Transcript Objective 8.02 Use basic food safety and sanitation principles.

Objective 8.02 Use basic food
safety and sanitation principles.
Teen Living Notes
Safety & Sanitation
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A. Food
– 1. Storage
• Groceries –Refrigerator: put food, such as meats, dairy products like milk
and cheese, and some fruits/vegetables. These foods are called perishable
foods(will spoil easily & must be stored in refrigerator) Use airtight wraps or
containers to keep odors out.
Freezer: foods that you will eat later or that are already
frozen from the store. Tightly wrap foods in heavy-duty freezer
wrap or airtight freezer bag/container. Label & date item. 0 F or
below should be the temperature.
Shelf: foods, such as flour, cereals, pasta, dried beans (legumes)
and rice. These foods are called non-perishable items. Some foods
once you open will then require you to refrigerate, like mayo or
salad dressing’s. When opening you food products, remember
FIFO rule: First in must be First out. If you have several items that
are the same, open the package that has been their the longest.
Safety & Sanitation
•
Leftovers: store in the refrigerator in
proper container and use within 3 to 5
days.
2. Handling: Sanitation – storing, washing,
and cooking food properly _ as well as
keeping the kitchen, appliances, tools and
yourself clean in order to prevent the
growth of harmful bacteria (germs).
Safety & Sanitation
– Cross-contamination – the transfer of harmful
bacteria from one food item to another. Keep
food separate from one another. Avoid using
the same cutting boards for different foods
items and do not use soft wood material. Wash
off the tops of cans before opening; use a
separate spoon for taste testing, and keep pets
out of the kitchen.
Safety & Sanitation
– Proper temperatures: The temperature danger zone is 41 F to 135 F.
Temperatures in this zone allows rapid growth of bacteria and for food
borne poisoning to develop.
• E-coli bacteria: found in raw or undercooked ground meat like beef.
Salmonella bacteria found in raw or undercooked poultry and eggs.
Botulism foodborne illness can be fatal. Improperly canned foods are
the most common source. Never taste foods from a bulging or
leaking can.
• Internal temperatures is the most accurate way to cook foods properly
(done). Use a cooking thermometer to read internal temp’s.
– Fish 145 F
meats, egg dishes 160 F
– Leftovers(reheating) 165 F
poultry 170 F
– Whole poultry (chicken) 180 F
Safety & Sanitation
• 3. Food-borne illnesses:
• E-coli bacteria: found in raw or undercooked ground meat like beef.
Salmonella bacteria: found in raw or undercooked poultry and eggs.
Botulism foodborne illness: can be fatal. Improperly canned foods
are the most common source. Never taste foods from a bulging or
leaking can.
Safety and Sanitation
• B. Kitchen:
– 1. Dangers: knives and open cans are sharp;
oven’s and stove tops get hot rapidly. Grease
on the floor can cause slips and falls. Metal
pots and spoons left in pots get very hot
quickly. Electric appliances that have frayed
cords can cause shock and never use near water.
Gas appliances need to be checked for leaks
(dangerous explosions)
Safety and Sanitation
• 2. Safety precautions: To prevent cuts,
burns, fires, and other kinds of injuries use
kitchen safety rules.
• 3. First – Aid: for small cuts, deep cuts,
minor burns, severe burns, and electric
shock victims use first aid and safety
procedures learned from EMT handout.
Safety
• When trying to cook in the kitchen and a small
infant in near you on the floor, it is best to place
the baby in a high chair for safety measures.
• When using knives, always cut down and away
from yourself when chopping vegetables.
• To practice kitchen safety always put the pan of
food on the burner first before turning on the
burner.
Safety
• When having a picnic, outside, during the hot
summer months, always store perishable food
items in cooler on ice to prevent food borne
illnesses.
• Symptoms of a food borne illness: headache,
nausea, diarrhea and abdominal cramps
• Never leave fresh meat out on the counter top or
kitchen table for any length of time, this will cause
harmful bacteria to multiply quickly because of
the TDZ.
Safety
• If a person begins to choke on a piece of
food perform the Heimlich maneuver.
• Never store cleaning products in the kitchen
in cabinets. Small children may think they
are beverages to drink, thinking it is coolaid or Gatorade. If this should happen; call
Poison Control Center
Safety
• After dinner store leftovers either in oven heated
above 140 F or in the refrigerator. 2 hours in the
rule for food to be out in room temperatures.
• Returning home from shopping for groceries, first
store frozen foods back in the freezer; next place
perishable items in the refrigerator. Last store drybox, can, packages, or bags in dry cool cabinet
area.
Safety
• Store items like lettuce, butter, and cheese in the
refrigerator.
• After opening cookies and crackers they should be
stored in a tightly closed container to keep them
fresh.
• To safely thaw (defrost) a chicken, the BEST way
is to store in the refrigerator overnight and make
plans to cook the next night.
Safety
• Avoid insecticides where food is stored. Keep
food area cleaned at all times to avoid pest
problems.
• Improperly canned food can lead to botulism
• If a person cuts their hand on a broken glass to
stop the bleeding apply direct pressure.
• Grease build-up on cook top areas (like the stove
tops) can poses a danger for working in the
kitchens and can lead to kitchen fires.