As you have learned of various potential health hazards related to food preparation in the backcountry, hopefully you have become aware of the importance of hygene while working and preparing food in the field. As we finish our backcountry disease presentations and begin focusing on food preparation, I would like you to comment on the following:
1. Identify three strategies you will include in your planning for our sailing expedition to reduce the potential for transferrence of disease while on our trip.
2. What was (or what do you think will be, if you haven't yet presented) the most difficult part of presenting your lesson? How will you overcome this challenge the next time you present? (Oooh, yes, that's right - there will be a next time!)
Again, be sure to use spell and grammar check, and use complete sentences and paragraph structure.
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6 comments:
1.Precook as much of the food as possible
2.keep food frozen until just before serving it.
3.Make sue all cooking utensils and silverware are cleaned thoroughly after every meal.
I think the hardest thing for me is to remember every thing I want to say. Next time I plan to have note cards to glance at for help.
When we are off at sea on our sailing adventure, some precautions that we can take before we set sail to reduce the transfer of some of those nasty diseases is; first we can pre-cook a lot of our foods so we won’t have to worry about uncooked foods. We can also get prepackaged foods such as cheese and pre-packaged snacks so we don’t run the risk there. We can also bring coolers so we can always have extra space for foods that need to be refrigerated before and after they are opened.
Well, when putting my presentation together, the most difficult part was trying to think of a way to really get everyone’s attention. I thought about a couple strategies likes making some foods, or maybe doing some sort of game with the class to get everyone up and moving. I decided that I would use a more down to earth approach and use a common example with the whole uncooked, not safe, let’s blame Scott method. The only problem is that I don’t feel like I had to opportunity to really use the class as much as I wanted, so next time I guess ill try something different.
Some tings we could do to make sure product does not get contaminated is to precook as much food as possible, that way we dont have to worry about the uncooked foods contaminating the other food. If something needs to be kept cool make sure it is done so, and be sure to use clean utensils for each meal.
To me the most difficult part of my presentation is capturing the audiences intrest without going overboard, i have to keep the presentation interesting, but keep it resonable. Next time we present i could try using other form of capturing the audiences intrest.
I think we should pre-cook most of the food
Try to kept meat and stuff cold
Don’t drink water from the boat school
I think the hardest part is saying cryptosporidium next time I will pick a easy word
During the sailing trip I will suggest bringing hand sanitizer to make sure staph or any number of other diseases are not spread through direct contact. I will include a goood soap for cleaning the groups mess kits and the cookware we bring. lastly i will make sure ll foods are kept at a cool tempature and are cooked to 170 degrees at least.
I think that the hardest part was actually talking in front of the class. You can practice all you want but it is always different when you get up there. So i just took a deep breath and got it over with. Worst that could happen is people will laugh and that isent all that bad.
Three important steps for food safety are: 1) proper personal sanitation on the part of the food preparers and any hanlders if it’s server yourself. 2) storing the food at sufficient temperatures and preventing cross-contamination. 3) The washing of fruit and veggies and thorough cooking of meats.
There were two things that I found somewhat difficult. The first was making the information interesting, and thankfully I was able to find an article that had a topic that contained information that is relevant to our class. The other thing was just parsing down all the available information to fit in the allotted time. The ability to accomplish that will just take practice.
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