1. Kitchen Sanitation
Foods I: Fundamentals

2. Food Sanitation vs. Food Safety
Food Sanitation is the cleanliness of equipment & facilities.
Food Safety is how food is handled to prevent foodborne illness

3. Food Sanitation Areas Include Personal Hygiene, i.e., handwashing
Washing & Sanitizing of Equipment
Pots & Pans
Appliances
Kitchen Utensils
Food Preparation Areas- counter tops
Food Storage Areas- refrigerator, food pantry, etc.

4. Food Sanitation Personal Hygiene Handwashing Steps
Wet hands with HOT-as-you-can-stand water.
Soap for seconds. Make sure to clean under fingernails, between fingers, and on the backs of hands.
Rinse under clean, running water.
Dry completely using a paper towel or clean rag.
The entire process should take at least 20 seconds

5. Food Sanitation Personal Hygiene Cont’d.
Remove all hand & wrist jewelry- bracelets, rings, hair ties, etc.
Make sure all hair is pulled back
Avoid baggy clothing, roll-up all sleeves
DO NOT use clothing as a hand towel.
Wear an apron
Remove before using the rest room.

6. Food Sanitation Equipment Pots, pans, & utensils should be…
Washed in hot, soapy water, rinsed, and air-dried.
Dish cloths and sponges should be changed regularly.
Appliances should be wiped down with a soapy solution, and then sprayed with green solution and wiped dry.

7. Food Sanitation Food Preparation Areas
All cooking surfaces should be wiped down with a hot soapy solution, and then sprayed and wiped down with the green counter cleaner.

8. Kitchen Sanitation Shelf Life Storage WHEN IN DOUBT, THROW IT OUT!
Sell by Dates
Tells you when food should be sold by
Safe-use/expiration Dates
Tells you when it’s no longer safe to eat
Storage
Store foods in tightly covered containers and refrigerate
Label and date leftovers
WHEN IN DOUBT, THROW IT OUT!

9. Kitchen Sanitation General Sanitation Tips
Do not place opened cans in the refrigerator
Check expiration dates
Check food temperatures
BE MINDFUL of cross contamination
Do not eat while preparing food
Do not wipe hands on apron or dish towels
Do not play with hair, skin, face, nails near food
8 Household Items That Are a Breeding Ground for Germs

10. Kitchen Sanitation Preventing Foodborne Illness Cross contamination
When harmful bacteria is spread from one food to another
Can happen from dripping juices, cooking equipment, unclean surfaces, etc.
Wash surfaces OFTEN
Wash hands after handling raw meat
Wash cutting boards between uses with chlorine bleach solution
Even better! Use separate boards for meat & veggies
Do NOT stuff fish, poultry or meat until JUST PRIOR to cooking
Throw away marinades or and juices from thawed meat immediately

11. Food Safety What is a foodborne illness? What is it caused by?
An illness transmitted to humans
through food, water and improper
hygiene
What is it caused by?
Foodborne Intoxications
Foodborne Infections
Who is at risk?
EVERYONE! But, some are more than others:
Infants & young children
Pregnant women
Elderly
People w/ weakened immune systems (sick, etc.)
People on medications
How Germs Spread - clip

12. Food Safety Food Intoxication
Illness produced by a toxin present in food
Example:
BOTULISM (Clostridium Botulinum)
Can be fatal
Sources:
Comes from improperly canned foods
Also comes from temperature abused veggies:
Baked Potatoes
Prevention:
Wash tops of cans before opening
Hold, cool and reheat food properly

14. Food Safety Food Infection Example: SALMONELLA (Salmenellosis)
Symptoms:
Nausea, diarrhea, fever, abdominal pain
Occurs within 8-72 hours of eating
Sources:
Mainly raw or undercooked poultry and eggs
Also found in unpasteurized dairy products
Prevention:
Cook foods to required internal temperatures
Avoid cross contamination with other foods

15. Food Safety Food Infection E. COLI (Escherichia Coli)
Normally found in intestinal tract of cattle
Symptoms:
Severe cramping, diarrhea, dehydration, NO FEVER
Occurs within 3-4 days of eating food
Sources:
Raw or rare red meats & beef
Unpasteurized dairy products
Prevention:
Cook food to required internal temperature
Wash hands between preparing foods
Avoid cross contamination with other foods

16. Food Safety Food Infection LISTERIA(Listeriosis)
Particularly dangerous to pregnant women and can cause miscarriage
Symptoms:
Similar to flu, stomach ache, headache, nausea
May not show symptoms for up to 70 days, however most show within 2-3 weeks
Sources:
Deli meats & processed meat (hot dogs, etc.)
Soft cheeses (blue cheese)

17. Food Safety Food Infection HEPATITIS A
Causes inflammation of the liver
Mainly transmitted through feces and improper hand washing techniques
Infected people can spread the disease up to 1 week from exposure regardless of if they are showing symptoms
Symptoms:
At first:
Flu symptoms
Later on:
Jaundice (yellowing of skin and eyes)
Sources:
Deli meats, produce, salads like tuna salad, chicken salad, etc.
Prevention:
WASH HANDS!

18. Kitchen Sanitation Preventing Foodborne Illness
Bacteria needs FATTOM to grow
Food
Protein provides nutrients to microorganisms
Acidity
A neutral pH level of is perfect for growth
Time
Bacteria multiplies most rapidly when left out for 2+ hours
Temperature
Danger zone: degrees F
Oxygen
Bacteria needs oxygen in the air that food is sitting in
Moisture
Bacteria populates best in foods with high moisture content

19. Handwashing 101
Kitchen Sanitation

20. Kitchen Sanitation Preventing Foodborne Illness Keep hot foods HOT
Cook food thoroughly
Temperature Danger Zone: degrees F
Heat can kill some but not all bacteria
Do not allow food to sit out at room temp. for more than 2 hours.
Maintain food temperature while serving
Keep cold foods COLD
Refrigerate promptly
THAW in refrigerator or microwave immediately before using
Never thaw at room temperature

21. Kitchen Sanitation::: REVIEW
What is the food temp. danger zone?
degrees F
What does FATTOM stand for?
Food, Acidity, Time, Temp, Oxygen, Moisture
What does it describe?
The ideal growing environments for bacteria
How long can food sit out without going bad?
2 hours
What food is salmonella associated with?
Poultry and eggs
What food is e. coli associated with?
Ground beef, red meats
What food is botulism associated with?
Canned food and baked potatoes
What food is listeria associated with?
Deli meats, cheeses and hot dogs

22. Kitchen Sanitation::: REVIEW
How long should you wash your hands for?
20 seconds
How should you thaw meat?
Refrigerator or microwave, never on counter
Which foodborne illness affects the liver and can lead to jaundice?
Hepatitis A
When should hands be washed?
Before handling food, after handling meat
How should cutting boards be washed?
Hot water with chlorine bleach solution
True or False:
Bacteria grows fastest when kept cold
FALSE when room temp

23. Kitchen Sanitation::: REVIEW
Tammy is preparing a turkey for Thanksgiving dinner. She is wondering when she should stuff the bird?
A. The day before she cooks it
B. 2 hours before she cooks it
C. Right before she cooks it
D. It doesn’t matter as long as she cooks it the whole way through
SOME toxins, but not all, are killed by:
A. HEAT
B. COLD
C. LIGHT
D. DARK

24. FOODBORNE ILLNESS ACTIVITY
You will each receive a clue that describes a foodborne illness.
It is your job to find the other people in the class that have the same illness (they will all have different clues) & meet them under the sign
Then, you and your group will write a PSA warning the public about your illness.
Be sure to include the following information:
Name of the illness, (what is the illness?)
Causes of the illness (where does it come from?)
Symptoms of the illness (how do I know if I have it?)
5 Ways to safeguard yourself from getting or spreading the illness (what can I do to prevent it?)
… we WILL be presenting these in class at the end …

25. Kitchen Sanitation::: ACTIVITY
Food borne Illness Description Sheet
Ch. 20: Food Sanitation:
For each of the following illnesses, include:
A picture that represents the illness (raw egg for salmonella)
Source: List the source (what food product it’s associated with)
Symptom: List the symptoms associated with the illness
Stop: Ways to prevent the illness & safeguard yourself
E. Coli Salmonella Listeria
Botulism Hepatitis A

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