Food Fundamentals: The Core Four

THE CORE FOUR

Food Fundamentals

LEARNING OBJECTIVES

• Identify the steps to take to prevent cross-contamination

• Demonstrate proper food safety practices
• Understand the importance of cooking food to the proper internal temperatures

THE CORE FOUR

Following four simple steps can help protect you and your loved ones from food poisoning: Clean Separate Cook Chill

THE CORE FOUR YOUTUBE VIDEO

CLEAN: PERSONAL HYGEINE

• Wash your hands properly & often
• Do not touch face, hair, or phone
• Keep hair tied back
• Keep fingernails trimmed and clean

CLEAN: WHAT TO WEAR

• Clean apron

• Gloves over open sores, cuts, & bandaids
• NO jewelry - remove from hands & arms

CLEAN: IN THE KITCHEN

• Wash cutting boards, utensils, counter tops, and dishes in HOT, SOAPY water
• Use paper towels when cleaning up surfaces
• Rinse fresh fruits and veggies in cold running water
• Gently scrub with hands or vegetable brush

SEPERATE

Bacteria is spread through cross-contaminationWHAT IS CROSS CONTAMINATION? When harmful bacteria are transferred from one food to another Transferred by utensils, equipment, or human hands

SEPERATE

• Separate raw proteins from ready to eat foods in shopping cart, grocery bags, & fridge

• Raw proteins should NOT be stored above ready to eat food in fridge

• Place raw proteins in separate containers to avoid juices from dripping onto other food

• Use separate cutting boards for fresh produce and raw proteins

• Never place cooked food on a plate that previously held raw proteins

CROSS CONTAMINATION YOUTUBE VIDEO

COOK

• Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria that causes foodborne illness
• Use a food thermometer to check internal temperatures
• Place in thickest area of the meat, NOT near the bone

COOK: internal temps

• Chicken/Poultry: 165°F
• Beef Roast/Steak: min. 145°F
• Ground Meat: 160°F
• Fish:145°F
• Leftovers: 165°F
• Eggs: 160°F

CHILL

• Refrigeration is one of the most effective ways to prevent foodborne illness
• Bacteria cannot reproduce at temperatures below 40 degrees
• Refrigerate cold foods immediately when you get home from the store
• As the air temperature goes up, the faster foods need to be refrigerated
• Picnic
• Backyard BBQ

CHILL

• Never defrost meats at room temperature!
• 3 safe ways:

• Refrigerator
• Cold water
• Microwave
• Marinate foods in the refrigerator
• Leftovers should be consumed within 3-4 days
• After that point, discard

YOUR TURN!

Now that we have discussed the Core Four, begin this assignment on your own. This Foodborne Illness Web Exploration will help you continue to gain perspective on the importance of safe food handling. Please make a copy of the assignment & submit it on Canvas when completed.

Cutting Boards

Some people choose to use different colored cutting boards for different types of foods to further ensure food safety!