Kitchen Safety

With Ethan House

  • Foodborne illnesses are any disease or infection that can be caught by eating contaminated food.
  • Illnesses are spread by eating and touching contaminated food
  • Contamination can be prevented by washing hands, utensils, and porperly cooking, storing, and preparing food
  • Common symptoms involve the same ones as the flu, such as nausea, cramping, fatigue, and vomiting
  • Foods associated with illness are raw chicken, ground beef, canned food, and seafood
  • These can be treated with fluid intake and antibiotics typically

Foodborne Illness

Chemical and Physical Hazards

  • Fire and chemical hazards are objects or situations in a kitchen that can cause injury or property damage by fire.
  • A fire hazard could be frayed electrical wiring or wiring near faucets, which can cause house fires
  • A chemical hazard could be cleaning chemicals stored in unsafe locations, which can cause someone to get hurt if they eat food with harmful chemicals on them
  • There are many ways our food can become contaminated, and of all these ways, there are two different kinds.
  • Direct contamination is when food becomes contaminated at the factory or store that it is made or sold at.
  • Cross contamination is when contaminated food contaminates other uncontaminated food at home or in the kitchen.
  • Being contaminated by either of these can be prevented by properly cleaning and sanitizing the kitchen and properly storing and preparing food.

Contamination

  • A kitchen always needs to be both clean and sanitary in order to safely prepare food.
  • Clean would apply to a countertop not having any food crumbs on it.
  • Clean means there is no dirt or debris on kitchen surfaces.
  • Sanitary means that any surface is free of bacteria and other potential pathogens.
  • Sanitized would mean be a knife or cutting board being washed with soap and water before being used again.

Clean and Sanitary

Hand Washing

  • There are several scenarios where a person should wash their hands
  • after handling raw meat
  • before cooking
  • after handling raw eggs

Handwashing cont.

DANGER

ZONE

  • The danger zone of food ranges from 40 degrees to 140 degrees Fahrenheit.
  • Within these temperatures bacteria and other pathogens grow rapidly.

danger zone cont.

  • Fattom are the conditions required by pathogens to grow in food
  • Food
  • Acidity
  • Time
  • Temperature
  • Oxygen
  • Moisture

Temperature

Poultry

Stuffed Poultry

Ground Beef

 

Internal Cooking Temp.

160 degrees F

165 degrees F

165 degrees F

  • The safest way to thaw food is to keep it sealed in a refrigerator for at least 2-3 days.

Thawing

  • Food can safely sit at room temperature for 2 hours
  • There are two ways to safely cool food
  • Cool from 140 degrees to 70 degrees within 2 hours
  • Cool from 70 degrees to 40 degrees within 4 hours
  • Hot foods should be kept at 140 degrees
  • Cold foods should be kept at  40 degrees

Storage

While cutting, here are ways to prevent getting cut in the kitchen

  • Keep your knives sharp
  • Cut away from your hand
  • Don't use palm of your hand as a cutting board

Cuts

  • Keep pan handles facing the back of a stove range
  • Always keep a close eye on greasy foods cooking
  • Don't short out wall outlets

Fires and Burns

  • Keep commonly used items within easy reach
  • Use a step stool
  • Immediately clean up spills

Falls

  • Unplug unused appliances
  • Don't yank appliances by the cord
  • Keep appliances and outlets away from water sources

Electric Shock

  • rapidtruevalue.com-Kitchen Safety Tips
  • profoodsafety.org
  • fsis.usda.gov-Safe Minimum Internal Temperature Chart

Sources