Food Safety Health, Safety and Nutrition Early Childhood Education Miss Ford Georgia CTAE Resource...
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![Page 1: Food Safety Health, Safety and Nutrition Early Childhood Education Miss Ford Georgia CTAE Resource Network Instructional Resources Office Written By: Megan.](https://reader035.fdocuments.in/reader035/viewer/2022070415/56649f425503460f94c612e4/html5/thumbnails/1.jpg)
Food Safety
Health, Safety and NutritionEarly Childhood Education
Miss FordGeorgia CTAE Resource Network
Instructional Resources OfficeWritten By: Megan Ford
July 2009
![Page 2: Food Safety Health, Safety and Nutrition Early Childhood Education Miss Ford Georgia CTAE Resource Network Instructional Resources Office Written By: Megan.](https://reader035.fdocuments.in/reader035/viewer/2022070415/56649f425503460f94c612e4/html5/thumbnails/2.jpg)
Essential Question
Why is it important for Day Care providers to know and demonstrate knowledge of proper sanitation, food preparation and storage techniques?
![Page 3: Food Safety Health, Safety and Nutrition Early Childhood Education Miss Ford Georgia CTAE Resource Network Instructional Resources Office Written By: Megan.](https://reader035.fdocuments.in/reader035/viewer/2022070415/56649f425503460f94c612e4/html5/thumbnails/3.jpg)
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
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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
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Common Food-borne Illnesses
E. Coli
Salmonella
Norwalk Virus
Clostridium Botulinum
ListeriosisCampylobacteriosis
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Symptoms of Food-borne Illness
NauseaVomitingDiarrheaFeverCan be fatal
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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/
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Wash Hands
Wash hand thoroughly with hot soapy water
Wash for 20 seconds(sing Happy
Birthday twice)RinseDry with paper
towel
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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
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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
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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.
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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”.