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
2. Put food in the refrigerator

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