Let’s Talk SafetyAND Sanitation

Objectives… After studying this chapter, you will be able to:

discuss causes, symptoms, and treatment of common food-borne illnesses.

describe important standards of personal and kitchen cleanliness.

give examples of how following good safety practices can help you prevent kitchen accidents.

apply basic first aid measures in the home.

Words & Phrases to Know Bacteria

Tiny 1 celled microorganisms found everywhere in the environment.

They multiply rapidly in the right conditions & some may cause food born illnesses.

Other Food-related Illnesses… Parasitic infections

Trichinosis (undercooked pork)

Illnesses caused by protozoa Giardiasis (polluted water)

Viral diseases Hepatitus A (raw shellfish)

Natural poisons Rhubarb leaves or certain mushrooms

Examples:

Botulism E.coli infection Listeriosis Salmonellosis Staphylococcal poisoning

Potentially Hazardous Foods

Moist, high protein foods Foods that are great places for bacteria to grow

Meat (ground beef) Poultry Eggs Dairy products (cheese, milk, yogurt, etc.) Canned foods Seafood

Signs of Food Spoilage

Yeast spoilage Bubbles or foam Slime

Mold spoilage Various colors of fuzzy

growth Circular pattern of growth

Other signs Off odor Discoloration Mushy texture Bulging or corroded can Cloudy appearance Soft spots or breaks in the

skin on fruits & veggies

If you suspect a food is spoiled, DO NOT TASTE IT.

Contaminated Foods Foods that contain

harmful bacteria

Cross Contamination the transfer of

harmful bacteria from one food to the next.

Harmful bacteria can also be transferred from another source such as hands.

Danger Zone The range of

temperatures at which most bacteria multiply rapidly-

between 40* and 140*

Foodborne Illness Sickness caused from

eating contaminated food; sometimes called food poisoning.

Kitchen Sanitation… Kitchen cleanliness

Keep work area clean Use clean utensils & containers Never use dish towels to wipe hands or spills Wash tops of cans before opening them Sanitize counters & cutting boards Keep pets & insects out of kitchen Wash dishes & utensils promptly Dispose of garbage promptly Never store foods under the sink

Microorganisms Tiny living things such as bacteria that can only be

seen with a microscope. Personal Hygiene

Cleanliness, keeping yourself clean. Wash Hands BEFORE, DURING & AFTER

handling food Perishable Food

Foods that can become unsafe or spoil quickly if not refrigerated or frozen quickly.

Main reason for Food Borne Illness!!!

Food Prep and Storage• First in - First out:

• Use food supplies in the same order in which they were received

• Thaw foods properly

• Do not allow foods to sit out for more than 2 hours

• Use foods within recommended storage time

• Reject or discard a canned food product if it is:

• Dented

• Rusty

• Swollen

Safety in the Kitchen Preventing Chemical Poisonings

Keep all hazardous products out of the reach of children

Read warning labels

If interrupted while using a hazardous product, put it away or take it with you

Wash fruits & vegetables before use

Preventing Fires Avoid wearing loose clothing

& roll up long sleeves Tie hair back Wet matches before throwing

them away Keep aerosol cans away

from heat Clean up all grease

Preventing Burns Use a POT HOLDER!!!

Keep fire extinguisher nearby

Lift pot lids away from you

Dry foods before putting them in hot grease

Keep pan handles away from front of range

Preventing Falls Wipe up spills immediately Use a stool to reach high up

Preventing Poisonings Keep all chemicals away from food storage areas Keep food out of range when spraying chemicals

Wipe counters well when done spraying

Preventing Food-Borne Illness

Wear clean clothes Use clean equipment Do not use hand towels to dry dishes Wear gloves when necessary Don’t lick fingers/utensils while cooking Wash cutting board after each use Wash dishes in HOT water Wash tops of cans before opening Wash fruits and vegetables before preparation Do not use damaged canned goods Keep hot foods hot and cold foods cold

Safe Ways to Thaw Foods On the bottom shelf of the

refrigerator

Under cold, running water

In the microwave

In the oven as part of the cooking process

Unsafe Ways to Thaw foods On the kitchen counter

Under warm or hot water

On the top shelf of the refrigerator

Temperatures• Cold temperatures help prevent bacteria from multiplying

• Temperature Danger Zone (40-140°F)

• When taking the temperature of a roast:

• Insert thermometer in the thickest part of meat

• Wait 15 seconds after the needle or digital readout has stopped before reading temperature

• To safely reheat leftovers that have been in the fridge, heat them to at least 165ºF or higher

6 Factors for bacterial growth…

Food

Acidity

Temperature

Time

Oxygen

Moisture

Who is at Greatest Risk???

Symptoms

Treatment

8 Steps to Proper Hand Washing

1. Turn on water (as hot as you can stand)2. Wet hands3. Apply soap4. Lather and scrub for at least 30 seconds,

scrubbing all areas including under fingernails5. Rinse under running water6. Dry with paper towel7. Turn off water with paper towel8. Check hands and fingernails

Kitchen Safety Preventing cuts & minor injuries

Hold knife down when carrying it Cut down & away from yourself when

using a knife Do not leave drawers & cupboard

doors open Turn off appliances before cleaning Wash knives separately If you drop a knife, let it fall