Supervisors Discussion Guide for Food Safety Presentation This guide - PDF document

Supervisors Discussion Guide for Food Safety Presentation This guide is meant to help staff process what they learn in this presentation and answer any questions that may come up during the presentation. Along with this discussion guide, you have been supplied with the Food Safety Policy and Procedures, Food Safety Checklist, Food Safety Kit List, and a number of food safety publications that may aid in your discussion. Slide 10 1. Which of these three do you do most often and in what settings?  Food Demonstration  Food Preparation  Food Tasting 2. What food safety risks are associated with each one? Can work as a group or in pairs and record their answers, if desired.  Food demonstration possible answers: transporting food to another site, unclean site for demonstrating, inadequate hand washing facilities at the site, inadequate refrigeration at the site  Food preparation possible answers: if done at a class site same as above; If doing in a home unclean work surfaces, unknown source of food if the participant is supplying it  Food tasting possible answers: transporting food to another site, unclean site for tasting, inadequate time or access to hand washing, tasters have not washed hands, keeping hot food hot and cold food cold  Slide 22 3. What does your unit need to make a complete food safety kit? What do you already have? What do you need to purchase? Who will purchase it? Slide 32 4. Using the recipes provided with this discussion guide, identify which ingredients are TCS. If you have a large enough group, staff can pair off and then share what they find with the rest of the group. Slide 38 5. Calibrate your own thermometers. Slide 50 6. Discuss anything new or different you learned about hand washing.  How long should you wash your hands?  What methods should you use to wash hands? 7. Discuss anything new or different you learned about glove use.  When should you wear gloves?  Why should you wear gloves? Slide 57 8. How does your unit handle cleanup?  What supplies do you have for cleanup? What do you need?  Where do you do cleanup? Where will you do cleanup in the future? Iowa State University Extension 07/11 Prepared by Justine Hoover Assistant EFNEP/FNP Coordinator, Renee Sweers Nutrition and Health Field Specialist

Pasta a Salad d Yield: 6 servings, ab bout 1 cup e each Ingredie nts: 4 cups co ooked pasta a 1 cucum ber, choppe d 1 tomato , chopped ½ green pepper, cho opped ½ red on nion, choppe ed 1/3 cup r reduced fat I talian salad dressing In structions: 1. Wash and chop all of t the vegetabl es. 2. Combine a all ingredient ts and mix w well. 3. Cover and refrigerate. 4. Toss befor re serving. Ti ps:  Use an ny shape of pasta you w would like.  Try ad ding frozen or leftover v vegetables.  Start w with about 2 cups uncoo ked pasta to o get 4 cups co ooked. Iowa Stat e University E Extension 0 07/11 Prepared by Justine Ho oover Assista nt EFNEP/FN P Coordinato or, Renee Sw weers Nutritio n and Health Field Special ist

Bake ed Potat to with Chees sy Vege etables Yield: 4 4 servings, 1 potato ea ach Ingredie ents: 4 mediu m potatoes s 3 cups f frozen mixe ed vegetable es or chopp ped fresh v vegetables ½ cup s hredded ch heese or low w-fat cottag ge cheese In nstructions s: 1 . Scrub po otatoes with h a vegetab le brush. P Poke small h oles in the ski n with a for rk. 2 . Bake in t he oven at 400° F for 60-75 minu utes or coo k uncovere ed in the mi crowave fo or 15-17 min nutes. Whe en done, pot tatoes will b be tender th hroughout. 3 . Place the e vegetable es in a smal ll saucepan n and add e nough water to c cover vege tables. Co ook over me edium-high heat until hot a and tender. . Or microw wave for 3- 5 minutes u until h ot and tende er. 4 . Once the e baked pot tatoes are c cooked all t the way th hrough, split them m in half. 5. Top e each potato o half with ½ ½ cup of the e cooked v vegetables and 2 2 Tablespo ons of chee ese. 6. Serve e while hot . 7. Refri gerate lefto overs. Tips:  U Use any typ e of vegeta ables you lik ke for this r recipe. Iowa Stat e University E Extension 0 07/11 Prepared by Justine Ho oover Assista nt EFNEP/FN P Coordinato or, Renee Sw weers Nutritio n and Health Field Special ist

Pita B Bread P Pizza Yield: 1 pizza Ingredie nts: 1 whole w wheat pita b bread 2-3 Table espoons pizz za sauce Fresh ve getables as desired (to total up to ½ ½ cup vegeta ables) Possible vege P etables are: mushroom s, peppers, broccoli, car rrots, onions s, cauliflowe r, a nd cabbage 1/3 cup s shredded Mo ozzarella che eese Instruction ns: 1. Preheat t oven to 400 0° F. 2. Lay pita a bread on b baking sheet . 3. Spread pizza sauce e over pita b bread, leavin g ¼ inch aro ound the edge un ncovered. 4. Arrange e assorted ve egetables ov ver sauce. 5. Sprinkle e cheese eve enly over ve egetables. 6. Bake un ntil cheese is s melted and d golden, ap pproximately y 8- 10 minutes s. Tips:  Try as a quick m meal or snac ck. It is an e excellent wa ay to try new veg getables, an nd a low-cost t way to hav ve pizza.  Eac ch child can make their v very own piz zza. Encour rage a variety of f vegetables s.  Try tomato sau ce instead o of pizza sauc ce, or try piz zza seasoning, , oregano or r Italian seas soning.  Add d cooked me eat to pizza (i.e., diced h ham, sausag ge, pepperoni, etc.)  Add drained c A canned pine eapple in 100 0% juice. Iowa Stat e University E Extension 0 07/11 Prepared by Justine Ho oover Assista nt EFNEP/FN P Coordinato or, Renee Sw weers Nutritio n and Health Field Special ist

Pink Tofu S hakes Yield: 6 6 servings, 8 ounces e each Ingredie ents: ½-16 ou unce packag ge soft tofu u 2 cups o orange juice e ¼ cup m milk (fat free e or low-fat milk) 1 to 1 ½ ½ cups unsw weetened fr rozen or fre esh strawbe erries 1 banan na Instruct tions: 1. Place e all ingredi ients in blen nder. 2. Cove er and blend d until smoo oth. Iowa Stat e University E Extension 0 07/11 Prepared by Justine Ho oover Assista nt EFNEP/FN P Coordinato or, Renee Sw weers Nutritio n and Health Field Special ist

Taco Rice S Skillet Yield: 8 8 servings Ingredie ents: 1 pound d lean groun nd beef 1 ½ cup s uncooked d instant br rown rice 4 cups w water 1 cup ch hopped onio on 1 Tables spoon chili powder 3 cups c chopped tom mato 1 cup sh hredded che eese (Colb y, America n, Cheddar r, or Taco) 2 cups s shredded le ettuce I nstruction ns: 1. Cook gro 1 ound meat in a large s skillet until b brown. Rin nse with w warm wa ater and dra ain to remo ove fat. 2. Add rice 2 , water, oni ion, and ch ili powder. 3. Simmer 3 over low he eat until rice e is cooked d, about 25 minutes. m 4. Stir in to 4 matoes. 5. Serve on 5 n plates. 6. Sprinkle 6 cheese an nd lettuce ov ver the top. . 7. Refrigera 7 ate leftover rs. Tips: T  1 me edium size o onion will y yield about 1 cup chop ped onion. o  Eithe er fresh or c canned tom matoes may y be used.  S Serve with ta aco sauce if desired. Iowa Stat e University E Extension 07/11 0 Prepared by Justine Ho oover Assista nt EFNEP/FN P Coordinato or, Renee Sw weers Nutritio n and Health Field Special ist

Stir F Fry Yield: 6 6 servings, about ¾ cu up each Ingredie ents: ½ pound d boneless lean beef o or chicken 1 Tables spoon oil 2-3 cups s raw veget tables, thinl ly sliced ¼ teasp oon garlic p powder 3 Tables spoons wat ter Instant r rice Instruct tions: 1. Slice beef or chi icken thinly y or cut into o small cube es. 2. In a f frying pan, h heat 1 Tab lespoon oil over high h heat. When n hot, add m meat. Stir-f fry until me eat is brown n but not quite done, abou ut 3-5 minu utes. 3. Add v vegetables, , garlic, and d 3 Tablesp poons of wa ater. Lowe er the heat a and cover s skillet. Coo ok until wate er evapo orates, abo out 10 minu utes. Veggi ies should b be brigh tly colored and crisp-t tender and the meat should be co ooked and t tender. 4. Make e as many s servings of instant rice e as needed d accor rding to the e package d directions. 5. Serve e stir fry ho ot over insta ant rice. 6. Refrig gerate lefto overs. Tips:  If f raw vegeta ables are n ot available e, use froze en stir fry ve egetables.  T Try brown ri ce in place of white ric ce. Iowa Stat e University E Extension 0 07/11 Prepared by Justine Ho oover Assista nt EFNEP/FN P Coordinato or, Renee Sw weers Nutritio n and Health Field Special ist