Presentation on theme: "Kitchen Safety Videos Great Food Fight Basic Food Safety."— Presentation transcript:
Kitchen Safety Videos Great Food Fight Basic Food Safety
Terms We will go through the terms on the videos and some that we need to know is this class. You have a sheet passed out for you to write notes on. So let us get started
Proper hand washing 20 seconds 2 verses of Happy Birthday sung at a normal speed ABC song – normal speed Rap in the packet Use hot water, lather with soap, scrub to wrists minimum.
Safe food handling Washing hands before eating or preparing food. Hand washing should always follow : Touching hair Touching face Skin rashes, bites Using a tissue Contact with unclean surface Touching raw or unwashed food or soiled dishes
Packaging dates Dates on food Pack date – The date the food was cooked, processed and packaged Sell or pull date – The last day a food product is to be sold. Allows for short storage time in people’s fridges. Expiration Date – the last day a food should be eaten or used Freshness Date – date at which food will have passed its quality peak.
Graded All food which has been examined and rated for quality by any of a variety of factors including size, color, or nutritional content
Bacteria Single cell organism Often can cause disease] Such a thing as good bacteria –Yogurt –Cheese
Chilling Means to get food to temperature that is at or below 40 degrees quickly as possible
Cross Contamination Contaminate one item to another by using the same utensil
Danger Zone This is the temperature between 40 and 140 degrees where bacteria thrives Food here has a neutral pH Examples: milk, milk products, fish, meat, poultry, seafood, some veggies – potatoes and corn
FIFO First in First out Use the oldest things first – before opening another item.
Food borne illness An illness which is caused by eating food that has been contaminated with harmful microorganisms called pathogens Pathogens – any microorganism which can cause disease
Fungi Microscopic life forms Yeast, mold, mildew, mushrooms
Microorganisms Microscopic life forms – Bacteria, fungi, virus, yeast
Perishable A food that is likely to spoil quickly
pH The measure of the acidity (less than 7) or the alkalinity (greater than 7) of a solution. In our case – vinegar, baking soda, oil
USDA FDA USDA – United Stated Department of Agriculture FDA – Food and Drug Administration
Virus Life form smaller than a bacterium that can multiply in living cells and cause disease
Wholesomeness The overall healthful value of any given food or beverage.
Common Pathogens Salmonella Staphylococcus aureus (staph) Escherichia coli – E coli Clostridium Botulinum – Botulism Clostridium perfringens