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
Preventing Slips and Falls-

  • Clean up any spills right away, wet or dry
  • Don't run in the kitchen
Preventing Burns-

  • 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
Preventing Fires-

  • Always tie back long hair while cooking
  • Don't leave anything flammable near burners while cooking
  • Avoid wearing baggy clothes while cooking
Preventing Shocks-

  • Keep electrical cords away from water
  • don't use electrical appliances with damaged cords
Preventing Poisoning-

  • 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
Oven fire:

  • Keep the oven door closed
  • Turn off the oven right away
  • Let the fire burn out on its own
In case you cut yourself-

  • 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
In case you burn yourself-

  • 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

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


Some side effects include-

  • Severe diarrhea
  • Fever
  • Abdominal cramps


Listeria:

Can be found in-

  • Unpasteurized dairy products (including soft cheeses)
  • Sliced deli meats
  • Deli prepared salads (egg, ham, cheese)
  • Hot dogs


Some side effects include-

  • 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


Campylobacter:

Can be found in-

  • Raw and under cooked poultry and other meat


Some side effects include-

  • Diarrhea
  • Fever
  • Vomiting
  • Stomach pain

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