Kitchen and Food Safety

By Zareen Hussain

Preventing Kitchen Accidents

Preventing cuts: Store Sharp knives sepertatly from other utensils. Keep knives sharp so that they will be less likley to slip. Always use a cutting board. Never put a knife in soapy water to soak. Preventing Slips and Falls: Wipe up spills from the floor right away. Walk, Dont run. Close cabinet doors right away. Preventing burns: Do NOT touch (test) heating units on the stove top. Assume that every pot and pan is hot. Always use oven mitts or pot holders when taking things out of the oven. Turn off burners after use. Preventing fires: Keep paper towels, dish towels, recipes and power cords away from the burners. Do not wear baggy clothes while cooking. Long hair should be tied to the back. Do not leave cooking unattended. Preventing Shocks: Dry hands throughly before touching electrical equipment. Keep electrical cords away from sources of water. Do not stick metal objects into outlets. Keep metal utensils out of the toaster. Grasp the plug, not the cord.Preventing poisioning: Hazradous materials and cleaning products must be stored seperate from food. Do not use any chemical for any other purpose then what it is designed for. Do not mix household chemicals together.

What Do you do during an emergency?

Pan Fire: Smother the fire with baking soda or use an oven mitt to slide a pot lid over the fire. The idea is to cut off the oxygen that feeds the fire. Oven Fire: Leave the door closed (cut off oxygen source). Turn off oven. If you cut yourself: Run cold water/ running water to remove debris. Wash the cut with mild soap. Stop the bleeding by using a paper towel and applying firm, direct pressure. Once it is stopped cover it with gauze or a bandage. If you burn yourself: Cool the burn by running the affected area under cold water for 10-20 minutes. Clean the area with mild soap and water. Cover it with a clean, cold, cloth. If it blisters, do not pop the blister or drain them.

All About Foodborne Illness

I have learned about 5 foodborne illness so far. Campylobacter Jejuni is one of them. Common food sources that are affected by Campylobacter are raw eggs, raw dairy, raw vegtables, raw meat, shelfish or untreated drinking water. Potential health impacts would be sudden gallbladder inflamation, meningitis, chronic coltis,  reiters syndrome and gulianbarre. Clostridum Botulinum is another one i've learned about. Commom food sources that are affected by botulism  are home canned low acid food, smoked, salted or fermented fish, patatoes in aluminum foil, honey, low acid juice and inproperly cured meat. Potential health impacts for this would be sometimes illness it is rare but can be severe, you can also get paryalysis or respitory failure. The third one is Ecoli 0157:H7. Common food sources affected by Ecoli are raw/ undercooked beef, unpasturized aple juice or cider, unpasturized milk, cheese, water or untreated raw fruit. Health impacts from Ecoli could be suffering severe permamant kidney or organ complications. The fourth one i've learned about is Listeria Monocytogenes. Common food sources affected by Listeria are Deli meats, hot dogs, raw cheese, raw food, refrigerated pate or refrigertaed sea food. Potential health impacts caused by Listeria are it commonly affectes 60 years old people, pregnant woman and new borns. It may be followed by meingitis. Lastly i've learned about Salmonella. Food sources affected by salmonella are raw or uncooked meat, poultry, eggs or milk, unpasturized dairy products, raw fruit and vegtables and homemade products. Health impacts caused by salmonella are reiters syndrome, colitis, abscess or recover without treatment.

Preventing Foodborne Illness

4 steps to preventing foodborne illness. Clean: Wash your hands with warm water and soap before and after handling  food. Keep the area your making food in or cooking food in freshly clean. Use paper towel to clean kitchen surfaces. Seperate: Seperate raw meat, poultry and seafood from other foods in your groccerry shopping cart, bags and refrigirator. Cross contamination is how bacter is spread. Cook: Cook your food to a safe tempreture. Cook it properly until it is no longer raw. Keep the food hot or refrigirate it. Boil sauces etc. Chill: Use a refrigirator or thermomoter to be sure of tempreature. Regfridgerate or freeze parishables. Never defrost food at room temp. Seperate large amounts of leftovers into shallow containers. Dont make the tempreature in your fridge/freezer too low.