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Bell Ringer  Did you know that more accidents occur in the kitchen than in any other room of the home? Why do you think that is?

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Presentation on theme: "Bell Ringer  Did you know that more accidents occur in the kitchen than in any other room of the home? Why do you think that is?"— Presentation transcript:

1 Bell Ringer  Did you know that more accidents occur in the kitchen than in any other room of the home? Why do you think that is?

2 Basic Kitchen Safety and Sanitation Preventing Kitchen accidents and food borne illness

3 Preventing food borne illness  Contaminated Food - food that is unsafe because it has come in contact with harmful substances.  Bacteria - Microscopic organisms (in this case harmful)  Food Borne Illness- Sickness caused from eating contaminated food.  Danger Zone- Temperatures where bacteria grow on food, 40 degrees to 140 degrees

4 Preventing food borne illness con’t  E.Coli- A deadly bacteria found in the intestines of animals that is passed to humans by improper sanitation procedures.  Salmonella- Bacteria found in birds and reptiles  Botulism- One of the most serious foodborne illnesses caused by improperly canned foods. Can be fatal.  Sanitation- Process of making conditions clean and healthy

5 Types of contaminants  Bacteria  Viruses  Parasites  Fungi/Mold  Bacteria and Viruses have no smell or taste and is invisible  Can be tolerated in small amounts but goal is to keep from multiplying

6 Practice Cleanliness  Wash hands before working with food and after using the bathroom  Use hot, soapy water to wash tools, utensils, cutting boards and other surfaces  Use only clean sponges and dish towels  Use a separate spoon to taste food, not fingers  Keep hair out of food  For all other tips, see handout

7 Avoid Cross Contamination  Cross Contamination- occurs when harmful bacteria is transferred from one food to another  Use a different cutting board and knife for meats, vegetables and other ready to eat foods  Wash everything that comes into contact with raw meat and its juices  Place cooked food on a clean plate, never on the plate that had raw meat on it

8 Controlling Temperatures  Keep hot foods hot and cold foods cold  Thaw foods properly 1. In the refrigerator 2. In microwave (must cook immediately) 3. In sink/cover food with cold water

9 Cook foods thoroughly  Fish to 145 degrees  Meats, egg dishes to 160 degrees  Leftovers to 165 degrees  Poultry pieces/ground poultry to 165-170 degrees  Whole poultry to 180 degrees

10 Food storage  Refrigerator - temp kept at 32-40 degrees  Freezer – temp kept at zero degrees or below  Dry storage - cool, dry place  See chart on pg. 557 for storage times of various foods

11 Kitchen Organization  Work triangle- path from sink to refrigerator to stove/oven should create a triangle.  Work centers- organized areas where specific kitchen tasks are performed

12 Major appliances  Refrigerator  Stove/oven  Dishwasher  Microwave

13 Small Appliances  Electric mixer  Food processor  Blender  Electric Skillet  Slow cooker/crock pot

14 Other equipment  Knives  Cutting Boards  Measuring cups and spoons  Pots and pans  Peeler  Cheese shredder

15 Preventing Kitchen Accidents  Identify sources of danger (cuts, burns, fires, electric shock, falls and poisoning)  See chart on pg 552 “Kitchen Safety Guidelines)

16 Fires  NEVER THROW WATER ON A GREASE FIRE!  http://youtu.be/JOvdlVEN6wY http://youtu.be/JOvdlVEN6wY  Smother with salt, baking soda or use correct fire extinguisher  Fire triangle- Heat, air, fuel  Other fires can put out with water  Stop, drop and roll..never run!!  Turn off all burners and oven when finished  Clean up any spills immediately

17 Student created quiz  Create a 15 question quiz that another student will take tomorrow.  Use your notes from last week and this week and the book, Ch. 36-38 starting on page 521  Meal planning, shopping for food and safe kitchen/safe food  MUST HAVE A SEPARATE ANSWER KEY

18 Avoid Burns  Use dry pot holders/oven mitts to pick up hot items  Tip lids away from you to avoid steam burns  Do NOT touch electric cords with wet hands

19 Avoid cuts  Cut away from you and keep fingers out of the way  Never put a knife in a sink filled with soapy water  Use a sharp knife to cut foods instead of a dull knife  Be aware of who is around you when you are using a knife  NO HORSEPLAY in the kitchen

20 Kitchen Safety Poster  Using the chart on pg 552, create a poster using two points from three of the sections.  Example : two from Preventing cuts, two from Preventing falls and two from Preventing electric shock  Use words and pictures when possible to create a colorful safety poster  20 pts possible, graded on completeness, neatness and effort


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