Kitchen Safety and Sanitation
By: Mady Koons
Kitchen Safety And Sanitation Topics:
- First Aid:
- 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.
- If cut, apply immediate pressure in order to stop bleeding.
- Immediately call 911 and/or the poison hotline.
- 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.
- 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
- 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