Kitchen Safety and Sanitation
Safety in the kitchen means using precautionary methods in the kitchen to prevent an accident.
Ways to prevent burns and fires:
Use dry pot holders when handling hot items
Do not leave hot pot holders near a hot burner
Turn pan handles
Always lift saucepans away from you
Do not reach across hot burners or lit gas burners
Turn of hot appliances.
Keep a fire extinguisher
grease fire: baking soda, salt, sand. no water
How to prevent cuts:
use a cutting board
Wash sharp knives separately
Cut food with a slanted cut away from you
Never put your hands near blender, garbage disposal, etc.
Be careful with broken glass
Sanitation is the process of handling food in ways that are clean and healthy.
Some important sanitation rules:
- Perishable food should not be left out for more than 2 hours at room temperature or 1 hour at 90 degrees or more.
- 1- Clean: wash hands and surfaces often
- 2- Separate: don't cross-contaminate
- 3- Cook: cook to proper temperatures
- use a clean thermometer to measure internal temperature of cooked foods
- cook roasts to 145/ poultry to 180/ ground beef to 160 ( do not eat ground beef that is still pink)
- cook eggs until the yolk and white are firm
- don't use recipes with raw or partially cooked eggs
- 4-Chill: refrigerate promptly
- refrigerate or freeze perishables within 2 hours or soon