Download FOOD SAFETY

FOOD SAFETY
Protecting Your Family
Through Safe Food
Practices
Opening Greetings:
 Name
 What you hope to learn from this class
 Other concerns
Welcome and Introductions
Class Outline
4 Step Process to Protecting your
family from harmful bacteria:
•Step 1: CLEAN
•Step 2: SEPARATE
•Step 3: COOK
•Step 4: CHILL
Group Activity
True or False?
1.
2.
1 out of 100 Americans get sick
from food poisoning every year.
Older adults, pregnant women,
newborns, and people with
weakened immune systems are at
higher risk for foodborne illnesses.
Group Activity
Answers:
1. 1 out of 100 Americans get sick from food poisoning
every year.
False
1 out of 6 Americans get sick from food poisoning
every year!
2. Older adults, pregnant women, newborns, and people
with weakened immune systems are at higher risk for
foodborne illnesses.
True
Step 1: CLEAN
Tip:
Try singing
a song,
like
“Twinkle,
Twinkle
Little
Star!”

Why is it important to wash our hands?
Helps kill harmful germs and bacteria which
prevents contamination.

How long should we spend washing our
hands?
20 seconds
Step 1: CLEAN
Sanitizing tip for
cutting boards: 1
tablespoon
liquid bleach to
1 gallon of
water.
Soak for a few
minutes,
rinse with water.



Wash dish rags in hot water
often OR Use paper towels.
Wash cooking utensils, cutting
boards and counters with hot
soapy water before and after
touching food.
Rinse ALL fruits and vegetables
under running water.
Step 2: SEPARATE
Tip:
Have a
cutting board
that you use
only for
raw meat,
poultry and
seafood.

What is cross contamination?
Using same cutting board/utensils for
cooked and raw food

How do you prevent it from
occurring? Separate raw meats and poultry
from other foods
Defrosting Frozen Meat, Poultry, and Seafood
Thaw in the refrigerator 1-2 days
before needed
OR
 Microwave on low power, then
cook right away.

Remember:
Wash
hands
with soap
and warm
water for
20
seconds
after
preparing
food, too!
Group Activity
How can you
prevent school
lunches from
spoiling?
Group Activity

Pack school lunches in insulated lunch bags
with a gel ice pack or frozen item to keep
food from spoiling until lunchtime.
Tips:
 Use frozen bread for sandwiches
 Freeze grapes
 Include a frozen bottle of water
Step 3: COOK
“It’s safe to
bite when the
temperature’s
right!”
Why is it important to fully cook
food? To kill bacteria
How can you tell when meat is
fully cooked? Use a food thermometer
Step 3: COOK
Use a safe
cooking
chart to
make sure
your food is
cooked
properly!
Food
Cooking
Temperature
Cooking Time
Steaks (3/4” thick)
Broil/Grill
4-5 min. per side
Pork chops/Cutlets
(1/4-3/4”)
In skillet on stove
3-4 or 7-8 min.
Chicken Breast
halves, boneless
(4 oz.)
Roast 350° F
20 to 30 min.
Chicken Drumsticks
(4 oz.)
Roast 350° F
35 to 45 min.
Eggs
Frying pan
2 to 3 minutes on
each side
Seafood
Cook until opaque (milky white) and
flakes with a fork.
Step 3: COOK
The color of
your meat
can also
indicate if
it’s fully
cooked
Step 4: CHILL
Which foods
should be put in the
refrigerator right
Meat
Eggs
Remember
Poultry
away?
to keep
How soon should leftovers
your fridge be chilled? 2 Hours
at 40˚F or
How
long
should
leftovers
below!
be saved for? 3-4 Days
What kind of containers
are the best for storage?
Small and shallow
How to Organize the Refrigerator
Did you
know that
how you
organize the
refrigerator
is part of
practicing
food safety?
Freezer
What should we avoid?
DO NOT:
Taste old food to see if it’s still good
(When in doubt, throw it out!)
2.Put cooked meat on a plate that held raw meat
3.Wash poultry, meat or seafood
4.Thaw food on the counter
5.Eat raw cookie dough or other foods with
uncooked eggs
6.Use raw meat marinade on cooked food
7.Undercook meat, poultry, seafood or eggs
8.FORGET TO WASH YOUR HANDS
1.
Find more information on foodsafety.gov
Summary
4 Step Process:
•Step 1: CLEAN
•Wash dishes, cooking utensils and hands with warm soapy water
•Rinse all fruits and veggies
•Step 2: SEPARATE
•Place meats and poultry on a separate plate and cutting board to
avoid cross contamination to other foods
•Step 3: COOK
•Make sure to cook food at the proper temperature for a long enough
time
•Step 4: CHILL
•Place leftovers in a cool storage area within 2 hours
•Make sure the refrigerator is set at 40˚F or below
Questions/Comments?
What have you learned today
about food safety?
 How will you use this information in
your own home?
 What other thoughts do you have?

Thank You for
joining us, and
remember: Practice
food safety!