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Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles 1 Contents Chapter 1 Safety and Sanitation Principles  Section 1.1 Safety Basics.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles 1 Contents Chapter 1 Safety and Sanitation Principles  Section 1.1 Safety Basics."— Presentation transcript:

1 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles 1 Contents Chapter 1 Safety and Sanitation Principles  Section 1.1 Safety Basics  Section 1.2 Sanitation Challenges

2 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 2 Burns and injuries can easily occur. Establish fire safety procedures. Know first aid measures for injuries. Section 1.1 Safety Basics

3 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 3 Content Vocabulary Academic Vocabulary occupational back support flammable lockout/tagout emergency first aid shock abrasion laceration avulsion puncture wound Heimlich maneuver cardio- pulmonary resuscitation (CPR) general safety audit routine document

4 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 4 Each worker must personally practice kitchen safety. Wear personal protective clothing: aprons gloves shoes back braces Safe Working Conditions

5 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 5 Foodservice workers are responsible to help prevent: slips and falls. cuts. burns and scalds. other personal injuries, such as those from heavy lifting. Safe Working Conditions

6 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 6 Follow safety guidelines including those for sharp tools. Clean and maintain all equipment, following safety rules. Safe Working Conditions How do you think cleaning home equipment might be different from cleaning professional equipment?

7 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 7 Prevent and control fires through good work habits. Be prepared for emergencies. Fire protection equipment includes fire extinguishers and hood and sprinkler systems. emergency A potentially life-threatening situation that usually occurs suddenly and unexpectedly. Fire Safety

8 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 8 Every foodservice worker must know basic first aid and life-saving techniques. first aid Assisting an injured person until professional medical help can be provided. Emergency Procedures

9 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 9 Emergency Procedures Explain each of the following first aid procedures. Treat First-Degree Burns Cool skin with water, not ice; never apply ointments; bandage the burn Treat Minor WoundsClean with soap and water; place sterile gauze on cut; apply direct pressure ProcedureExplanation

10 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 10 Learn the Heimlich maneuver to help someone who is choking. Heimlich maneuver A series of thrusts to the abdomen that can help dislodge something that is stuck in a person’s airway. Emergency Procedures

11 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 11 Cardiopulmonary resuscitation (CPR) should be performed quickly on those who are unconscious because of choking, cardiac arrest, stroke, or heart attack. cardiopulmonary resuscitation (CPR) Emergency care that is performed on people who are unresponsive. Emergency Procedures

12 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 12 Food becomes contaminated by exposure to harmful microorganisms or chemical substances. Insects and rodents can physically contaminate food. Section 1.2 Sanitation Challenges

13 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 13 Content Vocabulary Academic Vocabulary sanitary contaminated direct contamination cross- contamination sanitation hazard toxin pathogen bacteria virus parasite fungus mold cleaning sanitizing result transmit

14 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 14 Foodborne illnesses can sicken and even kill people. Foodservice workers must know how to keep a clean, safe food preparation environment. Contamination Basics

15 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 15 Two types of contamination: direct contamination cross-contamination Contamination Basics direct contamination Raw foods, or the plants or animals from which they come, are exposed to toxins. cross-contamination The movement of harmful microorganisms from one place to another.

16 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 16 Know the different types of food hazards: biological, chemical, and physical. Foodborne illness can be caused by: improper cooking of food cross-contamination poor hygiene foodhandler illness Contamination Basics hazard A source of danger.

17 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 17 Biological hazards in the kitchen include: Bacteria Contamination Basics bacteria Tiny, single-celled microorganisms.

18 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 18 Biological hazards in the kitchen include: viruses Contamination Basics viruses Simple organisms that are responsible for many food-related illnesses.

19 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 19 Biological hazards in the kitchen include: parasites Contamination Basics parasite An organism that must live in or on a host to survive.

20 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 20 Biological hazards in the kitchen include: Fungi, mold, and yeast Contamination Basics fungi Spore-producing organisms found in soil, plants, animals, water, and in the air. mold A form of fungus.

21 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 21 In the event of an outbreak of foodborne illness: tell a manager avoid panic save any suspected food Contamination Basics How do you think you might help others avoid panic?

22 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 22 Cleaning products used in the foodservice industry: detergents hygiene detergents degreasers abrasive and acid cleaners Chemical Hazards cleaning Removing food and other soil from a surface.

23 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 23 Physical hazards: glass, metal, hair, wood, other foreign matter To keep pests out of storage areas: keep areas clean dispose of garbage quickly keep food off of the floor and away from any walls Physical Hazards

24 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 24 Chapter Summary Section 1.1 Safety Basics Safety rules and equipment help keep workers safe. Use caution and keep the workplace free of built-up grease to avoid fire danger. Know first aid to treat emergencies.

25 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 25 Chapter Summary Section 1.2 Sanitation Challenges Harmful microorganisms can contaminate food. Kitchen hazards include: biological, chemical, and physical. During a foodborne illness outbreak, follow company procedures and report it. Use cleaning products carefully.

26 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 26 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

27 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 27 Show Definition A type of back brace with suspenders designed to support the lower back while lifting. Un tipo de faja con tirantes diseñado para sostener la parte baja de la espalda mientras se levanta algo pesado. occupational back soporte para la supportespalda

28 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 28 Show Definition Quick to burn. Que se quema rápidamente. flammable inflamable

29 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 29 Show Definition OSHA procedure; all necessary switches on malfunctioning electrical equipment are tagged and locked from use. Procedimientos requeridos por la organización Occupational Safety and Health Administration (OSHA); se etiquetan y se bloquea el uso de todos los apagadores en los equipos eléctricos que no están funcionando. lockout/tagoutbloqueo/etiquetado

30 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 30 Show Definition A potentially life- threatening situation that usually occurs suddenly and unexpectedly. Situación que pone en peligro la vida y que normalmente ocurre repentina e inesperadamente. emergency emergencia

31 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 31 Show Definition Assisting an injured person until professional medical help can be provided. Ayuda que se proporciona a una persona lesionada mientras que llega la ayuda médica profesional. first aid primeros auxilios

32 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 32 Show Definition A serious medical condition in which not enough oxygen reaches tissues. Una condición médica grave en la que no llega suficiente oxígeno a los tejidos. shock choque

33 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 33 Show Definition A scrape or minor cut.Un rasguño o una pequeña cortada. abrasion abrasión (raspadura)

34 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 34 Show Definition A cut or tear in the skin that can be quite deep. Una cortada o desgarre de la piel que puede ser muy profundo. lacerationlaceración

35 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 35 Show Definition An injury in which a portion of the skin is partially or completely torn off. Una lesión en la que una parte de la piel es parcial o totalmente arrancada. avulsionavulsión

36 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 36 Show Definition An injury in which the skin is pierced with a pointed object, such as an ice pick, making a deep hole in the skin. Una herida en la que la piel se perfora con un objeto puntiagudo, como un picahielo, haciendo un agujero profundo. puncture woundherida de punción

37 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 37 Show Definition A series of thrusts to the abdomen that can help dislodge something that is stuck in a person’s airway. Una serie de presiones en el abdomen que puede ayudar a desalojar algo que está atascado en las vías respiratorias de una persona. Heimlich maneuvermaniobra de Heimlich

38 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 38 Show Definition Emergency care that is performed on people who are unresponsive. Atención de emergencia que se realiza en las personas que no responden. cardiopulmonaryresucitación resuscitation (CPR)cardiopulmonar

39 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 39 Show Definition A review and inspection of all safety procedures and equipment. Una revisión e inspección de todos los procedimientos de seguridad y del equipo. general safety auditoría de audit seguridad general

40 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 40 Show Definition Clean.Limpio. sanitarysanitario

41 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 41 Show Definition Food that is unfit to be eaten. Alimentos que no son adecuados para el consumo. contaminatedcontaminado

42 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 42 Show Definition Raw foods, or the plants or animals from which they come, are exposed to toxins. Que los alimentos crudos, o las plantas o los animales de los que proceden, están expuestos a toxinas. direct contaminationcontaminación directa

43 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 43 Show Definition The movement of harmful microorganisms from one place to another. El movimiento de microorganismos nocivos de un lugar a otro. cross-contaminationcontaminación cruzada

44 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 44 Show Definition Healthy or clean and whole. Limpio y saludable. sanitationsaneamiento

45 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 45 Show Definition A source of danger.Una fuente de peligro. hazardriesgo

46 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 46 Show Definition A harmful organism or substance. Un organismo o sustancia dañina. toxintoxina

47 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 47 Show Definition Disease-causing microorganisms. Microorganismos que causan enfermedades. pathogenspatógenos

48 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 48 Show Definition Tiny, single-celled microorganisms. Microorganismos minúsculos unicelulares. bacteriabacterias

49 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 49 Show Definition Simple organisms that are responsible for many food-related illnesses. Organismo simple responsable de muchas enfermedades alimentarias. virusesvirus

50 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 50 Show Definition An organism that must live in or on a host to survive. Un organismo que debe vivir en o sobre un huésped para sobrevivir. parasiteparásito

51 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 51 Show Definition Spore-producing organisms found in soil, plants, animals, water, and in the air. Organismos que producen esporas; viven en el suelo, plantas, animales, agua y en el aire. fungihongos

52 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 52 Show Definition A form of fungus.Una forma de hongo. moldmoho

53 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 53 Show Definition Removing food and other soil from a surface. La eliminación de alimentos y otros productos de una superficie. cleaninglimpieza

54 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 54 Show Definition Reducing the number of microorganisms on the surface. Reducir el número de microorganismos en la superficie. sanitizingdesinfectar

55 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 55 Show Definition Regular set of actions.Conjunto de acciones regulares. routinerutina

56 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 56 Show Definition To write down the details of what happened. Anotar los detalles de lo ocurrido. documentdocumentar

57 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 57 Show Definition Have an outcome.Que tiene consecuencia. resultresultado

58 Glencoe Culinary Essentials Chapter 1 Safety and Sanitation Principles Chapter 1 Safety and Sanitation Principles 58 Show Definition Spread.Difundir. transmittransmitir

59 End of Chapter 1 Safety and Sanitation Principles


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