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