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Food and Kitchen Safety

By: Lea and Kristen

Foodborne Illness

Definatition: Any illness resulting from food going bad the food, harmful bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins. 



 How Illness is spread: Through humans' water and food.

How to Prevent Contamination: Use safe water sources; control insects and rodents; practices strict personal hygiene.

Common Symptoms: Diarrhea, fever, cramps, dehydration.

How to treat illness: No treatment.

Foods associated with illness: Beans, contaminated milk, tuna, turkey, macaroni salad, apple cider, mixed moist foods.



Chemical and Physical Hazards

Chemical Hazard: If not used properly, can contaminate food and cause hives, vomiting, ect. 


Physical Hazard : Foreign objects, usually large enough to see or feel while you are eating



Chemical Hazard: Keep chemicals away from your food

Physical Hazard: Keep small objects away from cooking area and plates



Chemical: Cleaning comounds

Physical: Glass


Direct Contamination- when food is received by the resturaunt and already contains enough bacateria , fungi, viruses, or parasites to make you sick. 


Cross Contamination- when a safe food comes in contact with a bioloigcal, pysical, or chemical contaminats while being prepared




Cook food too correct temperature and keep all cooking areas clean

Cleaning and Sanitary

Clean: Free from dirt

Sanitary: Surfaces are hygenic and healthy

Difference: Clean is visiblly free from dirt, while sanitary is hygenic below the surface.


Examples of Use: 

Washing Dishes and then putting the dish into the dish washer to get the dish sanitize

Hand washing

Examples of when you should wash your hands:

Wash your hands after going to the bathroom 

Before eating

After blowing your nose

Dishwashing by Hand

Dishwashing by Hand

Danger Zone

Bad bacteria can grow within these temperatures

Danger Zone: 41 degrees fahrenheit to 135 degrees fahrenheit



FAT TOM stands for each of the conditions that pathogens need for growth.


FAT TOM= Food Acidity Time Temperature Oxygen Moisture


Internal Cooking Temperature for Meats


Poultry= 165F

Stuffed Poultry= 165F


1.Place into a refridgerator

2.Place under running water

3.Thaw in microwave


Perishable food can be left at room temperature for 2 hours


Cooling food properly

1.Taking 4 hours to cool below 41 degress fahrenheit

2. Foods cooled to 70 degrees fahrenheit within two hours then down to 41 degrees fahrenheit


Keep hot food above 135 degrees fahrenheit when trying to keep it hot


Keep cold food below 41 degrees fahrenheit when trying to keep it cold



Three Ways to Prevent Cuts

1. Pay close attention to what you are doing

2.Know how to use objects properly

3. Have good lighting to see what you are doing

Fires and Burns


Cover and watch falmes and heat

Watch grease

Cover electrical wiring

Cover unsafe storage areas




Three Ways to Prevent Falls

1. Keep room free of clutter 

2. Use plastic or carpet runners

3. Wear low heeled shoes

Electric Shock

Three Ways to Prevent Electric Shock

1. Learn how electricity works

2. Avoid water

3. Cover sockets and outlets




Work Sheets,g_2:kitchen&imgrc=bb1s77Map50U1M%3A