Safety and Sanitation

Food Safety – The Basics Four Golden Rules For Food Safety: –Clean – hands, utensils and work area with hot soapy water. Wash foods when needed. –Cook – temps above 140 degrees kill bacteria. –Chill – temps below 40 degrees store food safely. –Prevent Cross- Contamination – separate raw meat from other foods.

Temperature Really Matters Danger Zone – ° F (the temperature most bacteria grow and multiply in) This bacteria or pathogens can cause illness or death. The majority are invisible attackers; you can’t see, smell or even taste them. Illness (flu like symptoms) can occur between 4 to 48 hours.

Keeping Hot Foods Hot Hot foods shouldn’t be kept at room temperature for more than 2 hours. Don’t partially cook perishable foods, then set them aside or refrigerate to finish cooking later. Reheat leftovers, stirring often, until steaming hot (165°F).

Keeping Cold Foods Cold Cold foods shouldn’t stand at room temperature more than 2 hours. Perishable foods should be placed in the grocery cart last: –Eggs –Milk –Seafood –Fish –Meat –Poultry

Keep it Clean Wash your hands! –Before handling food and utensils and serving and eating food. –After handling food, especially raw meat, poultry, fish, shellfish and eggs. –Between jobs like cutting up raw chicken and making a salad. –After using the bathroom or blowing your nose. –If you have any kind of cut or infection, wear gloves.

General Safety Guidelines Do not let hair, jewelry, sleeves or apron strings dangle. Keep your mind on what you are doing. Prevent clutter. Close drawers and doors completely after you open them. Use the right tool for the job. Store heavy or bulky items, like cookware, on low shelves.

Cleaning Basics Wash utensils and surfaces with hot, soapy water after contact with raw meat. Use paper towels when working with meat. Sort through perishable foods each week. Wash sponges and dish cloths in the washing machine frequently.

Signs of Safety Fran stored the cast iron fry pan on the top shelf to get it out of the way. –unsafe

Signs of Safety Jody put her long hair into a pony tail before she went into the kitchen to cook supper. –safe

Signs of Safety Doris stapled the microwave cord in place to keep people from falling over it. –unsafe

Signs of Safety Debra chose to use knives that were not very sharp so that she would not cut herself. –unsafe

Signs of Safety When the butcher knife slipped out of Brenda’s fingers, she tried her best to catch it. –unsafe

Signs of Safety Josh could not find the can opener, so he used a sharp knife to open a can of milk. –unsafe

Signs of Safety Kate used a damp paper towel to pick up bits of broken glass where the broom would not reach. –safe

Signs of Safety Pedro put the dirty steak knives into the dish water to soak. –unsafe

Signs of Safety The oven was so dirty that Elise decided to mix two strong cleansers in order to clean it. –unsafe

Signs of Safety Donald lifted the lid of the pan on the close side to see if the mixture had thickened. –unsafe

Signs of Safety Bruce always turns pot handles toward the back or middle of the range. –safe

Signs of Safety Beth mounted the paper towel rack right over the range so that it would be convenient to wipe up spills. –unsafe

Signs of Safety Clare had the fire extinguisher removed because she did not like the way it looked in the kitchen. –unsafe

Signs of Safety When Robert couldn’t find a potholder, he grabbed a dishcloth to take the casserole out of the oven. –unsafe

Signs of Safety Beverly stood to the side when she opened the oven door. –safe