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Kitchen Safety. Basic Hand Washing Washing your hands is the single most important measure you can take to prevent transmission of harmful bacteria.

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Presentation on theme: "Kitchen Safety. Basic Hand Washing Washing your hands is the single most important measure you can take to prevent transmission of harmful bacteria."— Presentation transcript:

1 Kitchen Safety

2 Basic Hand Washing Washing your hands is the single most important measure you can take to prevent transmission of harmful bacteria

3 Basic Hand Washing Wash your hands following the correct procedure: after bathroom visits, sneezing, coughing, blowing your nose, touching your hair, face, or pets after handling raw meat, fish, poultry or eggs before touching cooked foods

4 Washing Hands Mix-Up _____ wash at least 20 seconds _____ wet hands with warm water _____ rinse _____ use liquid soap _____ dry with a clean cloth towel _____ scrub _____ use towel to turn off taps

5 PERSONAL CLEANLINESS MATTERS! Keep long hair tied back & short hair in a hat or hair net Roll up long sleeves & wear an apron Wear closed toe shoes If you have a cut cover it with a band-aid and gloves before handling food Use separate spoons for tasting and stirring. Pour a little food from the stirring spoon onto the tasting spoon Do not lick your fingers (even if it looks delicious!)

6 4 Steps to Fight Bacteria Clean Cook Chill Separate

7 Use separate cutting boards & knives to help combat Cross-Contamination There are two cutting boards in each kitchen

8 Cook Keep it hot! Cooking your food will kill bacteria 74 °C is the magic number

9 Clean Use bleach spray on counters and a cap full of bleach in dish rinse water to kill bacteria

10 Chill Cold foods need to stay cold! Refrigerators should be kept at 4°C Freezers should be kept -18°C Pantry items (non perishables) are stored at room temperature or 21°C

11 At the Store Check best before dates choose cans that are free of dents, bulges, rust or leaks place raw meats, poultry and fish in plastic bags to prevent dripping on other foods make sure packages are closed – no holes, tears, broken seals

12 Transporting Foods Make the grocery store the last trip before you head home bring a cooler and ice packs if you are going to be longer than 30 minutes

13 At Home Have three food storage areas – (dry, refrigerator, freezer)‏ check the food label for instructions on storage use a refrigerator/freezer thermometer

14 Kitchen Fires Dos & Don't Do:  Use fire extinguisher  Use baking soda  Use pot lid Don't:  Use water  Use a towel  Use salt


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