Kitchen Safety and Sanitation

By: Mady Koons

Kitchen Safety And Sanitation Topics:

  1. First Aid:
Burns
  • Cover the burn with a sterile bandage or a clean cloth.
  • Protect the burn from pressure and friction.
  • Use over-the-counter medications such as ibuprofen or acetaminophen for pain.
  • Do not apply butter, ice, dressing, adhesive bandages, cream or any household remedy to a burn.
  • If a burn appears to be severe or infected, call your doctor.
Cuts
  • If cut, apply immediate pressure in order to stop bleeding.
Poisoning
  • Immediately call 911 and/or the poison hotline.
  1. Food Borne Illnesses
  • Food Borne Illness: Illness caused by food contaminated with bacteria, viruses, parasites or toxins.
  • Cross-contamination: The process by which bacteria/microorganisms are unintentionally transferred from one substance or object to another with harmful effect.
  • Thawing: Properly thaw your food by thawing it in a refrigerator, under running water or as part of the cooking process.
  1. Personal Hygiene and Handwashing
  • Tie back long hair
  • Wear short sleeves or push long sleeves up to the elbow
  • Make sure your finger nails are clean- or wear gloves
  • Wash your hands before preparation for atleast 20 seconds
  1. Food Preparation and Storage
  • Temperature Danger Zone: 40-140 Degrees Fahrenheit
  • Internal Temperatures of Meat: 145 Degrees F
  • Internal Temperatures of Poultry: 160 Degrees F