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Kitchen Safety and Sanitation

Olivia Marshall and Meagan McCorkell

 

Botulisum

 

 

  • where its found: animals, water, and soil
  • prevention: mantain high temperature when canning food. Boil all food 20 minutes before serving. Don't use food from damaged cans
  • symptons: blurred vision, cramps, diarrhea, difficulty breathing, and damage to nervous system
  • treatment: treated, usually surgically, to remove the source of the toxin-producing bacteria
  • foods its found in: spinach, tuna, green beans, and beets

Foodborne Illness

Chemical and Physical Hazards

Chemical Hazard: cleaning compounds, bug sprays, food additives, and fertilizer

Example: Drinking bleach

 

Prevention: keep harmful chemicals away from your body 

 

Physical Hazard: foreign objects larger enough to see or feel 

 

Example: falling down

 

Prevention: be aware of your surroundings at all times

Direct Contamination: when the food is already contaminated

Cross Contamination: when food that is safe comes in contact with contaminated food.

 

To avoid being infected by contaminated foods, clean your cooking surfaces and make sure your hands are clean when preparing food. 

Contamination

Sanitary: using heat or chemicals to reduce bacteria on a surface to a safe level

Ex: cleaning counter with a bleach solution

 

Clean: remove food particles from surfaces

 

Ex: sweeping the floor

 Clean and Sanitary

When to wash your hands:

 

  • Before, during, and after preparing food
  • Before eating food
  • Before and after caring for someone who is sick

Hand Washing

Dishwashing by Hand

Temperatures in the danger zone: 41 degrees - 135 degrees 

 

These are the temperatures where bacteria multiplies rapidly

Danger Zone

FATTOM: Food Acidity Temperature Time Oxygen Moisture 

 

These are the six favorable conditions required for the growth of foodborne bacteria

 

Ground beef: 160 degress

Poultry: 165 degrees

Stuffed Poultry: 165 degrees

 

Temperatures

The safest way to thaw food is by putting the frozen food in the fridge

Thawing

Perishable food can only be left out for no longer than 2 hours at room temperature

 

One stage cooling method: takes 4 hours to cool to 41 degrees 

Two stage cooling method: takes 2 hours to cool to 71 degrees and another 4 hours to cool to 41 degrees

 

Keep hot foods above 135 degrees

Keep cold foods below 41 degrees

Storage

3 ways to prevent cuts:

  1. keep knives sharp
  2. keep knives organized and safely stored
  3. When walking, point blade down

Cuts

3 ways to prevent fires and burns:

  1. When carrying a hot pan, use oven mits or dry towels
  2. Lift the lid of the pot farthest away from you
  3. Dry foods as much as possible before frying

Fires and Burns

3 ways to prevent falls:

 

  1. Clean up spills immediately 
  2.  Keep items in easy reach
  3. Use a sturdy step for hard to reach items

Falls

3 ways to prevent electric shock: 

 

  1. Keep appliances away from water
  2. Do not plug several items into one outlet
  3. Do not pull on electrical cords with wet hands

Electric Shock