Food Safety
Health, Safety and NutritionEarly Childhood Education
Miss FordGeorgia CTAE Resource Network
Instructional Resources OfficeWritten By: Megan Ford
July 2009
Essential Question
Why is it important for Day Care providers to know and demonstrate knowledge of proper sanitation, food preparation and storage techniques?
Standards and Elements
EDU-HSN 3 – students will provide a safe environment for children.
h. Describe the procedure for safe food preparation and storage to prevent food-borne illness
Food Safety Vocabulary
BacteriaOne celled micro-organisms found
everywhere in the environment
Food-borne IllnessCaused by contaminated food
Cross-ContaminationTransfer of bacteria from one host to
another
Common Food-borne Illnesses
E. Coli
Salmonella
Norwalk Virus
Clostridium Botulinum
ListeriosisCampylobacteriosis
Symptoms of Food-borne Illness
NauseaVomitingDiarrheaFeverCan be fatal
The Core Four Practices
Clean: Wash hands and surfaces often
Separate: Don't cross-contaminate!
Cook: Cook to proper temperature Chill: Refrigerate promptly
http://www.fightbac.org/
Wash Hands
Wash hand thoroughly with hot soapy water
Wash for 20 seconds(sing Happy
Birthday twice)RinseDry with paper
towel
Clean Surface Areas
Clean surface area before cookingClean with warm waterWhen using a cleaner – be sure to
following instructions to ensure the effectiveness of the product
Handle/Store/Cook Foods Properly
Store raw meats on lower shelves of refrigerator to avoid leakage on produce
Avoid cross-contaminationUse a thermometer to make sure foods
are cooked to the proper temperature
Avoid the Danger Zone
Be sure foods avoid falling into the danger
zone.
Cold foods should be kept below 40 degrees and hot foods should be kept above 140 degrees.
Activity
Food-borne Illness Research ActivityResearch your assigned illnessCreate a power pointFollow instruction and rubric sheetPresentations begin on _____________
All info and handouts will be posted to “teacherweb”.