Transcript Safety and Sanitation

SAFETY AND
SANITATION
SANITATION IN THE KITCHEN
• Every second of every day someone in the US becomes
stricken with a foodborne illness- food poison caused by
eating spoiled or food containing harmful bacteria- one
celled organisms can only be seen with microscope
• Bacteria double in number ever 20 to 30 minutes under
certain conditions
• Make sure utensils are washed properly to prevent crosscontamination- harmful bacteria transferred from one
food to another
• 85 % of all food borne illnesses are avoidable
• Take time to sanitize- clean to get rid of bacteria
SANITATION IN THE KITCHEN
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Wash hands with warm, soapy water before handling food
Wash hands after handling raw meat, poultry, fish, or using the bathroom
Wear clean clothes
Use separate towels for drying hands and dishes
Use clean sponges for cleaning
Keep all surfaces clean
Wash raw fruits and veggies under cold water
Thaw frozen foods in the refrigerator or microwave
Wash cutting boards after cutting raw meats, poultry, or seafood
Sanitize cutting boards with 2 tsp. of bleach and 1 qt of water for at least 30
seconds
Thoroughly wash all utensils you use to prepare food to avoid cross
contamination
Use a clean spoon every time you taste food during cooking
Cook meats thoroughly to kill harmful bacteria
Keep hot food hot and cold food cold
Refrigerate or freeze leftovers within two hours of serving
WORKING SAFELY IN THE KITCHEN
• More accidents take place in the kitchen than any
other room in the home
• Prevent accidents by thinking ahead and working
safely
PREVENTING CUTS AND BRUISES
Wash knives and other sharp objects separately
Never put a sharp knife in the sink of sudsy water
Store sharp knives separately from other utensils
Use a cutting board
Keep knives sharp to avoid slipping while cutting
Unplug garbage disposal before getting an object
out of it
• Close cabinet doors and drawers when not in use
• Use ladder or step stool to reach hard items
• Wipe up spills right away
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PREVENTING BURNS
• Don’t touch heating units on a range
• Use flat bottom cookware and well balanced
cooking utensils on the range so they wont tip
• Turn handles inward, so not knocked off
• Make sure they do not extend over another heating
unit
• Use thick, dry potholders when handling hot
cookware
• Remove a pan cover by lifting far side cover first
• Dry food thoroughly before placing into pan of hot
oil (water causes it to splatter)
• Use tongs to remove food from hot water and turn
frying foods
PREVENTING FIRES
• Grease fires- NO WATER! Use pan cover, salt, or
baking soda
• Keep fire extinguisher in kitchen
• Avoid wearing dangling jewelry or loose fitting
clothes
• Keep towels and electrical cords away from range
• Don’t use the oven as a heat source to warm
kitchen
• Avoid using a dish towel to handle hot cookware
• Avoid overloading circuits- no more than 2 into an
outlet at a time
PREVENTING ELECTRICAL SHOCK
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Should be in good working condition and used properly
Water and metal are powerful conductors of electricity
Use dry hands when touching electrical equipment
Never plug in an appliance while standing on a wet
surface
Don’t put an electrical appliance in water unless
immersible
Always unplug a cord from the wall before removing it
from the appliance
Disconnect appliances by pulling on plug not cord
Keep forks/knives out of electrical toasters
PREVENTING POISONING
• Many household chemicals contain substances that
can be poisonous if swallowed, inhaled, or splashed
on skin
• Keep the poison control number by the phone
• Read all labels and warnings
• Follow directions
• Keep chemicals in original containers
• Store out of the reach of children and away from
food
• Don’t mix chemicals together