(FPS) Food Preparation and Safety Module Overview

Food Preparation and Safety Module Overview

Introduction

Danger Zone ImageThe Danger Zone. That is what it is called when food temperatures waiver between the 40-140 degrees Fahrenheit. Although it might sound like the theme song to the movie Top Gun, it is a serious problem for many restaurants, catering companies, and home cooks. Learning proper food safety rules can help prevent many foodborne illnesses and the spread of bacteria. Although it is important to eat fruits and vegetables, never prepare them on the same surface as meat. No matter how healthy you eat, if you don't prepare it properly, you can become sick and even risk premature death.

Food Safety Guidelines are published by the Department of Health and Human Services. They are put in place to assure that food is prepared properly to prevent illness. Inspections are performed regularly by inspectors and this helps to insure compliance. Cooking and storing food at the proper temperature is not only vital to the taste, but quality as well. Choosing ripe, fresh, in-season produce from local growers can assure a great taste. Organic is a great option for those looking for a pesticide free option. Many people are looking for the most healthy eating experience and that means foods processed with as few preservatives and chemicals as possible. Proper sanitizing is critical to keeping prep areas clean and free from bacteria and this process may also contain chemicals.

 

Essential Questions

  • What are some ways to guarantee nutrient retention while preparing food?
  • Why is cooking temperature important when preparing meat?
  • How can commercially grown produce differ from homegrown items?
  • What does the term "organic" mean to consumers?
  • List items that can be used to effectively sanitize an area where raw meat has been prepared.
  • How can food be contaminated at fast food restaurants?

 

Key Terms

  1. Sanitize - to reduce the number of microorganisms -- or reduce bacteria and other organisms
  2. Foodborne Illness - an illness that derives from food or the process and surroundings while cooking food
  3. Nutrient Preservation - the process of preserving nutrients when cooking foods
  4. Sterilize - to kill all forms or life on an object
  5. Clean - to remove surfaces items like dirt, crumbs, objects, and food
  6. Organic - foods that have any genetically modified organisms or chemical pesticides or fertilizers

 

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