1. SANITATION- KEEPING HARMFUL BACTERIA FROM GROWING IN FOOD. SAFETY AND SANITATION

2. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objectives Follow safety practices in the kitchen when preparing foods. List specific guidelines that fall under the steps clean, separate, cook, and chill for keeping foods safe to eat.

3. KITCHEN SAFETY Sources of danger: -knives -open cans -ovens Prevent cuts by: -Wash knives separately -Watch out for sharp edges When glass breaks carefully pick up the big pieces, sweep up the other pieces, and then gently pick up the remaining shards with a damp paper towel.

4. SAFETY PRECAUTIONS: Prevent fires: -keep paper and plastic away from hot things -keep a fire extinguisher handy Put out grease fires with baking soda, salt, a lid or fire extinguisher. NEVER THROW WATER ON A GREASE FIRE!! Less Obvious: -grease on floor -metal pots, pans, and tools -appliances -cleaning products

5. Prevent burns: -Use pot holders -Turn pan handles inward -Point lid away from you Prevent electric shock: -Unplug by pulling on the plug not the cord -Keep electric appliances away from water

6. KITCHEN SANITATION 3 basic rules- 1.Keep yourself clean, 2.the kitchen clean, 3.food at the proper temperature Food-borne illness- an illness caused by eating food that is contaminated with harmful bacteria.

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Keep It Sanitary If you suspect any food is spoiled, do not taste it and throw it away immediately Food safety involves four basic steps –clean –separate –cook –chill

8. Examples: Salmonella Bacterium that grows in foods like poultry and eggs. Caused by improper cleaning of utensils and cutting boards. Symptoms- nausea, diarrhea, cramps, and fever.

9. Botulism very fatal and affects the nervous system. Caused by improperly canned food. Usually home canned food. Symptoms include breathing trouble, swallowing trouble, and double vision. NEVER TASTE OR EAT FOOD FROM LEAKING, DENTED, BULGING, CRACKED, CHIPPED, OR UNSEALED CANS AND JARS.

10. SANITATION PRACTICES To prevent illness use these rules: 1.Use hot, soapy water to wash utensils, cutting boards, and other surfaces while preparing food. 2.Wash fresh fruits and vegetables under cold running water to remove dirt and insecticides. 3.Use a clean plate for cooked food. NEVER use the same plate that held the raw food. 4.Keep pets off of countertops and where food is prepared.

11. 5. Wash hands before working with food and after using the restroom. 6. Use separate towels for drying dishes and drying your hands. 7. Keep hair out of food and if necessary tie back. 8. Use a clean spoon for tasting food.Use a clean spoon for tasting food. 9. Avoid touching the eating surfaces of plates, flatware, and glassware when setting the table.

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Separate Raw and Cooked Foods Keep raw foods separate from other foods because they may contain disease-causing bacteria Cross-contamination is the spread of bacteria from a contaminated food to other food, equipment, or surfaces continued

13. PROPER TEMPERATURES Danger zone- a range of temperatures between 40°F and 140°F. Food should not be kept in between these temperatures for more then two hours. Store food as soon as the meal is over.

14. HEATING FOODS High temperatures when heating food should kill most bacteria. Length of cooking time and temperature will vary. Pork needs to be cooked to 170°F because otherwise small worms can grow in it giving you the disease trichinosis.

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cook Foods Thoroughly Never set the oven lower than 325°F when cooking meats Keep hot foods above 140°F Reheat leftovers to at least 165°F

16. COOLING FOODS Low temperatures slow down but do not stop the growth of bacteria. That is why food stays fresh in the fridge but only for a short while. Freezing food does not kill the bacteria but keeps it from growing.

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Chill Foods Promptly Use thermometers to monitor storage temperatures –Keep freezer at 0°F or lower –Keep refrigerator at 40°F or lower Thaw perishable foods overnight in the refrigerator or in the microwave just before cooking continued

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Clean Hands, Utensils, and Surfaces Keep utensils and work area clean Wash hands before handling food and after handling raw meats, poultry, fish, or eggs continued © Matthew Benoit/Shutterstock

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Clean Hands, Utensils, and Surfaces Clean fingernails Keep hair back and out of food Wear a clean apron Wear plastic gloves if you have an open sore on your hand continued

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Clean Hands, Utensils, and Surfaces Don’t touch food with your hands if you can avoid it Do not lick fingers or cooking utensils Wash dishes with hot soapy water Replace cutting boards when they become hard to clean; wash and sanitize after each use continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Clean Hands, Utensils, and Surfaces Keep counters clean Wash tops of cans before opening them Wash fruits and vegetables under running water Do not use a used hand towel to dry dishes © Piotr Marcinski/Shutterstock