SANITATION CONTINUED & KITCHEN SAFETY Mrs. Anthony
POINTS TO REMEMBER: PREVENTING FBI WHEN IN DOUBT, THROW IT OUT. Keep cold foods cold and hot foods hot. Don t handle raw and cooked food at the same time Cleanliness!! Wash hands wash hands wash hands Check the temperature in the refrigerator & freezer often. Don t leave food sitting out Use separate cutting boards Don t wipe hands on dish towels
Pathogens & Conditions 1. Bacteria 2. Viruses 3. Parasites 4. Fungi 6 conditions that help pathogens grow Food Acidity (grow best on food with no acidity) Temperature Time Oxygen (can grow with or without) Moisture
Norovirus Leading cause of disease outbreaks from contaminated food in the U.S. ¼ of Norovirus cases are foodborne transmission Sources: Produce, shellfish Ready to eat foods touched by infected people Any other foods contaminated with vomit or feces from an infected person Symptoms can start 2 weeks later, and last1-3 days Symptoms Diarrhea, vomiting, nausea and stomach pain
Botulism Most Common Source: Improperly Canned Foods/Bulging Cans
E-Coli Sources Undercooked ground beef Un-pasteurized milk & juice Unwashed produce Fecal matter & infected soil (unchlorinated water) Symptoms start about 7 days after infected Symptoms Cramps Diarrhea Nausea Vomiting Fever
Salmonella Source Raw or undercooked poultry Raw eggs Symptoms start 8-12 hours after infected Symptoms Cramps Diarrhea Nausea Chills Fever Headache
3 Major Lab Safety Issues
Treating Minor Injuries Poisonings Follow first aid instructions on labels. Cuts Apply pressure to stop bleeding, wash with soap and water, apply antiseptic solution, bandage with sterile dressing. Burns Place under cold water.
Kitchen Safety Basics Focus on what you are doing Dress for safety Practice safe use of all tools and equipment Close drawers and doors Store large pots, pans and heavy items on low shelves Control clutter
Preventing Falls 1. Fasten shoe laces 2. No long pants or dresses that cause tripping 3. Keep floor clear of clutter 4. Wipe up spills, splatters, and peelings IMMEDIATELY 5. Secure rugs with non skid mats 6. When spraying pans with oil, hold the pan over the sink
Handling Sharp Edges 1. Keep knives sharp 2. Store knives in a separate area with a safety guard on them, or in a knife block 3. Learn how to use each knife properly 4. Always use a cutting board 5. Don t soak sharp items in sink, where it can hide
Preventing Fires and Burns 1. The range is where fires and burns are most likely to occur 2. Fire and burn prevention starts with cleanliness Grease and bits of food can build up in ovens, burners, and toasters which can cause fires 3. Make sure cookware is in good condition
Preventing Fire/Burns Cont Cooktop Safety 1. Use DRY potholders or oven mitts when handling hot pans Wet fabrics carry heat 2. Keep handles towards back 3. Remove lids away from you 4. Keep curtains, kitchen linens, paper goods, and potholders away from hot burners
Preventing Fire/Burns Cont Oven Safety 1. Arrange oven racks as needed before you turn on the oven 2. Stand to one side when you open the oven door 3. Pull out the rack using a oven mitt instead of reaching in 4. Clean up spills after the oven has cooled off
If a fire starts *Know where the fire extinguisher is in the room* 1. If you see flames, turn off the heat! 2. Smother the fire with a (metal) lid, another pan, or with salt or baking soda 3. NOT BAKING POWDER, FLOUR, or WATER! 4. Never carry the pan to the sink or outside= air fans the flames 5. Remember: Stop, drop, and roll 6. Keep oven door closed if there is a fire inside it
Electrical Appliances & Shocks Do not remove electrical plugs from the outlet with wet hands. Use DRY hands! Keep appliances and cords away from water. Plug removable cords into the appliance first and then plug into the power source.
Children and Childproofing 1. Never leave young children alone 2. Use safety latches on drawers and cabinet doors 3. Model safe work habits 4. If children want to help, have a step stool or set up a child size table 5. Provide small utensils, for simple tasks
Safety Thumbs Put your Thumbs Up if it is SAFE. Put your Thumb Down if it is NOT SAFE.
A sharp knife is safer than a dull one.
When slicing foods, slice them on a cutting board or cutting mat.
Pan handles should be turned outwards from the stove top range so they are easy to grab when you are cooking.
Direct steam away from your body when lifting up a lid.
Use cold water to put out a grease fire.
A wet potholder works as well as a dry one.
Keep drawers and cupboards open during cooking for easy access.
Rinse dishes with cold water.
When using an electric mixer, turn it on only when it s down in the food you are mixing.
If you cut yourself, apply pressure with a cloth and elevate the cut immediately.