Kitchen Safety & Sanitation
Emily Morrison & Alex Foster
- To prevent falling; wear close-toed, non-slip shoes, use a step ladder, and clean up messes on floor as they happen.
- If a friend is choking on food, turn friend away from food and immediately the heimlich.
- If you get a cut while cooking, clean wound, apply band-aid, and clean object that caused wound.
- If burned, apply burn cream and bandage, while letting hot object cool.
- If poisoned, go the hospital right away.
Food Bourne Illness
- Cooking food thoroughly (Do not over cook)
- Separate food items to avoid cross contamination
- Clean utensils used
- Refrigerate leftovers promptly
- Wash produce
Cross Contamination- The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
Ways to thaw food- Soak in cold water, Put it in the refrigerator, or Microwave food on defrost.
Personal Hygiene & Hand Washing
- Before cooking, wash your hands with soap and water (at the highest temperature comfortable) for at least 20 seconds.
- If you have long hair, tie it up.
- Shower often.
- Wear clean, tight clothing that won't drag through food.
- Use utensils when cooking, not hands.
Food Preparation and Storage
- Temperature Danger Zone- 40 degrees fahrenheit to 140 degrees fahrenheit
- Poultry- 165 degrees, Beef- 160 degrees, Pork- 145 degrees