Chapter 38 Safe Kitchen, Safe Food FACS 1 Chapter 38 Safe Kitchen, Safe Food

Would it have everything or only essentials? SAFE KITCHEN, SAFE FOOD Imagine a kitchen. What would it look like? Would it be big or small? Would it have everything or only essentials?

SAFE KITCHEN, SAFE FOOD The "PERFECT" kitchen isn't size or equipment. The perfect kitchen is a matter of behavior. The perfect kitchen is a kitchen where people act safely.

SAFE KITCHEN, SAFE FOOD We associate the kitchen with delicious cooking, family members working together, or gathering to talk. Pleasant associations make the kitchen the "heart" of the home.

SAFE KITCHEN, SAFE FOOD By learning: proper use of equipment how to prepare and store food safe and organized work habits you can help prevent accidents and ensure that food is safe to eat.

SAFE KITCHEN, SAFE FOOD KEY TERMS work triangle work center foodborne illness cross-contamination rotation freezer burn

SAFE KITCHEN, SAFE FOOD KITCHEN BASICS Working safely and efficiently starts with knowing something about how kitchens are equipped and organized. Most kitchens have a few basic things in common. Major Appliances Small Appliances Other Kitchen equipment Why are refrigerators and stoves called major appliances?

SAFE KITCHENS, SAFE FOOD KITCHEN ORGANIZATION In order to prepare food efficiently, you need an effective work triangle. A work triangle is a line from the sink to the refrigerator, and from the refrigerator to the stove, and from the stove to the sink.

SAFE KITCHENS, SAFE FOOD http://ergonomics.about.com/od/kitchen/f/work_triangle.htm Along with an efficient work triangle the kitchen should be organized into areas where specific tasks are performed. These areas are called work centers.

SAFE KITCHEN, SAFE FOOD http://extension.missouri.edu/p/GH5669

SAFE KITCHEN, SAFE FOOD DID YOU KNOW? More accidents occur in the kitchen than any other room? What are some of the ways a person might get hurt in the kitchen?

SAFE KITCHEN, SAFE FOODS What are some potential safety dangers in preparing the following meals? Baked chicken, pasta with oil and garlic, tomato slices with chopped basil. Stir fry shrimp and vegetables, brown rice. Split pea soup, corn muffins, salad.

SAFE KITCHEN, SAFE FOOD One of the best tools you can learn to use in the kitchen is _____________________. By paying close attention to your work. develop careful work habits, and follow safety rules consistently, you can prevent most kitchen accidents.

PREVENTING FOODBORNE ILLNESS SAFE KITCHEN, SAFE FOOD PREVENTING FOODBORNE ILLNESS Foodborne illness is a sickness that results from eating food that is unsafe to eat. Most foodborne illnesses occur when food is contaminated with harmful bacteria.

SAFE KITCHEN, SAFE FOOD FOODBORNE ILLNESS Foodborne illness is caused by pathogens that are carried by: - people - insects - objects These pathogens are usually present, but is amounts small enough not to cause illness.

SAFE KITCHEN, SAFE FOOD FOODBORNE ILLNESS When to pathogens in food become a health hazard? Under what conditions does this happen?

TYPES OF FOODBORNE ILLNESS SAFE KITCHEN, SAFE FOOD TYPES OF FOODBORNE ILLNESS E Coli - bacteria found in - raw meat - contaminated water - unpasteurized milk http://www.mayoclinic.com/health/e-coli/DS01007

TYPES OF FOODBORNE ILLNESS SAFE KITCHEN, SAFE FOOD TYPES OF FOODBORNE ILLNESS SALMONELLA - bacteria found in - raw or undercooked poultry - eggs http://www.mayoclinic.com/health/salmonella/DS00926

SAFE KITCHEN, SAFE FOOD FOODBORNE ILLNESS BOTULISM - one of the most serious foodborne illnesses. It can be fatal. http://www.videojug.com/interview/botulism-2

SAFE KITCHEN, SAFE FOOD FOODBORNE ILLNESSES MAD COW - http://kidshealth.org/kid/talk/qa/mad_cow_disease.html

PREVENTING FOODBORNE ILLNESS SAFE KITCHEN, SAFE FOOD PREVENTING FOODBORNE ILLNESS You can prevent pathogens from spreading and multiplying by following basic food safety rules. - wash your hands before handling food - wash you hands after using the restroom - wash your hands after blowing your nose - wash your hands after coughing or sneezing

PREVENTING FOODBORNE ILLNESS SAFE KITCHEN, SAFE FOOD PREVENTING FOODBORNE ILLNESS - use clean dish cloths, sponges, and towels - use separate towels for drying hands and drying dishes - wash the tops of cans before opening - if it has been in your mouth; don't put it back into the food

SAFE KITCHEN, SAFE FOOD KEEP YOUR HAIR OUT OF FOOD

PREVENTING FOODBORNE ILLNESS SAFE KITCHEN, SAFE FOOD PREVENTING FOODBORNE ILLNESS - wash fresh fruits and vegetables - keep pets out of food preparation areas - avoid touching the eating surfaces of utensils - control insects -

PREVENTING FOODBORNE ILLNESS SAFE KITCHEN, SAFE FOOD PREVENTING FOODBORNE ILLNESS AVOID CROSS-CONTAMINATION Cross contamination occurs with harmful bacteria is transferred from one food to another. - keep raw meat, fish and poultry away from other food at all times. - wash everything that comes into contact with raw meat, fish, or poultry in hot soapy water before using it again.

PREVENTING FOODBORNE ILLNESS SAFE KITCHEN, SAFE FOOD PREVENTING FOODBORNE ILLNESS AVOID CROSS-CONTAMINATION - place cooked food on a clean plate CONTROL TEMPERATURE A good general rule is - keep hot food hot and cold food cold. Cold - below 40 degrees Hot - above 140 degrees

DANGER ZONE SAFE KITCHEN, SAFE FOOD THAW FOOD SAFELY - Cold temperatures do not kill bacteria, they slow the growth. - When thawing food, avoid the DANGER ZONE

SAFE KITCHEN, SAFE FOOD SAFE - UNSAFE - 210 degrees - 130 degrees

SAFE KITCHEN, SAFE FOOD COOK FOODS THOUOUGHLY - Proper cooking temperatures kill harmful bacteria - Use a thermometer to check that the correct internal temperature has been reached. - Fish - 145 degrees - Meat and egg dishes - 160 degrees - Poultry - 180 degrees

SAFE KITCHEN, SAFE FOOD SERVE FOOD SAFELY - cold foods that spoil easily such as milk, custard pies,or mixtures containing mayonnaise should be kept cold. - never leave food out for more than 2 hours. - if the temperature outside is above 90 degrees, limit time to 1 hour

SAFE KITCHEN, SAFE FOOD STORE FOOD SAFELY Correct storage of food avoids waste Rotation assures you use the older before the newer and avoids waste on expires foods. When shopping look for "sell by" and "use by" dates

SAFE KITCHEN, SAFE FOOD STORE FOOD SAFELY - Store according to package directions. http://www.ag.ndsu.edu/pubs/yf/foods/fn579.pdf