1. THE 3 POINTS OF KITCHEN SANITATION

2. “Germs” (Microorganisms) We get sick from harmful microorganisms. We get sick from harmful microorganisms. Microorganisms are all around us. Microorganisms are all around us. Microorganisms are in our food and on our food. Microorganisms are in our food and on our food. To stay healthy we must control the growth of microorganisms To stay healthy we must control the growth of microorganisms

3. Microorganisms need three things to multiply or grow: 1. warmth 2. food source 3. water

4. To control microorganisms in the foods we eat you must be attentive to the following areas.

5. Point 1: Personal Hygiene Use good personal hygiene.

6. Point # 2: Store and Handle Food Correctly  Store and cook food at proper temperatures to avoid the growth of microorganisms.  Avoid having food in the “Danger Zone” (40-140degrees) (40-140degrees)  Keep hot foods HOT and cold foods COLD!  Put groceries away immediately

7. Point # 3: Facilities & Equipment  Keep all your equipment clean.  Keep your kitchen clean.

8. Remember…. Poor sanitation leads to the spread and ingestion of harmful microorganisms which can make us ill or even kill.

9. Enjoy…. Foods made from good microorganisms

10. TO STAY HEALTHY Follow Good Sanitation 1. Practicing good personal hygiene. 2. Store and handle food correctly. 3. Keeping your kitchen and equipment CLEAN!

11. LET’S LEARN TO WASH DISHES!

12. Kitchen Sanitation Quiz (print and hand in to teacher) FILL IN THE BLANKS 1. Proper hand washing and keeping hair away from food and food preparation areas is a part of good _________________________ ______________________. 2. The “Danger Zone” refers to temperatures between _________ and ________ degrees. 3. A good rule to remember when handling food is..”Keep hot foods hot and ________ ____________ ____________ “. 4. Keep your ___________________________ and _____________________ clean. 5. Poor Sanitation leads to the growth of harmful _______________________. 6. List 3 foods made from “good microorganisms”. 1.2.3.