California Career and Technical Education Standards

• HTR.B.B3.1 Understand basic local, state, and federal sanitation regulations as they pertai...
• HTR.B.B3.2 Know the standards of personal grooming and hygiene required by local, state, an...
• HTR.B.B3.3 Understand safe and sanitary procedures in all food handling, including food rec...
• HTR.B.B3.4 Know types of food contamination, the potential causes, including cross-contamin...
• HTR.B.B3.5 Know the essential principles of Hazard Analysis Critical Control Points, includ...
• HTR.B.B3.6 Understand the purpose of and process for required certification (e.g., ServSafe).
• HTR.B.B6.1 Know the qualities and properties of food items and ingredients used in food pre...

• Recognizing food safety - Hooks / Set

  Hook

  Ask students - How important is it to wash our hands constantly in the food service industry?

  Are we too paranoid about it?

  Say - here is an example of why we stress it.

  go to 

  http://www.youtube.com/watch?v=hcEH8U20HSY&safety_mode=true&persist_safety_mode=1

  After the laughter launch into your discussion.
   

  When you should wash your hands:

  
  

  Before starting work, while at work, after:

  
  

  Using the restroom / handling raw food / Eating or drinking / Touching your hair, face, or body / Handling chemicals / Taking out the garbage / Sneezing or coughing / Smoking or chewing tobacco / Touching clothing or aprons

  
  

  Before putting on gloves or when changing gloves.  When switching from one food handling task to another. 
• Serving Safe Food-Hand washing - Lecture

  Proper Handwashing Technique --  When Should You Wash Hands?

  
   

  • Before eating or handling food
  • When you come home from school
  • Any time you cough, sneeze, or use a tissue
  • After using the bathroom
  • After changing a baby's diaper
  • Before putting your contacts in your eyes or before you take them out
  • After handling money

  
  
  

  The Procedure For Handwashing

  
  

  1. Make sure you have towels, water, soap, and a waste container available. I suggest getting the paper towel ready so you do not have to touch the paper towel dispenser after you wash your hands.
  2. Turn on the faucet. Use tepid water. (Do not use hot water since it will dry out your hands quickly).
  3. Keep your fingertips pointing downward to prevent water from running down your arms.
  4. Use soap to lather your hands.
  5. Rub the palms of your hands together.
  6. Use the palm of one hand to rub the back of the other hand. Repeat the procedure with the other hand.
  7. Interlace the fingers on both hands and rub them back and forth.
  8. You should wash your hands for a good 15-30 seconds. In order to time yourself, sing the ABC (alphabet)song while washing.
  9. Rinse your hands while keeping your fingertips down.
  10. Use the clean, dry paper towel to dry your hands.
  11. Use a paper towel to turn off the faucet.
  12. Use a paper towel to open the door while exiting the bathroom.

   

  ***Have students take turns practicing the correct hand washing procedures...

  • hand washing [ Go to Site ]
  • printable sheet [ Download ] Step by Step
• Hand washing / Cross contamination - Check Understanding

  {After students have watched the informational video, and put the printable sheet in their notebook}

  [Teacher has checked with each student that it is in the notebooks, before moving on to the activity below] 

  When students break off into groups.  Refer to the group roles sheet to make sure that

  -- Obtain a white ball or an object about the size of a tennis ball and place it in a sealable plastic bag containing some GloGerm powder. Shake the ball to coat it with the powder. The students will probably notice the powder. The teacher may or may not decide to comment on the powder. The students could be told that there is a powder on the ball but it is harmless and will help in a later part of the lesson.

  Continue to ask questions. But this time, toss the ball to the person who will be answering, or have the students pass the ball around so everyone gets a chance to touch it. Some questions might have many answers, so several students could respond differently to the same question.

  Pass the ball around some more to make sure all students have had a chance to get some GloGerm on their hands. Ask for student responses to the following questions:

  **Question: What are some things you know you are supposed to do (or not do) to keep food safe to eat?

  (Accept all answers and guide students to respond with ideas like keeping cold foods cold, using food before expiration dates, not thawing meat at room temperature, wiping down counters, washing hands before preparing foods, promptly taking care of leftovers, etc.)

  If the students do not volunteer the answer, washing hands before preparing food, be sure to mention it as a lead in to the next part of the lesson. Continue the lesson by telling the students that the powder on the ball represents cross contamination — which means that whenever they touch a surface contaminated with germs, bacteria, or whatever, their hands become contaminated also. Tell them that the powder on their hands will show up under a black light. Demonstrate this by going around the room with the black light.

  Have several students wash their hands like they normally would. Use the black light to see if they did a good job. Ask the class if anyone has ever taught them the correct way to wash their hands. Demonstrate the correct method of hand washing, then have the students wash their hands. If desired, go around the room again with the black light to see the results.

  Ask questions like:

  ** What do you suppose a food inspector is?

  ** Between the time produce (fresh fruits and vegetables) is ready for harvest in the field and eaten by you at home, name as many people as you can who might touch or handle it in some way.

  ** If food is eaten in a restaurant, what additional people may have touched or handled it?

  ** What kinds of diseases can people get from eating spoiled or contaminated food?

   

  • printable sheet [ Download ]
  • Group Roles Descriptions [ Download ]
• The Flow Of Food - Lecture

  We will be able to cover proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and serving food that includes use of proper tools and equipment.

  Receiving:  

  **Why is receiving important to food safety?

  Receiving is where you can avoid many potential food safety hazards.  Before you accept a delivery, you need to follow some very important rules.

  1. Measuring the correct temperature for each type of food.  Rejecting food if the temperature is not correct.

  2. Reject any food past the "use-by" date or expiration date

  3. Look for any signs of possible contamination, such as damage or spoilage.

  4. Label and date all incoming foods

   5. Limit the time food spends in the danger zone (41 - 135 F)

  6. Keep the receiving area clean, well lit, and free of pests

  7. Schedule deliveries during non-busy times when you have time to inspect shipments carefully.

  8. Check to be sure delivery trucks are clean.

  Storage:

  Food can become contaminated or spoiled if stored improperly.  Different kinds of foods have different storage requirements.  However, there are a number of general storage rules you should follow to keep food safe.

  1. Practice the First in first out (FIFO) method of stock rotation. when used correctly the older product is used first. 

  2. Store cooked food and food that will receive no further cooking above and away from raw food.

  3. If food is removed from its original packaging it should be stored in clean, sanitized containers.  These containers should be moisture and pest proof with tight fitting lids.

  4. Use foods before their use-by dates or expiration dates. Otherwise discard them.

  5. Keep storage areas and food transporting carts and trays clean and dry.  Clean spills immediately.

  6. Check for signs of insects and rodents in storage areas and products.  Dispose of all trash and garbage properly. 

  7. Check the unit temperatures of freezers and refrigerators frequently to make sure they are

  operating properly.

   

  Preparation:

  The greatest risk for contamination and temperature abuse occurs during preparation.  Thawing food is often the first step in the preparation process.  

  - Refrigerator Thawing

  Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw. When thawing foods in the refrigerator, there are variables to take into account.• •

  Some areas of the appliance may keep food colder than other areas. Food will take longer to thaw in a refrigerator set at 35 oF than one set at 40 oF.

   

  After thawing in the refrigerator, items such as ground meat, stew meat , poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

  Cold Water Thawing

  This method is faster than refrigerator thawing but requires more attention. The food must be in a leak- proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.

  The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood – about a pound – may thaw in an hour or less. A 3- to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.

  Foods thawed by the cold water method should be cooked before refreezing.

  Microwave Thawing

  When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to “Danger Zone” temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.

   

  After thawing in the microwave, always cook immediately after, whether microwave cooking, by conventional oven, or grilling.

  Foods thawed in the microwave should be cooked before refreezing.

  Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.

   

  Cooking Without Thawing

  When there is not enough time to thaw frozen foods, or you’re simply in a hurry, just remember:  it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.

   

  Cooking:

  Cooking foods to their proper internal temperatures is a way to control the risk of bacteria surviving.  When cooking food check the internal temperature with a clean sanitized thermometer.  Check in the thickest part of  the food/ dishes. 

   

  Minimum internal temperatures;

  All raw food cooked in a Microwave  165'F

  Poultry and stuffed meats            165'F

  Beef:  Rare 135'F  Medium 145'F  Well 155'F 

  Pork & fish 145'F - 155'F 

  Hold temperature 165'F and higher

  SERVING FOOD SAFELY:
  Self-service areas, such as salad bars, present particular challenges to food safety.  Theseareas should be monitored regularly to discourage customers from unsanitary practices

  ( such as tasting the food with serving utensils) =( (