 Kitchen Sanitation is the cleanliness of equipment & facilities, and includes personal hygiene practices.  Food Safety is how food is handled to prevent foodborne illness

 TDZ (Temperature Danger Zone)- temperature range where bacteria thrives › Home Kitchens F › Industrial Operations F  TCS (Time/Temperature Control for Safety)- foods that need to be controlled with time and temperature to prevent bacterial growth › Fish, Chicken, Meat, Dairy Products, cut fruits & vegetables, etc.  RTE(Ready-to-eat) Foods- foods that are ready to be eaten by customers, that will not be cooked or prepared any further

Handwashing 101

 Areas Include › Personal Hygiene, i.e., handwashing › Washing & Sanitizing of Equipment  Pots & Pans  Appliances  Kitchen Utensils › Food Preparation Areas- counter tops › Food Storage Areas- refrigerator, food pantry, etc.

› Handwashing Steps 1.Wet hands with HOT-as-you-can- stand water. 2.Soap for seconds. Make sure to clean under fingernails, between fingers, and on the backs of hands. 3.Rinse under clean, running water. 4.Dry completely using a paper towel or hand dryer. › The entire process should take at least 20 seconds

 Remove all hand & wrist jewelry- bracelets, rings, hair ties, etc.  Make sure all hair is pulled back  Avoid baggy clothing, roll-up all sleeves  DO NOT use clothing as a hand towel.  Wear an apron › Remove before using the rest room.

 Equipment › Pots, pans, & utensils should be…  Washed in hot, soapy water, rinsed, and air- dried.  Dish cloths and sponges should be changed regularly. › Appliances & all food prep surfaces should be wiped down with a soapy solution, and food-safe sanitizer

 Shelf Life › Sell by Dates  Tells you when food should be sold by › Safe-use/expiration Dates  Tells you when it’s no longer safe to eat  Storage › Store prepped and/or cooked foods in tightly covered containers and refrigerate › Label and date leftovers  WHEN IN DOUBT, THROW IT OUT!

 General Sanitation Tips › Do not place opened cans in the refrigerator › Check expiration dates › Check food temperatures › BE MINDFUL of cross contamination › Do not eat while preparing food › Do not wipe hands on apron or dish towels › Do not play with hair, skin, face, nails near food (especially your phone!!!) › 8 Household Items That Are a Breeding Ground for Germs 8 Household Items That Are a Breeding Ground for Germs

 Preventing Foodborne Illness › Cross contamination  When harmful bacteria is spread from one food to another  Can happen from dripping juices, cooking equipment, unclean surfaces, etc. Wash surfaces OFTEN Wash hands after handling raw meat Wash cutting boards between uses with chlorine bleach solution Even better! Use separate boards for meat & veggies Do NOT stuff fish, poultry or meat until JUST PRIOR to cooking Throw away marinades or and juices from thawed meat immediately

 What is a foodborne illness?  An illness transmitted to humans through food, water and improper hygiene  What are they caused by? › Bacteria, Viruses, Parasites, & Fungi  Who is at risk? › EVERYONE! But, some are more than others:  Infants & young children  Pregnant women  Elderly  People w/ weakened immune systems (sick, etc.)  People on medications  How Germs Spread - clip How Germs Spread - clip

 Bacterial FBI  SALMONELLA (Salmenellosis)  Symptoms:  Nausea, diarrhea, fever, abdominal pain  Occurs within 8-72 hours of eating  Sources:  Mainly raw or undercooked poultry and eggs  Also found in unpasteurized dairy products  Prevention:  Cook foods to required internal temperatures  Avoid cross contamination with other foods

 Bacterial FBI  Shigella (Shigellosis)  Symptoms:  Bloody diarrhea, abdominal pain, fever  Sources:  RTE foods, especially those that contain time/temperature sensitive foods:(potato/tuna/chicken/pasta salads)  Prevention:  Wash Hands  Avoid bare-hand contact with food  Control Flies inside and outside of an operation.

 Bacterial FBI › E. COLI (Escherichia Coli)  Normally found in intestinal tract of cattle  Symptoms:  Severe cramping, diarrhea, dehydration, NO FEVER  Occurs within 3-4 days of eating food  Sources:  Raw or rare red meats & beef  Unpasteurized dairy products  Prevention:  Cook food to required internal temperature  Wash hands between preparing foods  Avoid cross contamination with other foods

 Viral FBI › HEPATITIS A  Causes inflammation of the liver  Mainly transmitted through feces and improper hand washing techniques  Infected people can spread the disease up to 1 week from exposure regardless of if they are showing symptoms  Symptoms:  At first:  Flu symptoms  Later on:  Jaundice (yellowing of skin and eyes)  Sources:  Deli meats, produce, salads like tuna salad, chicken salad, etc.  Prevention:  WASH HANDS!

 Viral FBI › Norovirus (Norwalk Virus)  Transferred when infected food handlers touch food or equipment with fingers that have feces on them.  VERY Contagious  Common on Cruise Ships  Symptoms:  Can show within a few hours of eating  Vomiting, Nausea, Diarrhea  Sources:  Ready-to-eat foods; Raw Shellfish  Prevention:  WASH HANDS!  Avoid bare hand contact with RTE foods.

 Bacterial › Listeria  Deli Meat  Particularly dangerous to pregnant women and can cause miscarriage  Botulism  Improperly canned foods; reduced oxygen packaging; baked potatoes wrapped in foil  Damaging to the nervous system  Staphylococcus  Parasites › Most common with raw or undercooked shellfish, and wild game animals.  Fungus › Mold and Yeast

 Preventing Foodborne Illness › Bacteria needs FATTOM to grow › Food  Protein provides nutrients to microorganisms › Acidity  A neutral pH level of is perfect for growth › Time  Bacteria multiplies most rapidly when left out for 2+ hours › Temperature  Danger zone: degrees F › Oxygen  Bacteria needs oxygen in the air that food is sitting in › Moisture  Bacteria populates best in foods with high moisture content

 Preventing Foodborne Illness › Keep hot foods HOT (above 140)  Cook food thoroughly  Do not allow food to sit out at room temp. for more than 2 hours.  Maintain food temperature while serving › Keep cold foods COLD (Below 40)  Refrigerate promptly › Proper Thawing Procedures  Refrigerator  Microwave immediately before using  Under cool running water  NEVER leave it to sit out for more than 2 hours.

 Always take the temperature in the thickest part of the food › Example- if cooking a whole chicken, take the temperature of the breast, not leg or wing.  If multiple items on a pan, take multiple readings.

 What is the food temp. danger zone? › degrees F  What does FATTOM stand for? › Food, Acidity, Time, Temp, Oxygen, Moisture  What does it describe?  The ideal growing environments for bacteria  How long can food sit out without going bad? › 2 hours  What food is salmonella associated with? › Poultry and eggs  What food is e. coli associated with? › Ground beef, red meats  What food is botulism associated with? › Canned food and baked potatoes  What food is listeria associated with? › Deli meats, cheeses and hot dogs

 How long should you wash your hands for? › 20 seconds  How should you thaw meat? › Refrigerator or microwave, never on counter  Which foodborne illness affects the liver and can lead to jaundice? › Hepatitis A  When should hands be washed? › Before handling food, after handling meat  How should cutting boards be washed? › Hot water with chlorine bleach solution  True or False: › Bacteria grows fastest when kept cold  FALSE  when room temp