Welcome to the Fruit and Vegetable Safety Challenge
Welcome to the… Fruit and Vegetable Safety Challenge
Challenge Round #1 SELECT Fresh Fruits and Vegetables
Challenge Round #1 SELECT True or False: It is safe to purchase pre-cut fruits and vegetables, such as melons, that have been kept at room temperature.
Challenge Round #1 SELECT FALSE You should only purchase pre-cut fruits and vegetables that have been kept cold.
Challenge Round #1 SELECT When selecting fresh fruits and vegetables, you should do all of the following EXCEPT: A. B. C. D. Look for a good color and shape Feel for a good texture Smell for a fresh aroma Taste a bite to see if it’s good
Challenge Round #1 SELECT D. Taste a bite to see if it’s good NEVER taste a fresh fruit or vegetable without washing it first!
Challenge Round #1 SELECT Using the food models provided, demonstrate how fresh fruits and vegetables should be bagged at grocery check-out.
Challenge Round #1 SELECT Bag fresh produce separate from raw beef, poultry, fish and seafood at grocery check-out.
Fruit and Vegetable Safety Challenge That’s the end of Round #1. Each team who answered a question correctly gets a point!
Challenge Round #2 STORE Fresh Fruits and Vegetables
Challenge Round #2 STORE Storage areas for fruits and vegetables should be all of the following EXCEPT: A. Clean B. Moist C. Cool D. Dry
Challenge Round #2 STORE B. Moist Store fruits and vegetables in clean, cool, and dry areas.
Challenge Round #2 STORE Where should raw meat be stored in the refrigerator? A. B. C. D. On the top shelf On the middle shelf On the bottom shelf In the vegetable crisper
Challenge Round #2 STORE C. On the bottom shelf Store raw meats on the bottom shelf of the refrigerator on a tray or pan.
Challenge Round #2 STORE How cold should your refrigerator be kept?
Challenge Round #2 STORE 40° F Keep refrigerators at 40° F or below.
Fruit and Vegetable Safety Challenge That’s the end of Round #2. Each team who answered a question correctly gets a point!
Challenge Round #3 WASH Fresh Fruits and Vegetables
Challenge Round #3 WASH Fresh fruits and vegetables should be washed: A. When you get home from the store B. Just before they are eaten or prepared C. It doesn’t matter when fruits and vegetables are washed
Challenge Round #3 WASH B. Just before they are eaten or prepared Fruits and vegetables should be washed just before they are eaten or prepared to prevent mold and bacterial growth during storage.
Challenge Round #3 WASH Select the best item for cleaning fresh fruits and vegetables
Challenge Round #3 WASH Water Clean, running water is the best way to clean fresh fruits and vegetables.
Challenge Round #3 WASH True or False: It is not necessary to wash fruits and vegetables (such as oranges and melons) if you do not eat the rind or skin.
Challenge Round #3 WASH FALSE Wash ALL fruits and vegetables even if the rind or skin is not eaten.
Fruit and Vegetable Safety Challenge That’s the end of Round #3. Each team who answered a question correctly gets a point!
Challenge Round #4 SERVE Fresh Fruits and Vegetables
Challenge Round #4 SERVE True or False: The same cutting board can be used to cut raw meat and fresh produce if it is washed and sanitized between foods.
Challenge Round #4 SERVE TRUE Always wash and sanitize cutting boards and knives after preparing raw meat and before preparing fresh produce.
Challenge Round #4 SERVE Demonstrate how long you should wash your hands.
Challenge Round #4 SERVE 20 Seconds 1. Wash with hot, soapy water for 20 seconds. 2. Rinse with hot water. 3. Dry with a paper towel.
Challenge Round #4 SERVE How long can you leave cut fruits and vegetables at room temperature? A. B. C. D. 2 hours 4 hours 8 hours Indefinitely
Challenge Round #4 SERVE A. 2 hours Fruits and vegetables should be refrigerated within 2 hours of cutting or peeling them.
Fruit and Vegetable Safety Challenge That’s the end of Round #4. Each team who answered a question correctly gets a point!
And the winner of FRUIT AND VEGETABLE SAFETY CHALLENGE is. . .
Final Challenge SPEED ROUND Prove to the group that your team knows its stuff: Correctly answer as many questions as you can in the 45 seconds allowed!
FINAL CHALLENGE SPEED ROUND Name the 4 steps to keep fruits and vegetables safe to eat.
Final Challenge SPEED ROUND Select, Store, Wash, Serve
Final Challenge SPEED ROUND How cold should you keep your refrigerator?
Final Challenge SPEED ROUND 40° F or below
Final Challenge SPEED ROUND When should fruits and vegetables be washed?
Final Challenge SPEED ROUND Just before they are eaten or prepared
Final Challenge SPEED ROUND Name one storage requirement of pre-cut produce.
Challenge Round #4 SERVE Pre-cut produce should be COLD
Final Challenge SPEED ROUND How long can you leave cut fruits and vegetables at room temperature?
Final Challenge SPEED ROUND 2 hours
Final Challenge SPEED ROUND Name a utensil used to wash fruits and vegetables.
Final Challenge SPEED ROUND Vegetable brush
Final Challenge SPEED ROUND What should you do with molded or rotten fruits and vegetables?
Final Challenge SPEED ROUND Throw them away!
Final Challenge SPEED ROUND How many seconds should you spend washing your hands with hot, soapy water?
Final Challenge SPEED ROUND 20 seconds
Final Challenge SPEED ROUND What should be used to wash fruits and vegetables?
Final Challenge SPEED ROUND Clean, running water
And the winner of FRUIT AND VEGETABLE SAFETY CHALLENGE is. . .
Thank you! Sponsored by a grant from: USDA-CSREES-IFAFS Grant # 00 -52102 -9637 Tri-State Fruit and Vegetable Safety Consortium http: //fruitandvegetablesafety. tamu. edu Created By: Anne Newton, Dietetic Intern, Cindy Gaas, Student Worker, and Amanda Scott, Extension Associate F&V-22
- Slides: 55