Does Not Wash Hands

Perils at the Picnic Mistakes Cracking the Case, Professor Popcorn, 5:5K

Bubble 1

Bubble 2

Bubble 3

Bubble 4 does not place in cooler with ice or cold packs to keep chilled.  If they are going to barbeque meat or veggies, they will probably need to take extra  Puts sport equipment with food. (eew. Think of where that precautions for food baseball has been!) safety.

 Set bag of food in the sun (raw meat, and foods that need to be kept cold – potato salad, cold cuts, turkey, cheese, were left out to heat up in the sun).

  Does not wash Frozen hamburger patties that are frozen separately can hands. be put straight on the grill cold or thawed in the refrigerator or cooler, then used. Juice may drip while  Does not use a thawing and this is can be a problem for cross cooler with ice or a contamination in not confined. cold pack to keep potentially hazardous foods Bubble 5 chilled below 40°F (potato salad, cold cuts, turkey, cheese, tomato). The apple and grapes may taste better if kept cold.

 Packs serving plates and utensils to touch potentially hazardous foods (cold cuts, turkey). Bubble 6

 Packs raw meat with fresh fruits and veggies (cross contamination) and Bubble 7  Does not wash hands after handling raw meat.

 He doesn’t wash his hands after handing raw meat.

 Uses the same knife to slice vegetables that he used to cut meat apart.

 Puts them on the same plate as the raw meat juices, cross Bubble 8 contamination can spread harmful bacteria.

 Doesn’t wash or sanitize table before assembling sandwiches or eating.

 Hands that were just washed are now dirty from brushing Bubble 9 off the table. They should rewash their hands.

 Put the bread on a clean plate (however all our plates are contaminated with raw meat juices and other germs from the baseball and mitt.)  Tom does not wash hands before handling food.  Doesn’t cook hamburgers thoroughly (until no longer pink  Does not thaw meat and juices run clear is one indicator but may not be properly. He needed enough to kill all bacteria). It is better to have a to either cook the thermometer to check the temperature. The internal burgers straight from temperature should be 165 degrees. being frozen, or thaw in the fridge.

 Raw drippings could have dripped on  Used serving utensil contaminated with raw meat juices. other foods in the  Use knife to cut fresh produce that is contaminated with bag. raw meat juices.  Prying the meat  The fruit was contaminated with all kinds of bacteria from apart with a knife the raw meat and the baseball and mitt. It should have and fork can be been washed before eating. dangerous and is not recommended.