1. Kitchen Safety & Sanitation

2. Good Cover with a lid Baking Soda Salt
Grease Fires
Good Cover with a lid Baking Soda Salt
Bad
Water
Flour

3. Cooking surfaces Keep clothing away from direct heat
Turn handles away from the front of the range

4. Cooking Surfaces Avoid Plastic on or near the range
Lift hot foods away from you

5. Oven Stand to the side of the oven when opening it
Use hot pads or oven mitts for handling hot pans

6. Knives
Dull knives are more dangerous and less efficient than sharp knives

7. First aid Burns: Place burned area under cold running water
Cut: Apply pressure over wound

8. Sanitation Rules
Always wash hands for a minimum of 20 seconds with hot soapy water. 8

9. Wash your hands
Before and after handling raw meat, poultry or eggs

10. Wash hands
BEFORE Cooking
DURING Cooking 10

11. Wash hands after Going to the bathroom Sneezing Coughing
Changing Diapers

12. Work Surfaces Clean-remove visible soil and food particles
Sanitize- moist heat or chemical agents to reduce pathogens

13. Cross contamination
The transfer of harmful bacteria from one person, object or place to another.
Preventing cross-contamination is a key factor in preventing food-borne illness
Always wash hands, cutting boards and utensils with hot soapy water after they come in contact with raw meat, poultry or seafood

14. Bacteria Disease causing organism
General Conditions for bacterial growth
-Warmth
-Moisture
-Food
-Time

15. Pathogen Infectious agent that causes disease or illness Examples
Virus
Fungus
Bacterium

16. Personal Hygiene
Appropriate clothing includes clean clothing and an apron/chef coat
Pull back or cover hair while working in the kitchen.

17. Gloves
Wear gloves while cooking if you have a cut or open sore on your hands. 17

18. Food borne Illness
Food-borne illness results from eating contaminated foods containing poisonous toxins.
Fever, headache and digestive troubles are symptoms of food-borne illness

19. When in Doubt, Throw it out!
Food-borne illness
Spoiled Food:
Wilted or bruised
Slimy
Smelly
Brown
Moldy
Foul Taste
Damaged Package
Food will often look and smell normal. They may not always have off odors or flavors
When in Doubt, Throw it out!

20. Botulism Source Symptoms Improperly canned foods Honey Low acid foods
Affects nervous system
Double vision
Not able to speak or swallow

21. E-Coli Sources Undercooked ground beef Un-pasteurized milk
Fruit juice, fresh fruits & vegetables
Fecal matter & infected soil
Symptoms
Cramps
Diarrhea
Nausea
Vomiting
Fever
E-coli will be killed by cooking to a high enough temperature

22. Hepatitis A Source Symptoms
Toxins from fecal bacteria, transferred by human contact
Changing diapers/going to the bathroom and not washing hands
Symptoms
Fever
Loss of appetite
Nausea
Vomiting
Jaundice

23. Salmonella Source Symptoms Fresh poultry Raw eggs Cramps Diarrhea
Nausea
Chills
Fever
Headache

24. Staphylococci Source Symptoms
Spread through human mucous contact to food source
Sneezing/coughing not washing hands
Symptoms
Nausea
Vomiting
Diarrhea

25. Campylobacter
Most often been associated with unpasteurized dairy products, contaminated water, poultry, and produce.

26. Prevention
A large majority of food-borne illnesses can be prevented by
Proper hand washing
Throw away food with off odor or bad taste
Do no buy dented or bulging cans
Clean and sanitize work surfaces

27. 41° to 135° Danger Zone Keep hot foods hot and cold foods cold!
Food should not be in the danger zone for more than 2 hours
Keep hot foods hot and cold foods cold! 27

28. Reheating
Heating, reheating and serving foods: 165 degrees

29. storage Cold storage of foods: 40 degrees or below
Freezer temperature should be at 0 degrees Fahrenheit to keep foods frozen solid

30. Internal food Temperatures
Seafood, beef, veal, lamb, pork: 145 degrees
Ground meats (pork, beef, lamb) : 155 degrees
All poultry (whole or ground): 165 degrees

31. Thawing food
In the fridge for 2-3 days 31

32. Thawing food Under cold, running water, In the microwave
or sink full of cold water, change water every 30 minutes

33. Thawing food
Never defrost foods at room temperature

34. Fridge Placement
Bottom Shelf-This is the place to put fresh meat and fish. Placing them at the bottom also prevents them from dripping onto other foods.
Middle & Top Shelf -Store eggs, dairy products, sandwich meats, leftovers, and products marked "Refrigerate when opened"
Bottom drawers- vegetables and fruits that can be damaged by lower temperatures
Door-The compartments or shelves on the inside of the door are the warmest part of the refrigerator (10-15°C) and are intended for products that need only light refrigeration. These include drinks, mustard and butter