1. F OOD S AFETY N OTES Chef I

2. O BJECTIVES : Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. Demonstrate food safety and sanitation procedures.

3. G ENERAL K ITCHEN S AFETY T IPS 1. Do not touch electrical outlets with wet hands 2. When using knives, cut away from yourself. Use the right size knife for the cutting task. 3. Use pot holders for handling hot pans or dishes. Do not use dish towels as a pot holder. 4. Do not put metal in the microwave! When cooking food in the microwave, use glass or plastic that has been approved for microwave use.

4. S AFETY T IPS CONT. 5. To avoid slips and fall, remove backpacks and other objects from the kitchen area when cooking and sweep up all spills. 6. To put out a grease fire, sprinkle with baking soda or cover with a pan lid. Never put water on a grease fire. 7. Check for correct placement of the oven racks BEFORE it is preheated.

5. S AFETY T IPS CONT. 8. Do not put grease or any other food down the drain. 9. Keep handles of pans turned to the inside. Choose the correct sized burner for the pan you are using. Adjust the burner before you start to work. 10. Sweep up broken dishes, place all broken glass into a paper bag before placing in the garbage. Use a damp paper towel to wipe up glass shards.

6. K ITCHEN E MERGENCIES Choking: Urge them to keep coughing If they stop breathing, position behind them with your dominate leg between their feet. Perform abdominal thrusts. Deep Cuts: Cover with a clean, absorbent cloth and apply direct pressure.

7. K ITCHEN E MERGENCIES Falls: Do not move the victim unless it is unsafe or you are unable to properly care for them. Raise the injured area and ice (if possible) Keep victim comfortable Burns: Run under cold water until pain subsides Bandage if necessary

8. W HY IS F OOD S AFETY I MPORTANT ? An estimated 80 million Americans suffer from food-borne illness (food poisoning) every year. Food-borne illness may be mild (1-2 days) or severe (hospitalization or death). Children, pregnant women, elderly & people with chronic illness are most at risk

9. W HAT CAUSES F OOD -B ORNE I LLNESS ? Most food-borne illness can be traced to harmful microorganisms – tiny living creatures visible only through a microscope. Poor food handling practices allow harmful micro-organisms to grow and spread.

10. P OTENTIALLY H AZARDOUS F OODS (defined as a food item that would support rapid bacterial growth) Any food of animal origin Any plant origin that has been heat treated Any untreated foods (melons, sprouts) Synthetic foods (cream fillings)

11. So…how can we prevent & reduce the chances of bacteria growth while cooking in this class?

12. P ERSONAL C LEANLINESS 1. Avoid handling food when you are ill, or if you have cuts or sores on your hands. Wash hands before food preparation, after sneezing, coughing, using rest room, touching face or hair, and handling raw meat/eggs. Keep hair away from face. Wear clean clothes/ apron (dirty clothing carries bacteria) Avoid tasting food while cooking – licking of fingers is prohibited.

13. K ITCHEN C LEANLINESS Use hot, soapy water on dishes Don’t wipe hands on dish towel – use paper towels so dishes don’t get bacteria. Sanitize & wash cutting board that has had meat before cutting anything else (cross contamination)

14. F OOD P REPARATION & S TORAGE Danger Zone: 41-135 degrees Keep cold foods at 40 degrees F or below. Keep hot foods at 135 degrees or higher. Thaw frozen foods in the refrigerator (not on the counter) Maintain the refrigerator temperature at 38 to 40 degrees F.

15. A VOID C ROSS -C ONTAMINATION (letting micro-organisms from one food get into another) Keep work areas clean Keep raw and cooked products separate during food preparation. After using cutting boards and tools for cutting raw meat or eggs, wash thoroughly and disinfect. Never place cooked meat on a plate that held raw meat. Store fresh meat products on trays on the lowest shelf in the refrigerator.

16. D ESTRUCTION OF O RGANISMS Cooking food is not only to enhance flavor but it also helps to kill bacteria Proper cooking temperatures 165 degrees and above- chicken, pork, leftovers 155 degrees and above – ground beef (minimum) 145 degrees and above – lamb, fish, beef, eggs 130 degrees and above – rare roast beef and sushi

17. H OW MANY HAZARDS CAN YOU IDENTIFY ?