1. Safety and Sanitation You will Learn… 1.How to prevent injuries from occurring in the kitchen 2.What you can do to control food borne illness

2. What is Food Borne Illness? An illness caused by eating spoiled food or food containing harmful bacteria. American food supply is one of the safest anywhere in the world. Health experts estimate that every second of every day in the year, some one in the US becomes stricken with FOOD BOORNE ILLNESS.

3. WHAT ARE BACTERIA? One-celled living organisms so small that they can be seen only with a microscope. Under heat, moisture, and right temperature, bacteria double in # every 20-30 minutes

4. Cross-Contamination When does cross-contamination occur? –When bacteria are transferred from one food to another Examples: When cutting raw chicken on a cutting board and not washing it for the veggies you will cut up next.

6. SANITIZATION What does it mean to sanitize? –To clean to get rid of bacteria –It is the First step in preventing food borne illness.

7. 4 Guidelines for using Knives Safely. 1.Wash knives separately 2.Store knives separately 3.Keep knives sharp 4.Use a cutting board A dull knife is actually more dangerous than a sharp one.

8. Preventing Cuts and Bruises Wash knives and other sharp objects separately. Never put a sharp knife in a sink of sudsy water to soak. Close cabinet doors and drawers when not in use Wipe up spills from the floor right away

9. How to Avoid Spreading Bacteria Always wash hands with WARM SOAPY water Before handling food. After handling food, raw meat, poultry, and fish and after using the bathroom wash hands with WARM SOAPY water. Wear clean clothes when you work with food.

10. Avoid spreading Bacteria from Food to Utensils Use separate towels for drying hands and dishes Wash cutting boards after cutting raw meat, poultry, or seafood Thoroughly wash all utensils used to prepare food Use a clean spoon every time you taste food during preparation Keep all kitchen surfaces clean.

11. Handling Food to prevent Illness Wash raw fruits and vegetable under cold running water Thaw frozen foods in the refrigerator or in a microwave oven.

12. What Foods to Cook Thoroughly Hamburgers or foods with ground beef Poultry Fish Eggs

13. How to store Leftovers Refrigerate or freeze leftovers with in TWO hours of serving.

14. How to prevent Burns Use flat-bottomed cookware and well- balanced cooking utensils Turn handles of cooking utensils inward Use thick, dry potholders Remove a pan cover by lifting the far side first Dry food thoroughly before placing in hot oil

15. How can you prevent Fires? Avoid wearing dangling jewelry or loose-fitting clothes Keep towels and electrical cords away from the range Avoid using a dishtowel to handle hot cookware.

16. How to prevent Electrical Shocks Use Dry hands when touching electrical equipment Never plug in an appliance when standing on a wet surface Do not put an electrical appliance in water unless its marked immersible Keep forks and knives out of electric toasters

17. Summary Everyone is responsible for kitchen safety and sanitation Foodborne illnesses can be avoided by following proper directions Thinking ahead and working safely in the kitchen can prevent accidents Prevent burns and electrical shock by paying attention

18. How to prevent Poisoning Keep drain cleaners, house hold cleaners, and other poisons in their original containers Store household chemicals out of the reach of children and away from food Do not mix household chemicals together