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Safety and Sanitation What you need to know to be safe in the FACS classroom.

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Presentation on theme: "Safety and Sanitation What you need to know to be safe in the FACS classroom."— Presentation transcript:

1 Safety and Sanitation What you need to know to be safe in the FACS classroom.

2 Objectives Define safety rule Identify general safety guidelines List 6 ways to prevent kitchen accidents Explain the importance of cleanliness in the kitchen Describe safe food practices Examine proper food temperatures Examine common foodbourne illnesses

3 Sanitation

4 Food borne illness Contaminant- a substance, such as a chemical or organism, that makes food unsafe to eat. Food borne illness- sickness caused by eating foods that contain contaminants Symptoms: fever, headache, digestive troubles At Risk: children, pregnant women, older adults, and chronically ill are most at risk.

5 Roots of F.B.I. Microorganisms- living things so small that it can only be seen through a microscope. Bacteria- many in the body that are harmless, they aid in food digestion and are essential for health. A few dangerous bacteria to humans produce a toxin or poison that can cause illness. Bacteria can not travel far by themselves, they are carried on people, animals, insects, and objects. Bacteria in food can multiply through careless handling. In just a few hours, one bacterium can multiply into thousands- yet the food may look, taste, and smell completely safe to eat.

6 Food Safety Keeping food safe to eat by following proper food handling and cooking practices. Keep yourself and your kitchen clean Do not cross contaminate Cook food thoroughly Refrigerate food promptly

7 Cleanliness in the kitchen

8 General guidelines Sanitation- the prevention of illness through cleanliness. Personal hygiene- thoroughly washing your body, face, and hands help avoid transferring harmful bacteria when handling food. Your hands come in frequent contact with food, so keeping them clean is the single most effective way to prevent the transfer of bacteria. Do a 20 second scrub with soap and warm water after handling raw fish, shellfish, meat and eggs. Immediately after using the toilet, blowing your nose, handling pets, or touching your face, hair, or any other part of your body. Or after touching anyone else.

9 A clean kitchen Wash work surfaces and utensils in hot sudsy water before preparing food. Change dish towels often. Use separate towels for wiping hands, dishes, and other purposes. Pest control: Clean up crumbs and food spills from floors, counters and tables that might attract insects. Sprinkle chili powder, paprika or dried peppermint across ant trails. Wash all tools and work surfaces that were used, mop any spills on the floor, wash the sink to remove grease and bits of food.

10 Dishwashing

11 Guidelines Scrape and rinse soiled dishes and place to one side of the sink. Group dishes and wash in order: glasses, flat ware, plates and bowls, kitchen tools. Rinse thoroughly in hot water. Let dishes air dry or dry with a clean towel. Wash knives last, handle with care and towel dry

12 Cross Contamination The spread of harmful bacteria from one food to another. Can occur with any food, raw or cooked. When preparing raw meat, poultry, or seafood, wash every surface the food touched with hot soapy water. Place cooked food on a clean plate not one that held raw food. Use a different cutting board for meat, poultry and seafood Wash in hot sudsy water, allow to air dry.

13 Common Illnesses Clostridium botulinum- botulism, which can be fatal. Improperly processed canned foods. Escherichia coli- raw or rare ground beef, unwashed produce, unpasteurized milk or apple cider. Salmonella- raw or undercooked poultry, eggs, meat, and seafood; unpasteurized milk

14 Cooking Food Safely

15 Food Temperature Affects bacteria growth. The danger zone is the range in which bacteria grow fastest: 40˚F -140˚F Less time at room temperature, more slowly bacteria will multiply.

16 Internal Temperatures Used to know if food has been cooked thoroughly enough to kill bacteria. IT is the temperature deep inside the thickest part of the food. Minimum internal temp. for beef burgers is 155˚F Minimum internal temp. for Turkey is 165˚F Chicken needs to be cooked to the highest temperature. Safe cooking temperatures are 140˚F to 180˚F Refrigerators set at 40˚F. Freezers set at 0˚F Keep foods hot at 140˚F

17 Thawing Food Never defrost frozen food at room temperature. Place in a container in the refrigerator Need quicker thaw in a watertight plastic bag and submerge it in a bowl or sink of cold water. Change every 30 minutes to keep water cold. Follow microwave instructions if needed immediately.

18 Serving Food Keep hot foods hot- higher than 140˚F Keep cold foods cold- keep refrigerated until serving time. Follow the 2 hour rule- foods that contain meat, poultry, fish, eggs, or dairy should not sit at room temperature longer than 2 hours. If the temperature is higher than 90˚F limit to 1 hour.


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