Kitchen Safety or Sanitation

Hope Scruggs

Kitchen Safety


WAYS TO PREVENT FIRES

  • Use dry potholder
  • Handles on pot handles should be turned away from you
  • Do not reach across hot burners
  • Keep a fire extinguisher in the kitchen
  • Make sure the stove & oven are off after using.
HOW TO AVOID FALLS
  • Wipe us spills
  • Pick up toys & objects
  • Keep pets out of kitchen while your cooking
HOW TO PREVENT CUTS
  • Always hold knife handle
  • Always cut away from yourself
  • Use a cutting board
  • Use different cutting boards with different ingredients
  • Wash knifes separately
  • Be careful with broken glass

SANITATION


HOW TO FIGHT BAC (Bacteria)

CLEAN- Wash hands & surface often

SEPARATE- DON’T cross contaminate*

COOK- To prepare temperatures

CHILL- Refrigerate properly


Type Of food poisoning:

1) Salmonella

2) "Staph" (Staphylococcal) Poisoning

3) Botulism

5) E. coli (Escherichia)

Food Borne Illness? caused by eating spoiled food or food containing harmful bacteria.

cross contamination when bacteria in one food spreads to another food or when hand-to-food contact occurs


Cost of Foodborne illness:

Loss of customers and sales

Loss of prestige and reputation

Lawsuits

Increased cost of insurance

Low employee morale

Employee absenteeism

Retraining Employees

Embarrassment


Symptoms of foodborne illness:

Nausea

Vomiting

Diarrhea

Fever

Dehydration

Can result in death


Perishable food should not be left out for more than 2 hours at room temperature or 1 hour at 90 degrees or more.


When should you wash hands?

Smoking

Eating

Restrooms

Cleaning

Food handling

Use gloves as much as possible. Change gloves when changing task


Components of a Good Personal Hygiene Program

Follow hygienic handwashing practices

Personal cleanliness

Appropriate clothing

Avoiding unsanitary habits

Maintain good health

Reporting illness


Thawing Food Properly

In the refrigerator at 40 is the best way

Submerge food underwater at temp of 70

In microwave and cook immediately

Temperature Danger Zone: 40-140

Internal Temperatures:

Steak, Roast, Fish- 145

Pork, Beef, Eggs- 160

Chicken- 165


In some cases bacteria can be killed when cooked to the proper temperature.

When food is frozen the bacteria cannot reproduce but when they thaw they will reproduce.


Environmental Protection Agency- regulates waste disposal, pesticides and other chemical residues

Food Safety and Inspection Service- overall wholesomeness

sanitation, hormones, diseased plants and animals

Center for Disease Control and Prevention- monitor

foodborne illness outbreaks

Bioterrorism- threat to food supply