Food Sanitation and Safety. Kitchen Safety Burns and Scalds - Use appropriate size of pans on burners - turn pot handles in -use microwavable containers.

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Presentation transcript:

Food Sanitation and Safety

Kitchen Safety Burns and Scalds - Use appropriate size of pans on burners - turn pot handles in -use microwavable containers in microwave only--- NO METALS - Remember foods and dishes from microwave are HOT! -Always use hot pads, not towels -Keep all flammables away from stove -No long hair or loose clothing -Fire– Turn burner off, put lid on pan, pour on baking soda STOP----DROP----ROLL!

Kitchen Safety Avoid steam burns - Lift lid away from face - Don’t let moisture from lid drip on you -Never use lids to drain food

Kitchen Safety Cuts -Use a knife that is the appropriate size for the job -Cut away from you - Wash knives separately -Dry on dull side - Never use your hands to pick up glass -Use a damp paper towel twice to clean up broken glass -Take garbage out so no one gets cut -Get rid of sharp can lids, don’t leave partially attached

Kitchen Safety Slips and spills - Clean up spills immediately and dry - Use a step ladder to climb up - Shut drawers or cabinets

Kitchen Safety Electrocution - Don’t let electric cords drape over counters -Use electric appliances away from water -Only pull by the plug NOT THE CORD -Unplug toaster to dislodge stuck on food

Kitchen Safety Food Poisoning -Good Hygiene- clean hands, utensils and cooking surfaces -Look for perishable date especially for meat -Thaw meat in the refrigerator -Temp below 90 degrees, food should not be out for more than 2 hours -Temp above 90 degrees, food should not be out longer than 1 hours -Freezing stops the growth of bacteria -Wash hands frequently

Kitchen Safety Clean Thoroughly -Use hot soapy water on hands, utensils, counters and all cooking surfaces -Sanitize well

Kitchen Safety Personal Sanitation Procedures -Keep your hands clean at all the times. Wash them with hot soapy water before you begin food preparation and after coughing or sneezing or handling raw meats, fish, poultry or eggs - Use separate towels to dry hands and dishes. Never drape the dish towel over your shoulder -If you have an open cut or sore on your hands, use plastic gloves when handling food. -tie your hair back or cover it with a hair net

Kitchen Safety Personal sanitation Procedures -Wear clean clothes. Avoid loose garments that can accidentally touch food. Roll up long sleeves. -Wear an apron. -If a utensil or dish towel falls on the floor, DO NOT use it again until it is washed. -Use a separate spoon for tasting, not the one you use for stirring.

Kitchen Safety Kitchen Sanitation Procedures -Wash counter tops and other work surfaces before beginning to cook -Keep work surfaces clean by wiping up spills as the occur -Thoroughly clean utensils and cutting boards with hot soapy water as soon after use as possible. - Wash pots, pan, bowls and dishes with hot soapy water as soon after use as possible. Keep soiled things away from the food preparation area.

Kitchen Safety - Wash tools and utensils used on raw foods before using them on cooked foods. - Dispose of all food waste properly. Remove garbage and trash at least once a day. Keep garbage container clean. - Change dish cloths and towels frequently. -After food preparation, clean all equipment, utensils, and tools, including work surfaces and floors.