1. Safety and Sanitation Improper washing of hands
The number one cause of food borne illness, POOR PERSONAL HYGIENE
Improper washing of hands
Improper bathroom etiquette
Improper hair restraints
Improper food handling

2. Do’s for kitchen work Always have a clean uniform
Always have clean fingernails
Always have fresh breath
Always have combed hair and proper restraints for hair
ALWAYS WEAR GLOVES FOR READY TO EAT FOODS!!!!!!!!!

3. Ready to eat foods are defined as
Any foods that are no longer going to be heated or cooked out of the temperature danger zone such as
Breads
Any salad items
Desserts
Garnishes

4. RTE foods cont. Fruits Raw vegetables Butters and spreads
Coulees and salsa’s
Ice
Dips
Snacks and peanuts

5. hand washing
A minimum of 20 seconds using a sanitary hand soap is required to ensure clean hands
Sing happy birthday or the ABC’s
Wash past the wrists and in between the fingers

6. Wash hands when You change jobs in the kitchen You go to the washroom
You cough or sneeze
You touch your face or hair
You throw out trash
Every time you change gloves

7. sneezing Make a conscious effort to not sneeze into your hands
Sneeze into your sleeve
Do not just let loose in the other direction
Bacteria can live several days on a surface but it will die in your sleeve(no moisture)
It can travel 55 feet from a sneeze

8. Machine dishwashing
The use of a machine to wash and sterilize dishware
180 degrees in the rinse cycle to heat sanitize
140 degrees in the wash cycle

9. Plate and silverware washing
Use machines and rinse all items before washing with a high pressure sprayer.
No spraying at each other, the pressure can be dangerous to the eyes and skin and cause slipping hazards.
Let items air dry and place silverware in holders using gloves after washing.

10. Hand washing pots and pans
Must use a three bay sink
Bay one is hot water and soap
Bay two is hot rinse water
Bay three is cool sanitizer
Pots must soak in sanitizer for a minimum of 15 seconds

11. Large Equipment safety
Items such as stoves, grills, ovens etc.
The number 1 safety rule is to ALWAYS assume the item is HOT!!!!!!!

12. Rules for hot equipment
Always use hot hands or pot mitts even if you think the pan is safe to touch
Keep the handles of the pan turned in so no one else can knock them over or get burned walking by
Always have a place to put a hot pan down before removing it from the stove

13. Rules for small wares These include spoons, ladles, spatulas etc.
Never leave them in a steaming pan
Keep them on a plate on the side to avoid cross contamination and messiness
Never use the same item to stir two different foods

14. The temperature danger zone
41 –135 degrees F
This is the temperature at which bacteria grows best
We do not want foods to be in this range for more than two hours In the entire time it is in your possession from delivery to service.
Bacteria will double every twenty minutes at 70 degrees. If you have two million cells than in two hours you will have 128 million.
It only takes 3 e-coli germs to cause severe sickness

15. Minimum internal cooking temperatures for protein items
This is the minimum temperature an item should be cooked to ensure safety.
(15 SECONDS)
Fish and pork 145 degrees F
Ground meats 155 degrees F
Poultry and stuffed items 165 degrees F
Rare beef 130 degrees F

16. Thawing foods Never thaw at room temperature
Bacteria will thrive at this temp.
Thaw in the refrigerator or under cold running water
A microwave can be used but only if the final cooking process will be done right away

17. Reheating foods
Must bring all leftovers to 165 degrees for 15 seconds to ensure any possible bacteria has been killed.
All soups, stews, and reheats can be either heated on the stove, in the oven or in the microwave.

18. Reheating foods cont.
If using a microwave be sure to rotate foods to ensure complete cooking or reheating
Incomplete cooking can result in cool spots and bacteria not being killed(e-coli pizza 2007)

19. Cooling foods
Foods must go from in two hours and then from 70-<41 in four hours, this is the two stage method
Foods must go from 135-<41 in four hours, this is the one stage method
Cool foods in the refrigerator or;
In an ice bath,

20. Cooling foods continued
Using an ice wand for liquid foods
In shallow containers
In small batches
In a blast chiller
Pasta under cold
running water