2 Personal Hygiene Scrub Hands- 20 seconds Separate hand towels and dish towelsWash after using the bathroomCough/Sneeze, cover and washDon’t touch hair, nose, or mouthNo open cuts, use glovesDon’t handle raw food, and then ready to eat foodClean aprons and clothesRemember that people are the major source of germs in the kitchen. It is important to keep that bacteria from coming in contact with food and having the opportunity to grow.
3 Cleanliness in Kitchen Don’t use the same utensils for raw food then ready to eatUse “tasting spoons” only onceUse utensils, not hands, as much as possibleClean wooden cutting boards with sanitizing solution – bleach/water
4 Cleanliness in the Kitchen cont… Wipe up spills ASAPKeep dirty dishes away from clean onesClean dish clothes and towelsNo insects or rodentsKeep pets out of the kitchen
5 Dish Washing: Why? Get rid of bacteria Clean equipment works better Lasts longerMore organized
6 Organize Your Dishes Scrape away food Put grease in a heat resistant containerSoak heavy soiled dishesWipe sink and counter with detergent solution
7 Six Steps to washing dishes by hand: Prepare hot soapy waterOrganize dishesWash from the cleanest to the dirtiestWash itemsRinse, running hot waterDrainDry – air dry is best
8 Preventing Cuts Don’t hold knives by blade Never put in dishwasher Store knife in separate drawer/blockSweep up broken glass ASAPCut can lids completely off
9 Burns Open lids away from face Pan handles NOT over edge of stove Use potholdersOpen oven door before trying to look inHair back, no loose clothingNever put water on grease firesUse salt or baking soda to put fires outUnplug appliances and let cool before storageThree types of burns: Contact, Steam, and Flash
10 Falls and Spills Potholders Clean up spills ASAP Firm step stools Secure rugsNo toys in kitchen
11 Electric Shock Turn off appliances before disconnecting Keep cords in good repairNever immerse appliances in waterNever handle switches/cords with wet hands
12 Food Poisoning Caused by specific bacteria Specific symptoms/ time framesThese are used to diagnose illness80% of 24 hour flues are food poisoning
13 Preventing Growth:Bacteria need 5 things to grow: Food, Warmth, Moisture, Time, most need OxygenTake away at least one of these and you will reduce bacterial growth to acceptable levels
14 Keeping Food at Proper Temperature Bacteria multiply best between 40 degrees and 140 degreesDon’t let food sit outUse proper storage containerHot food above 140 degrees, cold food below 40 degreesThaw in fridge or microwaveHeat leftovers above 140 degrees F
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