Explain to students:
“Today we will be working quickly to
research the food safety needs of a specific food department in a
retail food store. The intent
is for you to use the 4Cs of food safety you have learned in the
first three lessons--cook, chill, clean, combat cross-contamination--as
you
research the needs of the department you have selected. To give you
some good background material, we will return to Dr. X and the Quest
for Food Safety.” |
- Indicate to students:
“I am handing out to you some questions
to think about while you are watching the video:
- How do supermarkets practice the 4Cs?
- How are supermarkets
a link in the cold chain?
- What does Dr. X mean when he says, “The
responsibility for food safety is literally in your hands?”
- Show video Module 4, Part 1-Retail (3 minutes).
|
- State:
“Let's take time to review and summarize.”
- Ask:
“Dr. X told us that supermarkets are
'major 4C territory.' What did he mean by that?”
(Clean—Employees in restaurants and food stores must
clean their hands. Storage areas and display cases must be
kept clean.
Cross-contamination—Food preparation areas must be kept clean to
avoid cross-contamination. There are separate departments for raw meat,
fish, poultry,
and produce to avoid cross-contamination.
Cook—Temperature probes should be used to make sure that food is
cooked to the right temperature.
Chill—Foods need to be chilled or frozen to stay fresh.)
- “Dr. X discussed the 'cold chain.'
What is it?”
(The cold chain is a series of actions that maintain the temperature
of food as it travels from the farm to the table.)
- “How does the cold chain come into
play in the supermarket?
(Supermarkets are a link in the cold chain. Storage areas and
display cases are kept at a safe temperature to keep food frozen
or chilled.)
- “What does Dr. X mean when he says,
'The responsibility for food safety is literally in your hands.'?”
(Hand washing is critical to keeping food safe. Contamination
can occur when someone doesn't wash his/her hands and then
prepares
or serves food. Employees must follow strict hand washing guidelines,
and customers should wash their hands before they eat the food.)
|
- Tell the students:
“Now I would like to have the class
divide into five teams. Each team should select a retail food department
from the grocery bag.”
- State:
“Each team will manage the supermarket
department your team has chosen.”
- Indicate:
“Your challenge is to reduce the opportunity
for foodborne pathogens to grow or spread in your department.”
- State:
“I would like each team to select one
person to record information. Please place the name of the department
you are working on
at the top of your poster board. Next, brainstorm ideas on how you think your
department should be operated based on the 4Cs of Food Safety. I have prepared
a sample of how I would think of the 4Cs and the bakery department.” (Hand
out 4Cs
of Food Safety
and a Retail Bakery Department
5. Share with students:
“Please prepare an innovative presentation of your
plan for our next class.”
6. Direct the students: (optional)
“You need to consider searching the Internet and
researching local, state, and federal regulations to find out what procedures
the store personnel must
follow.
In addition, the department must be designed to follow the 4Cs of food safety.”
7.Indicate:
“Your presentation can be in any format your team
desires: skit, web pages, poster, song, play, advertisement, or PowerPoint
presentation. It should be between
three and five minutes in length.”
|
Summarize by saying:
“Food safety is an important aspect of
designing and managing a supermarket. There are strict regulations
governing food service
and the regulations
are science-based. Everyone at the store is responsible for food
safety--and so are the customers.”
If you intend to teach Supermarket Smarts—
Part 2 add:
“We all look forward to your presentations
related to designing a food safe department in a supermarket. I
have placed two Internet
sources on the board so that you can begin your plan in this class
session.” |
Ask the students to:
- Interview a local supermarket manager and find out how
he or she assures food safety. Write a report for their food
safety notebook.
- Trace a food through the supermarket. How is it kept safe
until you purchase it? How many times is it touched and by whom?
Is there a way to ensure that all those who touch the food have
clean hands? Prepare a report and post the report.
- Ask their school's
food-service manager to speak to their class about the food
safety guidelines they follow. How do those
guidelines relate to the 4Cs of Food Safety?
- Design an innovative "Wash Your Hands" sign
to post in restrooms in your school. Gain proper permission for
posting.
|
Smarts Part I