Unit 8, Making Foods Safe

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Preventing the Spread Of Salmonella

-Cook poultry, ground beef, and eggs thoroughly. Do not eat or drink foods containing raw eggs, or raw (unpasteurized) milk

-Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with

-Don't work with raw poultry or meat, and an infant (e.g., feed, change diaper) at the same time.

-Be particularly careful with foods prepared for infants, the elderly, and the immunocompromised

-If you are served undercooked meat, poultry or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking.

Tips to proper Handwashing In the Kitchen

-wash hands as soon as you enter the kitchen

-ALWAYS WASH HANDS BEFORE PREPARING FOOD

-Wash your hands in water as hot as you can handle

-Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.

-Scrub your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice

-Rinse your hands well under clean, running water.

-Dry your hands using a clean towel or air dry them.

Did you know your Kitchen Sink is Dirtier than your Bathroom?

“In most cases, it’s safer to make a salad on a toilet seat than it is to make one on a cutting board,” says Dr. Charles Gerba (a.k.a. Dr. Germ), a microbiologist and professor at the University of Arizona in Tucson.“People disinfect their toilet seats all the time, but they don’t realize that they really need to pay attention in the kitchen too.

-"There’s more E. coli in a kitchen sink than in a toilet after you flush it. The sink is a great place for E. coli to live and grow since it’s wet and moist. Bacteria feed on the food that people put down the drain and what’s left on dishes in the sink. That’s probably why dogs drink out of the toilet—because there’s less E. coli in it,” says Dr. Germ.

Is it Safer To Use A Sharp Knife Or A Dull Knife?

Why is a sharp knife less likely to hurt you? Simple. A dull knife slips and slides on what it’s cutting constantly. Whether you’re cutting poultry, meats, fish, fruits or vegetables, but particularly so with the latter, dull knives don’t do a proper job of cutting and slicing their intended objects. Instead, your fingers will end up being collateral damage when that dull knife shows you it just doesn’t feel up to the task. A properly sharpened knife however, will not slip and slide and will do its job appropriately.

Cutting Boards

  • Wash plates between uses or use separate plates: one for holding raw meat, poultry and seafood; another for cooked foods.
  • Store raw meats, poultry and seafood on the bottom shelf of the refrigerator so juices don't drip onto other foods.
  • Place washed produce into clean storage containers, not back into the original ones.&
  • Use one utensil to taste and another to stir or mix food.
  • Make sure you use clean scissors or blades to open bags of food.
  • Wear latex gloves if you have a sore or cut on your hand.

***Special Precaution: After cutting raw meats on your board, first clean thoroughly with hot soapy water, then disinfect with chlorine bleach or other sanitizing solution, and last rinse with clean water.

How to get information On food Safety

FDA:FDA is responsible for protecting the public health by assuring the safety, efficacy and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation.

FDA is also responsible for advancing the public health by helping to speed innovations that make medicines more effective, safer, and more affordable and by helping the public get the accurate, science-based information they need to use medicines and foods to maintain and improve their health. FDA also has responsibility for regulating the manufacturing, marketing and distribution of tobacco products to protect the public health and to reduce tobacco use by minors.

CONTACT: -888-SAFEFOOD

"DANGER ZONE"

The danger zone refers to the most dangerous temperature for foods, between 40°F and 140°F. This range of temperature is dangerous because it's below the temperature at which heat destroys bacteria (above 160°F), yet above the cooling range (below 40°F) where the growth of bacteria is slowed.


It's dangerous because a single bacterium can multiply to trillions in just twenty-four hours when between 40°F and 140°F. This is because bacteria double approximately every twenty minutes under the right conditions: food, moisture, oxygen and warm temperature. Many foods, with their rich supply of nutrients and moist quality, offer the perfect environment for bacteria to grow. You don't want to spur this bacteria growth by providing a warm temperature as well.

Proper Attire And Personal Hygiene

  1. Wear single-use gloves when you have artificial fingernails or fingernail polish is worn as these can break off or chip off into the food and contaminate the food product.
  2. Put apron on after arriving in the kitchen. Keep aprons neat and clean. Remove apron when leaving the kitchen, going to the restroom, office, classroom, etc. This will help keep outside contaminates from transferring to the food. Change apron when it becomes soiled.
  3. Keep clothing neat and clean. Shorts, skirts, or split skirts must be knee length. NO cutoffs are permitted. NO exercise tights (bike shorts). NO low cut blouses or crop tops. Food Services does not permit SLEEVELESS TOPS (including tank tops) to be worn.
  4. Wear well-fitting, low heeled shoes that are slip-resistant. Heels and toes are to be enclosed for your own safety and protection.NO sandals or flip-flops.
  5. Do not wear excessive amounts of jewelry such as dangling earrings, bracelets, facial jewelry and necklaces as they may fall in to food or become caught in equipment. Plain wedding band is acceptable.
  6. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must be worn at all times.
  7. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot and a single-use glove.
  8. Eat, drink, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated.
  9. California State Retail Food Code 113969 states that hair is to be restrained. Examples of proper hair restraints are hats, hair coverings, or nets that are designed and worn to effectively keep hair from contacting non-prepackaged food and cleaning equipment. Employees with beards need to wear a beard snood.

Stopping Germs:

-Your dish rags are really no better than your sponges. And like sponges, using a dirty dish rag to clean a kitchen countertop will only spread germs.

-Faucet handles, refrigerator door handles, and doorknobs are next on the list of kitchen culprits that aid and abet germs. Use disinfectant spray or wipes on sink faucets, refrigerator handles, stove handles, cupboard handles, trashcans, doorknobs, and any other area that you touch with your hands.

-Cracks and crevices in your cutting board provide plenty of space for bacteria to grow.

-After you wash your hands, dry them with a paper towel -- not a communal hand towel that can be a safe haven for germs, Schachter says.

Reporting Problems

If you are having any issues in the kitchen (Emergency) contact Mrs.wales immediately!

if you are having issues regarding you group write it in your I-statement.

-Have a group meeting with your group on how to fix the issues.

-If it gets no better let Mrs.Wales know of the issue.