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Food and Kitchen Safety

By: Taylor Walker

  • any illness resulting from contaminated food, pathogenic bacteria, viruses, or parasites, as well as chemical or natural toxins 
  • Vibrio is spread from raw/undercooked seafood such as shellfish.
  • To prevent the illness, people should thoroughly cook their food
  • Common symptoms include abdominal cramping, nausea, vomiting, fever and chills
  • Treatment includes antibiotics and fluids

Foodborne Illness

  • Chemical hazards include cleaning compounds, bug sprays, food additives, and fertilizer.
  • Physical hazards include foreign objects that are usually large enough to be responsible for chipped teeth/cuts
  • To prevent hazards, reduce the use of chemicals and be cautious while around sharp/dangerous tools/objects

Chemical and Physical Hazards

  • Cross contamination is safe food comin in contact with biological, physical, or chemical contaminents.
  • Direct contamination is food already contaminated with virus, fungi, or bacteria
  • To avoid, properly store food and wash all dishes and foods thoroughly 

Contamination

  • Cleaning involves removing soil/food
  • particles and grease/dirt
  • Sanitation uses heat or chemicals to reduce the number of pathogens
  • Sanitize pots and pans that you cook with
  • Clean the counters after cooking

Clean and Sanitary

 

Hand Washing

When to wash your hands:

  • after eating
  • after cooking
  • after using the bathroom

Dishwashing by Hand

  • Danger Zone: 40 degrees F - 140 degrees F
  • Pathogens grow best inbetween the temperatures that make up the danger zone

Danger Zone

  • FATTOM stands for food, acidity, temperature, time, oxygen, moisture
  • Ground beef's internal temperature: 160 F
  • Poultry's internal temperature: 165 F
  • Stuffed Poultry internal temperature: 165 F

Temperatures

  • The best way to thaw frozen food is to place it in the refrigerator.

Thawing

  • Perishable food can only be left out for two hours.
  • To cool food, the one-stage cooling method or the two-stage cooling method can be applied.
  • Hot food temperature: above 135 F
  • Cold food temperature: below 41 F

Storage

 To prevent cuts:

  • keep knives sharp
  • wear mesh gloves
  • walk with blade pointed down

 

Cuts 

To prevent ffires and burns:

  • use dry oven mits when carrying a hot pan
  • keep outlets dry
  • lift lid away from you

Fires and Burns

To prevent falls: 

  • clean messes immediately
  • alert other people of mess
  • wear non-slip shoes

Falls

To prevent electric shocks:

  • dry hands when unplugging appliance
  • do not yank the cord
  • maintain wires

Electric Shock