Safety and Sanitation

Stephanie Maddick and Skylar Woods

First Aid

If someone were to fall, you help them up and make sure they are okay. If someone is choking, someone that is certified in first aid and CPR, needs to perform the heimlich maneuver. If someone were to cut themself, notify the nurse and supervisor immediately, also remove themself away from any food to keep sanitation. If someone were to burn or become poisoned, they would need to call poison control and also need to notify the nurse and supervisor.

Ways to prevent falling is to always use a step stool instead of climbing on the counter tops. To prevent cutting themselves, cut with your knuckles out not your finger tips, place any knives in a separate sink that is clear, and walk with the blade pointing down. To prevent burns, point handles of pots to the center of the stove, stand next to the oven when opening it, and open pot's lids away from your face. To prevent poison, keep all chemicals away from food.

Food Bourne Illness

A food bourne illness is a chemical or organism that makes food unsafe to eat. One of the main causes is bacteria and can be prevented by proper handling and cooking of food. Ways to prevent this is keeping yourself and the kitchen clean, cook food thoroughly and don't cross contaminate.

Cross contamination is the spread of harmful bacteria from one food to another. Ways to prevent cross contamination using two different cutting boards for fresh produce and raw meats.

Thawing of food consists of thawing in the refrigerator, placing in bowl with cold water and submerging food, or using microwave's defrost setting.

Personal Hygiene

Thoroughly washing the body, face, and hands to avoid transferring harmful bacteria. Ways to have personal hygiene while handling food consist of; using the 20 second hand washing rule, sneezing or coughing away from food, wearing clean clothes, removing any dangling jewelry, rolling up long sleeves or wearing short sleeves, tying back long hair, covering wounds with gloves, and having clean nails.

Food Preparation and Storage

Temperature danger zone is between 40 degrees Fahrenheit and 140 degrees Fahrenheit.

  • 140 degrees: keeping foods hot
  • 145 degrees: medium rare for beefs
  • 160 degrees: medium for beefs
  • 165 degrees: stuffing, ground poultry, casseroles, and left overs.
  • 170 degrees: poultry breasts
  • 180 degrees: whole poultry
Make sure to check food's internal temperature to determine if it has been cooked long enough to kill bacteria.


Storage

The main causes of foods spoiling while in storage is because of; moisture, heat, dirt, dry air, and light.

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