Kitchen and Food Safety
By: Justyna Drozd
Preventing Kitchen Accidents
Preventing Cuts-
- Always store knives in a separate drawer, away from other utensils
- Always use a sharp knife so they don't slip while you're cutting something
- Wash knives first so you don't cut yourself while washing dishes
- Clean up any spills right away, wet or dry
- Don't run in the kitchen
- Open pot lids away from yourself to prevent steam burns
- Always turn pot handles inwards on the stove to avoid knocking it down
- Always turn off stove after you finish using it
- Always tie back long hair while cooking
- Don't leave anything flammable near burners while cooking
- Avoid wearing baggy clothes while cooking
- Keep electrical cords away from water
- don't use electrical appliances with damaged cords
- Store cleaning products away from food
- Never mix household chemicals together
What to do in Case of an Emergency
In case of a Kitchen Fire-
Pan fire:
- Smother the fire with baking soda right away
- Cut off oxygen source
- Turn off heat
- Keep the oven door closed
- Turn off the oven right away
- Let the fire burn out on its own
- Clean the cut under running water
- Wash the cut with mild soap
- If the cut is on your hand or arm, raise your arm up above your head to stop bleeding
- Cover with bandage one the bleeding has stopped
- Run the burned under cool water for 10-20 minutes, DO NOT use ice or ice water
- Clean with mild soap
- Don't pop any blisters that may appear
Kitchen Fire
What can happen if you don't put out a kitchen fire.
Cut on Hand
This is a properly bandaged cut on a hand.
Burn on Hand
This is someone running a burn under water, this is what you should do.
All About Food borne Illnesses
There are many types of food borne illnesses, these are just a few.
Bacteria can multiply rapidly, even more so in the danger zone. The danger zone is between 4°- 60°. In these temperatures, bacteria can double their numbers every 30 minutes. To prevent bacteria growth on your food, avoid leaving food out for more then 2 hours (even less on hot, humid days).
E. coli:
Can be found in-
- Under cooked beef
- Raw, unwashed fruits and vegetables
- Contaminated water
- Direct contact with animals (Petting zoos, ect.)
Some side effects include-
- Vomiting
- Diarrhea
- Head aches
- Stomach cramps
Salmonella:
Can be found in-
- Raw or under cooked eggs
- Under cooked meats, most commonly poultry
- Unpasteurized dairy products
- Severe diarrhea
- Fever
- Abdominal cramps
Can be found in-
- Unpasteurized dairy products (including soft cheeses)
- Sliced deli meats
- Deli prepared salads (egg, ham, cheese)
- Hot dogs
- Fever
- Muscle cramps
- Diarrhea
Botulism:
Can be found in-
- Improperly prepared home-canned foods
Some side effects include-
- Double or blurred vision
- Slurred speech
- Trouble swallowing
- Dry mouth
- Muscle weakness
Can be found in-
- Raw and under cooked poultry and other meat
Some side effects include-
- Diarrhea
- Fever
- Vomiting
- Stomach pain
E.coli
This is a picture of E.coli under a microscope.
Salmonella
This is a picture of Salmonella under a microscope.
Botulism
This is a picture of Botulism under a microscope.
Preventing Food Borne Illness
You can prevent food borne illness in four steps.
Clean:
- Always wash your hands under warm water for at least 20 seconds
- Always make sure you are using clean utensils before cooking, and make sure to wash the utensils used right after cooking
Separate:
- Always separate raw meat, eggs, and sea food from other foods while shopping and in your refrigerator
- Never put cooked food on a dirty plate
Cook:
- Make sure you cook your food all the way through (no cold spots)
- Always bring soups and gravy to a boil when reheating them
Chill:
- Put meat, eggs and other perishables in the fridge or freezer right when you get home from the grocery store
Sources
http://www.phac-aspc.gc.ca/fs-sa/fs-fi/ecoli-eng.php
Everything else was from my notes and from the sheets we received