F&CM Activity Gr.8D, S and C Sept.20-Oct.01,2021

Discovery Bay High School (STEM ACADEMY)
Subject : Family and Consumer Management

Grade: 8 D,8S and 8C
Date :September 20-October 01,2021
Topic: Food Safety
Class Activities.
1. Use the links below to watch the following Youtube videos
https://youtu.be/6lMA1VYSU9I Food rules :Safety in the Kitchen
https://youtu.be/lEvl_Pln9HU Food Safety
2. Read the Content Summary below and use it to assist in answering the questions on
the quiz below.
Content Summary
Food and Kitchen Hygiene
What are the key steps to preventing food-borne illnesses?
The key steps are:
1. Clean – keep yourself and work areas clean

2. Separate – keep raw meat and other raw animal products away from other foods
3. Cook – always properly cook and prepare foods
4. Chill – store foods appropriately both before and after cooking
What are ways to keep you and work areas clean when
handling food?
Poor cleaning and personal hygiene habits/practices can cause food contamination, food
poisoning, and spread of infection.
● Wash hands before performing the next job function after touching other food, and
after smoking, chewing tobacco, eating and drinking, taking out the garbage,
changing diapers, touching body parts such as the mouth or going to the
washroom.
● Wash hands before and after handling raw food, especially meat and poultry.
● Report immediately any symptoms of illness or infection to your supervisor. It may
not be appropriate for you to handle food while you are sick.
● Cover any cuts with a bandage and wear clean gloves. However, do not wear
rubber or latex gloves near open flames or other heat sources. Gloves may melt or
catch fire. Change gloves if you touch anything that would normally require you to
wash your hands.
● Wear hair nets to help prevent loose hair from falling on food. The average person
loses about 50 hairs per day.
● Use tools or utensils to serve food whenever possible. Touch food with your hands
as little as possible.
● Use a clean spoon each time you taste or sample food.
● Touch only the handles of flatware/utensils when setting the table.
● Do NOT wear jewellery in food preparation areas, especially rings; they may
collect dirt or bacteria and make it harder to clean your hands. Similarly, keep nails
trimmed short and do not wear nail polish.
● Do NOT use aprons to dry your hands.
● Do NOT smoke in food preparation areas.
Use good cleaning and storage techniques to reduce the chance of food borne illnesses.
The highest levels of contamination are found in areas that are damp, such as kitchen
sponges, dishcloths, sink drains, and faucet handles.
● Maintain the general cleanliness of the kitchen by:

○ Disposing of food scraps properly and removing crumbs
○ Wiping counters clean with soap and water and sanitize with a disinfectant
○ Sweeping and wet mopping floors to remove food
○ Cleaning all surfaces, including counter tops, faucets, handles and knobs,
refrigerator handles, stoves/ovens, other appliances, etc.
● Do not store garbage in the food preparation area. If possible, store garbage in a
cold place to prevent bacteria growth and pest infestation.
● Inspect kitchen for signs of microbiological growth such as mould, slime, and fungi.
Clean the affected area appropriately.
● Inspect the kitchen for any plumbing leaks. Notify your supervisor to get it repaired.
● Choose an effective cleaning agent or disinfectant for the job. Most cleaning can
be done using water and soap. Some resources will recommend disinfecting with
bleach. While bleach is an effective disinfectant, it must be used with care. See the
OSH Answers document “Working with Household/Chlorine Bleach” for more
information. To sanitize, clean with 5mL (1 tsp) of bleach in 750 mL (3 cups) of
water in a labelled spray bottle.
● Make sure that cleaning equipment and materials are conveniently located close to
where they are needed.
● Launder dishcloths, aprons and towels by using a washing machine.
● Clean the food storage area regularly where dry goods, pasta, rice, canned foods,
and cereals are stored to prevent buildup of crumbs and other pieces of food.
Activity: Quiz.
1. To avoid food poisoning, people need to _______________________________ foods

properly.
a) sniff, handle, and eat
b) prepare, cook, and store
c) cut, chop, and dice
2. Symptoms of food poisoning include

a) upset stomach, halitosis, premature balding, and joint pain
b) upset stomach, stomach cramps, diarrhea, and fever
c) upset stomach, hysterical blindness, anemia, and dandruff
3. True or false:
It's OK to eat chicken, turkey, or ground meat if it's a little pink inside.______
4. True or false:
You should wash all fruits and vegetables before eating them._______
5. True or false:
You should always wash your hands with soap and water before you begin preparing or cooking
food, and before and after handling raw meat, poultry, egg, and fish products.
6. Always use these when handling hot pots, pans, or baking trays:
a) magnets
b) potholders or oven mitts
c) dish towels
7. You should never put _______________________________ in a microwave.
8. Types of germs are:

a) filth, muck, dirt, and grime
b) bacteria, fungi, protozoa, and viruses
c) infections, illnesses, sicknesses, and diseases
9. True or false:
If food doesn't touch the floor for more than 5 seconds, it’s safe to eat.______
10. True or false:

It's smart not to wear anything that's big and loose when you're cooking, because baggy sleeves
or clothes could catch fire or get caught in mixer beaters or other equipment._______

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Discovery Bay High School (STEM ACADEMY)

Subject : Family and Consumer Management

Food and Kitchen Hygiene

What are the key steps to preventing food-borne illnesses?

The key steps are:

1. Clean – keep yourself and work areas clean

● Maintain the general cleanliness of the kitchen by:

1. To avoid food poisoning, people need to _______________________________ foods

2. Symptoms of food poisoning include

7. You should never put _______________________________ in a microwave.

8. Types of germs are:

10. True or false:

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