Transcript Kitchen Safety PowerPoint 2013

Kitchen Basics
Kitchen Safety and Sanitation
Reading a Recipe
Abbreviations and Equivalencies
Equipment & Utensils
Measuring
Lab Responsibilities
Kitchen Safety Tips - Prevention
Clean – Hands and
surfaces often
• Wash your hands often
• Wash work surfaces and
utensils in hot, sudsy
water. ALWAYS use a
cutting board!!!!!
• Change dishtowels
often. Use one towel
for drying dishes and
one for drying hands.
Separate – Don’t
Cross-Contaminate
• Cut food that are to be
eaten raw first then raw
meats, poultry, and fish.
• Wash all surfaces raw
meats, poultry, or seafood
came in contact with.
• Use separate cutting boards
for raw meat, cooked foods,
and foods to be eaten raw
– Keep yourself clean to avoid transferring
harmful bacteria when handling food.
– Wash your hands immediately when you
enter the kitchen. Wash with hot water and
soap for 20 seconds getting the front and
back of your hands and between your
fingers. Always re-wash your hands if you
cough, sneeze, touch your hair or lick your
finger, etc.
– Washing dishes:
• Fill one side of sink with hot soapy water.
• Fill the other side with hot clean water or
gently run hot water in the other side to
rinse dishes.
• Get out dish drainer and put on the
counter next to the empty sink (or clean
water) so the water drains into the sink.
• Wash lightly dirty items first then
finish with the dishes that are the
dirtiest.
• Then rinse and put in the dish drainer.
• Dry with a clean drying towel (not the
one used for your hands). Put away
neatly in the correct draw or cabinet.
Kitchen Safety Tips - Prevention
Cook - Food to
Proper Temperatures
• Danger zone: 40 degrees
to 140.
• Bacteria grows the fastest
at room temperature
• Cold temperatures slow
bacteria growth
• Temperatures above 140
kills bacteria
• Cook foods to an internal
temperature of 160
degrees.
Chill - Refrigerate
Promptly
• Refrigerate leftover
promptly, before they
cool.
• Thaw frozen foods in
the refrigerator.
• You can defrost foods
in the microwave but
you must use them
immediately.
• Knife Safety
– Lay knives down on side – not vertical
– A sharp knife is safer than a dull knife
– Don’t pull a cutting knife in the sink
without telling the dishwasher
• Spills - Immediately clean up a spill with a
paper towel. Not a dish or drying towel.
• Falls
– If something falls do not try to grab it.
Step back and let it fall.
• Pan Fire
– Do not try to put it out with water. Turn of the
heat and cover with a lid or a damp cloth to
smother it.
• Stove & Oven Safety
– Always use oven mitts or potholders.
– Open lids away from you.
– Stand to the side when you open the oven door
and open it the whole way.
– Always keep pan handles turn in.
• Kitchen Appliances
– Keep cords away from sinks.
– Always clean after every use. Unplug when
cleaning.
Food Born Illness
• Sickness caused by eating food that
contains harmful substances.
• Who is most at risk?
– Young children, elderly, and people
with weak immune systems
• Caused by microorganisms – called
bacteria – dangerous bacteria
produce toxins that cause the illness.
• http://www.youtube.com/watch?v=oBRAQxb7tg&safety_mode=true&persist_safety_mode=1&safe=active
Norovirus (Norwalk Virus)
• the most common cause of acute
gastroenteritis (infection of the stomach and
intestines) in the US.
• Norovirus illness spreads easily and is often
called stomach flu or viral gastroenteritis
• People who are infected can spread it directly
to other people, or can contaminate food or
drinks they prepare for other people. The virus
can also survive on surfaces that have been
contaminated with the virus or be spread
through contact with an infected person.
Norovirus (Norwalk Virus)
• Sources: Produce, shellfish, ready-to-eat foods
touched by infected food workers (salads, sandwiches,
ice, cookies, fruit), or any other foods contaminated
with vomit or feces from an infected person
• Incubation Period: 12-48 hours
• Symptoms: Diarrhea, vomiting, nausea,and stomach
pain. Diarrhea tends to be watery and non-bloody.
Diarrhea is more common in adults and vomiting is
more common in children
• Duration of Illness: 1-3 days. Among young children,
old adults, and hospitalized patients, it can last 4-6
days.
Salmonella
• the name of a group of bacteria, it is one of
the most common causes of food poisoning in
the US.
• Usually, symptoms last 4-7 days and most
people get better without treatment. But,
Salmonella can cause more serious illness in
older adults, infants, and persons with chronic
diseases. Salmonella is killed by cooking and
pasteurization.
Salmonella
• Sources
– Food: Contaminated eggs, poultry, meat,
unpasteurized milk or juice, cheese, contaminated
raw fruits and vegetables (alfalfa sprouts, melons),
spices, and nuts
– Animals and their environment: Particularly
reptiles (snakes, turtles, lizards), amphibians
(frogs), birds (baby chicks) and pet food and
treats.
• Incubation Period: 12-72 hours
Salmonella
• Symptoms: Diarrhea, fever, abdominal
cramps, vomiting
• Duration of Illness: 4-7 days
• What Do I Do? Drink plenty of fluids and get
rest. If you cannot drink enough fluids to
prevent dehydration or if your symptoms are
severe, call your doctor. Antibiotics may be
necessary if the infection spreads from the
intestines to the blood stream.
Listeria
• is the name of a bacteria found in soil and
water and some animals, including poultry
and cattle. It can be present in raw milk and
foods made from raw milk.
• It can also live in food processing plants and
contaminate a variety of processed meats.
• Listeria is unlike many other germs because it
can grow even in the cold temperature of the
refrigerator.
• Listeria is killed by cooking and pasteurization.
Listeria
• Sources:
– Ready-to-eat deli meats and hot dogs
– Refrigerated pâtés or meat spreads
– Unpasteurized (raw) milk and dairy products
– Soft cheese made with unpasteurized milk, such
as queso fresco, Feta, Brie, Camembert
– Refrigerated smoked seafood
– Raw sprouts
• Incubation Period: 3-70 days
• Symptoms: Fever, stiff neck, confusion, weakness,
vomiting, sometimes preceded by diarrhea
• Duration of Illness: Days to weeks
E. Coli
• the name of a type of bacteria that lives in your
intestines and in the intestines of animals.
• Although most types of E. coli are harmless,
some types can make you sick.
• One severe complication associated with E. coli
infection is hemolytic uremic syndrome (HUS).
– The infection produces toxic substances that
destroy red blood cells, causing kidney injury. HUS
can require intensive care, kidney dialysis, and
transfusions.
E. Coli
• Sources:
– Contaminated food, especially undercooked ground
beef, unpasteurized (raw) milk and juice, soft
cheeses made from raw milk, and raw fruits and
vegetables (such as sprouts)
– Contaminated water, including drinking untreated
water and swimming in contaminated water
– Animals and their environment: particularly cows,
sheep, and goats. If you don’t wash your hands
carefully after touching an animal or its
environment, you could get an E. coli infection
– Feces of infected people
E. Coli
• Incubation Period: 1-10 days
• Symptoms : Severe diarrhea that is often
bloody, severe abdominal pain, and vomiting.
Usually, little or no fever is present.
– Symptoms of HUS include decreased urine
production, dark or tea-colored urine, and facial
pallor.
• Duration of Illness: 5-10 days. Most people will
be better in 6-8 days.
– If HUS develops, it usually occurs after about 1
week.
Botulism
• Botulism is a rare but serious illness caused by a
bacterium which occurs in soil. It produces a toxin
that affects your nerves. Foodborne botulism comes
from eating foods contaminated with the toxin.
• Sources
– Infants: Honey, home-canned vegetables & fruits,
corn syrup
– Children and adults: Home-canned foods with a low
acid content, improperly canned commercial foods,
home-canned or fermented fish, herb-infused oils,
baked potatoes in aluminum foil, cheese sauce,
bottled garlic, foods held warm for extended periods
of time
Botulism
• Incubation Period
– Infants: 3-30 days Children & adults: 12 -72 hours
• Symptoms
– Infants: Lethargy, weakness, poor feeding,
constipation, poor head control, poor gag and
sucking reflex
– Children and adults: Double vision, blurred vision,
drooping eyelids, slurred speech, difficulty
swallowing, dry mouth and muscle weakness
• Duration of Illness: Variable
• What Do I Do? Botulism is a medical emergency. If
you have symptoms of botulism, contact your doctor.
Kitchen Safety Tips
Safeguarding the
Food Supply
• Food and Drug Administration (FDA) is
responsible for safeguarding the food
supply.
• http://abcnews.go.com/GMA/HealthyL
iving/video?id=9041595