Transcript Safety& Sanitation

Safety& Sanitation
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Kitchen Safety
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Always wear close toed shoes
Be Aware of your surroundings
No running in the kitchen
Wash your hands when you enter AND exit
the kitchen
• If you need help ask!!
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• Avoid accidents by communicating
with all other people!! An example of
this is when your carrying a hot pot
always yell “BEHIND YOU”.
• To prevent burns grab hot pots with a
dry towel, or dry oven mitt.
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• Make sure spills are cleaned up
immediately.
• Lift covers of hot pans by tilting them away
from you.
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Critical Temperatures
• 45- 140 Temperature Danger Zone
(Bacteria Multiplies the best
• 34-38 Refrigerator temperature
• 150 Wash temp of dish machine
• 180 rinse temp of a dish machine
• 165 temp to cook chicken, stuffed meats
• 150 temp to cook pork to
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• 0 degrees – temp of the freezer
• -50 degrees – temp where ALL bacteria die
• 180 degrees- temp where MOST bacteria
die
• 212 degrees – water boils
• 32 degrees - water freezes
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• 140 - temp of steam table
• 98.6 – body temp
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Fire safety
• Three things fire needs to burn:
– Fuel
– Oxygen
– Heat
Take away one of these components to put out the
fire!!
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Fire safety Continued
• Notice where all fire extinguishers are
located.
• Notice where all emergency exits are
located.
• Never put a grease or electrical fire out with
water.
• To put out small fires put a lid over the pot.
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First Aid
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Things to do if you get cut:
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Notify instructor immediately.
Let cut bleed for 15 seconds.
Rinse cut with water.
Put antiseptic on cut.
Put on a bandage.
If cut is not severe return to work with rubber
glove.
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Sanitation
Sanitation means keeping yourself and all
objects around you clean in order to prevent
contamination of food items and/or people.
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Difference between CLEAN and
SANITIZE
• Clean- to remove all visible dirt .
• Sanitize- to remove and kill living bacteria.
• A surface can be clean but not sanitized, but
can not be sanitized without being clean.
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Cross Contamination
• Cross Contamination- the spread of
bacteria from one object to another by
means of locomotion.
• Locomotion- The transportation of bacteria
from one place to another.
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• Cross contamination can occur in 2 ways
1. During Food Preparation
2. During Food storage
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Food Poisoning
• This occurs when you eat a large number of
food poisoning bacteria known as “toxins.”
• This mostly occurs in foods that are “high
risk foods.”
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Examples
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Dairy
Meat
Fish
Poultry
Seafood / Shellfish
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• How the bacteria is transported depends on
the food service worker.
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So how can we prevent food born
illness??
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Hand Washing Procedures
1. Remove all jewelry.
2. Turn on water as hot as you can without
burning yourself.
3. Wet hands.
4. Place soap on hands, and work skin going
half way up to the elbow.
5. Work soap on skin for at least 20 seconds.
6. Rinse
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• Repeat steps 3-6
• Dry hands using a single service paper
towel
• Use paper towel to turn water off.
• Discard paper towel.
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• Washing your hands 2 times removes
surface dirt and sanitizes your hands.
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