# Slides 1.2: Handwashing, the Danger Zone, and Cross Contamination Slide outline for Lesson 1.2. Thirteen slides. The three rule slides (5, 7, 9) each have one picture, so an ELL student can follow the rule from the image alone. ## Slide 1: Germs you cannot see - Lesson 1.2: Safe and Clean - Three rules: Hands, Zone, Cross - Today I make the invisible visible Image: a pair of clean-looking hands under a black light, glowing with spots. Notes: Leave up while students enter. ## Slide 2: Do now - How many seconds does it take to wash your hands the right way? Write your guess. - Then write one time today when you should have washed your hands and did not. - Two minutes Notes: Hand vote: 5, 10, 20, or 30 seconds. The answer is 20 seconds of scrubbing. Most people stop at 6. ## Slide 3: The glitter germ - One volunteer, one handful of "raw chicken" - Shake two hands, pick up the spoon, touch the bowl, fix your hair - Where is the chicken now? Image: a hand covered in glitter lotion. Notes: Run the demo. Then rinse with water only for five seconds and show the hands. Then wash with soap for 20 seconds and show again. Let the class count every surface that has glitter on it. ## Slide 4: What the glitter showed - Water alone did not take it off - Soap and 20 seconds did - Germs travel on hands, tools, hair, and other people - You could not see them if they were real Notes: This is the whole lesson in one slide. Everything after it is the rules that come from it. ## Slide 5: Rule 1: Hands - When: before food, after raw meat or eggs, after the bathroom, after your face, hair, or phone, after coughing or sneezing, after the trash Image: a six-picture strip: wet, soap, scrub (with a "20" on it), rinse, dry with a paper towel, faucet off with the towel. Notes: Have the class say the six steps back on their fingers. This strip gets taped above every sink for the year. ## Slide 6: The six steps 1. Wet with warm water 2. Soap 3. Scrub 20 seconds: backs, between fingers, under nails 4. Rinse 5. Dry with a paper towel 6. Turn the faucet off with the towel Notes: Ask: why the towel on the faucet? Because the hand that turned it on was dirty. ## Slide 7: Rule 2: The Zone - Bacteria grow fastest between 40 F and 140 F - Some kinds double every 20 minutes - Cold food stays below 40 F. Hot food stays above 140 F. - The danger zone is where bacteria are happy, so we keep food out of it Image: a thermometer drawn tall, with a red band between 40 and 140, blue below, orange above. Notes: Hold up the real food thermometer. Say "40 to 140" and have them repeat it. Common mistake: students think the zone is where food is safe because of the word "zone." ## Slide 8: The two-hour rule - Food in the danger zone for more than two hours gets thrown out - One hour if the room is over 90 F - Cook it, then chill it, or keep it hot - When in doubt, throw it out Image: a clock face with a two-hour wedge shaded. Notes: Ask the backpack question: sandwich packed at 7, eaten at 12:30, no ice pack. Let them argue for 30 seconds, then move on; it is card 7 in the sort. ## Slide 9: Rule 3: Cross - Cross contamination: germs move from raw food to food you will not cook - They ride on hands, cutting boards, knives, towels, and sponges - Raw meat goes on the bottom shelf of the fridge - In this room the only raw animal food is eggs. Eggs count. Image: a red cutting board with raw chicken and a green cutting board with vegetables, with an arrow between them crossed out. Notes: Ask: the board touched raw egg, then bread. What just happened, and what is it called? ## Slide 10: Safe or Not Safe - 16 cards, two mats, one team - Read every card out loud - Decide together: Safe or Not Safe - For every Not Safe card, write the fix on your Fix It strip - Which rule: Hands, Zone, or Cross? - 10 minutes Notes: Hand out the envelopes. Circulate with the clipboard checklist: reads the card, states a rule, writes a fix that would work. ## Slide 11: The four cards teams argue about - Card 7: the backpack sandwich - Card 11: the chili on the stove - Card 16: the party platter - Card 5: the rinsed cutting board Notes: Ask one team for its call and its fix, then thumbs from the room. Correct on the spot. Answers: 7 not safe (five and a half hours in the zone), 11 safe (held above 140 F), 16 safe (one hour), 5 not safe (water does not remove bacteria). ## Slide 12: Exit card - 3 times you must wash your hands in a kitchen - 2 numbers from today - 1 example of cross contamination you have seen at home or in a restaurant Notes: Three students read a line aloud. Anyone who cannot give 40 and 140 gets a sticky note with the numbers for the FACS folder. ## Slide 13: Tomorrow - Fire, burns, cuts, and what to do - Hint: it is almost never the thing your instinct says - Optional: time yourself washing your hands tonight Notes: One line, leave it up while they pack.