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.
- Wipe us spills
- Pick up toys & objects
- Keep pets out of kitchen while your cooking
- 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