Washing Hands
Meat Safety!
Cross Contamination
Keeping Clean
What's Food Safety?!?
100
Why should you wash your hands?
To prevent getting sick and spreading germs.
100
Why should you take meat safety seriously?
Spoiled or uncooked meat can cause food poisoning along with other diseases!
100
What should you do before cleaning?
Wash your hands!
100
What should you use (besides water) to clean your utensils?
SOAP
100
What does thorough cooking do?
Kills the bacteria
200
What temperature water should be used to wash your hands?
Warm
200
What should you keep raw meats seperate from?
All other food!
200
Is it safe to clean fruits and vegetables with eggs or raw meat?
NO!!!
200
Why is it important to clean your fruits and vegetables?
To wash off the dirt and or pesticides.
200
What should you do before you eat or handle food?
Wash your hands!!!
300
When should you wash your hands?
After using the rest room, and before you handle food.
300
What should be used to check the temperature of the meat?
A meat thermometer!
300
Where should you keep meat, poultry, seafood, and eggs in the fridge?
Seperate from all other food.
300
What should you look for when cleaning fruits and vegetables?
Bad spots
300
Food safety prevents food ____________.
Poisoning
400
About how long should you wash your hands for?
About 20 seconds.
400
What shoud you check when you suspect the meat is done cooking?
The temperature!
400
What is transfered from one food to another in Cross Contamination?
Bacteria
400
Why should you disinfect your cutting board after using it?
It contains lot's o' bateria from leftover food, which could make you sick.
400
After cooked food has been left out for over 2 hours, is it usually easy to recognize the harmful bacteria?
No, the food usually looks and smells the same.
500
What song did we sugest you sing, while washing your hands?
The ABC song.
500
What should the internal temperature of a chicken/turkey be before you eat it?
180 degrees F!
500
Besides your hands, what are three other things that should be clean?
Counters, cuttingboards, and utensils.
500
What method of drying should be used for cuttingboards?
Air Dry
500
Unresponsible meat handling can cause...
Cross Contamination
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