between your fingers,
and under your nails for at least 20 seconds. Need a
timer? Hum the “Happy Birthday” song from beginning to
end twice.

●Rinse hands, then dry with a clean Single use towel.

●Wash your hands often, especially during these key times
when germs can spread:

●Before, during, and after preparing food

●After handling raw meat, poultry, seafood, or their juices,
or uncooked eggs

●Before eating

●After using the toilet

●After changing diapers or cleaning up a child who has
used the toilet

●After touching an animal, animal feed, or animal waste

●After touching garbage

●Before and after caring for someone who is sick

●Before and after treating a cut or wound

●After blowing your nose, coughing, or sneezing

●After handling pet food or pet treats.

CLEAN!

Wash Hands, Utensils, and
Surfaces Often

Germs that can make you sick
can survive in many places
around your kitchen, including
your food, hands, utensils,
cutting boards, and countertops.

Wash surfaces and utensils after each use:

●Wash cutting boards, dishes, utensils, and countertops
with hot soapy water, especially after they’ve held raw
meat, poultry, seafood, or eggs.

●Wash dish cloths often in the hot cycle of your washing
machine.

Wash fruits and vegetables, but not meat, poultry, or eggs:

●Rinse fruits and vegetables under running water without
soap, bleach, or commercial produce washes.

●Rinse fruits and vegetables before peeling, removing
skin, or cutting away any damaged or bruised areas.

●Scrub firm produce like melons or cucumbers with a
clean produce brush.

●Dry produce with a paper towel or clean cloth towel.

●Don’t wash meat, poultry, eggs, or seafood to avoid
spreading harmful germs around your kitchen.

●Produce labeled as “pre-washed” does not need to be
washed again.

​Why do we not need to wash chicken?

SEPARATE!

Separate: Don’t Cross Contaminate

According to the USDA cross
contamination is defined as,

"The transfer of harmful bacteria to food
from other foods, cutting boards, and
utensils if they are not handled properly.
This is especially true when handling raw
meat, poultry, eggs, and seafood, so
keep these foods and their juices away
from already cooked or ready-to-eat
foods and fresh product.”

●Red boards are used for meat

●Blue boards are used for seafood

●Green boards are used for vegetables and fruits

●White boards are used for dairy-based products

Match

Match the color cutting board with the type of food that should go on it

• Blue

• Green

• White

• Red

Seafood

Fruits and veggies

Dairy

Meat

• Seafood

• Fruits and veggies

• Dairy

• Meat

SEPARATE!

Use separate cutting boards and plates for produce,
meat, poultry, seafood, and eggs:

●Use one cutting board for fresh produce or other foods
that won’t be cooked before they’re eaten, and another
for raw meat, poultry, or seafood. Replace them when
they are worn.

●Use separate plates and utensils for cooked and raw
foods.

●Use hot, soapy water to thoroughly wash plates,
utensils, and cutting boards that touched raw meat,
poultry, seafood, eggs, or flour.

Word Cloud

Hang on, what temperature should the water be when you wash dishes? (Cold, cool, warm, hot)

SEPARATE!

Keep certain types of food separate:

●In your shopping cart, separate raw meat, poultry,
seafood, and eggs from other foods and place
packages of raw meat, poultry, and seafood in plastic
bags if available. When you check out, place raw
meat, poultry, and seafood in separate bags from
other foods.

●At home, place raw meat, poultry, and seafood in
containers or sealed, leak proof plastic bags. Freeze
them if you’re not planning to use them within a few
days.

●In the fridge, keep eggs in their original carton and
store them in the main compartment—not in the door.

Poll

I can throw my raw meat into the same container as my veggies because they are going to be cooked together anyway.

• True

• False

False!
Get in the habit of separating food.

Word Cloud

What do you notice?

Fridge Organization

COOK!

Cook: to the Right Temperature

Food is safely cooked when the internal temperature is high
enough to kill germs that can make you sick:

●Use a food thermometer to be sure your food is safe.
When you think your food is done, place the food
thermometer in the thickest part of the food, making
sure not to touch bone, fat, or gristle.

●Refer to our Minimum Cooking Temperatures Chart to
be sure your foods have reached a safe temperature.

Keep hot foods hot (140°F or above) and cold foods cold
(40°F or below).

If you’re not serving food right after cooking, keep it out of the
temperature danger zone (between 40°F - 140°F) where germs
grow rapidly.

Multiple Choice

What is the danger zone for food (in degrees Fahrenheit)?

• 0-60

• 40-140

• 60-160

• 10-110

COOK!

Microwave food thoroughly (165°F or above):

●Read package directions for cooking and follow
them exactly to make sure food is thoroughly
cooked.

●If the food label says, “Let stand for x minutes
after cooking,” follow the directions — letting
microwaved food sit for a few minutes allows
food to cook thoroughly as colder areas absorb
heat from hotter areas.

●Stir food in the middle of heating. Follow
package directions for commercially prepared
frozen food; some are not designed to be stirred
while heating.

CHILL!

Chill: Refrigerate and Freeze Food Properly

Refrigerate perishable foods within 2 hours:

●Bacteria that cause food poisoning multiply quickest between 40°F and 140°F - at room
temperature!.

●Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an
appliance thermometer to be sure.

●Never leave perishable foods out of refrigeration for more than 2 hours. If the food is
exposed to temperatures above 90°F (32°C) (like a hot car or summer picnic), refrigerate it
within 1 hour.

●Leftovers should be placed in shallow containers and refrigerated promptly to allow quick
cooling.

●Never thaw or marinate foods on the counter. The safest way to thaw or marinate meat,
poultry, and seafood is in the refrigerator.

●Freezing does not destroy harmful germs, but it does keep food safe until you can cook it.

●Know when to throw out food by checking our Safe Storage Times chart. Be sure you throw
food out before harmful bacteria grow.

Poll

Do you think that look and smell of a food is always a reliable method to determine food spoilage? Why or why not?​

Pick one below.

• Look and smell ARE always a reliable method to determine food spoilage.

• Look and smell ARE NOT always a reliable method to determine food spoilage

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Next Lesson:

Monday 9/9
Lesson 1.1.3

See you next time
for
Kitchen Equipment & Cooking Terms!

CLASS RESOURCES

●Guided & Completed Notes for every lesson

●Study Guide & Review Games for the Unit Quizzes

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