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Describe how dairy products should be stored, transported, and properly prepared for cooking
Dairy products should be stored at 40-45 degrees Fahrenheit. Consult labels for expiration dates. Children should never consume raw, non-homogenized dairy products.
most likely hazards in cooking activities
fires, burns, food poisoning, ect
Using the MyPlate food guide or the current USDA nutrition model, give five examples for the food group: fruit, the recommended number of daily servings, and the recommended serving size
2-1/2 cups per day
Describe how meat should be stored, transported, and properly prepared for cooking
Store and transport at or below 45 degrees Fahrenheit. Meats should not be stored above cooked foods or fresh produce. Frozen meats should be thawed slowly in a refrigerator at 40-45 degrees. Beef should be cooked to a minimum internal temp of 150 degrees or hotter (preferably 155 to 160) for children's consumption. Pork should be cooked to a minimum internal temp of 160 degrees or hotter. Raw meat should be used or frozen within 3 days. Cooked meats should be used or frozen within seven days.
Explain how to prevent cross-contamination.
If all food must be stored in one column, they should be in the following order, top to bottom. 1. Dry goods 2. Cooked foods 3. Fresh produce 4. Raw meat 5. Raw fish 6. Raw chicken Use separate cutting boards for meat, chicken, produce and cooked foods. Always wash hands thoroughly before handling food items. Always wash hands AFTER handling raw foods before handling cooked foods. Always wash hands AFTER handling raw poultry before handling ANYTHING ELSE. If using gloves, change gloves between each product and dispose of them properly.
how to anticipate these hazards
keep a fire extinguisher, cook more thoroughly, ect
Using the MyPlate food guide or the current USDA nutrition model, give five examples for the food group: veggies, the recommended number of daily servings, and the recommended serving size
2 1/2- 4 cups per day
Describe how fish should be stored, transported, and properly prepared for cooking
Store and transport fish at or below 32 degrees Fahrenheit. Fish can be stored up to 24 hours in a refrigerator at 40-45 degrees. Fish should NOT be stored above cooked foods or fresh produce. Raw fish should be firm in texture and not slimy. Do not use fish that has a strong odor or is yellow or greenish in color. Cook fish until thoroughly done. Fish should turn from translucent to opaque when cooked thoroughly.
why reading food labels is important. Explain how to identify common allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, and shellfish.
so you know who can eat it, who can't and what chemicals you are eating in your Mac n Cheese
how to help prevent these hazards
don't be stupid, use you brain, thermonitor, ect
Using the MyPlate food guide or the current USDA nutrition model, give five examples for the food group: grains, the recommended number of daily servings, and the recommended serving size
6-10 ounces per day
Describe how chicken should be stored, transported, and properly prepared for cooking
Store and transport at or below 45 degrees Fahrenheit. Raw chicken/poultry should not be stored above other meats, fish, cooked foods or fresh produce. Frozen chicken should be thawed slowly in a refrigerator at 40-45 degrees. Chicken should be cooked to a minimum internal temp of 165 degrees or hotter. Raw chicken should be used or frozen within 3 days. Cooked meats should be used or frozen within seven days. A designated cutting board should be used for raw chicken. It should not be used for anything else, especially produce.
Explain why someone who handles or prepares food needs to be aware of concerns about food allergies, food intolerance, and food-related illnesses and diseases
they don't want to kill Landon so they need to wash their hands after each time they touch something he's allergic to so traces of life don't kill him (HI Landon!)
how to mitigate these hazards
use a microwave. have a brain, ect
Using the MyPlate food guide or the current USDA nutrition model, give five examples for the food group: protein, the recommended number of daily servings, and the recommended serving size
5 1/2-7 ounces per day
why you should limit your intake of oils and sugars.
It can help us manage our weight better and reduce our risk of chronic diseases like heart disease, stroke, Type 2 diabetes, some cancers and chronic kidney disease
Describe how fresh vegetables should be stored, transported, and properly prepared for cooking
All fresh produce should be stored in its own location or ON THE TOP SHELF of a refrigerator 40-45 degrees to prevent cross-contamination. Fresh produce may be stored at room temperature up to 7 days. In a cooler, fresh produce should either be packed separately or ON TOP OF OTHER WRAPPED raw food items. A designated cutting board should be used for fresh produce to prevent cross-contamination with meats.
how to respond to these hazards
fire extinguisher, no panic, ect
Using the MyPlate food guide or the current USDA nutrition model, give five examples for the food group: dairy, the recommended number of daily servings, and the recommended serving size
3 cups per day
Describe how eggs should be stored, transported, and properly prepared for cooking
Store and transport at or below room temperature. The warmest place in a refrigerator or the coolest place in dry storage is ideal. Eggs should be consumed within 30 days. Eggs should be cooked to an internal temperature of 165 degrees or hotter. Children should not consume eggs raw or "over easy".