nutrition through the lifespan safety introduction
TRANSCRIPT
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?