1. Safety and Sanitation Applying Life Skills Chapter 27 Notes Page 435

2. Objectives You will learn to...You will learn to... Identify the causes of foodborne illness.Identify the causes of foodborne illness. Explain how foodburne illness can be prevented.Explain how foodburne illness can be prevented. Demonstrate personal cleanliness.Demonstrate personal cleanliness.

3. Objectives (con’t) Describe safe food storage techniques.Describe safe food storage techniques. Provide ways to use kitchen appliances safely.Provide ways to use kitchen appliances safely.

4. Vocabulary: Food borne illness – an illness caused by eating spoiled food or food containing harmful bacteria. (also called food poisoning)Food borne illness – an illness caused by eating spoiled food or food containing harmful bacteria. (also called food poisoning) Bacteria – one-celled living organisms that are so small they can only be seen with a microscope.Bacteria – one-celled living organisms that are so small they can only be seen with a microscope.

5. Vocabulary (continued) Cross-contamination – when bacteria is transferred from one food to another.Cross-contamination – when bacteria is transferred from one food to another. Sanitize – to clean to get rid of bacteria. The first step to prevent food borne illness.Sanitize – to clean to get rid of bacteria. The first step to prevent food borne illness.

6. Sanitation in the kitchen Wipe lids of cans before openingWipe lids of cans before opening Keep sponges cleanKeep sponges clean Use clean covered containers to store foodUse clean covered containers to store food Run the garbage disposal immediately after placing food in itRun the garbage disposal immediately after placing food in it Wash knives, utensils, and countertops with hot soapy water after each useWash knives, utensils, and countertops with hot soapy water after each use Wash cutting boards in hot, soapy water after each useWash cutting boards in hot, soapy water after each use Use a clean spoon every time you taste food during cookingUse a clean spoon every time you taste food during cooking Wash dishtowels and clothes often in the washing machine on hotWash dishtowels and clothes often in the washing machine on hot

7. Personal Cleanliness (1) Clean hands – wash hands thoroughly for 20 sec. in warm soapy waterClean hands – wash hands thoroughly for 20 sec. in warm soapy water If you have cuts or scrapes, wear plastic glovesIf you have cuts or scrapes, wear plastic gloves Wash hands after using the restroomWash hands after using the restroom Wash your hands after handling anything dirty or potentially hazardWash your hands after handling anything dirty or potentially hazard Turn your face away from food when coughing or sneezingTurn your face away from food when coughing or sneezing Tie back hair and keep nails cleanTie back hair and keep nails clean

8. Safe Food Preparation(2) Wash produce thoroughlyWash produce thoroughly Wait before tastingWait before tasting Thaw food safelyThaw food safely Cook food until doneCook food until done Finish cooking once you startFinish cooking once you start Heat leftovers properlyHeat leftovers properly

9. Serving Food Safely (3) Use sauces carefullyUse sauces carefully Clean serving platesClean serving plates Serve food in timeServe food in time Keep temperatures consistentKeep temperatures consistent

10. V: The Great Food Fight What do microorganisms do to food?What do microorganisms do to food? What do we need to learn to do with microorganisms?What do we need to learn to do with microorganisms? All microorganisms aren’t bad. What foods contain good microorganisms?All microorganisms aren’t bad. What foods contain good microorganisms?

11. Preventing Accidents in the Kitchen More accidents happen in the kitchen than in any other place in the homeMore accidents happen in the kitchen than in any other place in the home Prevent accidents by thinking ahead and working safely in the kitchenPrevent accidents by thinking ahead and working safely in the kitchen

12. Cooking Safely with a Range Don’t leave food unattendedDon’t leave food unattended Keep appliances cleanKeep appliances clean Turn pot handle inwardTurn pot handle inward Use a dry potholderUse a dry potholder Wear proper clothingWear proper clothing Keep flammables away from the rangeKeep flammables away from the range Use utensils properlyUse utensils properly Open lids away from youOpen lids away from you Fry foods with cautionFry foods with caution Use cookware properlyUse cookware properly

13. Cooking Safely With a Microwave Use appropriate containers for cookingUse appropriate containers for cooking Vent to keep steam from building upVent to keep steam from building up Prevent superheatingPrevent superheating Allow for stand time after cookingAllow for stand time after cooking NO METALS in the microwaveNO METALS in the microwave

14. Use Small Appliances Safely Use caution with bladesUse caution with blades Keep cords under controlKeep cords under control Make sure hands are dryMake sure hands are dry Unplug with careUnplug with care Keep utensils out of toasterKeep utensils out of toaster

15. Children in the Kitchen Children must always be supervisedChildren must always be supervised Keep away from hot itemsKeep away from hot items Never handle knives or cleaning productsNever handle knives or cleaning products Use small appliances out of children’s reachUse small appliances out of children’s reach