Requirement 1: Food Safety (pre 2016)

Download and Print: REQUIREMENT 1 WORKSHEETS
There's a lot of information in this requirement.  If you don't remember anything else, remember these four things forever.  These are the main things about food safety that you are supposed to apply when you cook.

Helpful Links to Explore as You Work on this Requirement:
Be Food Safe:  10 Tips to Reduce the Risk of Foodborne Illness
For a separate post with videos and information about these 4 steps go HERE

The requirements are in the 
1a. HAZARDS: 

i	Explain to your counselor : --The most likely hazards you may encounter while participating in cooking activities and
ii	--what you should do to anticipate, help prevent, mitigate, and respond to these hazards.

Think in the kitchen AND on a campout (including wild animals).  

Mitigate means "to lessen the effect of".  

1b.  INJURY PREVENTION AND FIRST AID

1

b

Show that you know first aid for and how to prevent injuries or illnesses that could occur while preparing meals and eating, including:  burns and scalds, cuts, choking, and allergic reactions.

1c. PROPER FOOD HANDLING

Describe how meat, fish, chicken, eggs, dairy products, and fresh vegetables should be stored, transported, and properly prepared for cooking.

Explain how to prevent cross-contamination.

1d.  FOOD BOURNE ILLNESSES
Describe the following food-related illnesses and tell what you can do to help prevent each from happening: 

1e PERSONAL FOOD CONSIDERATIONS
Discuss with your counselor food allergies, food intolerance, food-related diseases [diabetes], and your awareness of these concerns.

We just covered food-borne illnesses so for 'food related diseases' they mean diabetes and celiac disease as well as lactose intolerance etc.  

It's also good to keep in mind food restrictions of choice like vegetarianism or Religious restrictions.  Camping with an LDS troop, there's not much of this but it's good to keep in mind.