Safety and Sanitation

Sanitation Sanitation means keeping harmful bacteria down to as small a number as possible. Keeping food at the right temperature, Keeping yourself and the kitchen clean, Keeping bacteria from spreading.

Temperature Keep hot food hot, cold food cold. How do you thaw food? Cook food thoroughly. Appropriate Temperatures Danger Zone – Temperature range between 41° - 140° F where bacteria grow the fastest.

Cleanliness Keep pets out of kitchen Keep work area clean Have separate work areas for raw food and cooked food Have separate towels for dishes and hands Rinse cans, bottles, other containers before disposing or recycling Sanitizing solution – use for wiping cloths and rinsing dishes

Cleanliness on Your Body *Wear clean clothes and apron Tie long hair back Hand-washing procedure: 1. Get a single use towel. 2. Scrub hands and fingernails for 20 seconds or more with hot, soapy water 3. Rinse thoroughly 4. Dry with a single use towel. 5. Dispose of towel properly.

When to Wash Wash BEFORE you touch anything used to prepare food Wash BEFORE you touch food that will not be cooked Wash AFTER you work with raw meat, fish, poultry Wash AFTER you handle trash and take out garbage Wash AFTER bathroom use Wash AFTER you eat Wash AFTER you touch your face, hair or body Wash AFTER you blow your nose Wash AFTER you sneeze or cough and covered your nose or mouth

Avoid Spreading Bacteria Wash hands thoroughly and frequently Do not sneeze or cough on food or dishes and rewash hands after touching face or any part of your body Do not handle food when you are sick If you taste while cooking, use spoon only once and wash it! While table setting, avoid touching surfaces that come in contact with food – rim or inside of glass, center of plate, tines of fork, etc.

Cross Contamination Cross-Contamination is defined as the transfer of harmful bacteria from one food to other foods. Wash equipment that touches raw food before using it again Wash counters and hands with hot, soapy water and rinse well immediately after use Never put cooked food back on a plate that had raw food on it

Dry Storage Cans and packaged goods Do not store above refrigerator or over stove Close opened packages tightly to discourage bugs Store food products at least 6” above the floor

Fridge and Freezer Storage Fridge temperature should be between 32 and 40 degrees Freezer temperature should be zero or below Wrap foods properly Label foods with product and date Rotate foods and use oldest first Thaw foods properly Best & Safest Way – In the fridge over time. Under Cool Running Water. Microwave – Must cook immediately.

Preventing Cuts When using a knife, cut away from your body. Never cut toward other people. Never point a knife or sharp object at any other person. Always hold a knife by its handle. Use knives only for cutting food.

Preventing Cuts Wash knives separately from other dishes. Do not let them soak in soapy water because you cannot see where they are located. Open cans with a proper can opener. Always watch for sharp edges on open cans and lids. Sweep up broken glass with a broom or brush. Never pick it up with bare fingers. To pick up tiny pieces, use a wet paper towel and dispose of the towel properly.

Falls Spills cause falls. Clean up spills immediately!!! Use a stool to reach high places. Kitchen rugs should have a non-skid backing. Wet floors are slippery. Wait until the floor is dry to walk on it.

Electricity Never use an electrical appliance with wet hands or on a wet floor. Keep electrical cords away from the sink and stove. Keep appliances in good condition and repair or replace if the cords become worn. To unplug an appliance, hold the plug. Do not just pull the cord! Unplug appliances you are not using. Insert blades into beaters and food processors before you plug it in.

Electricity Do not run electrical cords under rugs. If you cannot get food out of an appliance (such as a toaster), unplug it before you do anything. Never put a fork into anything. Do not make an electrical cord “octopus” by trying to plug too many cords into one outlet.

Burns and Fire To prevent fires, do not wear loose fitting clothing while cooking. Keep flammable materials (easily burnable) away from the stove. Main sources of burns in a kitchen are hot food, hot equipment, and steam. Always use potholders or hot mitts and make sure they are dry. When lifting the cover of a pan, lift the side that is away from you first to avoid a steam burn.

Grease Fire NEVER PUT WATER ON A GREASE FIRE. IT WILL JUST SPREAD! Cover a grease fire with a tight fitting lid to extinguish it or smother it with baking soda. Do not carry a burning pan to the sink or anywhere else. Do turn off the heat source right away. Keep grease cleaned up to prevent fire hazards.