Transcript userfiles/1786/my files/safety and

Safety and Sanitation
Kitchen Safety
Kitchen Sanitation
• Sanitation is the process
of maintaining a clean
and healthy environment
• Following sanitary food
preparation measures
assures food is safe to
eat
Make It
Safe
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Kitchen Safety
Prevent burns and fires
Prevents falls
Prevent electrical shock
Prevent poisonings
• Practice safety habits
when using appliances
and utensils
Make it Safe
• Accidents are caused by
misuse of equipment
• Follow all manufactures
use and care instructions
• Following safety
guidelines while
preparing and serving
foods can help protect
you and others from
injury
Keep It Sanitary
• Food-borne illnesses
are sicknesses
caused by eating
contaminated food
• Contaminant is a
substance that may
be harmful that has
accidentally gotten
into food
Sanitary
• Microorganism is a living
substance so small it can
be seen only under a
microscope
• Bacteria are single-celled
or non-cellular
microorganisms
• Live almost everywhere
• Not all harmful
Food contamination
• Food can become
contaminated with
harmful bacteria at any
point from the farm to the
table
• Soil, insects, humans,
and cooking tools can
all transfer bacteria to
foods
• Local, state, and
federal guidelines
define conditions
under which foods are
to be produced and
handled
Food Contamination
• HACCP-Hazard Analysis
and Critical Control Point
is a seven point system to
identify hazards and stop
them before they occur
• Bacterial Illnesses
• Botulism-canned
products
• E-coli
• Listeriosis
• Salmonellosis
• Staphylococcal
Food Contamination
• Signs of Food-borne
illnesses
• Vomiting
• Diarrhea
• Stomach cramps
• Headaches
• Symptoms 30
minutes to 30 days
after eating
contaminated food
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Individual most at risk
Pregnant women
Young children
Older adults
People with weakened
immune systems
Four basic steps food safety
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Clean
Separate
Cook
Chill
Cleanliness
• Cleanliness is essential
• Keep utensils and work
areas clean
• Personal cleanliness
• Wash hands with warm
soap and water for 20
seconds before and after
handling food
Principles of sanitation
• Tie hair back or wear
a chef’s hat
• Wear a clean apron
• Do not use a hand
towel to dry dishes
• Wear plastic gloves if
you have an open cut
• Do not lick fingers or
cooking utensils
• Cover coughs and
sneezes with a tissue and
wash your hands
afterward
Basic food steps
• Separate raw and cooked
foods
• Handle all food properly
to prevent contamination
• Never serve cooked
meat, poultry, or fish
on the same plate
that held these foods
before cooking
• Place fresh meats,
poultry, and fish in
individual plastic bags
at the grocery store
Basic food steps
• Cook foods thoroughly
• Use a food thermometer
to be sure meat, poultry,
fish and egg products are
cooked to the
• recommended
internal temperatures
• Never set the oven
lower than 325 F
• Keep hot foods hot
and cold food cold
Basic food steps
• Danger zone is the
range of temperature
where bacteria grows
most rapidly 40-140
• Critical point 60-125
• Thoroughly cooking
food to the proper
temperature kills
harmful bacteria
Basic food steps
• Refrigerator temperatures
slow the growth of
harmful bacteria
• Keep perishable foods
chilled until you are ready
to prepare
• Thaw perishable foods
overnight in the
refrigerator or in the
microwave
Basic food steps
• Place leftovers in
shallow containers to
promote rapid cooling
• Refrigerate freeze
leftovers promptly
• Use thermometers to
monitor storage
temperatures
• Promptly store foods
Conclusion
• Good safety and sanitation habits must
also be a high priority when you cook
• Following the steps of clean, separate,
cook, and chill when handling food will
help you avoid foodborne illnesses.
• Your health and the health of others
depends on the way you practice these
habits