Kitchen Safety and Sanitation
First Aid
- Falling- Immediately clean up the mess
- Choking- Heimlich maneuver
- Cuts- Cover cuts with bandages or gloves
- Burning- If it's a grease fire cover with a lid, if bigger use extinguisher or call fire department and evacuate the facility
- Poisoning- Don't spray of put anything near your body that is used to clean the kitchen, if this happens depending on the severity call for help
Foodborne Illness
- Foodborne Illness- Illness caused by food contaminated with bacteria, viruses, parasites or toxins
- Cross Contamination- The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another with harmful effect
- Three ways to thaw food 1. Put food in sink with cold water
3. Put food in microwave on defrost setting
Personal Hygiene and Hand Washing
- Wear clean clothes
- Wear short sleeves
- Tie back hair
- Be showered
- No rings
- Cover wounds
- Wash hands with soap for 20 seconds
- Dry hands thoroughly after washing
Food Preparation and Storage
- 40 degrees to 140 degrees is know as the temperature danger zone, if meat is in this zone too long it will spoil and go bad
- When storing meat keep it between 0 and 39 degrees
- 145 degree- Beef steaks, roasts, veal, lamb, seafood
- 160 degrees- Meats, egg dishes, pork, ground meats
- 165 degrees- Stuffing, ground poultry, leftovers, casseroles
- 170 degrees- Poultry breasts
- 175 degrees- Whole poultry
- Always wash hands
- Don't cross contaminate
- Sanitize your utensils
- refrigerate your food
- Wrap meat and poultry securely to maintain quality and to prevent meat juices from getting onto other food
- Refrigerate perishable food within 2 hours
- Canned foods are safe until exposed to freezing temperatures