1. Kitchen Safety & Sanitation
Basics & Emergencies
Miss McManus
Foods & Nutrition 9
International Foods 10

2. Sanitation Measures
Proper hand washing is the first line of defense against food borne illnesses and the spread of pathogens
Definitions:
Food borne illness is food poisoning. Most cases of diarrhea, vomiting, and abdominal discomfort are caused by contaminants in food.
Pathogens are any harmful organisms, such as bacteria or viruses, which case disease or illness.

3. Proper Hand Washing Technique

4. When is hand washing required?
After using the washroom
When entering or returning to the kitchen or unit
After touching hair, ears, face, nose, clothing, etc
Before handling dishes or food
After handling foods which may transmit pathogens (For example…?)
After sneezing or blowing your nose
After touching contaminated items such as utensils, insects, surfaces, etc

5. Cross-Contamination
Cross-contamination occurs when pathogens from one source come into contact with something else.
For example, a knife is used to cut fish and then lettuce
Prevention:
Wash hands and utensils between touching different foods
Store meats and vegetables separately with meats on the bottom levels of fridge and vegetables above
Ensure cloths and sponges are clean and sanitized

6. Dishwashing Rinse dishes before starting
Start with the cleanest dishes- working up to the dirtiest
Glasses
Plates
Silverware
Serving dishes
Pots & Pans
Rinse dishes in very hot water with a capful of bleach added
Allow to air dry as much as possible

7. Sanitization
To prevent cross contamination and transfer of pathogens, proper sanitization techniques are required. Ensure the following:
Work surfaces are washed with hot, soapy bleach water.
Utensils and hands are sanitized between foods.
Dishwater is at a minimum of 45 ˚C
Plastic gloves or finger cots cover any open wounds
Hair and loose clothing is tied back or secured

8. Temperature Hot foods must be kept at a minimum of 60 ˚C
The Danger Zone is the temperature range in which bacteria multiply the fastest
Cold foods must be kept at a maximum of 4˚C
Frozen foods must be at a maximum of 18 ˚C

9. Salmonella Sources: Prevention: Symptoms:
Use correct heating, cooling, and holding temperatures
Beware of cross contamination of surfaces and utensils
Wash vegetables and fruit properly
Avoid unpasteurized dairy products
Sources:
raw and undercooked meat (especially poultry)
raw fruits and vegetables
raw or undercooked eggs
unpasteurized dairy products
Symptoms:
Abdominal pain, diarrhea, chills, nausea, fever, vomiting

10. E. coli E. coli: Prevention: Sources: Symptoms:
Bacteria are found naturally in the intestines of cattle, poultry and other animals.
Prevention:
Proper hand washing
Ensure meats are cooked thoroughly
Beware of cross contamination of surfaces and utensils
Ensure foods are correctly refrigerated
Sources:
Infected food handlers
Contaminated water
Fruit or vegetables
Undercooked meats such as rare ground beef
Symptoms:
Severe abdominal pain
Diarrhea (may be bloody)
Nausea & vomiting
Fever
Chills
Muscular pain
Bloody urine

11. Staphylococcus Sources Prevention: Symptoms
Correct refrigeration
Proper hand washing
Hold foods at correct temperatures
Do not prepare low-acid foods far in advance
Sources
Infected food handlers (many people carry staph bacteria on their skin and in bodily cavities)
Cream filled pastries
Leftover foods
Symptoms
Nausea, vomiting, retching
Diarrhea
Abdominal pain

12. Botulism Botulism: Prevention: Sources:
Botulism is a rare but serious illness caused by botulinum toxin, a nerve poison
The toxin produced is a nerve poison that can cause paralysis
Prevention:
Ensure correct canning and preservation methods are used
Never eat from cans that are leaking or bulging
Always refrigerate items suspended in oil.
Sources:
Improperly prepared home-canned, low-acid foods
Improperly prepared meats from marine mammals.
Improperly stored low acid fruit juices
Improperly stored baked potatoes
Honey may also be contaminated with C. botulinum and has been linked to cases of infantile botulism
Symptoms:
Double or blurred vision
Dry mouth, difficulty swallowing
Respiratory failure
Nerve paralysis
Can lead to death

13. Listeria Sources: Symptoms: Listeria:
In serious cases it can lead to brain infection and even death.
Prevention:
Ensure proper cooking and cooling techniques and temperatures are used
Thoroughly wash fruits and vegetables
Sanitize utensils and surfaces
Sources:
Prepared meats
Unpasteurized milk
Soft cheeses
Undercooked poultry
(Recent outbreak in deli meats)
Raw vegetables
Symptoms:
Nausea & vomiting
Stomach craps
Diarrhea
Headache
Constipation
Fever

14. Personal Safety in the Kitchen
In addition to illnesses, personal safety must also be of utmost importance in the kitchen
Knowing the risks and proper procedures will help you to create a safe environment for you and your peers

15. Handling Hot Foods
Always use pot holders, not dishtowels or sleeves, to handle hot items.
Keep pot holders dry- moisture will allow heat to transfer quickly to your skin
Pot and pan handles should always be turned towards the middle of the stovetop

16. Hot Liquids
Always lift pot lids up away from yourself to avoid being scalded by steam
Communicate with your lab partners when moving hot liquids (i.e. draining pasta, etc)

17. Knives Carry knives by the handle with the blade facing downward
Never put knives into a sink full of soapy water where they cannot be seen
Use a cutting board and correct chopping techniques

18. Keep fingertips curled under when chopping to reduce the risk of cuts