1. Safety and Sanitation

2. Sanitation
Sanitation means keeping harmful bacteria down to as small a number as possible.
Keeping food at the right temperature,
Keeping yourself and the kitchen clean,
Keeping bacteria from spreading.

3. Temperature Keep hot food hot, cold food cold. How do you thaw food?
Cook food thoroughly.
Appropriate Temperatures
Danger Zone – Temperature range between 41° - 140° F where bacteria grow the fastest.

4. Cleanliness Keep pets out of kitchen Keep work area clean
Have separate work areas for raw food and cooked food
Have separate towels for dishes and hands
Rinse cans, bottles, other containers before disposing or recycling
Sanitizing solution – use for wiping cloths and rinsing dishes

5. Cleanliness on Your Body
*Wear clean clothes and apron
Tie long hair back
Hand-washing procedure:
1. Get a single use towel.
2. Scrub hands and fingernails for 20 seconds or more with hot, soapy water
3. Rinse thoroughly
4. Dry with a single use towel.
5. Dispose of towel properly.

6. When to Wash Wash BEFORE you touch anything used to prepare food
Wash BEFORE you touch food that will not be cooked
Wash AFTER you work with raw meat, fish, poultry
Wash AFTER you handle trash and take out garbage
Wash AFTER bathroom use
Wash AFTER you eat
Wash AFTER you touch your face, hair or body
Wash AFTER you blow your nose
Wash AFTER you sneeze or cough and covered your nose or mouth

7. Avoid Spreading Bacteria
Wash hands thoroughly and frequently
Do not sneeze or cough on food or dishes and rewash hands after touching face or any part of your body
Do not handle food when you are sick
If you taste while cooking, use spoon only once and wash it!
While table setting, avoid touching surfaces that come in contact with food – rim or inside of glass, center of plate, tines of fork, etc.

8. Cross Contamination
Cross-Contamination is defined as the transfer of harmful bacteria from one food to other foods.
Wash equipment that touches raw food before using it again
Wash counters and hands with hot, soapy water and rinse well immediately after use
Never put cooked food back on a plate that had raw food on it

9. Dry Storage Cans and packaged goods
Do not store above refrigerator or over stove
Close opened packages tightly to discourage bugs
Store food products at least 6” above the floor

10. Fridge and Freezer Storage
Fridge temperature should be between 32 and 40 degrees
Freezer temperature should be zero or below
Wrap foods properly
Label foods with product and date
Rotate foods and use oldest first
Thaw foods properly
Best & Safest Way – In the fridge over time.
Under Cool Running Water.
Microwave – Must cook immediately.

11. Preventing Cuts
When using a knife, cut away from your body. Never cut toward other people. Never point a knife or sharp object at any other person.
Always hold a knife by its handle.
Use knives only for cutting food.

12. Preventing Cuts
Wash knives separately from other dishes. Do not let them soak in soapy water because you cannot see where they are located.
Open cans with a proper can opener. Always watch for sharp edges on open cans and lids.
Sweep up broken glass with a broom or brush. Never pick it up with bare fingers. To pick up tiny pieces, use a wet paper towel and dispose of the towel properly.

13. Falls Spills cause falls. Clean up spills immediately!!!
Use a stool to reach high places.
Kitchen rugs should have a non-skid backing.
Wet floors are slippery. Wait until the floor is dry to walk on it.

14. Electricity
Never use an electrical appliance with wet hands or on a wet floor.
Keep electrical cords away from the sink and stove.
Keep appliances in good condition and repair or replace if the cords become worn.
To unplug an appliance, hold the plug. Do not just pull the cord!
Unplug appliances you are not using.
Insert blades into beaters and food processors before you plug it in.

15. Electricity Do not run electrical cords under rugs.
If you cannot get food out of an appliance (such as a toaster), unplug it before you do anything. Never put a fork into anything.
Do not make an electrical cord “octopus” by trying to plug too many cords into one outlet.

16. Burns and Fire
To prevent fires, do not wear loose fitting clothing while cooking.
Keep flammable materials (easily burnable) away from the stove.
Main sources of burns in a kitchen are hot food, hot equipment, and steam.
Always use potholders or hot mitts and make sure they are dry.
When lifting the cover of a pan, lift the side that is away from you first to avoid a steam burn.

17. Grease Fire NEVER PUT WATER ON A GREASE FIRE. IT WILL JUST SPREAD!
Cover a grease fire with a tight fitting lid to extinguish it or smother it with baking soda.
Do not carry a burning pan to the sink or anywhere else.
Do turn off the heat source right away.
Keep grease cleaned up to prevent fire hazards.