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This engaging lecture and discussion aims to enhance understanding of food safety through the USDA's Fight Bac! curriculum. Participants will identify four essential components, define the temperature danger zone (40°F - 140°F), and learn proper handwashing techniques. Key topics include safe cooking temperatures, effective use of thermometers, and methods to prevent cross-contamination. The session will include hands-on activities, discussions on best practices, and an opportunity to ask questions. Together, we'll make food safety a priority in every kitchen.
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Lecture Discussion Group Activity Summary & Questions Evaluation Agenda
Identify 4 components of Fight Bac! Curriculum Define Temperature Danger Zone Demonstrate proper handwashing technique Define Safe Cooking Temperatures Objectives
Wash hands and surfaces often Paper versus cloth towels? Do not rinse raw meat Clean
Cross-contamination Separate Meat Knife Cutting Board Vegetables
Refrigerate promptly When in doubt throw it out. Chill
Temperature Danger Zone 40° F to 140° F Use thermometers Discussion
Refrigerator thermometer Safe Cooking Temperatures Thermometers
Food Safety • Wash your hands! • Wash fruits & vegetables • Use thermometers! • Chill, defrost & thaw foods properly • Avoid raw & unpasteurized high risk foods • Milk, eggs, meat, poultry, juice & sprouts The Temperature is Right!
Food Safety • Wash your hands! • Wash fruits & vegetables • Use thermometers! • Chill, defrost & thaw foods properly • Avoid raw & unpasteurized high risk foods • Milk, eggs, meat, poultry, juice & sprouts
Wash hands with warm, running water for 20 seconds Before and after handling food After toileting, changing diapers, handling pets, blowing nose, coughing or sneezing Proper Handwashing
Supervise Preparation High risk foods Prevent Choking
Insert thermometer into thickest part of food item Avoid touching bone or pan Wait until needle stops Read temperature Refer to Safe Cooking Temperatures chart Proper thermometer use
