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Safety and Sanitation Kitchen Safety.

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Presentation on theme: "Safety and Sanitation Kitchen Safety."— Presentation transcript:

1 Safety and Sanitation Kitchen Safety

2 Kitchen Sanitation Sanitation is the process of maintaining a clean and healthy environment Following sanitary food preparation measures assures food is safe to eat

3 Make It Safe Kitchen Safety Prevent burns and fires Prevents falls
Prevent electrical shock Prevent poisonings Practice safety habits when using appliances and utensils

4 Make it Safe Accidents are caused by misuse of equipment
Follow all manufactures use and care instructions Following safety guidelines while preparing and serving foods can help protect you and others from injury

5 Keep It Sanitary Food-borne illnesses are sicknesses caused by eating contaminated food Contaminant is a substance that may be harmful that has accidentally gotten into food

6 Sanitary Microorganism is a living substance so small it can be seen only under a microscope Bacteria are single-celled or non-cellular microorganisms Live almost everywhere Not all harmful

7 Food contamination Soil, insects, humans, and cooking tools can all transfer bacteria to foods Local, state, and federal guidelines define conditions under which foods are to be produced and handled Food can become contaminated with harmful bacteria at any point from the farm to the table

8 Food Contamination Bacterial Illnesses Botulism-canned products E-coli
HACCP-Hazard Analysis and Critical Control Point is a seven point system to identify hazards and stop them before they occur Bacterial Illnesses Botulism-canned products E-coli Listeriosis Salmonellosis Staphylococcal

9 Food Contamination Signs of Food-borne illnesses Vomiting Diarrhea
Stomach cramps Headaches Symptoms 30 minutes to 30 days after eating contaminated food Individual most at risk Pregnant women Young children Older adults People with weakened immune systems

10 Four basic steps food safety
Clean Separate Cook Chill

11 Cleanliness Cleanliness is essential
Keep utensils and work areas clean Personal cleanliness Wash hands with warm soap and water for 20 seconds before and after handling food

12 Principles of sanitation
Tie hair back or wear a chef’s hat Wear a clean apron Do not use a hand towel to dry dishes Wear plastic gloves if you have an open cut Do not lick fingers or cooking utensils Cover coughs and sneezes with a tissue and wash your hands afterward

13 Basic food steps Separate raw and cooked foods Handle all food properly to prevent contamination Never serve cooked meat, poultry, or fish on the same plate that held these foods before cooking Place fresh meats, poultry, and fish in individual plastic bags at the grocery store

14 Basic food steps recommended internal temperatures
Never set the oven lower than 325 F Keep hot foods hot and cold food cold Cook foods thoroughly Use a food thermometer to be sure meat, poultry, fish and egg products are cooked to the

15 Basic food steps Danger zone is the range of temperature where bacteria grows most rapidly Critical point Thoroughly cooking food to the proper temperature kills harmful bacteria

16 Basic food steps Refrigerator temperatures slow the growth of harmful bacteria Keep perishable foods chilled until you are ready to prepare Thaw perishable foods overnight in the refrigerator or in the microwave

17 Basic food steps Place leftovers in shallow containers to promote rapid cooling Refrigerate freeze leftovers promptly Use thermometers to monitor storage temperatures Promptly store foods

18 Conclusion Good safety and sanitation habits must also be a high priority when you cook Following the steps of clean, separate, cook, and chill when handling food will help you avoid foodborne illnesses. Your health and the health of others depends on the way you practice these habits

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