1. Food Safety and Sanitation
G12 HECMA
Food Safety and Sanitation

2. Learning objectives Identify the cause of foodborne illnesses.
Give examples of personal cleanliness in the kitchen.
Describe safe practices for preparing and serving food.

3. Foodborne illness
A foodborne illness is a disease transmitted to humans from food.
Bacteria, parasites, viruses, fungi and chemicals are examples of things that make food unsafe.
Bacteria such as E.coli and Salmonella can make a person extremely sick.

4. 85% of foodborne illness is preventable.
Taking the time to get rid of bacteria is the first step in preventing foodborne illness.

5. How to get rid of harmful bacteria in your kitchen?
Sanitation in the kitchen
Personal cleanliness
Safe food preparation and service
Store food safely

6. Sanitation in the kitchen
Wipe lids of cans before opening
Wash your can opener after every use
Keep sponges clean
Use covered containers to store food
Wash with hot, soapy water
Wash dish towels and cloths often
Use different cutting boards for meat and vegetables
Use a clean spoon every time you taste food

7. Personal Cleanliness
Clean your hands with soap and warm water before preparing food.
Wash your hands after handling anything dirty.
Wear plastic gloves if you have cuts/scrapes on your hands.
Tie your hair back and refrain from touching your hair
Don’t sneeze or cough around food

8. Safe Food Preparation and Service
Wash produce
Use separate cutting boards for different food types
Thaw food safely
Cook food until done
Heat leftovers properly
Use sauces carefully
Clean serving plates
Serve food promptly
Keep temperatures consistent

9. Storing Food Safely Store frozen food first Keep cold items cold
Keep food away from hazards
Store dry food in a cool, dark place
Follow directions on the food package
Use moisture proof containers
Clean storage spaces often

10. Task: complete the Term 2_worksheet 2