KITCHEN SAFETY AND SANITATION

Foodborne Illnesses Disease transmitted through food Food Contamination Contaminant- substance that may be harmful that has accidentally gotten into the food Microorganism- living substance so small it can be seen only under a microscope Bacteria- single-celled or non-cellular microorganism

Four Steps to Food Safety Clean- follow good sanitation Wash hands for 20 seconds with soap & warm water Wash after touching skin, hair, clothing, using the restroom or anything ‘not clean’ Be sure to clean under fingernails Dry hands with a paper towel Keep long hair tied back Wear clothing & jewelry that won’t get in the way Use gloves & bandages if you have an open cut

Cover coughs & sneezing with a tissue then wash hands Wash hands, cutting boards & tools after using raw meat, poultry, eggs Wipe up spills as they happen Wash the tops of cans before opening Keep cleaning supplies away from food storage Wash dishclothes & towels daily

Separate Cross-Contamination- harmful bacteria from one food is transferred to another food Put raw meat in a separate plastic bag before putting in shopping cart Store raw meat in a separate/bottom part of the frig Do NOT taste and cook with the same spoon Never lick your fingers!!! Never put cooked meat onto the plate that held the meat when uncooked Never use a hand towel to dry dishes. A dirty towel can spread bacteria very quickly

Keep pets & insects out of the kitchen Never taste anything that looks or smells questionable Store non-perishables in tightly sealed containers to keep fresh & free from insects and rodents

Cook Use a thermometer to check food temperatures Keep hot foods hot- above 140 degrees Reheat leftovers to 165 degrees Do not partially cook foods then refrigerate to finish cooking later Use only clean, fresh, unbroken eggs Always cook eggs until firm, not runny Do not eat raw cookie dough or taste partially cooked dishes containing meat, poultry, fish or eggs

Chill Chilling immediately stops bacteria from growing Keep cold foods cold- below 40 degrees Bacteria grows the fastest between degrees The ‘Danger Zone’ for bacteria growth is between degrees Check the frig temp regularly Thaw foods in the refrigerator Thawing on the kitchen counter allows bacteria to grow on the outside of the food which the inside is still thawing

Use shallow containers so food cools more quickly Do not refreeze food unless they still have ice crystals on them Put perishable items in shopping cart last

Washing Dishes Use the warm/hot water Fill the sink- don’t just run water over some dishes Be sure to add anti-bacterial dish soap After cleaning, rinse the soap off Set in drying rack to air dry Don’t use a towel to dry the dishes

Chemical Poisonings Keep hazardous materials out of the reach of children Read all warning labels Keep the poison control number near the phone

Preventing Cuts Point knives away from the body Wash knives separately- don’t throw into a sink of soapy water Only use knives/tools for their intended purpose Never put fingers near beaters or blades Thow away can lids immediately Broken Glass: wear rubber gloves, sweep smaller pieces up, wipe area with damp paper towel or newspaper

Burns & Fires Use pot holders- do NOT use towels Open pan lids away from you so steam can escape Turn off the stove when not in use Roll up baggy clothing Don’t hang towel, curtains, paper towels, etc over/near the stove Never leave a pan of grease unattended Install a smoke alarm in your kitchen

Responding to Fires… Leave pan lids on Turn off stove/microwave, etc if safe and possible Stop, drop and roll if clothing starts on fire Fire extinguisher is located near the door Fire escape route is- turn left and out the north fire escape stairs Never use the elevator during a fire! Always call the teacher for help immediately

Preventing Falls Never stand on a wet floor when using electric appliances Wipe up spills immediately Use throw rugs with non-skid backing

Electrical Shock Don’t touch outlets when your hands are wet Don’t overload electrical outlets Unplug the appliance before removing beaters, cleaning out food, etc. Disconnect appliances by holding onto the plug not the cord Do not use appliances with cut or frayed cords