1. Safety and Sanitation

2. Kitchen Safety Keep knife blades sharp
Cut down and away from yourself when using a knife
Wash knives separately
Do not leave drawers and cupboard doors open
Turn off appliances before cleaning the sides with a rubber scraper.

3. Tie back long hair
Avoid wearing loose clothing
Wipe up spills immediately
Use a pot holder, not a dish towel to handle hot utensils
Lift pot lids away from you to avoid steam burns
Unplug electrical appliances before cleaning them
Handle electrical appliances with dry hands only

4. Food Safety Vocabulary
Bacteria – Tiny one-celled microorganisms that multiply rapidly in food under the right conditions
Contaminated Food – Food that contains harmful bacteria
Cross contamination – The transfer of harmful bacteria from one food to another
Danger Zone – The temperature range at which most bacteria multiply rapidly –
degrees

5. Vocabulary cont.
Microorganisms – Tiny living things such as bacteria that can be seen only with a microscope
Personal Hygiene - Cleanliness, keeping yourself clean
Perishable Foods – Foods that can become unsafe or spoil quickly if not refrigerated or frozen.

6. Food borne Illness Staph
Cause - spreads from food handlers and found in throats, skin, boils, pimples
Symptoms hours after eating – diarrhea and vomiting
usually lasts 1-2 days
Prevention –good hygiene – washing hands – don’t leave food out for more than 2 hours

7. Salmonella
Cause - get by eating infected meat, poultry, eggs, fish that is undercooked or raw
Symptoms – attacks within hours. Diarrhea, fever and vomiting lasting 2-7 days.
Prevention – Cook food properly and keep out of danger zone.

8. Clostridium Perfringens
Cause - the “Buffet Germ” caused by foods not being at proper temperature for too long a period.
Symptoms – 8-24 hours later- diarrhea, gas and usually ends in less than a day
Prevention – keep food out of the danger zone ( degrees)

9. Botulism Cause - Occurs in canned foods, bulging and dented cans.
Symptoms – hours after infected it attacks your nervous system. Causes double vision, droopy eyelids, trouble speaking and swallowing, difficulty breathing. If left untreated it can be fatal.
Prevention – examine canned goods

10. The End