Kitchen and Food Safety

Preventing Kitchen Accidents

  • Keep knives sharp so that they will not slip very easily while cutting something. otherwise if you use dull knives, they are more likely to slip.
  • If you spill something on the floor, wipe it off immediately to prevent slips and falls.
  • Anytime you take something out of the oven, always use oven mitts or pot holder to prevent burns.
  • Don't leave cooking as if you didn't notice it.
  • Dry your hands before you start touching electrical equipment because touching these equipment with wet hands will cause electrocution.
  • If someone is suffering food poisoning, call 416-813-5900
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What to do in an emergency

  • When there is a pan fire, get rid of the fire with baking soda. The main idea is to stop the oxygen that helps the fire to extinguish.
  • When there is an oven fire, leave the door closed to trap the fire inside.
  • If you cut yourself, use running water to get rid of debris.
  • If you burn yourself, use cold water on the affected area burning for 10-20 minutes.
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All about Foodborne Illness

Foodborne illness is a sickness from food that is unsafe to eat. It is caused by microorganisms.

Conditions that promote growth:
  • Food, acidity, warm temperature, oxygen, and moisture combined with time promote bacterial growth.
  • Food - Food is needed for bacteria to grow, especially when it's moist.
  • Acidity - Microorganism like living in a PH between a 6.6 and 7.5 range.
  • Time - Bacteria grow as it's traveling through cell division.
  • Temperature - Bacteria always like a warm environment.
  • Oxygen - This is needed for some microorganisms to grow.
  • Moisture - Microorganisms like a damp environment and grows best in the climate
  • Leaving food out for more than 2 hours make bacteria multiply.

Common Foodborne Illness:
  • Sickness is caused by Salmonella, Campylobacter, Ecoli, Listeria, and Botulism.
  • Campylobacter causes diarrhea, abdominal pain, fever, nausea, and vomiting.
  • Botulism starts within 12 to 36 hours after eating or drinking food with bacteria and it lasts from 2 to 14 days.
  • Ecoli causes stomach cramps, diarrhea, vomiting, nausea and headache.
  • Listeria causes persistent fever, muscle aches, constipation, sometimes nausea and vomiting, and if infection surrounds the nervous system, it causes headache if off-balance, stiff neck and confusion.
  • Salmonella starts within 6 to 72 hours after eating or drinking food that has bacteria. It remains for 4 to 7 days. Sometimes they would remain up to 8 weeks.
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Preventing Foodborne Illness

1. Clean
  • Wash hands before and after you handle food.
  • Toss towel
  • Prepare the kitchen
  • Use water
  • Scrub thoroughly
2. Separate
  • Keep different foods separate.
  • Don't cross-contaminate
  • Close it when finished
3. Cook
  • Food must be cooked safely by reaching high temperature internally
  • When serving hot food buffet style, always remember to keep them hot.
  • When cooking something in a microwave, be sure that none of the spots are cold because bacteria can survive there.
4. Chill
  • Refrigerating or freezing prepared food will keep it safe.
  • The safer way to defrost food is to use cold water.
  • Don't overstuff the refrigerator.