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Food and Kitchen Safety
Paul Hanlon
Foodborne Illness
In illness that results from eating contaminated foods
Ex) E.coli
How e.coli is spread
Through the contamination of meats
and vegetables
How to prevent contamination
Cook ground beef thoroughly, wash
hands, and avoid cross-contamination
Common Symptoms
Vomiting, headache, backache,
miscarriage, meningitis, fever
How to treat e.coli
Rest, drink lots of water, and watch
out for more serious symptoms
Found in?
Unpasteurized dairy, vegetables,
poultry, meats
Chemical and Physical Hazards
Chemical Hazard
Cleaning compounds, bug spray, food additives, and
fertilizers that have seeped into the food
Keep chemicals away from the food
Physical Hazard
Foreign objects, usually large enough to see or feel while eating
Avoid broken dishware, keep kitchen clean, and wear a hairnet
A bug in the food
Contamination
Direct Contamination
When food is received that is already
contaminated
Cook all food thoroughly and look for
any obvious contaminations
Cross Contamination
When food comes in contact with contaminated food
Avoid putting different raw meats and veggies together
Clean and Sanitary
What’s the Difference?
Clean means there are no large objects
Sanitary means all germs have been killed
When there’s crumbs on the table, clean them off
Use hand sanitizer to sanitize your hands
Hand Washing
Wash
your hands
after you use
the bathroom
Wash
your hands
after playing
outside
Wash
your hands
after handling
raw food
Dishwashing by Hand
Danger Zone
Between these temperatures, bacteria
can grow
Temperatures
Food
Acidity
Temperature
Time
Oxygen
Moisture
These are the conditions which should be considered when preparing food
Thawing
The safest way to thaw food is in the fridge
Let it sit in the fridge for at least 24 hours
Storage
Perishable food can be left at room temperature for two hours
Two ways to cool food
Cool to 41 within four hours
Cool to 71 within two hours; then to 41 within four hours
Hot foods should be kept at greater than 135
Cold foods should be kept at less than 41
Cuts
Keep knives sharp
Keep knives dry and clean
Don’t catch falling knives
Fires and Burns
Use oven mitts
Lift hot lids away from your face
Open ovens slowly
Falls
Keep floors clean and dry
Wear closed toed shoes and keep them tied
Avoid cluttered messes
Electric Shock
Keep electronic appliances away from water
Pull from the plug, not the cord
Always have GFCI outlets
Sources
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answer
s/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index
http://blog.healthcareerweb.com/featured/national-hand-washing-awareness-wee
k-washing-hands-crime/
https://www.heb.com/recipe/recipe-article/cooking-temps-for-meat-and-seafood/1
392677043597