Transcript Safety and Sanitation

Safety and Sanitation
Chapter 15, Section 2
Make It Safe

Sanitation is the process of maintaining a clean and healthful environment
© takayuki/Shutterstock
Make It Safe

Following sanitary food preparation measures assures that food is safe to eat
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Following safety practices will help prevent accidents in the kitchen
Using Appliances and Utensils Safely
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Many accidents are caused by the misuse of equipment
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Follow all manufacturer’s use and care instructions carefully
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Read and keep instruction manual for appliances.
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Know how to use utensils, cookware, and bakeware correctly
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Practice safety procedures
Most common types of accidents in
the kitchen
 Electrical
shock
 Fires
 Burns
 Falls
 Cuts
 Poisonings
Preventing Electrical Shock

Read and follow manufacturers’ directions before using any electrical
appliance.
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Plug electrical cords into appliances before plugging them into wall
outlets.
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Disconnect appliances by pulling on the plug rather than the cord.
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Avoid overloading electrical outlets.
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Unplug electrical appliances before cleaning them.
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Handle electrical appliances only when hands are dry.
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Avoid using appliances with worn electrical cords
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Keep electrical cords away from water and stovetop.
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Unplug toaster before trying to dislodge food.
Electrical Shock
Do not touch the injured person or the source of the electric current.
Turn off the current by unplugging the appliance or turning off the circuit.
If necessary, separate person from the source of electricity with a wooden
pole, board or other non-conducting material.
Call for medical help.
Preventing Cuts

Hold the tip of a knife down when carrying it.
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If you drop a knife, step back and let it fall.
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Keep knife blades sharp.
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Store knives in a rack or separate drawer with the cutting edges down.
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Chop, dice, and slice foods on a cutting board.
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Use knives for cutting only. If a can opener or screwdriver is needed, find the
appropriate tool.
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Cut down and away from yourself when using a knife.
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Wash sharp knives individually.
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When washing sharp knives, run the dishcloth/towel along the back of the
blade.
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Place knives point down in the dishwasher.
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Wrap broken glass in heavy paper before putting it into the trash.
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Keep fingers away from blender and food processor blades.
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Do not put your hand into a food waste disposer to try to dislodge an object.
Cuts
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Clean area with soap and water then apply a clean, dry
bandage.
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Apply pressure to control bleeding.
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Severe cuts should be treated by a doctor.
Preventing Falls
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Wipe up spills immediately.
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Keep a sturdy step stool handy for reaching high places.
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Make sure any rugs used in the kitchen have a nonskid backing.
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Keep kitchen traffic areas free from all obstacles.
Falls
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Stop any bleeding by applying pressure.
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Loosen clothing around victim’s neck.
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Do not move the person if you think bones may be broken.
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Call for medical help if injuries are serious.
Preventing Burns
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Use a potholder, not a dishcloth or towel, to handle hot utensils.
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Keep a fire extinguisher near the kitchen entrance.
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Lift pot lids away from your body to avoid steam burns.
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Dry foods before putting them into hot fat to avoid spatters.
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Do not put water on a grease fire. Cover it with the lid of a pan or smother it
with baking soda or salt.
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Do not carry a container of hot food across the room without first giving a
warning to others.
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When draining hot food from a pan, use the lid as a shield from the steam.
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Open the oven door flat and pull out the oven rack when removing foods from
a hot oven.
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Keep pan handles turned away from the front of the range when cooking.
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Do not reach over open flames, hot range units, or steaming pans.
Burns
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Run cold water on the burn for several minutes.
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If on a large body area, apply clean, cold cloths.
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Do not apply ointments or grease.
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Blisters should not be broken.
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Burn should be uncovered, or can be loosely covered.
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Serious burns should be treated by a doctor.
Preventing Fires
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Roll up long sleeves when cooking and avoid wearing loose clothing.
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Tie back long hair.
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Dip a burned match in water before putting it into a trash can.
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Never leave food cooking on the range unattended.
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Keep aerosol cans away from heat.
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Clean grease from the range top and exhaust fan to prevent grease fires.
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Unplug portable appliances when not in use.
Did You Know?

Cooking equipment is involved in two of every five reported
home fires; unattended cooking is the leading factor.
National Fire Protection Association (NFPA)
© Artem Samokhvalov/Shutterstock
Keep fire extinguisher in the kitchen.
ABC extinguisher will extinguish all
types of fires.
Steps for putting out fire without an extinguisher
1. Turn off source of heat. (If in the oven, leave the oven door closed.
2. Put out fire quickly by using
a. pan lid (cookie sheet)
b. baking soda
c. salt
3. Never carry a pan to the sink or outside
4. If fire does not go out quickly, get out
and call fire department.
Never use water on a grease fire.
Preventing Poisonings

Keep all chemicals, such as medicines, household cleaners, and
pesticides, away from food storage areas.
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Keep food out of range when spraying chemicals. Wipe counters
thoroughly when spraying.
Poisonings

Determine source of poisoning and keep container.
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Call poison control.
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Dilute with fluid or induce vomiting as instructed by
poison control.
Other Minor Injuries
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Keep all drawers and cabinet doors closed when not in use.
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Turn off appliances such as electric mixers, blenders, and food
processors before cleaning the sides of the container with a rubber
scraper.
First Aid for Choking
 Symptoms
-victim cannot speak or breathe
-face turns blue
-collapse from lack of air
 Perform abdominal thrust
(Heimlich Maneuver)
-performed from behind
-place fist against abdomen and grasp
fist with other hand
- give a quick upward thrust
Sanitation
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Many sicknesses are caused by food-borne illness
each year.
CDC estimates that each year roughly 1 in 6
Americans (or 48 million people) get sick,
128,000 are hospitalized, and 3,000 die of
foodborne diseases.
Food–borne illness
sickness caused by eating contaminated food
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Bacteria is most often the cause of
contamination
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Symptoms of food-borne illness
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Can occur within 30 minutes of eating
contaminated food but most often
between 3-12 hours
Salmonella – raw milk, raw or undercooked
eggs, poultry, seafood, meat and dairy
products
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E. coli – contaminated water, raw milk raw
or undercooked ground beef,
unpasteurized apple juice, and raw fruits
and vegetables
Most food-borne illnesses involve
stomach cramps, diarrhea
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Often mistaken for the flu because
symptoms are similar
Bacteria – microscopic organisms
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Botulism – affects the central nervous
system. Found in improperly canned,
jarred and vacuum packed foods
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Staph-causes nausea, vomiting & diarrhea.
Occurs from not washing hands and
sanitizing properly. Killed by proper
cooking and pasteurization
Do not taste food if you think it is
spoiled.
Throw it out immediately.
Four basic steps to prevent
food-borne illness
Clean
Separate
Cook
Chill
Cleanliness
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Personal Cleanliness
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Wash hands before handling food

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Clean around and under fingernails
Rewash hands after using lavatory, coughing, sneezing,…
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Staph bacteria can be spread through coughs…
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E. Coli spread by not washing after using lav.
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Tie back hair or wear a chef’s hat, or hairnet
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Wear clean clothes or an apron
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Do not use the same towel to dry hands and dishes
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Rewash hands after handling raw meats, poultry, fish or
eggs
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Wear plastic gloves when working with food if you have an
open sore on your hand
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Do not lick fingers or cooking utensils
 Hand washing
 Use soap and hot water
 Use water that is the
hottest you can stand
 Scrub for 20 seconds
Cleanliness (cont.)
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Keep utensils and work areas clean
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Do not touch foods with hands if you could use tongs, a fork or a knife.
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Use one spoon for stirring and another spoon for tasting
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Do not put the tasting spoon back into the mixture
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Replace cutting boards when they become worn and hard to clean
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Wash dishes thoroughly with hot soapy water
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Keep kitchen counters clean
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Wash tops of cans before opening them
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Wash fresh fruits and vegetables under running water before preparation
Cleanliness (cont.)
Pest control
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Mice, rats, ants, flies, and cockroaches can transfer disease causing
bacteria to food during storage
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Traps or sprays can be used

Use caution when using sprays
 Chemicals
from sprays can contaminate surfaces, utensils and
food

Professional exterminator
Separate raw and cooked foods
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Cross-contamination - The spread of bacteria from a contaminated
food to another food, equipment, or surface
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Perishable protein foods (meat, poultry, fish, and eggs) are the most easily
contaminated
Place fresh meats, poultry and fish in individual plastic bags at the grocery
store
Store meats, poultry, and fish in sealed containers on a low shelf in the
refrigerator
Wash cutting boards and other equipment immediately after using them to
prepare raw meats, poultry, fish or eggs
Never serve cooked meat, poultry or fish on the same plate that held these
foods before cooking.
Cook Foods Thoroughly
Raw and undercooked meat, poultry, fish and eggs may
contain harmful bacteria
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The temperatures used for cooking kill many harmful bacteria
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Use a food thermometer to be sure meat, poultry, fish and egg products are
cooked to the recommended internal temperatures
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Do not partially cook meats, poultry, or fish. Cook thoroughly and serve
immediately
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Stuff meats, poultry and fish just before baking
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Remove stuffing promptly after baking
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Refrigerate leftovers separately
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Never set the oven temperature lower than 325ºF when cooking meats.
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Keep hot foods hot – above 140º
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When heating leftovers, be sure to heat them to at least 165ºF before serving
-Bacteria grows quickly
between 40° and 140° F
-Maximum time at room
temperature is 2 hours.
Chill foods promptly
Refrigerator temperatures slow the growth of harmful bacteria
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Put frozen and refrigerated foods in
your shopping cart last.
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Get foods home as quickly as possible
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During hot weather carry a cooler
in your car to keep foods cool until
you get home
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Thaw perishable foods overnight in the
refrigerator or in microwave just
before cooking
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Never thaw on the counter
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Can thaw in the sink if kept
immersed in cold water
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Marinate meat, fish, and poultry in the
refrigerator
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Put away chilled and frozen foods first
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Wrap foods properly for storage in the
refrigerator or freezer
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Never leave perishable foods out over
two hours.
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Use thermometers to monitor storage
temperatures
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Separate leftovers into small amounts
and shallow containers to promote
rapid cooling
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Refrigerate or freeze leftovers
promptly
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Freezer temperature – below 0ºF
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Refrigerator temperature –
between 35ºF and 40ºF