Transcript Safety & Sanitation - PFISDHHS

Safety & Sanitation
In the Kitchen
Terms to Know
 Sanitation – process of maintaining a clean
and healthy environment
 Food borne illnesses – are sicknesses
caused by eating contaminated food
 Cross-contamination – when harmful
bacteria are transferred from one food to
another (using same knife to cut meat and
salad greens)
Most Common Kitchen Accidents
 Electrical shock
 Fires
 Burns
 Falls
 Cuts
 Poisonings
Preventing Electrical Shock
 Plug electrical cords into
appliances before plugging
them into the wall outlets
 Disconnect appliances by
pulling on the plug, not the
cord
 Unplug electrical appliances
before cleaning them.
 Avoid overloading electrical
outlets
Preventing Fires
 Avoid wearing loose
clothing and roll up long
sleeves when cooking
 Tie back long hair
 Never leave food cooking on
the range unattended.
 Clean up grease spills on the
range immediately.
Preventing Burns
 Use a potholder, not a dish
towel to handle hot utensils
 Lift pot lids away from your
body to prevent steam burns
 Do not put water on a grease
fire. Cover it with the lid or
smother it with salt or baking
soda.
Preventing Burns
 Do not carry a container of hot food across
the room without first giving a warning to
others
 Open the oven door flat and pull out the
oven rack when removing foods from a hot
oven.
 Keep pan handles turned away from the
front of the range when cooking
Preventing Falls
 Wipe up spills
immediately
 Keep a sturdy step
stool handy for
reaching high
places.
Preventing Cuts
 Hold tip of knife down when
carrying it.
 If you drop a knife, step back and let it fall
 Keep knife blades sharp
 Chop, dice, and slice foods on a cutting
board
 Use knives for cutting only, not opening
cans
Preventing Cuts
 Cut down and away from yourself
when cutting
 Wash sharp knives separately
 Do not leave cabinet drawers and
doors standing open.
 Turn off electric mixers and
blenders before cleaning the sides
with a rubber scraper
Kitchen Safety & Sanitation
Involves
 Clean
 Separate
 Cook
 Chill
Clean
 Keep utensils and work
area clean
 Wash hands with warm
water and soap for 20
seconds before handling food
 Tie long hair back to prevent it from
falling into the food
 Do not use the towel you dried your
hands on to dry the dishes
Clean
 Rewash hands after handling raw
meat, poultry, fish and eggs.
 Do not lick your fingers or the
cooking spoon when cooking
 Wash dishes in hot soapy
water and sanitize eating
utensils
 Keep kitchen counters clean
Clean
 Wash top of cans before opening to keep
dust and bacteria from falling in.
 Wash fruits and vegetables under running
water before preparation to rid them of
bacteria and pesticides
 Keep mice, rats, ants, flies and
cockroaches out of your home
Separate
 Handle meat, fish, poultry, and
eggs with extra care as they are
easily contaminated
 Wash cutting boards and other
equipment immediately after using them
to prepare raw meat.
 Never serve cooked meats on the same
platter that held the meat before it was
cooked.
Cook
 Do not partially cook meats,
poultry or fish, -cook thoroughly
and serve immediately
 Do not stuff meats until just before baking.
Remove stuffing immediately after baked.
Refrigerate leftovers separately.
 Keep hot foods hot. – above 140 degrees F.
 Danger Zone – 40 – 140 degrees F.
Chill
 When shopping, pick
up refrigerated and
frozen foods in
grocery cart last
 Refrigerator should be
40 degrees F. or less
 Freezer – should be 0
degrees F. or below
Chill
 Thaw frozen foods in the refrigerator
overnight or in the microwave oven prior to
cooking. Never thaw on the counter or in
the sink.
 Never leave perishable
foods out for more than
2 hours.
 Place hot leftovers in
shallow containers to
promote rapid cooling.