Transcript Safety & Sanitation

Safety & Sanitation
Chapter 44
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Sanitation

Keeping harmful bacteria from
growing in food

Keep appliances, tools and yourself
clean
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Sanitation rules are important when
you are preparing food with a group,
such as a food lab
Kitchen Safety
Pay attention to your work
 Develop careful work habits
 Follow safety rules consistently
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Sources of Danger
Knives and open cans are sharp
 Oven or range gets hop
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Less obvious are spills on the floor
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Cleaning products stored away from
food and toddlers
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Safety Precautions

To prevent cuts:
Always hold knife by its handle
 Cut away from you
 Wash knives separately
 Insert beaters into mixer before
plugging it in
 Watch out for sharp edges on lids etc
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To Prevent Burns & Scalding

Use plastic handled spoon to stir hot foods
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Use pot holders
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Keep pan handles turned in over stove
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Lift the far side of a pan’s cover first so it
won’t burn you
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To Prevent Fires:
Keep paper, dish towels, cleaning
cloths off range
 Keep your sleeves away from flames
 Clean all grease off oven and range
 Smother grease fire by turning off
heat and covering NEVER USE
WATER
 Keep a fire extinguisher handy
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To Prevent Electric Shocks
Plus only one electric appliance into
an outlet at a time
 Unplug appliances when they are not
in use
 Don’t use appliances with frayed
cords and don’t drape cords
 Keep electric appliances away from
water
 Don’t stick metal objects into toaster
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To Prevent other kinds of
Injuries:
Wipe up spills immediately
 Never leave anything on the floor
 Stand on a ladder or stool not a chair
 Turn all range controls to “Off”
 Never turn on gas range if you smell
gas
 Store dangerous chemicals out of the
reach of children
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Kitchen Sanitation
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What is food-borne illness?

An illness caused by eating food that
is contaminated with harmful bacteria
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Salmonella

Bacterium that grows in foods such as
poultry and eggs
Spread from one food to another by
improper cleaning cooking utensils
and cutting boards
 Nausea, diarrhea, mild to severe
cramps, and fever
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Botulism
More serious
 Can be fatal
 Affects nervous system
 Improperly canned foods
 Difficulty breathing, trouble swallowing
and double vision
 Never taste or eat food from leaking
or bulging cans or cracked, unsealed
jars
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Sanitation Practices
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Use hot, soapy water to wash tools,
utensils, cutting boards
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Pay special attention when items
come into contact with raw meat,
poultry or eggs
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
Wash your hands well before working
with food and after using restroom
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Wash fresh fruits and veggies under
cold, running water, wash tops of cans
before opening
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Use a clean plate for cooked food
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Use only clean dishcloths, sponges,
and towels
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Keep pets out of food prep area
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Use separate towels for wiping dishes
and drying your hands
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Use a tissue when sneezing or
coughing
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Keep hair tied back
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Use a separate spoon for tasting
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Avoid touching eating surfaces of
plates, flatware, and glassware
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Dealing with Pests

Flies, ants, cockroaches, mice and
rate contaminate foods
Insecticides available
 Sprays and traps
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Proper Temperatures
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Danger zone—range of temperatures
between 60 degrees and 125
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Two hour limit
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Heating Foods
High temps can kill most harmful
bacteria
 Cooking time and temp will vary on
most foods
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Most internal temps should be 170
degrees
Other Bacterium

Trichinosis—small worms in pork that
will survive under 170 degrees
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E.coli – danger illness from eating
contaminated, rare beef
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Poultry stuffing done outside of bird
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Hot foods hot
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Cold foods cols
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Cooling Foods
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Low temperatures slow down, don’t
stop growth of bacteria
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Take care with foods that spoil quickly
Milk and meat
 Egg rich food
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Freezing does not kill bacteria but
keeps it from growing
FYI
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Other bacteria of concern to cooks
include staphylococcus and E. coli.
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Staph live on human skin in the mouth
and throat
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Spread by coughing, sneezing and
touch with unclean hands, can cause
nausea, vomiting and diarrhea
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E. coli may contaminate water, raw
ground beef, and unpasteurized milk
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Produce toxins that can cause
cramps, bloody diarrhea, and
vomiting,
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Basic sanitation can prevent spread of
both of these bacteria
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botulism
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The classic symptoms of botulism include
double vision, blurred vision, drooping
eyelids, slurred speech, difficulty
swallowing, dry mouth, and muscle
weakness.
Infants with botulism appear lethargic, feed
poorly, are constipated, and have a weak
cry and poor muscle tone.
These are all symptoms of the muscle
paralysis caused by the bacterial toxin. If
untreated, these symptoms may progress to
cause paralysis of the arms, legs, trunk and
respiratory muscles.
In foodborne botulism, symptoms generally
begin 18 to 36 hours after eating a
contaminated food, but they can occur as
early as 6 hours or as late as 10 days.
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E. coli
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E. Coli Symptoms
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Bloody diarrhea and stomach pain are the most
common signs of E. coli O157:H7 sickness. People
usually do not have a fever, or may have only a slight
fever.
Some people, especially children under 5 and the
elderly, can become very sick from E. coli O157:H7.
The infection damages their red blood cells and their
kidneys.
This only happens to about 1 out of 50 people, but it is
very serious. Without hospital care, they can die.
See a doctor right away if you think you may have
gotten sick from E. coli O157:H7.
Trichinosis
There are approximately 40 cases per
year in the US.
 Risk factors include eating meat from
wild game.
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Trichinosis in Eyes
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What to do if you suspect
foodborne illness:
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1. Preserve the evidence. If a portion of the suspect
food is available, wrap it securely, mark
"DANGER," and freeze it. Save all the packaging
materials, such as cans or cartons. Write down the
food type, the date, other identifying marks on the
package, the time consumed, and when the onset of
symptoms occurred. Save any identical unopened
products.
2. Seek treatment as necessary. If the victim is in an
"at risk" group, seek medical care immediately.
Likewise, if symptoms (see chart next page) persist or
are severe (such as bloody diarrhea, excessive
nausea and vomiting, or high temperature), call your
doctor.
3. Call the local health department if
the suspect food was served at a
large gathering, from a
restaurant or other foodservice facility,
or if it is a commercial product.
 4. Call the USDA Meat and Poultry
Hotline if the suspect food is a USDAinspected product and
you have all the packaging.
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Families were videotaped and
the following were found:
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One woman handled raw chicken and
then fixed a baby's bottle without
washing her hands.
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Dozens of people dried their hands
with the same dish towel they used to
clean up raw meat juices.
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One person dropped a baby's bottle in
raw eggs and neglected to use soap
when they rinsed the bottle off.
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Only 45% of the people washed their
hands before working in the kitchen
and 16% of those who washed didn't
use soap.
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30% did not wash the lettuce they
used, and some placed salad
ingredients in raw-meat- contaminated
containers.
 25% of the people didn't know how to
tell if chicken was cooked to a safe
internal temperature, so they
undercooked it.
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