click for more information about getting started

Saturday, June 14, 2014

Requirement 1c: Food Safety, Clean, Separate, Cook, Chill (Same for 2014 & 2016)

NOTE TO SCOUT LEADERS:  In order follow the 4 steps of food safety it is best to have a refrigerator thermometer for your unit's coolers and a meat thermometer for cooking so that you can be sure your coolers are kept cold and your meat is cooked to the proper temperature.

Step 1: Clean
CLEAN:  Short, Informative Video
A Quick, Silly Reminder
Step 2: Separate (Don't Cross Contaminate)
SEPARATE:  Short, Informative Video
A Quick, Silly Reminder to Separate foods
Recipes for Disaster (A Farce of a Cooking Show)
Step 3: Cook

COOK:  Short, Informative Video
A Quick Silly Reminder to Cook Properly
Step 4:  Chill
CHILL:  Short, Informative Video
(For a link to my post about packing a cooler go HERE.)
Recipes for Disaster - "Bacteria BBQ"
Some more visuals and infographics that you might find helpful:
4 Steps to Food Safety | To help reduce the spread of dangerous germs and bacteria, experts also recommend that you sanitize your kitchen sponges between use and replace them every month.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.