This document provides information from a food safety class, including defining key terms like disinfectant and transmission. It reviews pathogens and foodborne illnesses, emphasizing proper handwashing and preventing cross-contamination. Indirect transmission through surfaces like knives, spoons and tables is discussed, along with prevention through cleaning and separating raw and cooked foods. Storing meat below vegetables in the fridge and washing produce but not meat is advised. The importance of keeping foods out of the "danger zone" of 4-60°C is stressed.

1. Today’s Vocabulary
• Disinfectant:
• Cross-Contamination:
• Transmission:
• Direct:
• Indirect:
Write these words in your vocab sheet and fill in
their translations now, and English definitions
after class.

2. Food Safety Day 2

3. Let’s Review
• What is a microbe?

4. Let’s Review
• What is a pathogen?

5. Let’s Review
• What are the 5 types of pathogens?

7. Let’s Review
• What is a food borne illness?

8. Let’s Review
• How can we prevent food borne illnesses?

10. When To Wash
• Tell me when you should wash your hands…
• Before ______________________.
• After ________________________.

11. Wash hands…
• Before cooking class.
• After going to the bathroom.
• After handling raw meat.
• After touching your face or hair.
• After handling the garbage.
• After coughing, sneezing, or blowing nose.
• Before touching raw vegetables.
• Before touching clean dishes.

12. Yesterday we talked
about this…
Next we will talk
about this!!!

13. Cross Contamination
• Pathogens can be passed Directly or
Indirectly.
• Direct Transmission – pathogen moves straight
to food.
• Indirect transmission – Intermediate Step –
Pathogen moves to a surface, then the food.

14. Indirect Transmission Examples
• Knife used to cut meat, then used to cut
vegetables, not washed.
• Student rinses a used spoon under water, but
does not use soap, and a student in the next
class uses it.
• Someone coughs on a plate, and does not
wash it.
Person  Object  Food

15. How do we prevent?
• Think about the examples… how could these
be prevented?
• Knife used to cut meat, then used to cut vegetables,
not washed.
• Student rinses a used spoon under water, but does
not use soap, and a student in the next class uses it.
• Someone coughs on a plate, and does not wash it.

16. Proper Dishwashing!!!

18. Dish Washing

19. Dishwashing Demo
• To the sinks!!!

20. More Indirect Transmission Examples
• Group spills chicken juice onto the table, then
touches the table, then touches the
vegetables.
• A group does not wash their table at the end
of class, and the next group uses it to prepare
food.
• Meat stored in the top of the fridge drips onto
vegetables stored below it.

21. Prevention?
• How can we prevent the following?
• Group spills chicken juice onto the table, then
touches the table, then touches the vegetables.
• A group does not wash their table at the end of class,
and the next group uses it to prepare food.
• Meat stored in the top of the fridge drips onto
vegetables stored below it.

22. Prevention
• Wash tables with hot soapy water after
preparing food.
• Do not touch your eyes, nose, or mouth while
preparing food or while in the food
preparation area.
• Always store cooked foods and raw vegetables
at the top of the fridge, and meat at the
bottom.

23. Food Preparation
• We must be careful when preparing foods to
slow and stop the growth of pathogens…
• Now we will talk about how to do that.

26. Wash Fruits and Vegetables
• Did you know that—even if you plan to peel fruits
and veggies—it’s important to wash them first
because bacteria can spread from the outside to the
inside as you cut or peel them?
• Here’s how to wash all your produce effectively…
1. Cut away any damaged or bruised areas.
2. Rub away dirt gently in a bowl of cool water.
3. Rinse under running water.

27. Wash Fruits and Veggies, Not Meat!!!
• Washing raw meat and poultry can actually help
bacteria spread, because their juices may splash onto
(and contaminate!) your sink and countertops.
• Meat will be cooked to kill the bacteria, so it does
not need to be washed first.

33. Video
• Food Safe Video
• Start Time 48:50
• Finish Time 1:01:00

35. Wrap Up
• Pathogens can be passes directly or Indirectly.
• To prevent indirect transmission, wash dishes
and tables well, and keep your hands away
from your body.
• Danger Zone: 4-60⁰C. Keep food out of
there!!! Cool fast!!! Heat fast!!!
• More than 6 hours in the danger zone
= THROW IT OUT!!!

36. What now?
1. Fill in the definitions for todays 5 vocabulary
words in English. Use your own words.
2. Read the notes given to you on Methods of
Transmission with a partner, underline any
words you don’t understand and translate them.
3. Read the summary and make sure you
understand all the points.
4. Try the Unit 2 Quiz – I will give you the answers
tomorrow.