Transcript classroom safety procedures

Good
Cover with a lid
Baking Soda
Salt
Bad
Water
Flour
 Keep
clothing away from
direct heat
 Turn handles away from the
front of the range
 Avoid
Plastic on or near the range
 Lift hot foods away from you
 Stand
to the side
of the oven when
opening it
 Use
hot pads or
oven mitts for
handling hot pans
 Dull
knives are
more dangerous
and less efficient
than sharp knives
 Burns:
Place
burned area under
cold running water
 Cut:
Apply
pressure over
wound
Always wash hands for a minimum
of 20 seconds with hot soapy
water.
•
Before and after handling raw meat,
poultry or eggs
a. BEFORE Cooking
b. DURING Cooking
 Going
to the bathroom
 Sneezing
 Coughing
 Changing Diapers
 Clean-remove
visible soil and food particles
 Sanitize- moist heat or chemical agents to
reduce pathogens
 The
transfer of harmful bacteria from one
person, object or place to another.
 Preventing cross-contamination is a key
factor in preventing food-borne illness
 Always
wash hands, cutting boards and
utensils with hot soapy water after they
come in contact with raw meat, poultry
or seafood
 Disease
causing organism
 General Conditions for bacterial growth
-Warmth
-Moisture
-Food
-Time
 Infectious
agent that causes disease or illness
 Examples



Virus
Fungus
Bacterium
 Appropriate
clothing includes
clean clothing and
an apron/chef
coat
 Pull
back or
cover hair while
working in the
kitchen.
Wear gloves while cooking if you
have a cut or open sore on your
hands.
 Food-borne
illness results from eating
contaminated foods containing poisonous
toxins.

Fever, headache and digestive troubles are
symptoms of food-borne illness
Spoiled Food:
 Wilted or bruised
 Slimy
 Smelly
 Brown
 Moldy
 Foul Taste
 Damaged Package
Food will often look
and smell normal.
They may not always
have off odors or
flavors
When in Doubt,
Throw it out!
 Source



Improperly canned foods
Honey
Low acid foods
 Symptoms



Affects nervous system
Double vision
Not able to speak or
swallow
 Sources
Undercooked ground beef
 Un-pasteurized milk
 Fruit juice, fresh fruits &
vegetables
 Fecal matter & infected soil


Symptoms
 Cramps
 Diarrhea
 Nausea
 Vomiting
 Fever
E-coli will be killed by cooking to a
high enough temperature
 Source

Toxins from fecal
bacteria, transferred by
human contact

Changing diapers/going to
the bathroom and not
washing hands
 Symptoms
Fever
 Loss of appetite
 Nausea
 Vomiting
 Jaundice

 Source


Fresh poultry
Raw eggs
 Symptoms






Cramps
Diarrhea
Nausea
Chills
Fever
Headache
 Source

Spread through human mucous
contact to food source

Sneezing/coughing not washing
hands
 Symptoms
Nausea
 Vomiting
 Diarrhea

Most
often been
associated with
unpasteurized dairy
products,
contaminated water,
poultry, and
produce.
A
large majority of food-borne illnesses can
be prevented by




Proper hand washing
Throw away food with off odor or bad taste
Do no buy dented or bulging cans
Clean and sanitize work surfaces
41° to 135°
Food should not be in
the danger zone for
more than 2 hours
Keep hot foods hot and
cold foods cold!
 Heating,
degrees
reheating and serving foods: 165
storage of foods: 40 degrees or below
 Freezer temperature should be at 0 degrees
Fahrenheit to keep foods frozen solid
 Cold
Seafood, beef, veal, lamb, pork: 145 degrees
Ground meats (pork, beef, lamb) : 155 degrees
All poultry (whole or ground): 165 degrees
In the fridge for 2-3 days
• Under cold,
running water,
or sink full of cold
water, change water
every 30 minutes
 In
the microwave
 Never
defrost foods at room temperature




Bottom Shelf-This is the place to put fresh meat
and fish. Placing them at the bottom also
prevents them from dripping onto other foods.
Middle & Top Shelf -Store eggs, dairy products,
sandwich meats, leftovers, and products marked
"Refrigerate when opened"
Bottom drawers- vegetables and fruits that can
be damaged by lower temperatures
Door-The compartments or shelves on the inside
of the door are the warmest part of the
refrigerator (10-15°C) and are intended for
products that need only light refrigeration. These
include drinks, mustard and butter