Kitchen Sanitation and Safety

Sanitation means maintaining cleanliness to prevent diseases and promote good health. Begins with keeping yourself and the kitchen you are working in clean Involves proper food preparation and storage procedures

Personal Cleanliness Hygiene refers to the practices that promote good health. Regular hand washing Keeping hair pulled back and away from foods Wearing clean clothes when cooking Cover coughs and sneezes Do not taste and cook with the same spoon

Kitchen Cleanliness Equally as important as personal cleanliness: Helps prevent cross-contamination (spreading bacteria from one food to another) Keep work area clean and wipe up spills as they occur Wash tops of cans before opening Wash dishes properly Dispose of garbage properly and promptly

Proper Dish Washing Techniques Clean dishes and utensils are important to family health. Bacteria grows on dishes and utensils that have not been thoroughly cleaned, rinsed, and dried. Dirty dishes, utensils, and food scraps left sitting in the kitchen can attract cockroaches, mice, or other pests.

You can make dishwashing easier and faster if you organize your work You can make dishwashing easier and faster if you organize your work. You will need: hot water, a dish rag or scouring pad, a dish rack, a tray, dish washing detergent, and clean towels—to be used only for dishwashing.

Wash- in HOT soapy water Get Organized To be efficient, keep work surfaces as neat and free of clutter as possible. Wash- in HOT soapy water Rinse- Make sure you use the hottest water available. 3. Dry- with a clean towel 4. Clean Up- You are not finished until you use a damp cloth to clean the counter and range, empty the trash, and sweep the floor!!!

Sanitation in Food Preparation Keep hot foods hot (above 140°F) and cold foods cold (below 40° F) Keep refrigerator and freezers clean Make sure foods are packaged and stored properly Thaw foods in the refrigerator Do not leave foods out for more than 2 hours

Bell Work Write any questions you have about the test tomorrow in the bellwork section of your notebook. I will be checking binders TOMORROW!

Hand washing

Important reminders. . . Use salt or baking soda, not water, to put out a grease fire. Never turn on the microwave if there is no food inside. Do not heat sealed jars, cans, or bottles in the microwave.

SANITATION PROCEDURES Place books, purses, and other personal items in the classroom not used for food preparation. Wear appropriate, clean clothing on lab days. Avoid long, loose sleeves, and dangling jewelry. Wear a clean apron. Pull hair back and secure it so that it stays away from your face and shoulders. Avoid working with food if you have an open wound on your hands.

Be sure you have clean dishtowels, dishcloths, potholders, and oven mitts before beginning the lab. Obtain additional clean items as they are needed but NOT in excess. Wipe tops of cans before opening them Wash fresh fruits and vegetables

Wipe all counter tops and tables at the beginning and end of each lab. Use hot, soapy water for washing dishes. Wash and dry dishes, pans, and utensils as you use them. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each person tasting and for each time food is tasted.

After working with raw animal foods, scrub all areas and utensils used with hot soapy water. When possible use a kitchen tool, not your hands, to complete tasks. Thoroughly cook foods to be served hot. Keep them hot until they are served. Foods to be served cold should be kept cold until serving time. Cover leftover foods and store them in the refrigerator immediately.

REVIEW What must food handler’s do after touching their hair, face, or body? What should food handlers do after prepping food and before using the bathroom? Kitchen cleanliness is equally as important as personal cleanliness.

Which piece of jewelry can be worn by a food handler? Diamond ring Medical bracelet Plain metal band Watch How should foodhandlers keep their fingernails?