Kitchen and Food Safety
By Megan, Hayley and Holly
Accidents in the Kitchen
Harzardous household product symbols
What Should you do in an Emergency?
For a Pan Fire: Pour baking soda over the fire or slide a pot lid over the fire using an oven mitt. Turn off the heat source. Tell an adult.
For an Oven Fire: Make sure the oven door is closed to cut off the oxygen source. Turn off the oven. Tell an adult.
For a Cut: Put the cut under running water and gently wash the cut with mild soap. To stop the bleeding apply pressure with a paper towel or clean cloth. After the bleeding has stopped, cover the cut with a bandage, or gauze and tape.
For a Burn: Run the burned area under cold running water for 10-20 minutes. Clean the area with mild soap (don't use toothpaste or butter on a burn). Cover with a clean cool cloth. if a blister occurs, do not pop it, it will heal faster if the blister is still on.
Foodbourne Illnesses
What can be done to Prevent Foodbourne Illnesses
Fully cook all meat and poultry.
Use separate knives and cutting boards for different meats and vegetables to prevent cross contamination.
Wash your hands right before handling food, right after and in between when necessary. Avoid eating high risks foods.
Use a thermometer to make sure meat has reached the proper temperature of 165 degrees F.
Keep refrigerator at 40 degrees F or below.
Make sure vegetables are properly washed before they are used (firm skinned veggies should be rubbed by hand).
Don't rinse raw poultry.
Make sure you're only purchasing/consuming pasteurized dairy products
TYpes of foodbourne illnesses
Campylobacter
Symptoms: diarrhea, fever, vomiting and stomach pain
Sources: raw and undercooked meat and other poultry
Clostridium Botulinium
Symptoms: blurry vision, slurred speech, difficulty swallowing, dry mouth and muscle weakness
Sources: improperly prepared home-canned foods
E. Coli
Symptoms: vomiting, diarrhea, stomach cramps and headaches
Sources: beef (especially undercooked or raw), fresh produce and unclean water
Lysteria Monocytogenes
Symptoms: fever, muscle pains, and diarrhea
Sources: unpasteurized products (especially cheese), sliced deli meats, hotdogs, ham, seafood, deli prepared salads like egg and chicken salads
Salmonella
Symptoms: sever diarrhea, fever and abdominal cramps
Sources: unpasteurized dairy products, fresh fruits and vegetables, raw and undercooked eggs, and undercooked meat and poultry
Photo Sources:
http://www.wwu.edu/ehs/fireproofyourself/cooking.shtml
http://www.fertilitycenter.it/wp-content/uploads/2011/05/Listeria-monocytogenes1.png
https://upload.wikimedia.org/wikipedia/commons/b/b4/SalmonellaNIAID.jpg
http://bryanmbrandenburg.com/wp-content/uploads/2013/01/ecoli-by-bryan-brandenburg-900x900.png
https://zoonoticecology.files.wordpress.com/2013/05/campylobacter-e1367919882392.jpg
http://bepast.org/docs/photos/botulinum/Clostridium%20botulinum%20spores.jpg