1. Let’s Talk Safety AND Sanitation

2. Words & Phrases to Know Bacteria Tiny 1 celled microorganisms found everywhere in the environment. They multiply rapidly in the right conditions & some may cause food born illnesses.

3. Contaminated Foods Foods that contain harmful bacteria Cross Contamination the transfer of harmful bacteria from one food to the next. Harmful bacteria can also be transferred from another source such as hands. Danger Zone The range of temperatures at which most bacteria multiply rapidly- between 40* and 140* Foodborne Illness Sickness caused from eating contaminated food; sometimes called food poisoning.

4. Microorganisms Tiny living things such as bacteria that can only be seen with a microscope. Personal Hygiene Cleanliness, keeping yourself clean. Wash Hands BEFORE, DURING & AFTER handling food Perishable Food Foods that can become unsafe or spoil quickly if not refrigerated or frozen quickly. Main reason for Food Borne Illness!!!

5. Kitchen Safety Preventing cuts & minor injuries Hold knife down when carrying it Cut down & away from yourself when using a knife Do not leave drawers & cupboard doors open Turn off appliances before cleaning Wash knives separately If you drop a knife, let it fall

6. Preventing Fires Avoid wearing loose clothing & roll up long sleeves Tie hair back Wet matches before throwing them away Keep aerosol cans away from heat Clean up all grease

7. Preventing Burns Use a POT HOLDER!!! Keep fire extinguisher nearby Lift pot lids away from you Dry foods before putting them in hot grease Keep pan handles away from front of range

8. Preventing Falls Wipe up spills immediately Use a stool to reach high up Preventing Poisonings Keep all chemicals away from food storage areas Keep food out of range when spraying chemicals Wipe counters well when done spraying

9. Preventing Food-Borne Illness Wear clean clothes Use clean equipment Do not use hand towels to dry dishes Wear gloves when necessary Don’t lick fingers/utensils while cooking Wash cutting board after each use Wash dishes in HOT water Wash tops of cans before opening Wash fruits and vegetables before preparation Do not use damaged canned goods Keep hot foods hot and cold foods cold

10. Who is at Greatest Risk???

11. Symptoms

12. Treatment