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Food Safety

Food Safety. Take A Hike – Adventure Based Cooking Class 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

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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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