Transcript File - real food grows

Let’s Talk Safety
AND Sanitation
Objectives…
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After studying this chapter, you will be able to:
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discuss causes, symptoms, and treatment of common
food-borne illnesses.
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describe important standards of personal and kitchen
cleanliness.
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give examples of how following good safety practices can
help you prevent kitchen accidents.
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apply basic first aid measures in the home.
Words & Phrases to Know
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Bacteria
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Tiny 1 celled
microorganisms found
everywhere in the
environment.
They multiply rapidly
in the right conditions
& some may cause
food born illnesses.
Other Food-related Illnesses…
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Parasitic infections
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Illnesses caused by protozoa
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Giardiasis (polluted water)
Viral diseases
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Trichinosis (undercooked pork)
Hepatitus A (raw shellfish)
Natural poisons
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Rhubarb leaves or certain mushrooms
Examples:
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Botulism
E.coli infection
Listeriosis
Salmonellosis
Staphylococcal poisoning
Potentially Hazardous Foods
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Moist, high protein foods
Foods that are great places for bacteria to grow
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Meat (ground beef)
Poultry
Eggs
Dairy products (cheese, milk, yogurt, etc.)
Canned foods
Seafood
Signs of Food Spoilage
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Yeast spoilage
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Bubbles or foam
Slime
Mold spoilage
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Various colors of fuzzy
growth
Circular pattern of growth
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Other signs
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Off odor
Discoloration
Mushy texture
Bulging or corroded can
Cloudy appearance
Soft spots or breaks in the
skin on fruits & veggies
If you suspect a food is spoiled, DO NOT TASTE IT.
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Contaminated Foods
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Foods that contain
harmful bacteria
Danger Zone
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Cross Contamination
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the transfer of harmful
bacteria from one food
to the next.
Harmful bacteria can
also be transferred from
another source such as
hands.
The range of
temperatures at which
most bacteria multiply
rapidly
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between 40* and 140*
Foodborne Illness
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Sickness caused from
eating contaminated
food; sometimes called
food poisoning.
Kitchen Sanitation…
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Kitchen cleanliness
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Keep work area clean
Use clean utensils & containers
Never use dish towels to wipe hands or spills
Wash tops of cans before opening them
Sanitize counters & cutting boards
Keep pets & insects out of kitchen
Wash dishes & utensils promptly
Dispose of garbage promptly
Never store foods under the sink
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Microorganisms
 Tiny living things such as bacteria that can only be
seen with a microscope.
Personal Hygiene
 Cleanliness, keeping yourself clean.
 Wash Hands BEFORE, DURING & AFTER
handling food
Perishable Food
 Foods that can become unsafe or spoil quickly if
not refrigerated or frozen quickly.
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Main reason for Food Borne Illness!!!
Food Prep and Storage
• First in - First out:
• Use food supplies in the same order in which they were
received
• Thaw foods properly
• Do not allow foods to sit out for more than 2 hours
• Use foods within recommended storage time
• Reject or discard a canned food product if it is:
• Dented
• Rusty
• Swollen
Safety in the Kitchen
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Preventing Chemical Poisonings
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Keep all hazardous products out of the reach of children
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Read warning labels
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If interrupted while using a hazardous product, put it away
or take it with you
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Wash fruits & vegetables before use
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Preventing Fires
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Avoid wearing loose clothing
& roll up long sleeves
Tie hair back
Wet matches before throwing
them away
Keep aerosol cans away
from heat
Clean up all grease
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Preventing Burns
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Use a POT HOLDER!!!
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Keep fire extinguisher nearby
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Lift pot lids away from you
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Dry foods before putting them in hot grease
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Keep pan handles away from front of range
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Preventing Falls
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Wipe up spills immediately
Use a stool to reach high up
Preventing Poisonings
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Keep all chemicals away from food storage areas
Keep food out of range when spraying chemicals
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Wipe counters well when done spraying
Preventing Food-Borne Illness
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Wear clean clothes
Use clean equipment
Do not use hand towels to dry dishes
Wear gloves when necessary
Don’t lick fingers/utensils while cooking
Wash cutting board after each use
Wash dishes in HOT water
Wash tops of cans before opening
Wash fruits and vegetables before preparation
Do not use damaged canned goods
Keep hot foods hot and cold foods cold
Safe Ways to Thaw Foods
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On the bottom shelf of the
refrigerator
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Under cold, running water
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In the microwave
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In the oven as part of the
cooking process
Unsafe Ways to Thaw foods
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On the kitchen counter
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Under warm or hot water
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On the top shelf of the
refrigerator
Temperatures
• Cold temperatures help prevent bacteria from multiplying
• Temperature Danger Zone (40-140°F)
• When taking the temperature of a roast:
• Insert thermometer in the thickest part of meat
• Wait 15 seconds after the needle or digital readout has stopped before
reading temperature
• To safely reheat leftovers that have been in the fridge, heat them to at
least 165ºF or higher
6 Factors for bacterial growth…
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Food
Acidity
Temperature
Time
Oxygen
Moisture
Who is at Greatest Risk???
Symptoms
Treatment
8 Steps to Proper Hand Washing
1.
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Turn on water (as hot as you can stand)
Wet hands
Apply soap
Lather and scrub for at least 30 seconds,
scrubbing all areas including under fingernails
Rinse under running water
Dry with paper towel
Turn off water with paper towel
Check hands and fingernails
Kitchen Safety
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Preventing cuts & minor injuries
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Hold knife down when carrying it
Cut down & away from yourself when
using a knife
Do not leave drawers & cupboard
doors open
Turn off appliances before cleaning
Wash knives separately
If you drop a knife, let it fall