Kitchen and Food Safety
*BE AWARE* This flyer may contain scary F.B.I'S
Preventing Kitchen Accidents
To ensure that there are no accidents while in the kitchen, here are a couple of things to do
- Make sure you have a separate drawer to store your knives so that they don't get mixed up with other utensils
- Don't keep cabinet doors open, close them right away if not in use
- When going into the oven for something, Always be sure to wear oven mitts or pot holders
- When cooking always keep your eye on the food, Do not leave it unattended
- Make sure your hand are DRY when handling electrical equipment
- Store your hazardous materials and cleaning products away from food
It's a wonderful kitchen: Injury prevention for food service workers
What To Do In An Emergency
- If you cut yourself, clean the cut under running water with mild soap
- In the case of an oven fire, cut off the oxygen source by closing the door
- To put out a pan fire, cover with baking soda or put a pot lid over it using an oven mitt
- If burned, run the affected area under cold water for approx. 10-20 minutes to cool it down (Do not use ice or ice water)
- In any emergency it is important to notify the Teacher/Adult in the room right away
All About Foodborne Illness- and common foodborne illnesses
Conditions that promote F.B.I'S are..
- Food-There are sufficient nutrients available that promote the growth of microorganisms.
- Acidity- Food borne pathogens require a slightly acidic pH level of 4.6-7.5.
- Time- Food should be removed from "the danger zone" within 2 hours.
- Temperature- Food-borne pathogens grow best in temperatures between 5 to 60 °C (41 to 140 °F).
- Oxygen- Almost all food borne pathogens require oxygen to grow.
- Moisture- Water is essential for the growth food borne pathogens.
Some common F.B.I'S are..
- Listeria Monocytogenes
- Clostridium Botulinum
- Campylobacter Jejuni
What is a Foodborne Illness ? Definition and Common Types
preventing foodborne illness
Here are some steps to prevent F.B.I'S
- Wash you hands regularly
- Cook food thoroughly
- separate your raw and cooked foods
- keep foods at safe temperatures