Food Safety

By: Jordan Wilson 1st period

Always have clean hands

Handwashing is like a "do-it-yourself" vaccine,it involves five simple and effective steps (Wet, Lather, Scrub, Rinse, Dry) you can take to reduce the spread of diarrheal and respiratory illness so you can stay healthy. Regular handwashing, particularly before and after certain activities, is one of the best ways to remove germs, avoid getting sick, and prevent the spread of germs to others. It's quick, it's simple, and it can keep us all from getting sick. Handwashing is a win for everyone, except the germs

One possible thing you could do is sing the "Happy Birthday" song to yourself. It will make time go by much faster. Using soap and warm water is much more effective than hand sanitizer.

Using Color-Coded Cutting Boards

Using Color-Coded Cutting Boards prevents cross contamination. Cross contamination is the transfer of harmful bacteria from one food product to another by way of contaminated tools, equipment or hands.

Here are the different cutting board colors and their meanings:

  • Green: Fruits & Vegetables
  • Yellow: Raw Poultry
  • Blue: Cooked Food
  • White: Dairy Products
  • Tan: Fish & Seafood
  • Red: Raw Meat

The colors help you keep track of which cutting boards are for reserved for which types of foods, so that you're less likely to cut lettuce on the same board you just used for prepping raw poultry.

Food Poisoning [BE FOOD SAFE!]

Thawing Food

Safe ways to thaw leftovers include the refrigerator, cold water and the microwave oven. Refrigerator thawing takes the longest but the leftovers stay safe the entire time. After thawing, the food should be used within 3 to 4 days or can be refrozen.

Cold water thawing is faster than refrigerator thawing but requires more attention. The frozen leftovers must be in a leak-proof package or plastic bag. If the bag leaks, water can get into the food and bacteria from the air or surrounding environment could enter it. Foods thawed by the cold water method should be cooked before refreezing.

Microwave thawing is the fastest method. When thawing leftovers in a microwave, continue to heat it until it reaches 165° F as measured with a food thermometer. Foods thawed in the microwave can be refrozen after heating it to this safe temperature.

Clean Knives

A rule of thumb in safe food preparation is to be sure you don’t cut raw meat, poultry or fish on the same surface without thoroughly cleaning it between uses. The same is true for your knife. Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels.

*Typically you should wash hollow-handled knives by hand

*Handle kitchen knives carefully by their handles; don’t pile them into the sink or dishpan, but wash them one by one and rack them with handles up.

*To prevent pitting of your silver knives, make sure to limit contact between silver and stainless steel in the dishwasher. Place silverware and stainless steel flatware in silverware basket so they do not touch. Most silver knives have stainless steel blades; make sure knives are all placed with blades in the same direction.

Regularly Check Temperature

Food either in commercial refrigeration or warming and holding equipment needs to be checked every two hours to assure that it is not in the food Danger Zone. It is sufficient to just check the equipment thermometer on refrigerated foods to assure that they are within safe levels. But for prepared foods, like soups and buffet items, it is necessary to check the food’s internal temperature to assure that it is above 140 °F.

To ensure that your refrigerator is doing its job, it’s important to keep its temperature at 40 °F or below; the freezer should be at 0 °F. Since few refrigerator controls show actual temperatures, using an inexpensive freestanding appliance thermometer will allow you to monitor the temperature and adjust the setting of the refrigerator and/or freezer if necessary. Buy one for the fridge, one for the freezer, and check them often.

Bacteria and Viruses

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.

The bacteria and viruses that cause the most illnesses, hospitalizations, and deaths in the United States are:

  • Salmonella
  • Norovirus (Norwalk Virus)
  • Camplobacter
  • E.coli
  • Listeria (Found in Bluebell)
  • Clostridium perfringens
Basic Knife Skills

Food Processor

A food processor is an electrical appliance that operates with fast moving and sharp blades and discs. Like other electrical equipment, a food processor should always be handled with care.

Make sure your hands and kitchen utensils, like spatulas or wooden spoons, are kept away from the moving blades and discs when processing food. Only insert your hands or kitchen utensils into the food processor after the machine is off and unplugged.

Cutting Board Cleanup

6 things that will clean a cutting board

*Vinegar will disinfect

*Hydrogen Peroxide will kill bacteria

*Lemons will remove odor

*Baking soda will deep clean

*Salt will brighten

*Bleach will purify

All do wonders to a cutting board. especially If you're cleaning a board that as been around raw meats. like I said before this is why we use separate cutting boards for different foods.

Fire Extinguisher

Do not allow the fire, heat, or smoke to come between you and your evacuation path. Select the appropriate type of fire extinguisher. Discharge the extinguisher within its effective range using the P.A.S.S. technique (pull, aim, squeeze, sweep). Back away from an extinguished fire in case it flames up again.

If you aim at the flames (which is frequently the temptation), the extinguishing agent will fly right through and do no good.

Grease Fires

*Turn the Heat Off - Don't try to move the pot. You might accidentally splash yourself or your kitchen with burning oil. And that would be bad.
*Cover the Pot with a Metal Lid - Fire cannot exist in the absence of oxygen. With the lid on (and the heat off), the fire should quickly consume all the oxygen and put itself out. Use a metal lid since glass will shatter.
*Pour on Baking Soda - Baking soda will extinguish grease fires, but only if they're small. It takes a lot of baking soda to do the job.
*Spray the Pot with a Class B Dry Chemical Fire Extinguisher - This is your last resort, as fire extinguishers will contaminate your kitchen. Still, it's better than the alternative if the fire is getting out of control.
*Get Out and Call 911 - If the fire does break out of control, don't try to be a hero. Get out and find a phone to call 911.