Food Safety

By: Lauren Linares

Proper Attire

Proper attire is very important when it comes to food safety. If you have long hair you should either have a hair restraint or if you're wearing a hat you should make sure it's a clean one. You should also avoid wearing jewelry in the kitchen for the risk of it falling or being dirty and touching your food.

Wearing an apron is also very important so no food gets on your clothes, but just because you have an apron on doesn't mean you shouldn't wear dirty clothes. You don't want bacteria from your shirt in your food.

Safe Hands

When cooking or working with food it is an absolute necessity for you to have clean hands/fingernails. They should always be washed before touching food or doing anything in the kitchen so no germs are spread.

If you have a cut or a sore on your hand you should be sure to cover it so it doesn't touch your food. Its best to not have fake nails or nail polish because of the risk of it chipping or breaking and it falling into your food.

Illness

When cooking you have to be extremely cautious with everything, including yourself. You should always make sure that if you are healthy and okay to handle you and other peoples' food.

You should never cook if you have diarrhea, a sore throat, fever, and/or vomiting. If you do, you not only put yourself at risk but others as well.

Temperature

Temperature is very important when it comes to food. Foods that need to stay cold should be kept in the refrigerator or the freezer. If foods that are meant to keep cold don't stay cold they can spoil.

Foods that are to be kept in the pantry should be kept there unless it is being used. Keeping certain foods their specific temperature will save people from getting ill.

Contamination Prevention

To prevent cross contamination, raw foods and & cooked foods should always be separated. You should also have two different cutting boards, one that is green for veggies & a red one for meats.

Dishes should always be washed well with warm water, its best to not use sponges because it can carry bacteria from dish to dish. When drying the dishes cloths should be use to save paper.

Oven/ Stoves

When measuring on scale ovens a barrier should always be used. Using an oven mitt instead of a dish towel will prevent burns from an oven. Pulling the rack out before getting the dish in the oven will also lower your risk of being burned.

You should never walk away with something cooking on the stove and you should always turn pot handles in.

Basics

When in the kitchen its unsanitary to be chewing gum during a lab. If your gum falls out and lands in the food then no one can eat or even continue to cook the food.

Sharp knives should always be used, if dull knives are used then you attempt to chop down harder which can be more dangerous than using a sharper knife and cutting softer.

Danger Zone

If you leave food out for 2 or more hours from the refrigerator they may enter the Danger Zone. The Danger Zone is 40 degrees to 120 degrees fahrenheit, at this temperature bacteria may increase rapidly.

The Danger Zone is dangerous and risky, there are chances of you and others getting sick or contaminating the food.

Sink

Cleaning the sink is one of the most important things in food safety. There are more germs in the kitchen sink than there are on the actual floor.

You should clean the sink before and after you use it for anything. If the sink isn't cleaned normally bacteria will build up and that can lead to being very dangerous.

Cook

Foods should be cooked to a proper temperature, especially raw foods. If raw foods aren't cooked well then you are at risk for getting food poisoning.

Each food has their own specific temperature, if this temperature is reached with the proper cooking time then you are at lower risk of food poisoning.