Safety & Sanitation

Ch. 6 Guide to Good Food

Cultures & Cuisines

Borland

Cuts

• Keep knives sharp- dull blades may slip & require more force

• Use knives properly-cut away from yourself

• Don’t try to catch a falling knife

• Wash & dry knives separately

• Store knives separately in silverware drawer

• Don’t touch beaters or blender blades unless appliance is unplugged

Cuts

• Never pick up broken glass with bare hands

• Sweep pieces into dustpan- wipe area with wet paper towel (wear rubber gloves)- double bag

• Don’t try to pull can lids out w/ hands or tip of sharp knife

• Use care when grating small pieces- cut w/knife

TREATING CUTS

– cover cut & apply pressure until bleeding stops– wash with soap & water– wear gloves if you have cuts or bandages– dispose any food contaminated with blood

Knife etiquette

• Passing a knife- lay on counter- blade towards you & slide to other cook or let them pick it up

• let washer know you have a dirty knife or lay it NEXT TO- NOT IN dish water

• carry knife at your side, point down, blade toward the back

• wash AND DRY knives individually- do not stand up in drain rack

Falls

• Clean spills immediately!!!!

• Stay in areas

• Do not move a victim if neck is injured or have suspected broken bones

• Use ice for bruises

Shock

• Do not use appliances on a wet counter

• Do not unplug cords with wet hands

• Hold plug, not cord, to pull from outlet

• Unplug appliances when not in use

• DO NOT TOUCH A SHOCK VICTIM

• use wood (broom) or fabric to pull victim away

Choking

• Chew food properly before swallowing

• Don’t talk/laugh with food in your mouth

• Abdominal Thrusts: pushing on victim’s abdomen– use only if victim is NOT coughing

• pg. 127

Poisoning

• Keep out of reach of children

• Wash fruits & vegetables

• Read all warning labels- have poison control # in kitchen

GREASE

• Do not leave grease unattended

• Clean burners & bottoms/sides of pans

• Cook at the correct temperature

• DO NOT PUT WATER ON A GREASE FIRE!!!!!!!– USE BAKING SODA OR PAN LID– Do not put very wet food in hot fat

Fires

• Turn off range & oven controls & disconnect small appliances when not in use

• Roll up sleeves & don’t wear loose clothing

• Don’t put recipes/towels/oven mitts etc. on burners

• Know where the fire extinguisher is– by orange kitchen & hallway door– fire blanket- in orange kitchen by preschool

BURNS

• Keep long hair tied back & aprons tied

• Use pot holder/oven mitt to put food

IN & OUT of the oven

• Open oven door ALL THE WAY

• Do not use WET oven mitts

• Let foods cool before tasting

• Open pan lids AWAY from you

Burn First Aid

• Place burn under COLD WATER

• Do not apply cream/ointment/grease

• Do not break blisters

Lab Rules

• LISTEN TO & FOLLOW ALL DIRECTIONS CAREFULLY!!!– EVERYONE should pay attention to

instructions prior to each lab– Communicate with your group

• “ask 3, THEN as me”

Lab Rules

• Wash hands (after touching hair, face, pockets etc) – thoroughly & frequently

• Hot soapy water- remove large jewelry

• Dry with paper towel

• Secure hair away from face, off shoulders

• Wear closed toe shoes

Lab Rules

• Gather ingredients in 1 trip- quickly– Take recipe, tray, measuring equipment, portion cups

• Stay in assigned kitchen- less traffic= less accidents

• Use calm, quiet voices- only yell in emergency situations, please! (fire, severe cut or burn, fall, shock, etc.)

Lab Rules• Clean as you go

– don’t save messes for the end of class, and check floor for spills

• Use equipment properly– And use proper equipment-

• knives, cutting boards, eating utensils (ONLY for eating)– Unplug mixers when not in use– Put mixer motor (head) down when not in use– Do NOT flip towels

• NO THROWING…ANYTHING

Lab Rules

• Leave area clean & dry– NOTHING should be on your counter– Dry & store dish drain/board/tub– Run garbage disposal (with water running)– Dry sink with towel– Clean counters & cook top with bleach solution– Sweep (including corners & base of cabinets)– Mop last

Lab Rules

• Do NOT sit, unless you are eating OR everything is finished & clean

• Group members MUST take turns writing lab plans

• Duties will rotate EACH lab– Gatherer, washer, cook 1, cook 2, assistant (whatever

needs done), cleaner-during & after

– In groups of 3- gatherer/assistant, cook 1, washer/cleaner/assistant

Lab Rules

• Leave ON TIME– You may return during your lunch to finish

cleaning.– Groups will receive a ZERO if labs aren’t clean

by 4th block.– Each member may receive permission to stay

late (less than 5 minutes) to finish- only ONCE!

Laundry Rules

• Full aprons MUST be worn and TIED• All laundry must be placed IN the washer

– The machine on the right

• NOTHING should be on the laundry room floor!!!• Groups will take turns washing/sorting/folding

towels & aprons• Aprons should be washed after each lab• Dish towels are for…DISHES & sinks

FOOD SAFETY

• “Foodborne Illness”: food poisoning

• bacteria-single celled microorganism (not all are harmful)– Ecoli & salmonellosis– Toxins (poisonous bacteria)- botulism

Other causes

• Parasites- microorganism needing a “host”– Trichonosis- pork

• Virus-smallest microorganism– Hepatitis A

• Protozoa-1 celled– Amebiasis & Giardiasis

• Natural toxins- mushrooms, leaves of rhubarb

4 steps to food safety

Clean

• Sanitation- being clean to prevent illness

• wash hands for 20 seconds w/ soap & WARM water– before cooking/eating, after sneezing,

coughing, touching hair or face, or dirty objects

• Use PAPER TOWELS to dry hands!!!!!!

Clean

• Use gloves if you have cuts on your hands

• Use TOWELS ONLY FOR DISHES!!!

• Thoroughly wash cutting boards & counters

• Sanitize with solution 1 part bleach to 4 parts water

• Wash dishes in HOT water, air dry

• Don’t store food under sinks

• Wipe tops of cans before opening

Separate

• Keep raw & ready to eat food apart

• Cross-contamination- harmful bacteria are transferred to another food– examples?– Use produce & meat bags when shopping– do not taste & cook with same spoon

Separate

• Use different cutting boards, utensils, plates, knives for raw & cooked foods– examples?

• Wash hands frequently

• Use paper towels for hands/dish cloths only for dishes

• when in doubt- throw it out!

Cook

• Use a thermometer to check food temperatures

• DANGER ZONE= 40°-140°F

• Keep hot foods above 140°– most red meats 160°– chicken 170°

Cook

• Don’t eat partially cooked foods with eggs, meat, poultry, fish (or cookie dough)

• cook eggs until they are firm, not runny

• do not eat bulging canned foods (home packed or store bought)

Chill

• Keep cold foods below 40– fridge temp= 36 freezer temp= 0

• don’t let food set at room temperature for more than 2 hours

• refrigerate leftovers quickly, eat within 3 days or freeze

• thaw foods in microwave or fridge • use raw ground meat/poultry within 2 days or freeze

Food Safety Guidelines

• Don’t “double dip”- use tasting spoons• ALL leftovers should be COVERED &

stored in the fridge• Bleach surfaces prior to using (especially

when placing food directly on counter• Wear gloves over open wounds• DO NOT eat food with uncooked eggs

– (don’t lick the spoon/bowl)