Kitchen Safety & Sanitation

By: Jayden and Spencer

foodborne illness is spread by food that is contaminated

 

 

Shigella

 

Shigella is spread through poultry, dairy products, and raw vegtables

 

Prevention: Drink clean water, cook food well, and wash your hands

 

Treatment: Get rest and drink fluids. Stay home from work or school

 

Foods: Chicken, milk, raw vegtables

 

Anything that results in damage or injury in the kitchen.

 

 

  • open flame
  • malfunctioning machinery

chemical & physical hazards

Avoiding: Clean cutting board and knife or use different sets for meats and vegtables.

Direct- when food already has bacteria

cross- when bacteria from something else gets on another thing

Contamination

an example for cleaning is when dishes are dirty and you wash them

 

an example of sanitation is when you clean off the counter after using it.

Clean- All foods & dirt are removed

Sanitized- Surfaces have a reduction of pathogen

Clean and Sanitary

Hand Washing

When to wash hands

- Before cooking

- Bathroom

- Before eating

40-140 F are the temperatures in the danger zone

At those temperatures bacteria can grow and grows most rapidly in this         range.

Danger Zone

Fattom- Food acidity, time, temperature, oxygen, and moisture

explains conditions that bacteria like to grow in

Meat

Ground beef

 

Poultry

 

Stuffed Poultry

Temperature

Internal cooking temperature

160 F

 

165 F

 

165 F

The safest ways to thaw food is in the fridge or in cold water

Thawing

2 hours is max time to leave out perishables

Use ice or blast chiller to cool food fast and safe

 

Keep food above 140 F to keep hot

 

To keep cold have food at 40 F

Storage

To prevent cuts pay attention to what you

are doing, know proper knife usage, and

don't use alcohol or drugs

Cuts

To prevent fires don't hold pets or kids while cooking, stay in the kitchen, and keep sleeves aways from heated surfaces and open flames

Fires & Burns

To prevent falls keep items in reach, clean up spills, and wear shoes in the kitchen

Falls

To prevent electric shock replace damaged equipment, dry hands before using equipment, and don't plug more than one thing into the same plug

Electric Shock

foodsafety.gov

culinaryarts.about.com

 

fsis.usda.ga

 

extension.iastate.edu

 

webmd.com

 

cchealth.org

 

easierliving.com

 

kingelectricservice.com

Sources