Safety and Sanitation

Kitchen Safety Keep knife blades sharp Cut down and away from yourself when using a knife Wash knives separately Do not leave drawers and cupboard doors open Turn off appliances before cleaning the sides with a rubber scraper.

Tie back long hair Avoid wearing loose clothing Wipe up spills immediately Use a pot holder, not a dish towel to handle hot utensils Lift pot lids away from you to avoid steam burns Unplug electrical appliances before cleaning them Handle electrical appliances with dry hands only

Food Safety Vocabulary Bacteria – Tiny one-celled microorganisms that multiply rapidly in food under the right conditions Contaminated Food – Food that contains harmful bacteria Cross contamination – The transfer of harmful bacteria from one food to another Danger Zone – The temperature range at which most bacteria multiply rapidly – 40-140 degrees

Vocabulary cont. Microorganisms – Tiny living things such as bacteria that can be seen only with a microscope Personal Hygiene - Cleanliness, keeping yourself clean Perishable Foods – Foods that can become unsafe or spoil quickly if not refrigerated or frozen.

Food borne Illness Staph Cause - spreads from food handlers and found in throats, skin, boils, pimples Symptoms - 2-8 hours after eating – diarrhea and vomiting usually lasts 1-2 days Prevention –good hygiene – washing hands – don’t leave food out for more than 2 hours

Salmonella Cause - get by eating infected meat, poultry, eggs, fish that is undercooked or raw Symptoms – attacks within 12-36 hours. Diarrhea, fever and vomiting lasting 2-7 days. Prevention – Cook food properly and keep out of danger zone.

Clostridium Perfringens Cause - the “Buffet Germ” caused by foods not being at proper temperature for too long a period. Symptoms – 8-24 hours later- diarrhea, gas and usually ends in less than a day Prevention – keep food out of the danger zone (40-140 degrees)

Botulism Cause - Occurs in canned foods, bulging and dented cans. Symptoms – 12-48 hours after infected it attacks your nervous system. Causes double vision, droopy eyelids, trouble speaking and swallowing, difficulty breathing. If left untreated it can be fatal. Prevention – examine canned goods

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