1. Kitchen Sanitation and Safety

2. Sanitation means maintaining cleanliness to prevent diseases and promote good health.
Begins with keeping yourself and the kitchen you are working in clean
Involves proper food preparation and storage procedures

3. Personal Cleanliness
Hygiene refers to the practices that promote good health.
Regular hand washing
Keeping hair pulled back and away from foods
Wearing clean clothes when cooking
Cover coughs and sneezes
Do not taste and cook with the same spoon

4. Kitchen Cleanliness Equally as important as personal cleanliness:
Helps prevent cross-contamination (spreading bacteria from one food to another)
Keep work area clean and wipe up spills as they occur
Wash tops of cans before opening
Wash dishes properly
Dispose of garbage properly and promptly

5. Proper Dish Washing Techniques
Clean dishes and utensils are important to family health. Bacteria grows on dishes and utensils that have not been thoroughly cleaned, rinsed, and dried. Dirty dishes, utensils, and food scraps left sitting in the kitchen can attract cockroaches, mice, or other pests.

6. You can make dishwashing easier and faster if you organize your work
You can make dishwashing easier and faster if you organize your work. You will need: hot water, a dish rag or scouring pad, a dish rack, a tray, dish washing detergent, and clean towels—to be used only for dishwashing.

7. Wash- in HOT soapy water
Get Organized
To be efficient, keep work surfaces as neat and free of clutter as possible.
Wash- in HOT soapy water
Rinse- Make sure you use the hottest water available.
3. Dry- with a clean towel
4. Clean Up- You are not finished until you use a damp cloth to clean the counter and range, empty the trash, and sweep the floor!!!

8. Sanitation in Food Preparation
Keep hot foods hot (above 140°F) and cold foods cold (below 40° F)
Keep refrigerator and freezers clean
Make sure foods are packaged and stored properly
Thaw foods in the refrigerator
Do not leave foods out for more than 2 hours

9. Bell Work
Write any questions you have about the test tomorrow in the bellwork section of your notebook.
I will be checking binders TOMORROW!

11. Hand washing

12. Important reminders. . .
Use salt or baking soda, not water, to put out a grease fire.
Never turn on the microwave if there is no food inside.
Do not heat sealed jars, cans, or bottles in the microwave.

13. SANITATION PROCEDURES
Place books, purses, and other personal items in the classroom not used for food preparation.
Wear appropriate, clean clothing on lab days. Avoid long, loose sleeves, and dangling jewelry.
Wear a clean apron.
Pull hair back and secure it so that it stays away from your face and shoulders.
Avoid working with food if you have an open wound on your hands.

14. Be sure you have clean dishtowels, dishcloths, potholders, and oven mitts before beginning the lab. Obtain additional clean items as they are needed but NOT in excess.
Wipe tops of cans before opening them
Wash fresh fruits and vegetables

15. Wipe all counter tops and tables at the beginning and end of each lab.
Use hot, soapy water for washing dishes.
Wash and dry dishes, pans, and utensils as you use them.
When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each person tasting and for each time food is tasted.

16. After working with raw animal foods, scrub all areas and utensils used with hot soapy water.
When possible use a kitchen tool, not your hands, to complete tasks.
Thoroughly cook foods to be served hot. Keep them hot until they are served.
Foods to be served cold should be kept cold until serving time.
Cover leftover foods and store them in the refrigerator immediately.

17. REVIEW
What must food handler’s do after touching their hair, face, or body?
What should food handlers do after prepping food and before using the bathroom?
Kitchen cleanliness is equally as important as personal cleanliness.

18. Which piece of jewelry can be worn by a food handler?
Diamond ring
Medical bracelet
Plain metal band
Watch
How should foodhandlers keep their fingernails?