Safety Safety and and

SanitationSanitation

Kitchen SafetyKitchen Safety Keep knife blades sharpKeep knife blades sharp Cut down and away from yourself Cut down and away from yourself

when using a knifewhen using a knife Wash knives separatelyWash knives separately Do not leave drawers and cupboard Do not leave drawers and cupboard

doors opendoors open Turn off appliances before cleaning Turn off appliances before cleaning

the sides with a rubber scraper.the sides with a rubber scraper.

Tie back long hairTie back long hair Avoid wearing loose clothingAvoid wearing loose clothing Wipe up spills immediatelyWipe up spills immediately Use a pot holder, not a dish towel to Use a pot holder, not a dish towel to

handle hot utensilshandle hot utensils Lift pot lids away from you to avoid Lift pot lids away from you to avoid

steam burnssteam burns Unplug electrical appliances before Unplug electrical appliances before

cleaning themcleaning them Handle electrical appliances with dry Handle electrical appliances with dry

hands onlyhands only

Food Safety VocabularyFood Safety Vocabulary BacteriaBacteria – Tiny one-celled – Tiny one-celled

microorganisms that multiply rapidly in microorganisms that multiply rapidly in food under the right conditionsfood under the right conditions

Contaminated FoodContaminated Food – Food that – Food that contains harmful bacteriacontains harmful bacteria

Cross contaminationCross contamination – – The transfer of The transfer of harmful bacteria from one food to harmful bacteria from one food to anotheranother

Danger ZoneDanger Zone – The temperature range – The temperature range at which most bacteria multiply rapidly – at which most bacteria multiply rapidly –

40-140 degrees40-140 degrees

Vocabulary cont.Vocabulary cont.

MicroorganismsMicroorganisms – – Tiny living Tiny living things such as bacteria that can be things such as bacteria that can be seen only with a microscopeseen only with a microscope

Personal HygienePersonal Hygiene - - Cleanliness, Cleanliness, keeping yourself cleankeeping yourself clean

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

Food borne IllnessFood borne Illness

StaphStaph– CauseCause - spreads from food - spreads from food

handlers and found in throats, handlers and found in throats, skin, boils, pimplesskin, boils, pimples

– SymptomsSymptoms - 2-8 hours after - 2-8 hours after eating – diarrhea and vomitingeating – diarrhea and vomiting

– usually lasts 1-2 daysusually lasts 1-2 days– PreventionPrevention –good hygiene – –good hygiene –

washing hands – don’t leave washing hands – don’t leave food out for more than 2 hoursfood out for more than 2 hours

SalmonellaSalmonella

– CauseCause - get by eating infected - get by eating infected meat, poultry, eggs, fish that is meat, poultry, eggs, fish that is undercooked or rawundercooked or raw

– SymptomsSymptoms – attacks within 12- – attacks within 12-36 hours. Diarrhea, fever and 36 hours. Diarrhea, fever and vomiting lasting 2-7 days.vomiting lasting 2-7 days.

– PreventionPrevention – Cook food properly – Cook food properly and keep out of danger zone.and keep out of danger zone.

Clostridium Clostridium PerfringensPerfringens

– CauseCause - the “Buffet Germ” caused - the “Buffet Germ” caused by foods not being at proper by foods not being at proper temperature for too long a period.temperature for too long a period.

– SymptomsSymptoms – 8-24 hours later- – 8-24 hours later- diarrhea, gas and usually ends in diarrhea, gas and usually ends in less than a dayless than a day

– PreventionPrevention – keep food out of the – keep food out of the danger zone (40-140 degrees)danger zone (40-140 degrees)

BotulismBotulism

– CauseCause - Occurs in canned foods, - Occurs in canned foods, bulging and dented cans.bulging and dented cans.

– SymptomsSymptoms – 12-48 hours after – 12-48 hours after infected it attacks your nervous infected it attacks your nervous system. Causes double vision, system. Causes double vision, droopy eyelids, trouble speaking droopy eyelids, trouble speaking and swallowing, difficulty breathing. and swallowing, difficulty breathing. If left untreated it can be fatal. If left untreated it can be fatal.

– PreventionPrevention – examine canned goods – examine canned goods

The The EndEnd