Transcript Safety and Sanitation

Safety
and
Sanitation
Kitchen Safety
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Keep knife blades sharp
Cut down and away from yourself when
using a knife
Wash knives separately
Do not leave drawers and cupboard doors
open
Turn off appliances before cleaning the
sides with a rubber scraper.
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Tie back long hair
Avoid wearing loose clothing
Wipe up spills immediately
Use a pot holder, not a dish towel to
handle hot utensils
Lift pot lids away from you to avoid steam
burns
Unplug electrical appliances before
cleaning them
Handle electrical appliances with dry
hands only
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Food Safety Vocabulary
Bacteria – Tiny one-celled
microorganisms that multiply rapidly in
food under the right conditions
Contaminated Food – Food that
contains harmful bacteria
Cross contamination – The transfer of
harmful bacteria from one food to another
Danger Zone – The temperature range
at which most bacteria multiply rapidly –
40-140 degrees
Vocabulary cont.
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Microorganisms – Tiny living things
such as bacteria that can be seen only
with a microscope
Personal Hygiene - Cleanliness,
keeping yourself clean
Perishable Foods – Foods that can
become unsafe or spoil quickly if not
refrigerated or frozen.
Food borne Illness
Staph
– Cause - spreads from food
handlers and found in throats,
skin, boils, pimples
– Symptoms - 2-8 hours after eating
– diarrhea and vomiting
– usually lasts 1-2 days
– Prevention –good hygiene –
washing hands – don’t leave food
out for more than 2 hours
Salmonella
– Cause - get by eating infected meat,
poultry, eggs, fish that is
undercooked or raw
– Symptoms – attacks within 12-36
hours. Diarrhea, fever and vomiting
lasting 2-7 days.
– Prevention – Cook food properly and
keep out of danger zone.
Clostridium Perfringens
– Cause - the “Buffet Germ” caused by
foods not being at proper
temperature for too long a period.
– Symptoms – 8-24 hours laterdiarrhea, gas and usually ends in
less than a day
– Prevention – keep food out of the
danger zone (40-140 degrees)
Botulism
– Cause - Occurs in canned foods,
bulging and dented cans.
– Symptoms – 12-48 hours after
infected it attacks your nervous
system. Causes double vision,
droopy eyelids, trouble speaking and
swallowing, difficulty breathing. If
left untreated it can be fatal.
– Prevention – examine canned goods
The
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