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Food Safety

Join us for a unique adventure-based cooking class focused on food safety! Experience hands-on learning while preparing delicious recipes, like Rosemary Shallot Beef Stew. You'll gain essential skills to prevent foodborne illnesses, understand critical food handling practices, and discover the importance of using fresh ingredients. With expert guidance, each participant will complete a Level 1 certification after successfully passing the course exam. All levels of cooking experience are welcome—come hungry for knowledge and tasty food!

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Food Safety

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  1. Food Safety Take A Hike – Adventure Based Cooking Class 2

  2. Quotes • “How can a nation be called great if its bread tastes like kleenex?” - Julia Child • “He was a bold man that first ate an oyster.” - Jonathan Swift • “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” - Ann Wigmore

  3. Food Rules • #10 – Avoid foods that are pretending to be something they are not. • #13 – Eat only foods that will eventually rot. • #18 – Don’t ingest foods made in places where everyone is required to wear a surgical cap.

  4. BC Food Safe • Recommended Course for Everyone • I will provide you with Level 1 • You must achieve a 70% on the exam to be certified • Ongoing process throughout year • Half of your mark is based on showing good habits

  5. 30% 1. Improper cooling 17% 2. Advance preparation 13% 3. Infected person 11% 4. Inadequate reheating for hot holding 9% 5. Improper hot holding 5% 6. Contaminated raw food or ingredient Percent of Foodborne IllnessOutbreaks 4% 7. Unsafe source 3% 8. Use of leftovers 3% 9. Cross-contamination 2% 10. Inadequate cooking Improper Food Handling Practices

  6. Workplace Safety Hazards

  7. Critical Thinking: Recognizing Hazards • See It • Look at the task/hazard (recognize) • Think It • Is there any risk of injury/disease/illness (assess) • Do It • Take action to eliminate or control the risk (control)

  8. FOOD HANDLER • Skin • Nose • Hair • Hands • Clothing • ENVIRONMENT • Work Surfaces • Utensils • Insects • Air Cycle of Transmission

  9. Pathogen • A bacterium, virus, or other microorganism that can cause disease.

  10. Direct Transmission

  11. Indirect Transmission

  12. Multiplying Bacteria

  13. Danger Zone

  14. Cook Kit For Each Group • Camp Stove • Pots (including lid and handle) • Water bottle (for measuring) • Mixing bowl • Plastic spoon (strong) • Chef knife • 2 cutting boards • Plates, bowls, cups, and cutlery

  15. Recipe Flexibility • Flexibility is VERY important • Substituting ingredients • Modifying recipes • Removing ingredients • Adding ingredients * Often times a recipe is not needed …

  16. Next Week • Team #2 • Select recipe (and scale for class) • Make grocery list • Prepare to help direct the class

  17. Today’s Lunch • Team #1: Maxx, Bret, Nairn, and Andrew • Rosemary Shallot Beef Stew

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