2 Terms to KnowSanitation – process of maintaining a clean and healthy environmentFood borne illnesses – are sicknesses caused by eating contaminated foodCross-contamination – when harmful bacteria are transferred from one food to another (using same knife to cut meat and salad greens)
3 Most Common Kitchen Accidents Electrical shockFiresBurnsFallsCutsPoisonings
4 Preventing Electrical Shock Plug electrical cords into appliances before plugging them into the wall outletsDisconnect appliances by pulling on the plug, not the cordUnplug electrical appliances before cleaning them.Avoid overloading electrical outlets
5 Preventing FiresAvoid wearing loose clothing and roll up long sleeves when cookingTie back long hairNever leave food cooking on the range unattended.Clean up grease spills on the range immediately.
6 Preventing BurnsUse a potholder, not a dish towel to handle hot utensilsLift pot lids away from your body to prevent steam burnsDo not put water on a grease fire. Cover it with the lid or smother it with salt or baking soda.
7 Preventing BurnsDo not carry a container of hot food across the room without first giving a warning to othersOpen the oven door flat and pull out the oven rack when removing foods from a hot oven.Keep pan handles turned away from the front of the range when cooking
8 Preventing Falls Wipe up spills immediately Keep a sturdy step stool handy for reaching high places.
9 Preventing Cuts Hold tip of knife down when carrying it. If you drop a knife, step back and let it fallKeep knife blades sharpChop, dice, and slice foods on a cutting boardUse knives for cutting only, not opening cans
10 Preventing Cuts Cut down and away from yourself when cutting Wash sharp knives separatelyDo not leave cabinet drawers and doors standing open.Turn off electric mixers and blenders before cleaning the sides with a rubber scraper
12 Clean Keep utensils and work area clean Wash hands with warm water and soap for seconds before handling foodTie long hair back to prevent it from falling into the foodDo not use the towel you dried your hands on to dry the dishes
13 Clean Rewash hands after handling raw meat, poultry, fish and eggs. Do not lick your fingers or the cooking spoon when cookingWash dishes in hot soapy water and sanitize eating utensilsKeep kitchen counters clean
14 CleanWash top of cans before opening to keep dust and bacteria from falling in.Wash fruits and vegetables under running water before preparation to rid them of bacteria and pesticidesKeep mice, rats, ants, flies and cockroaches out of your home
15 SeparateHandle meat, fish, poultry, and eggs with extra care as they are easily contaminatedWash cutting boards and other equipment immediately after using them to prepare raw meat.Never serve cooked meats on the same platter that held the meat before it was cooked.
16 CookDo not partially cook meats, poultry or fish, -cook thoroughly and serve immediatelyDo not stuff meats until just before baking. Remove stuffing immediately after baked. Refrigerate leftovers separately.Keep hot foods hot. – above 140 degrees F.Danger Zone – 40 – 140 degrees F.
17 ChillWhen shopping, pick up refrigerated and frozen foods in grocery cart lastRefrigerator should be 40 degrees F. or lessFreezer – should be 0 degrees F. or below
18 ChillThaw frozen foods in the refrigerator overnight or in the microwave oven prior to cooking. Never thaw on the counter or in the sink.Never leave perishable foods out for more than hours.Place hot leftovers in shallow containers to promote rapid cooling.