Target Audience: Hospital Food Service Employees

Transcription

1 LESSON PLAN Title: Cross Contamination Food Safety Target Audience: Hospital Food Service Employees Name: Melanie Dueck Method: Illustration Terminal Objective Food service employees will practice proper food safety protocol to prevent cross contamination. Domain Cognitive Taxonomic Level Application References FoodService Organizations, 7 th ed, Chapter 8, pg 262, 269 Preparation Print overhead sheet Cutting board, knife, gloves, apron, rack/shelf, plate, bread, ketchup, apple, paper towels, trash bag Pre-assessment Ask: What causes food borne illness and how can we prevent it? Terminal Concept: Food borne illness can be prevented by practicing proper food safety protocol by avoid cross contamination. Introduction There are many ways to prevent food borne illness but we will just focus on cross contamination today. Supporting Objectives Content Outline Time Learning Experiences Students will be able to identify common sources of food borne pathogens and their effects on the body. Symptoms: abdominal pain, headache, nausea, vomiting, fever, diarrhea, chills, vertigo, respiratory paralysis Sources: humans, feces, poultry, beef, eggs, fish, unpasteurized milk products, canned 2 min goods, reheated food Discuss common symptoms and origins of pathogens Learners will explain how food borne illness can be spread through cross contamination. Cross contamination: spread of pathogens from one food to another by: Using the same cutting board before cleaning Using the same kitchen tools before cleaning Not washing hands/changing gloves Improper food storage 4 min Illustrative display of cross contamination: Cut ketchup covered raw chicken tender on cutting board using the contaminated cutting board and knife for cutting apple Don t change gloves or wash hands store chicken improperly (on flat surface, on top shelf, uncovered)

2 Students will be able to identify safe practices to avoid cross contamination. Food Safety Cross Contamination Protocol: Wash hands and change gloves after touching raw meat Use different cutting board for raw meat and vegetables, fruit, cooked food Use separate kitchen tools/utensils or sanitize before using Store raw meat on bottom shelf and in container 3 min Display overhead chart of the ways to avoid cross contamination. Uncover each procedure one at a time to discuss. Assessment Listen to learners comments and questions; observe ability to apply the safety protocols while working in the kitchen Closure (1) Challenge learners to practice protocol to avoid cross contamination and to keep their eyes open to make sure others are as well. (2) Invite learners to ask questions whenever they have a question about food safety.

3 contamination Cutting board Hands Knife Improper storage How to prevent: Store raw meat separate and on the bottom shelf, put in a pan to prevent leaking Use separate cutting board to cut raw meat than other food like fruits, vegetables, and cooked meat. If you don t have another cutting board you need to sanitize the one used first Proper hand washing- most important way to prevent spread of infection; using soap and water, rub hands together vigorously for a minimum of 20 seconds; use a nail brush to scrub under finger nails, dry hands with a paper towel and turn off the water with the towel to prevent recontamination of hands. Not only is it crossed to something that won t be cooked but if that food is left out in the DANGER ZONE(41-135) the bacteria will multiply Bacteria s growth is supported by carbohydrate and protein foods, moisture Need four hours to produce enogught cells to cause illness Time and temp control- cook to adequate temperature, hold at proper temp ( ), cool to 70 by 2 hours and <41 by 6 hours P

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5 Paths for Cross Contamination Failure to wash hands or change gloves after handling raw meat Using the same cutting board for produce and cooks foods as raw meat Ways to Prevent Cross Contamination Wash hands after using the restroom Wash hands and change gloves after handling raw meat Use a different cutting board Sanitize the cutting board

6 Using the same kitchen tools for produce and cooked foods as raw meat Storing food improperly Use a different tool Sanitize the tool Store raw meat on the bottom self in a pan