Food Safety and Hygiene Lesson

Lesson Overview

• The 20/20 Rule for Handwashing
• Principles of Food Hygiene
• The Danger Zone for Bacteria Growth
• Cross-Contamination: What It Is and How to Prevent It
• Carrying a Knife Safely in the Kitchen
• Cooking and Bacteria: Myths and Facts
• Thawing Frozen Foods the Safe Way
• Washing Up the Right Way
• Raw Food and Bacteria in the Kitchen
• How to Store Food in the Refrigerator

Food is something we all need every day. But to keep it safe to eat, we must handle, cook, and store it the right way. Food safety means keeping food free from things that could make us sick, like harmful bacteria. Food hygiene is the practice of keeping everything clean and healthy when we prepare, cook, and store food.

This lesson will teach you the most important food safety and hygiene rules you should follow in the kitchen, at school, or even at home while helping with meals.

The 20/20 Rule for Handwashing

Clean hands are the first step to food safety. The 20/20 rule means:

• Wash your hands for 20 seconds
  
• Dry them with a clean towel for 20 seconds
  

Why is this important?

• Washing removes germs like bacteria and viruses
  
• Drying helps remove any remaining germs and keeps hands clean
  

You should wash your hands:

• Before and after handling food
  
• After touching raw meat or eggs
  
• After using the bathroom
  
• After touching pets or garbage
  

Handwashing is simple, but it's one of the most powerful ways to stop the spread of illness.

Principles of Food Hygiene

There are three main principles that guide good food hygiene:

By following these rules, we make sure food is safe, clean, and healthy to eat.

Take This Quiz:

Stage 5 Food Safety and Hygiene practice quiz

The Danger Zone for Bacteria Growth

Bacteria can grow in food when the temperature is just right for them. This temperature range is called the "Danger Zone."

In this range, bacteria multiply very quickly. To stay safe:

• Keep cold food cold (below 40°F or 4°C)
  
• Keep hot food hot (above 140°F or 60°C)
  
• Don't leave food out at room temperature for too long
  

When food is in the danger zone for over 2 hours, it might become unsafe to eat.

Cross-Contamination: What It Is and How to Prevent It

Cross-contamination happens when harmful bacteria are transferred from one food (usually raw) to another.

Examples:

• Raw chicken juices dripping onto salad in the fridge
  
• Using the same knife for raw meat and cooked vegetables without washing it
  
• Cutting raw meat and then using the same cutting board for bread
  

To prevent cross-contamination:

• Use separate tools and cutting boards for raw and cooked foods
  
• Wash your hands and equipment after touching raw food
  
• Always store raw meat below cooked food in the refrigerator
  

Cross-contamination is a common way that bacteria spread-so stay alert!

Carrying a Knife Safely in the Kitchen

Kitchen tools like knives can be dangerous if not handled properly. To carry a knife safely:

• Hold it by your side
  
• Point the blade downward
  
• Make sure the sharp edge is facing away from your body
  

Never:

• Wave a knife around
  
• Run with a knife
  
• Point it at anyone
  

Knife safety is part of overall kitchen hygiene because accidents can lead to contamination through blood or injury.

Cooking and Bacteria: Myths and Facts

There is a common myth that cooking activates bacteria, but this is not true. In fact, cooking at high temperatures:

• Kills harmful bacteria
  
• Makes food safer to eat
  

That's why it's important to cook food to the right temperature:

• Chicken: 165°F (74°C)
  
• Ground beef: 160°F (71°C)
  
• Fish: 145°F (63°C)
  

Always use a food thermometer when possible to make sure food is cooked thoroughly.

Take This Quiz:

Test your Knowledge about Food Safety and Hygiene! Trivia Quiz

Thawing Frozen Foods the Safe Way

When food is frozen, it must be thawed properly before cooking. The wrong way to thaw food (like leaving it on the kitchen counter) can allow bacteria to grow.

The safe ways to thaw food are:

1. In the refrigerator (slow but safe)
   
2. In the microwave (fast but must cook immediately after)
   

Never thaw food on a bench or table, because the outside can enter the danger zone while the inside is still frozen.

Washing Up the Right Way

Cleaning up after cooking is just as important as preparing food safely. Here's the correct order for washing up:

Glassware, cups, and clean dishes go first. Greasy pots and cutting boards should come last.

Raw Food and Bacteria in the Kitchen

Raw foods such as meat, eggs, and seafood often carry harmful bacteria. These bacteria can easily:

• Spread to other foods
  
• Get onto hands, cutting boards, and utensils
  

That's why raw food must be:

• Stored properly in the fridge
  
• Cooked to the right temperature
  
• Kept separate from ready-to-eat food
  

Washing raw chicken is not recommended, because the splashing water can spread bacteria.

How to Store Food in the Refrigerator

The way you store food matters. If you store it incorrectly, bacteria from raw food can drip onto cooked food.

Follow these food storage tips:

• Keep cooked food above raw food
  
• Use lids or covers on all containers
  
• Label leftovers with the date you stored them