Bubble 3
Bubble 4
Bubble 1
Bubble 2
 If they are going to barbeque meat or veggies, they will probably need to take extra precautions for food safety.
 Does not wash hands.
 Does not use a cooler with ice or a cold pack to keep potentially hazardous foods chilled below 40°F (potato salad, cold cuts, turkey, cheese, tomato). The apple and grapes may taste better if kept cold.
 Packs serving plates and utensils to touch potentially hazardous foods (cold cuts, turkey).
 Packs raw meat with fresh fruits and veggies (cross contamination) and does not place in cooler with ice or cold packs to keep chilled.
 Puts sport equipment with food. (eew. Think of where that baseball has been!)
 Set bag of food in the sun (raw meat, and foods that need to be kept cold – potato salad, cold cuts, turkey, cheese, were left out to heat up in the sun).
 Frozen hamburger patties that are frozen separately can be put straight on the grill cold or thawed in the refrigerator or cooler, then used. Juice may drip while thawing and this is can be a problem for cross contamination in not confined.

Bubble 5  Tom does not wash hands before handling food.
 Does not thaw meat properly. He needed to either cook the burgers straight from being frozen, or thaw in the


 fridge.
Raw drippings could have dripped on other foods in the bag.
Prying the meat apart with a knife and fork can be dangerous and is not recommended.
Does not wash hands after handling raw meat.
Bubble 6
 He doesn’t wash his hands after handing raw meat.
 Uses the same knife to slice vegetables that he used to cut meat apart.
 Puts them on the same plate as the raw meat juices, cross contamination can spread harmful bacteria.
Bubble 7
 Doesn’t wash or sanitize table before assembling sandwiches or eating.
 Hands that were just washed are now dirty from brushing off the table. They should rewash their hands.
 Put the bread on a clean plate (however all our plates are contaminated with raw meat juices and other germs from the baseball and mitt.)
Bubble 8
Bubble 9
 Doesn’t cook hamburgers thoroughly (until no longer pink and juices run clear is one indicator but may not be enough to kill all bacteria). It is better to have a thermometer to check the temperature. The internal temperature should be 165 degrees.
 Used serving utensil contaminated with raw meat juices.
 Use knife to cut fresh produce that is contaminated with raw meat juices.
 The fruit was contaminated with all kinds of bacteria from the raw meat and the baseball and mitt. It should have been washed before eating.
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