Transcript Safety and Sanitation

Safety and Sanitation
Applying Life Skills
Chapter 27 Notes
Page 435
Objectives
• You will learn to . . .
• Identify the causes of foodborne
illness.
• Explain how foodburne illness
can be prevented.
• Demonstrate personal
cleanliness.
Objectives (con’t)
• Describe safe food storage
techniques.
• Provide ways to use kitchen
appliances safely.
Vocabulary:
• Food borne illness – an illness
caused by eating spoiled food or food
containing harmful bacteria. (also
called food poisoning)
• Bacteria – one-celled living
organisms that are so small they can
only be seen with a microscope.
Vocabulary (continued)
• Cross-contamination – when
bacteria is transferred from one
food to another.
• Sanitize – to clean to get rid of
bacteria. The first step to
prevent food borne illness.
Sanitation in the kitchen
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Wipe lids of cans before opening
Keep sponges clean
Use clean covered containers to store food
Run the garbage disposal immediately after placing
food in it
Wash knives, utensils, and countertops with hot
soapy water after each use
Wash cutting boards in hot, soapy water after each
use
Use a clean spoon every time you taste food during
cooking
Wash dishtowels and clothes often in the washing
machine on hot
Personal Cleanliness (1)
• Clean hands – wash hands thoroughly for
20 sec. in warm soapy water
• If you have cuts or scrapes, wear plastic
gloves
• Wash hands after using the restroom
• Wash your hands after handling anything
dirty or potentially hazard
• Turn your face away from food when
coughing or sneezing
• Tie back hair and keep nails clean
Safe Food Preparation(2)
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Wash produce thoroughly
Wait before tasting
Thaw food safely
Cook food until done
Finish cooking once you start
Heat leftovers properly
Serving Food Safely (3)
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Use sauces carefully
Clean serving plates
Serve food in time
Keep temperatures consistent
V: The Great Food Fight
• What do microorganisms do to
food?
• What do we need to learn to do
with microorganisms?
• All microorganisms aren’t bad.
What foods contain good
microorganisms?
Preventing Accidents in
the Kitchen
• More accidents happen in the
kitchen than in any other place
in the home
• Prevent accidents by thinking
ahead and working safely in the
kitchen
Cooking Safely with a
Range
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Don’t leave food unattended
Keep appliances clean
Turn pot handle inward
Use a dry potholder
Wear proper clothing
Keep flammables away from the range
Use utensils properly
Open lids away from you
Fry foods with caution
Use cookware properly
Cooking Safely With a
Microwave
• Use appropriate containers for
cooking
• Vent to keep steam from building up
• Prevent superheating
• Allow for stand time after cooking
• NO METALS in the microwave
Use Small Appliances
Safely
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Use caution with blades
Keep cords under control
Make sure hands are dry
Unplug with care
Keep utensils out of toaster
Children in the Kitchen
• Children must always be
supervised
• Keep away from hot items
• Never handle knives or cleaning
products
• Use small appliances out of
children’s reach