Kitchen Safety & Sanitation Basics & Emergencies Miss McManus Foods & Nutrition 9 International Foods 10

Sanitation Measures Proper hand washing is the first line of defense against food borne illnesses and the spread of pathogens Definitions: Food borne illness is food poisoning. Most cases of diarrhea, vomiting, and abdominal discomfort are caused by contaminants in food. Pathogens are any harmful organisms, such as bacteria or viruses, which case disease or illness.

Proper Hand Washing Technique

When is hand washing required? After using the washroom When entering or returning to the kitchen or unit After touching hair, ears, face, nose, clothing, etc Before handling dishes or food After handling foods which may transmit pathogens (For example…?) After sneezing or blowing your nose After touching contaminated items such as utensils, insects, surfaces, etc

Cross-Contamination Cross-contamination occurs when pathogens from one source come into contact with something else. For example, a knife is used to cut fish and then lettuce Prevention: Wash hands and utensils between touching different foods Store meats and vegetables separately with meats on the bottom levels of fridge and vegetables above Ensure cloths and sponges are clean and sanitized

Dishwashing Rinse dishes before starting Start with the cleanest dishes- working up to the dirtiest Glasses Plates Silverware Serving dishes Pots & Pans Rinse dishes in very hot water with a capful of bleach added Allow to air dry as much as possible

Sanitization To prevent cross contamination and transfer of pathogens, proper sanitization techniques are required. Ensure the following: Work surfaces are washed with hot, soapy bleach water. Utensils and hands are sanitized between foods. Dishwater is at a minimum of 45 ˚C Plastic gloves or finger cots cover any open wounds Hair and loose clothing is tied back or secured

Temperature Hot foods must be kept at a minimum of 60 ˚C The Danger Zone is the temperature range in which bacteria multiply the fastest Cold foods must be kept at a maximum of 4˚C Frozen foods must be at a maximum of 18 ˚C

Salmonella Sources: Prevention: Symptoms: Use correct heating, cooling, and holding temperatures Beware of cross contamination of surfaces and utensils Wash vegetables and fruit properly Avoid unpasteurized dairy products Sources: raw and undercooked meat (especially poultry) raw fruits and vegetables raw or undercooked eggs unpasteurized dairy products Symptoms: Abdominal pain, diarrhea, chills, nausea, fever, vomiting

E. coli E. coli: Prevention: Sources: Symptoms: Bacteria are found naturally in the intestines of cattle, poultry and other animals. Prevention: Proper hand washing Ensure meats are cooked thoroughly Beware of cross contamination of surfaces and utensils Ensure foods are correctly refrigerated Sources: Infected food handlers Contaminated water Fruit or vegetables Undercooked meats such as rare ground beef Symptoms: Severe abdominal pain Diarrhea (may be bloody) Nausea & vomiting Fever Chills Muscular pain Bloody urine

Staphylococcus Sources Prevention: Symptoms Correct refrigeration Proper hand washing Hold foods at correct temperatures Do not prepare low-acid foods far in advance Sources Infected food handlers (many people carry staph bacteria on their skin and in bodily cavities) Cream filled pastries Leftover foods Symptoms Nausea, vomiting, retching Diarrhea Abdominal pain

Botulism Botulism: Prevention: Sources: Botulism is a rare but serious illness caused by botulinum toxin, a nerve poison The toxin produced is a nerve poison that can cause paralysis Prevention: Ensure correct canning and preservation methods are used Never eat from cans that are leaking or bulging Always refrigerate items suspended in oil. Sources: Improperly prepared home-canned, low-acid foods Improperly prepared meats from marine mammals. Improperly stored low acid fruit juices Improperly stored baked potatoes Honey may also be contaminated with C. botulinum and has been linked to cases of infantile botulism Symptoms: Double or blurred vision Dry mouth, difficulty swallowing Respiratory failure Nerve paralysis Can lead to death

Listeria Sources: Symptoms: Listeria: In serious cases it can lead to brain infection and even death. Prevention: Ensure proper cooking and cooling techniques and temperatures are used Thoroughly wash fruits and vegetables Sanitize utensils and surfaces Sources: Prepared meats Unpasteurized milk Soft cheeses Undercooked poultry (Recent outbreak in deli meats) Raw vegetables Symptoms: Nausea & vomiting Stomach craps Diarrhea Headache Constipation Fever

Personal Safety in the Kitchen In addition to illnesses, personal safety must also be of utmost importance in the kitchen Knowing the risks and proper procedures will help you to create a safe environment for you and your peers

Handling Hot Foods Always use pot holders, not dishtowels or sleeves, to handle hot items. Keep pot holders dry- moisture will allow heat to transfer quickly to your skin Pot and pan handles should always be turned towards the middle of the stovetop

Hot Liquids Always lift pot lids up away from yourself to avoid being scalded by steam Communicate with your lab partners when moving hot liquids (i.e. draining pasta, etc)

Knives Carry knives by the handle with the blade facing downward Never put knives into a sink full of soapy water where they cannot be seen Use a cutting board and correct chopping techniques

Keep fingertips curled under when chopping to reduce the risk of cuts