Transcript Kitchen Sanitationx

Food Sanitation is the cleanliness of
equipment & facilities.
 Food Safety is how food is handled to
prevent foodborne illness
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Areas Include
› Personal Hygiene, i.e., handwashing
› Washing & Sanitizing of Equipment
 Pots & Pans
 Appliances
 Kitchen Utensils
› Food Preparation Areas- counter tops
› Food Storage Areas- refrigerator, food
pantry, etc.
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Personal Hygiene
› Handwashing Steps
1. Wet hands with HOT-as-you-canstand water.
2. Soap for 10-15 seconds. Make sure
to clean under fingernails,
between fingers, and on the
backs of hands.
3. Rinse under clean, running water.
4. Dry completely using a paper
towel or clean rag.
› The entire process should take at
least 20 seconds
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Personal Hygiene Cont’d.
› Remove all hand & wrist jewelry- bracelets,
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rings, hair ties, etc.
Make sure all hair is pulled back
Avoid baggy clothing, roll-up all sleeves
DO NOT use clothing as a hand towel.
Wear an apron
 Remove before using the rest room.
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Equipment
› Pots, pans, & utensils should be…
 Washed in hot, soapy water, rinsed, and airdried.
 Dish cloths and sponges should be changed
regularly.
› Appliances should be wiped down with a
soapy solution, and then sprayed with green
solution and wiped dry.
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Food Preparation Areas
› All cooking surfaces should be wiped down
with a hot soapy solution, and then sprayed
and wiped down with the green counter
cleaner.
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Shelf Life
› Sell by Dates
 Tells you when food should be sold by
› Safe-use/expiration Dates
 Tells you when it’s no longer safe to eat
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Storage
› Store foods in tightly covered containers and
refrigerate
› Label and date leftovers
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WHEN IN DOUBT, THROW IT OUT!
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General Sanitation Tips
› Do not place opened cans in the
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refrigerator
Check expiration dates
Check food temperatures
BE MINDFUL of cross contamination
Do not eat while preparing food
Do not wipe hands on apron or dish
towels
Do not play with hair, skin, face,
nails near food
8 Household Items That Are a Breeding Ground for
Germs
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Wash surfaces OFTEN
Wash hands after handling raw meat
Wash cutting boards between uses
with chlorine bleach solution
Even better! Use separate boards for
meat & veggies
Do NOT stuff fish, poultry or meat until
JUST PRIOR to cooking
Throw away marinades or and juices
from thawed meat immediately
Preventing
Foodborne Illness
› Cross contamination
 When harmful
bacteria is spread
from one food to
another
 Can happen from
dripping juices,
cooking equipment,
unclean surfaces, etc.
What is a foodborne illness?
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An illness transmitted to humans
through food, water and improper
hygiene
What is it caused by?
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› Foodborne Intoxications
› Foodborne Infections
Who is at risk?
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› EVERYONE! But, some are more than others:
Infants & young children
Pregnant women
Elderly
People w/ weakened immune systems (sick, etc.)
People on medications
How Germs Spread - clip
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Food Intoxication
› Illness produced by a toxin
present in food
 Example:
 BOTULISM (Clostridium Botulinum)
 Can be fatal
 Sources:
 Comes from improperly canned
foods
 Also comes from temperature
abused veggies:
 Baked Potatoes
 Prevention:
 Wash tops of cans before opening
 Hold, cool and reheat food properly
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Food Infection
› Example:
 SALMONELLA (Salmenellosis)
 Symptoms:
 Nausea, diarrhea, fever, abdominal pain
 Occurs within 8-72 hours of eating
 Sources:
 Mainly raw or undercooked poultry and
eggs
 Also found in unpasteurized dairy
products
 Prevention:
 Cook foods to required internal
temperatures
 Avoid cross contamination with other
foods
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Food Infection
› E. COLI (Escherichia Coli)
 Normally found in intestinal tract of
cattle
 Symptoms:
 Severe cramping, diarrhea, dehydration,
NO FEVER
 Occurs within 3-4 days of eating food
 Sources:
 Raw or rare red meats & beef
 Unpasteurized dairy products
 Prevention:
 Cook food to required internal
temperature
 Wash hands between preparing foods
 Avoid cross contamination with other
foods
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Food Infection
› LISTERIA(Listeriosis)
 Particularly dangerous to
pregnant women and can
cause miscarriage
 Symptoms:
 Similar to flu, stomach ache,
headache, nausea
 May not show symptoms for
up to 70 days, however most
show within 2-3 weeks
 Sources:
 Deli meats & processed meat
(hot dogs, etc.)
 Soft cheeses (blue cheese)
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Food Infection
› HEPATITIS A
 Causes inflammation of the liver
 Mainly transmitted through feces and
improper hand washing techniques
 Infected people can spread the
disease up to 1 week from exposure
regardless of if they are showing
symptoms
 Symptoms:
 At first:
 Flu symptoms
 Later on:
 Jaundice (yellowing of skin and eyes)
 Sources:
 Deli meats, produce, salads like tuna salad,
chicken salad, etc.
 Prevention:
 WASH HANDS!
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Preventing Foodborne Illness
› Bacteria needs FATTOM to grow
› Food
 Protein provides nutrients to microorganisms
› Acidity
 A neutral pH level of 7.6-4.6 is perfect for growth
› Time
 Bacteria multiplies most rapidly when left out for 2+ hours
› Temperature
 Danger zone: 40-140 degrees F
› Oxygen
 Bacteria needs oxygen in the air that food is sitting in
› Moisture
 Bacteria populates best in foods with high moisture content
Handwashing 101
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Preventing Foodborne Illness
› Keep hot foods HOT
 Cook food thoroughly
 Temperature Danger Zone: 40-140
degrees F
 Heat can kill some but not all bacteria
 Do not allow food to sit out at room
temp. for more than 2 hours.
 Maintain food temperature while
serving
› Keep cold foods COLD
 Refrigerate promptly
 THAW in refrigerator or microwave
immediately before using
 Never thaw at room temperature
 http://www.scrubclub.org/site/ecoliga
me.aspx
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What is the food temp. danger zone?
› 40-140 degrees F
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What does FATTOM stand for?
› Food, Acidity, Time, Temp, Oxygen, Moisture
 What does it describe?
 The ideal growing environments for bacteria
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How long can food sit out without going bad?
› 2 hours
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What food is salmonella associated with?
› Poultry and eggs
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What food is e. coli associated with?
› Ground beef, red meats
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What food is botulism associated with?
› Canned food and baked potatoes
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What food is listeria associated with?
› Deli meats, cheeses and hot dogs
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How long should you wash your hands for?
› 20 seconds
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How should you thaw meat?
› Refrigerator or microwave, never on counter
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Which foodborne illness affects the liver and can
lead to jaundice?
› Hepatitis A
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When should hands be washed?
› Before handling food, after handling meat
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How should cutting boards be washed?
› Hot water with chlorine bleach solution
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True or False:
› Bacteria grows fastest when kept cold
 FALSE when kept @ room temp
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Tammy is preparing a turkey for Thanksgiving
dinner. She is wondering when she should
stuff the bird?
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A. The day before she cooks it
B. 2 hours before she cooks it
C. Right before she cooks it
D. It doesn’t matter as long as she cooks it the
whole way through
SOME toxins, but not all, are killed by:
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A. HEAT
B. COLD
C. LIGHT
D. DARK
FOODBORNE ILLNESS ACTIVITY
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You will each receive a clue that describes a
foodborne illness.
It is your job to find the other people in the class
that have the same illness (they will all have
different clues) & meet them under the sign
Then, you and your group will write a PSA
warning the public about your illness.
› Be sure to include the following information:
 Name of the illness, (what is the illness?)
 Causes of the illness (where does it come from?)
 Symptoms of the illness (how do I know if I have it?)
 5 Ways to safeguard yourself from getting or spreading the
illness (what can I do to prevent it?)
 … we WILL be presenting these in class at the end …
Kitchen Sanitation::: ACTIVITY
Food borne Illness Description Sheet
Ch. 20: Food Sanitation:
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For each of the following illnesses, include:
› A picture that represents the illness (raw egg for
salmonella)
› Source: List the source (what food product it’s
associated with)
› Symptom: List the symptoms associated with the illness
› Stop: Ways to prevent the illness & safeguard yourself
E. Coli
Salmonella
Botulism
Listeria
Hepatitis A
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http://www.youtube.com/watch?v=AjGY2PeMYsA
http://youtu.be/ZbH_mSk2dNk
http://youtu.be/wA-f7ART_xI
http://youtu.be/AtlcS77LaB0
http://video.ca.msn.com/watch/video/to-kill-listeria-wash-that-produce/6wc1wf1?cpkey=eabd184e4f5e-4451-9ef9-075dbc139277%7C%7C%7C%7C
http://www.youtube.com/watch?v=ToKsfbJGWr4&feature=related
http://www.cbsnews.com/video/watch/?id=7375707n
http://www.youtube.com/watch?v=CAn0PBjhwW4
http://www.youtube.com/watch?v=T67DvoH2H3E&feature=related