1. Objective 8.02 Use basic food safety and sanitation principles.
Teen Living Notes

2. Safety & Sanitation A. Food 1. Storage
Groceries –Refrigerator: put food, such as meats, dairy products like milk and cheese, and some fruits/vegetables. These foods are called perishable foods(will spoil easily & must be stored in refrigerator) Use airtight wraps or containers to keep odors out.
Freezer: foods that you will eat later or that are already frozen from the store. Tightly wrap foods in heavy-duty freezer wrap or airtight freezer bag/container. Label & date item. 0 F or below should be the temperature.
Shelf: foods, such as flour, cereals, pasta, dried beans (legumes) and rice. These foods are called non-perishable items. Some foods once you open will then require you to refrigerate, like mayo or salad dressing’s. When opening you food products, remember FIFO rule: First in must be First out. If you have several items that are the same, open the package that has been their the longest.

3. Safety & Sanitation
Leftovers: store in the refrigerator in proper container and use within 3 to 5 days.
Handling: Sanitation – storing, washing, and cooking food properly _ as well as keeping the kitchen, appliances, tools and yourself clean in order to prevent the growth of harmful bacteria (germs).

4. Safety & Sanitation
Cross-contamination – the transfer of harmful bacteria from one food item to another. Keep food separate from one another. Avoid using the same cutting boards for different foods items and do not use soft wood material. Wash off the tops of cans before opening; use a separate spoon for taste testing, and keep pets out of the kitchen.

5. Safety & Sanitation
Proper temperatures: The temperature danger zone is 41 F to 135 F. Temperatures in this zone allows rapid growth of bacteria and for food borne poisoning to develop.
E-coli bacteria: found in raw or undercooked ground meat like beef. Salmonella bacteria found in raw or undercooked poultry and eggs. Botulism foodborne illness can be fatal. Improperly canned foods are the most common source. Never taste foods from a bulging or leaking can.
Internal temperatures is the most accurate way to cook foods properly (done). Use a cooking thermometer to read internal temp’s.
Fish 145 F meats, egg dishes 160 F
Leftovers(reheating) 165 F poultry 170 F
Whole poultry (chicken) 180 F

6. Safety & Sanitation 3. Food-borne illnesses:
E-coli bacteria: found in raw or undercooked ground meat like beef. Salmonella bacteria: found in raw or undercooked poultry and eggs. Botulism foodborne illness: can be fatal. Improperly canned foods are the most common source. Never taste foods from a bulging or leaking can.

7. Safety and Sanitation B. Kitchen:
1. Dangers: knives and open cans are sharp; oven’s and stove tops get hot rapidly. Grease on the floor can cause slips and falls. Metal pots and spoons left in pots get very hot quickly. Electric appliances that have frayed cords can cause shock and never use near water. Gas appliances need to be checked for leaks (dangerous explosions)

8. Safety and Sanitation
2. Safety precautions: To prevent cuts, burns, fires, and other kinds of injuries use kitchen safety rules.
3. First – Aid: for small cuts, deep cuts, minor burns, severe burns, and electric shock victims use first aid and safety procedures learned from EMT handout.

9. Safety
When trying to cook in the kitchen and a small infant in near you on the floor, it is best to place the baby in a high chair for safety measures.
When using knives, always cut down and away from yourself when chopping vegetables.
To practice kitchen safety always put the pan of food on the burner first before turning on the burner.

10. Safety
When having a picnic, outside, during the hot summer months, always store perishable food items in cooler on ice to prevent food borne illnesses.
Symptoms of a food borne illness: headache, nausea, diarrhea and abdominal cramps
Never leave fresh meat out on the counter top or kitchen table for any length of time, this will cause harmful bacteria to multiply quickly because of the TDZ.

11. Safety
If a person begins to choke on a piece of food perform the Heimlich maneuver.
Never store cleaning products in the kitchen in cabinets. Small children may think they are beverages to drink, thinking it is cool-aid or Gatorade. If this should happen; call Poison Control Center

12. Safety
After dinner store leftovers either in oven heated above 140 F or in the refrigerator. 2 hours in the rule for food to be out in room temperatures.
Returning home from shopping for groceries, first store frozen foods back in the freezer; next place perishable items in the refrigerator. Last store dry- box, can, packages, or bags in dry cool cabinet area.

13. Safety
Store items like lettuce, butter, and cheese in the refrigerator.
After opening cookies and crackers they should be stored in a tightly closed container to keep them fresh.
To safely thaw (defrost) a chicken, the BEST way is to store in the refrigerator overnight and make plans to cook the next night.

14. Safety
Avoid insecticides where food is stored. Keep food area cleaned at all times to avoid pest problems.
Improperly canned food can lead to botulism
If a person cuts their hand on a broken glass to stop the bleeding apply direct pressure.
Grease build-up on cook top areas (like the stove tops) can poses a danger for working in the kitchens and can lead to kitchen fires.