Transcript Safety and Sanitation

Safety and Sanitation
What you need to know to be safe in the FACS
classroom.
Objectives
Define safety rule
Identify general safety guidelines
List 6 ways to prevent kitchen accidents
Explain the importance of cleanliness in the kitchen
Describe safe food practices
Examine proper food temperatures
Examine common foodbourne illnesses
Sanitation
Food borne illness
Contaminant- a substance, such as a chemical or
organism, that makes food unsafe to eat.
Food borne illness- sickness caused by eating foods
that contain contaminants
Symptoms: fever, headache, digestive troubles
At Risk: children, pregnant women, older adults, and
chronically ill are most at risk.
Roots of F.B.I.
Microorganisms- living things so small that it can only be seen
through a microscope.
Bacteria- many in the body that are harmless, they aid in food
digestion and are essential for health.
A few dangerous bacteria to humans produce a toxin or poison
that can cause illness.
Bacteria can not travel far by themselves, they are carried on
people, animals, insects, and objects.
Bacteria in food can multiply through careless handling. In just a
few hours, one bacterium can multiply into thousands- yet the
food may look, taste, and smell completely safe to eat.
Food Safety
Keeping food safe to eat by following proper food
handling and cooking practices.
Keep yourself and your kitchen clean
Do not cross contaminate
Cook food thoroughly
Refrigerate food promptly
Cleanliness in the
kitchen
General guidelines
Sanitation- the prevention of illness through cleanliness.
Personal hygiene- thoroughly washing your body, face,
and hands help avoid transferring harmful bacteria when
handling food.
Your hands come in frequent contact with food, so
keeping them clean is the single most effective way to
prevent the transfer of bacteria.
Do a 20 second scrub with soap and warm water after
handling raw fish, shellfish, meat and eggs. Immediately
after using the toilet, blowing your nose, handling pets, or
touching your face, hair, or any other part of your body.
Or after touching anyone else.
A clean kitchen
Wash work surfaces and utensils in hot sudsy water before
preparing food.
Change dish towels often. Use separate towels for wiping
hands, dishes, and other purposes.
Pest control: Clean up crumbs and food spills from floors,
counters and tables that might attract insects.
Sprinkle chili powder, paprika or dried peppermint across ant
trails.
Wash all tools and work surfaces that were used, mop any spills
on the floor, wash the sink to remove grease and bits of food.
Dishwashing
Guidelines
Scrape and rinse soiled dishes and place to one side
of the sink.
Group dishes and wash in order: glasses, flat ware,
plates and bowls, kitchen tools.
Rinse thoroughly in hot water.
Let dishes air dry or dry with a clean towel.
Wash knives last, handle with care and towel dry
Cross Contamination
The spread of harmful
bacteria from one food to
another.
Place cooked food on a
clean plate not one that
held raw food.
Can occur with any food,
raw or cooked.
Use a different cutting
board for meat, poultry and
seafood
When preparing raw meat,
poultry, or seafood, wash
every surface the food
touched with hot soapy
water.
Wash in hot sudsy water,
allow to air dry.
Common Illnesses
Clostridium botulinum- botulism, which can be fatal.
Improperly processed canned foods.
Escherichia coli- raw or rare ground beef, unwashed
produce, unpasteurized milk or apple cider.
Salmonella- raw or undercooked poultry, eggs, meat,
and seafood; unpasteurized milk
Cooking Food Safely
Food Temperature
Affects bacteria growth.
The danger zone is the range in which bacteria grow
fastest: 40˚F -140˚F
Less time at room temperature, more slowly bacteria
will multiply.
Internal Temperatures
Used to know if food has
been cooked thoroughly
enough to kill bacteria.
IT is the temperature deep
inside the thickest part of
the food.
Minimum internal temp. for
beef burgers is 155˚F
Minimum internal temp. for
Turkey is 165˚F
Chicken needs to be cooked
to the highest temperature.
Safe cooking temperatures
are 140˚F to 180˚F
Refrigerators set at 40˚F.
Freezers set at 0˚F
Keep foods hot at 140˚F
Thawing Food
Never defrost frozen food at room temperature.
Place in a container in the refrigerator
Need quicker thaw in a watertight plastic bag and
submerge it in a bowl or sink of cold water. Change
every 30 minutes to keep water cold.
Follow microwave instructions if needed
immediately.
Serving Food
Keep hot foods hot- higher than 140˚F
Keep cold foods cold- keep refrigerated until serving
time.
Follow the 2 hour rule- foods that contain meat,
poultry, fish, eggs, or dairy should not sit at room
temperature longer than 2 hours.
If the temperature is higher than 90˚F limit to 1 hour.