Transcript safe kitchen, safe food

FACS 1
Chapter 38
Safe Kitchen, Safe Food
SAFE KITCHEN, SAFE FOOD
Imagine a kitchen.
What would it look like?
Would it be big or small?
Would it have everything or only essentials?
SAFE KITCHEN, SAFE FOOD
The "PERFECT" kitchen isn't size or
equipment.
The perfect kitchen is a matter of
behavior.
The perfect kitchen is a kitchen where
people act safely.
SAFE KITCHEN, SAFE FOOD
We associate the kitchen with delicious
cooking, family members working
together, or gathering to talk.
Pleasant associations make the kitchen the
"heart" of the home.
SAFE KITCHEN, SAFE FOOD
By learning:
proper use of equipment
how to prepare and store food
safe and organized work habits
•
•
•
you can help prevent accidents and ensure
that food is safe to eat.
SAFE KITCHEN, SAFE FOOD
KEY TERMS
• work triangle
• work center
• foodborne illness
• cross-contamination
• rotation
• freezer burn
SAFE KITCHEN, SAFE FOOD
KITCHEN BASICS
Working safely and efficiently starts with
knowing something about how kitchens
are equipped and organized. Most
kitchens have a few basic things in
common.
Major Appliances
Small Appliances
Other Kitchen equipment
Why are refrigerators and stoves called
•
•
•
SAFE KITCHENS, SAFE FOOD
KITCHEN ORGANIZATION
In order to prepare food efficiently, you
need an effective work triangle.
A work triangle is a line from the sink to
the refrigerator, and from the
refrigerator to the stove, and from the
stove to the sink.
SAFE KITCHENS, SAFE FOOD
http://ergonomics.about.com/od/kitchen/
f/work_triangle.htm
Along with an efficient work triangle the
kitchen should be organized into areas
where specific tasks are performed.
These areas are called work centers.
SAFE KITCHEN, SAFE FOOD
http://extension.missouri.edu/p/GH5669
SAFE KITCHEN, SAFE FOOD
DID YOU KNOW?
More accidents occur in the kitchen than
any other room?
What are some of the ways a person might
get hurt in the kitchen?
• SAFE KITCHEN, SAFE FOODS
• What are some potential safety dangers
in preparing the following meals?
• Baked chicken, pasta with oil and garlic,
tomato slices with chopped basil.
• Stir fry shrimp and vegetables, brown
rice.
• Split pea soup, corn muffins, salad.
SAFE KITCHEN, SAFE FOOD
One of the best tools you can learn to use
in the kitchen is _____________________.
By paying close attention to your work.
develop careful work habits, and follow
safety rules consistently, you can prevent
most kitchen accidents.
SAFE KITCHEN, SAFE FOOD
PREVENTING FOODBORNE ILLNESS
Foodborne illness is a sickness that results
from eating food that is unsafe to eat.
Most foodborne illnesses occur when food is
contaminated with harmful bacteria.
SAFE KITCHEN, SAFE FOOD
FOODBORNE ILLNESS
Foodborne illness is caused by pathogens
that are carried by:
- people
- insects
- objects
These pathogens are usually present, but is
amounts small enough not to cause
illness.
SAFE KITCHEN, SAFE FOOD
FOODBORNE ILLNESS
When to pathogens in food become a
health hazard?
Under what conditions does this happen?
SAFE KITCHEN, SAFE FOOD
TYPES OF FOODBORNE ILLNESS
E Coli - bacteria found in
- raw meat
- contaminated water
- unpasteurized milk
http://www.mayoclinic.com/health/ecoli/DS01007
SAFE KITCHEN, SAFE FOOD
TYPES OF FOODBORNE ILLNESS
SALMONELLA - bacteria found in
- raw or undercooked poultry
- eggs
http://www.mayoclinic.com/health/salmo
nella/DS00926
SAFE KITCHEN, SAFE FOOD
FOODBORNE ILLNESS
BOTULISM - one of the most serious
foodborne illnesses. It can be fatal.
http://www.videojug.com/interview/botul
ism-2
SAFE KITCHEN, SAFE FOOD
FOODBORNE ILLNESSES
MAD COW http://kidshealth.org/kid/talk/qa/mad_co
w_disease.html
SAFE KITCHEN, SAFE FOOD
PREVENTING FOODBORNE ILLNESS
You can prevent pathogens from spreading
and multiplying by following basic food
safety rules.
- wash your hands before handling food
- wash you hands after using the restroom
- wash your hands after blowing your nose
- wash your hands after coughing or
sneezing
SAFE KITCHEN, SAFE FOOD
PREVENTING FOODBORNE ILLNESS
- use clean dish cloths, sponges, and
towels
- use separate towels for drying hands and
drying dishes
- wash the tops of cans before opening
- if it has been in your mouth; don't put it
back into the food
SAFE KITCHEN, SAFE FOOD
KEEP YOUR HAIR OUT OF FOOD
SAFE KITCHEN, SAFE FOOD
PREVENTING FOODBORNE ILLNESS
- wash fresh fruits and vegetables
- keep pets out of food preparation areas
- avoid touching the eating surfaces of
utensils
- control insects
-
SAFE KITCHEN, SAFE FOOD
PREVENTING FOODBORNE ILLNESS
AVOID CROSS-CONTAMINATION
Cross contamination occurs with harmful
bacteria is transferred from one food to
another.
- keep raw meat, fish and poultry away
from other food at all times.
- wash everything that comes into contact
with raw meat, fish, or poultry in hot
soapy water before using it again.
SAFE KITCHEN, SAFE FOOD
PREVENTING FOODBORNE ILLNESS
AVOID CROSS-CONTAMINATION
- place cooked food on a clean plate
CONTROL TEMPERATURE
A good general rule is - keep hot food hot
and cold food cold.
Cold - below 40 degrees
Hot - above 140 degrees
SAFE KITCHEN, SAFE FOOD
THAW FOOD SAFELY
- Cold temperatures do not kill bacteria,
they slow the growth.
- When thawing food, avoid the
DANGER ZONE
SAFE KITCHEN, SAFE FOOD
SAFE - UNSAFE
- 210 degrees
- 130 degrees
- 20 degrees
- 87 degrees
- 35 degrees
SAFE KITCHEN, SAFE FOOD
COOK FOODS THOUOUGHLY
- Proper cooking temperatures kill harmful
bacteria
- Use a thermometer to check that the
correct internal temperature has been
reached.
- Fish - 145 degrees
- Meat and egg dishes - 160 degrees
- Poultry - 180 degrees
SAFE KITCHEN, SAFE FOOD
SERVE FOOD SAFELY
- cold foods that spoil easily such as milk,
custard pies,or mixtures containing
mayonnaise should be kept cold.
- never leave food out for more than 2
hours.
- if the temperature outside is above 90
degrees, limit time to 1 hour
SAFE KITCHEN, SAFE FOOD
STORE FOOD SAFELY
Correct storage of food avoids waste
Rotation assures you use the older before
the newer and avoids waste on expires
foods.
When shopping look for "sell by" and "use
by" dates
SAFE KITCHEN, SAFE FOOD
STORE FOOD SAFELY
- Store according to package directions.
http://www.ag.ndsu.edu/pubs/yf/foods/fn
579.pdf