Transcript Food, Warmth, Moisture, Time, most need Oxygen

Food Safety and Sanitation
Personal Hygiene
 Scrub Hands- 20 seconds
 Separate hand towels and dish towels
 Wash after using the bathroom
 Cough/Sneeze, cover and wash
 Don’t touch hair, nose, or mouth
 No open cuts, use gloves
 Don’t handle raw food, and then ready to eat
food
 Clean aprons and clothes
Cleanliness in Kitchen
Don’t use the same utensils for raw
food then ready to eat
Use “tasting spoons” only once
Use utensils, not hands, as much as
possible
Clean wooden cutting boards with
sanitizing solution – bleach/water
Cleanliness in the Kitchen cont…
Wipe up spills ASAP
Keep dirty dishes away from clean ones
Clean dish clothes and towels
No insects or rodents
Keep pets out of the kitchen
Dish Washing: Why?
Get rid of bacteria
Clean equipment works better
Lasts longer
More organized
Organize Your Dishes
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Scrape away food
Put grease in a heat resistant container
Soak heavy soiled dishes
Wipe sink and counter with detergent solution
Six Steps to washing dishes by hand:
Prepare hot soapy water
Organize dishes
Wash from the cleanest to the dirtiest
Wash items
Rinse, running hot water
Drain
Dry – air dry is best
Preventing Cuts
Don’t hold knives by blade
Never put in dishwasher
Store knife in separate drawer/block
Sweep up broken glass ASAP
Cut can lids completely off
Burns
 Open lids away from face
 Pan handles NOT over edge of stove
 Use potholders
 Open oven door before trying to look in
 Hair back, no loose clothing
 Never put water on grease fires
 Use salt or baking soda to put fires out
 Unplug appliances and let cool before storage
 Three types of burns: Contact, Steam, and
Flash
Falls and Spills
Potholders
Clean up spills ASAP
Firm step stools
Secure rugs
No toys in kitchen
Electric Shock
Turn off appliances before disconnecting
Keep cords in good repair
Never immerse appliances in water
Never handle switches/cords with wet
hands
Food Poisoning
Caused by specific bacteria
Specific symptoms/ time frames
These are used to diagnose illness
80% of 24 hour flues are food poisoning
Preventing Growth:
Bacteria need 5 things to grow: Food,
Warmth, Moisture, Time, most need
Oxygen
Take away at least one of these and you
will reduce bacterial growth to acceptable
levels
Keeping Food at Proper Temperature
Bacteria multiply best between 40
degrees and 140 degrees
Don’t let food sit out
Use proper storage container
Hot food above 140 degrees, cold food
below 40 degrees
Thaw in fridge or microwave
Heat leftovers above 140 degrees F