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Safety& Sanitation                                                   

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Presentation on theme: "Safety& Sanitation                                                   "— Presentation transcript:

1 Safety& Sanitation                                                   

2 Kitchen Safety Always wear close toed shoes
Be Aware of your surroundings No running in the kitchen Wash your hands when you enter AND exit the kitchen If you need help ask!!

3 Avoid accidents by communicating with all other people
Avoid accidents by communicating with all other people!! An example of this is when your carrying a hot pot always yell “BEHIND YOU”. To prevent burns grab hot pots with a dry towel, or dry oven mitt.

4 Make sure spills are cleaned up immediately.
Lift covers of hot pans by tilting them away from you.

5 Critical Temperatures
Temperature Danger Zone (Bacteria Multiplies the best 34-38 Refrigerator temperature 150 Wash temp of dish machine 180 rinse temp of a dish machine 165 temp to cook chicken, stuffed meats 150 temp to cook pork to

6 0 degrees – temp of the freezer
-50 degrees – temp where ALL bacteria die 180 degrees- temp where MOST bacteria die 212 degrees – water boils 32 degrees - water freezes

7 140 - temp of steam table 98.6 – body temp

8 Fire safety Three things fire needs to burn: Fuel Oxygen Heat
Take away one of these components to put out the fire!!

9 Fire safety Continued Notice where all fire extinguishers are located.
Notice where all emergency exits are located. Never put a grease or electrical fire out with water. To put out small fires put a lid over the pot.

10 First Aid Things to do if you get cut: Notify instructor immediately.
Let cut bleed for 15 seconds. Rinse cut with water. Put antiseptic on cut. Put on a bandage. If cut is not severe return to work with rubber glove.

11 Sanitation Sanitation means keeping yourself and all objects around you clean in order to prevent contamination of food items and/or people.

12 Difference between CLEAN and SANITIZE
Clean- to remove all visible dirt . Sanitize- to remove and kill living bacteria. A surface can be clean but not sanitized, but can not be sanitized without being clean.

13 Cross Contamination Cross Contamination- the spread of bacteria from one object to another by means of locomotion. Locomotion- The transportation of bacteria from one place to another.

14 Cross contamination can occur in 2 ways
1. During Food Preparation 2. During Food storage

15 Food Poisoning This occurs when you eat a large number of food poisoning bacteria known as “toxins.” This mostly occurs in foods that are “high risk foods.”

16 Examples Dairy Meat Fish Poultry Seafood / Shellfish

17 How the bacteria is transported depends on the food service worker.

18 So how can we prevent food born illness??

19 Hand Washing Procedures
Remove all jewelry. Turn on water as hot as you can without burning yourself. Wet hands. Place soap on hands, and work skin going half way up to the elbow. Work soap on skin for at least 20 seconds. Rinse

20 Repeat steps 3-6 Dry hands using a single service paper towel Use paper towel to turn water off. Discard paper towel.

21 Washing your hands 2 times removes surface dirt and sanitizes your hands.

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