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Food & Kitchen Safety

By: Haylie Shipley

  • Found in: soils, dust, and animals
  • how to prevent contamination: cool meat quickly. Reheat to 165 degrees. Avoid cross- contamination of raw meat and cooked meat. 
  • Symptoms: diarrhea, nausea, cramps, fever, and vomitting 

Clostridium Perfringens 

Clostridium Perfringens 

How to treat Illness: by managing any complications until it passes. You can take pedialyte to help with deydration. Also maintaing a healthy diet will help you feel better faster. 

 

Foods associated: reheated meats, raw meat, raw vegetables, soups, gravies, and stews 

 

Foreign objects in your food

 

 

This is prevented by having

 

people insepect your foods

 

before being served it 

Physical Hazards

when you have been exposed to chemicals in the workplace such as bug sprays, or cleaning compounds. 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can prevent these hazards by not spraying them next to items in the kitchen, wear gloves when using cleaning products, and label the chemicals. 

Chemical hazards

 

direct contamination- when one type of  food touches the other

 

Cross contamination- when bacteria is transferred from one food to another

 

How to avoid contamination- wash utensils, cook foods to safe temperture, keep raw foods seperate from cooked, and keep meats seperate from other types of food

 

Contamination

Wash hands before and after

 

preparing food

 

 

wash hands before eating 

 

 

wash hands after using the

 

restroom

 

Handwashing

Dishwashing by hand

 

The tempertures in the danger zone are 41 degrees to 135 degree Fahrenheit. Within these tempertures pathogens can grow

Danger Zone

Tempertures

 

FATTOM - Food Acidity Temperture Time

 

Oxygen Mositure

 

 

Fattom are the conditions where

 

foodborne pathagens can grow

 

 

Internal cooking tempertures

 

ground beef - 160

 

poultry-  165

 

stuffed poultry- 165

Thawing

 

three ways to thaw food

 

refrigerator

 

microwave

 

cold water

 

The safest way is in the refrigerator.  

 

 

 

 

 

Storage 

Perishable food should not be left out for more than two hours.

 

one stage cooling method- foods should be cooled below 41 degrees for 4 hours

 

two stage cooling method- foods should be cooled below 70 degrees for 2 hours then 41 degrees for 4 hours

 

hot foods holding temperture- 135 degrees or above

 

cold foods holding temperture- 41 degrees or below

 

 

Cuts 

 

preventing cuts - keep hands clean

 

and dry, keep knives sharp, and do

 

 

not let work area become cluttered

 

Fires and Burns

Prevention-

stay in kitchen when cooking food

Wear approaite clothes in kitchen

 

Do not add water to a grease fire

 

 

 

Falls

prevention-

make sure floor is non slipperly and non glare

make sure all cabinets are closed when not in use

elimate all throw rugs

Eletric Shock

 

Keep electrical appliances away from water

 

keep electrical appliances by the outlet

 

do not pull the cord when unplugging the appliance