1. Kitchen Sanitation

2. What is FOOD SAFETY and SANITATION?
Food Safety: Keeping food safe to eat by following proper food handling and cooking processes
Sanitation: The prevention of illness through cleanliness

3. 4 Components of Food Safety
Keep yourself and your kitchen clean.
Don’t cross-contaminate.
Cook food thoroughly.
Refrigerate food promptly.

4. Keeping YOURSELF Clean
HANDWASHING!
Use the 20-second scrub
Soap and WARM water
Use a brush to clean fingernails
Wash your hands:
Before working in the kitchen
Right after handling raw meat and eggs
After the bathroom
After touching parts of your body
After touching pets

5. Keeping YOURSELF Clean
Other tips:
Don’t sneeze or cough into food!
Wear clean clothes
Remove jewelry
Roll up sleeves
Tie back hair
Cover open wounds on hands with rubber or plastic gloves

6. Keeping A Clean Kitchen
Keep pets out!
Wash all surfaces/utensils in warm, soapy water BEFORE you begin
Wash tops of cans before opening!
Don’t double dip when tasting
Change dishtowels often
Use separate towels for wiping hands, wiping dishes, and any other purposes
Replace dishtowels daily & wash sponges
Clean countertops, cookware, and floors after using!

7. Washing Dishes 101
Scrape and rinse dishes and place them on one side of the sink.
Group like items together.
Presoak any stubborn pans.
Fill other side of the sink with hot, sudsy water (don’t burn yourself!)
Use a sponge or dishcloth to wash dishes in this order: glasses, flatware, plates/bowls, tools, serving pieces, cookware… WHY?
Rinse in hot water.
Let dishes air dry OR dry with towel.

8. Don’t CROSS-CONTAMINATE!
Cross-contamination occurs when harmful bacteria spreads from one food to another.
Can occur with any food, cooked or uncooked
Juices from raw meat, poultry, & seafood are notorious for this

9. Preventing Cross-Contamination
Don’t let packages drip (fridge/grocery bag)
Wash every surface with hot, soapy water
Always put cooked food on a clean plate!
Handle cooked foods with clean utensils
Don’t refill
serving dishes
CUTTING BOARDS
If possible, have two:
One for meat, poultry, & seafood
One for fruits/veggies & other cutting
Choose plastic over wood
Wash with a chlorine bleach solution
Know if you can place in the dishwasher

10. Food temperature affects bacterial growth.
HOT: During cooking, high food temps kill MOST bacteria.
ROOM TEMP: DANGER ZONE!
COLD: Fridge SLOWS down bacteria.
FREEZING: Freezer stops bacteria from growing, but does not kill

12. How do we know our food is outside the danger zone?
CHECK THE INTERNAL TEMPERATURE!
Usually taken at the thickest part of the food
Should typically be 160° or higher
Be careful about microwaving or reheating

13. REFRIGERATE Food Promptly
Food should only be left at room temperature for 2 HOURS or less
When in doubt, throw it out!
Store leftovers in smaller, shallow containers to avoid slow cooldown and heating up the fridge
TIGHTLY COVER containers to avoid contamination during storage

14. How should we THAW food safely?
NEVER defrost food at room temperature!
By the time the inside is thawed, millions of bacteria will have grown on the outside
SAFE THAWING:
In the refrigerator (in a container)
Submerged in the sink in cold water (change the water every 30 minutes)
In the microwave oven (if you’re using right away)
As part of the cooking process (cook it longer)