Nutrition Food Science

1. Nutrition Food Science • TEKS: Human Services: Ch. 130.245 • 4. The student understands safety and sanitation. The student is expected to: • A. Demonstrate safe and sanitary practices in the use, care, and storage of food and equipment. • B. Explain types and prevention of food-borne illnesses; and • C. Practice appropriate dress and personal hygiene in food preparation.

2. Safeguarding the Family’s Health Food-Borne Illnesses and Kitchen Sanitation

3. Food-borne illness: Disease transmitted by food

4. Beware of harmful bacteria in food… • That is not thoroughly cooked • Left at room temperature • That has been improperly handled • Improperly processed • Undercooked • Grown in unsafe fertilizer • http://www.youtube.com/watch?v=ztY_-_83vYg

5. Kitchen Sanitation • Prevent food-borne illnesses by using good personal hygiene and keeping your kitchen sanitary • Personal cleanliness- strict personal hygiene standards have been established by state and county health officials. • Kitchen cleanliness- strict guidelines have also been established for kitchen cleanliness

6. Personal Cleanliness • Wash hands • Do not touch hair • Clean clothes and apron • Gloves • Do not smoke • Do not taste and cook with the same utensil

7. Kitchen Cleanliness • Use clean utensils and containers • Wipe tops of cans before opening them • Keep pets and insects out of kitchen • Keep work area clean • Wipe up spills • Remove dirty utensils

8. Activity • Use construction paper and markers to make a comic strip about either personal cleanliness or kitchen cleanliness

9. Homework • Make a compilation of personal and kitchen cleanliness standards to post in your home kitchen. - Bring tomorrow to share with the class