1. Good Mornin’ Here’s your Warm Up 1. What is a Food Borne Illness (FBI)? 2. What are the steps to washing dishes in a 3 compartment sink? Why is it so important to wash your hands in a kitchen? What is the PH range for sanitizer? What is one thing you learned last week that you would have never thought about when cooking in a kitchen?

2. The Dirty Chef Today’s objective: Culinary Students will be able to 1. identify incorrect hygiene practices in a restaurant 2. Determine what steps make a food a Ready to Eat Food

3. Good Personal Hygiene Practices Hygiene: a condition promoting sanitary practices; "personal hygiene“

5. Why?Wearing Clean Clothes Prevents:

6. Kitchen Hygiene RULZ: Anytime you are sick, especially with diarrhea, fever, vomitting, or a sore throat you need to report this to your manager immediately (or teacher) You should never : EAT, Chew Gum, Have beverages in the kitchen area, or smoke while preparing food. Why?

7. Personal 2g (denver health code) PUBLIC HEALTH SIGNIFICANCETouching ready-to-eat foods (i.e. foods that will not go through a further cooking process prior to serving) with bare hands increases the risk of the spread of foodborne illness. Ready-to-eat foods cannot be handled with bare hands but may be handled with gloved hands, tongs, or other utensils. http://www.fox.com/kitchennightmares/full-episodes/49676/

8. Wash your hands: For at least 20 seconds with warm soapy water Clean underneath your fingernails and in between your fingers Dry your hands and arms with a single-use paper towel or a warm air dryer

9. Wash your hands after: Using the restroom Before and after handling raw food (pork) Touching your face/hair/body Sneezing/coughing/using a tissue Smoking/eating/drinking/chewing gum/tobacco Handling chemicals Removing the garbage or trash Clearing tables or bussing dirty dishes Touching dirty work surfaces that have not been cleaned BEFORE putting on gloves

10. Towels are Evil! The kitchen towels spread germs all over the kitchen The cleaning towel should be ____________________ at all times. Your dry towel should be __________________ and ______________________. Never place a towel on ____________________!

11. Drinks in the Kitchen PERSONNEL2e Smoking; eating; drinking not restrictedPUBLIC HEALTH SIGNIFICANCEThe use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food. What does this mean for the cooks??

12. Using gloves: Minimize the bare-hand contact with ready to eat food Examples: Gloves must be changed when: They become dirty or torn Before starting a new task After handling raw meat and before handling ready to eat food At least every 4 hours during continual use

13. What is a ready to eat food A food that is prepared in a kitchen that does not require cooking before the customer eats it. Think Pair Shair: Come up with 3 food examples from a restaurant.

14. What is a Ready to Eat Food?

15. Ready to eat Cheeseburger What are the steps to cooking a cheeseburger with a bun, lettuce, tomato, and bbq sauce? At which point in the cooking process does it become Ready to Eat (RTE) food?

16. Other examples of RTE Lettuce Salads Pasta Salads Cutting up vegetables that will not be cooked Fruit Cutting up lemons for tea (waiter/waitress) Garnishes Baked cookies/bread Sandwiches

17. Using gloves to cover sores: 1. cover sore with clean bandage 2. cover the bandage with a finger cot 3. cover the hand with a glove Why all of these steps??

18. Denver Health Department “Cuts or burns on a food workers hands are a direct threat for introducing disease-causing bacteria, such as Staphylococcus aureus into food. A water-tight barrier is required to cover cuts and burns on worker's hands and wrists. Cuts or burns on the arms are less of a concern when usual food preparation practices are employed, therefore, no barrier is required. However, if the food preparation practices involve contact of the exposed portions of the arms with food, a barrier equivalent to that required for the hands and wrist would be necessary. Bandages worn over cuts and burns are not considered adequate covers. Bandages must be covered with a water tight barrier to prevent leakage from the cut or burn through the bandage into the food.”

19. Critical Safety Points Wear a bandage and a glove or a finger cot over wounds on hands If wounds cannot be covered up, do not work around food Remove all jewelry Never touch parts of glasses/cups that will touch a customer's mouth Never touch tableware, dishes that will contact the mouth Use ladles and long-handle utensils Wash hands often, use gloves Use lids and sneeze-guards to protect against airborne contamination