Curricular Topics and Activities about Foods

 

Food Safety

When they are handling food, teachers should scrupulously follow and teach safe food preparation guidelines (USDA, 2011), including handwashing (the primary means of preventing spread of germs and parasites), precleaning of foods, safe use of utensils, using gloves when handling raw foods, and direct supervision of any activities that take place in the kitchen or involve use of appliances. Safe food handling practices minimize the risk of food-borne illnesses that can be transmitted by unwashed or improperly cooked or undercooked foods.

Proper cleaning guidelines for dishes and utensils after each use in group settings stress the need for sanitizing, either with commercial dishwashers that include a sanitizing cycle or a three-step handwash process that includes washing, rinsing, and sanitizing with a weak bleach solution. If your school or program makes/serves meals on site, consult with kitchen staff for help or supervision of food preparation activities, and make sure to follow policies relative to food allergies.