Kitchen Safety

  • A food born illness is a disease caused by food or drinks.
  • food born illneses are generly spread by raw or uncooked foods
  • synotoms could consist a nausea,fever,and vomiting.
  • To treat a food bornillness go to a doctor who will prescribe medicine  
  • some of the most famous foods assoiated with illnes are can goods and meat.

what is a food born illness

 

  • Clean removes food particles
  • santizing uses heat to destroy the pathogens.
  • example of cleaning would be washing dishes
  • example when you would use sanitary would be washing your hand with hot water.

Clean and sanitary

Chemical Hazards are things added to food that can be dangerous. 

 

Examples of these could be cleaning supplies, bugsprays, or food additives.

 

These can be prevented by only preparing and storing food in safe and clean environments.

 

Chemical Hazards

Chemical and Physical Hazards

Physical Hazards are foreign objects that could be found in food. 

 

Examples of these could be hair, nails, or small objects.

 

These can be prevented by being safe while preparing food and keeping unessecary objects out of the preparation area.

Physical Hazards

Direct contamination is a type of food contamination that occurs when food is contaminated whenever the buyer recieves it.

 

This type of contamination can be prevented by only buying from reliable sources and making sure your food is kept in clean and proper environments.

Direct Contamination

Contamination in food

Cross contamination is a type of food contamination that occurs when two different groups of food are mixed together. One example of this is when raw meat is cut on a cutting board, and then another food is cut on the same board without washing it.

 

Cross contamination can be avoided by making sure all workspace is clean and keeping foods separate.

 Cross Contamination

  • http://www.medicinenet.com/script/main/art.asp?articlekey=25399
  • http://www.mayoclinic.org/diseases-conditions/food-poisoning/basics/lifestyle-home-remedies/con-20031705

sources 

Hand Washing

Examples of times when hand washing is necessary

 

1. Whenever working with raw foods.

 

2. Any time hands get dirty from food/other items.

 

3. Whenever beginning to work with food and after working with any kind of food.

The danger zone of food temperatures is 40-140°F

 

When between these temperatures bacteria in food is at the best temperature for it to grow and spread. Bacteria can double in as little as 20 minutes while in the danger zone.

Danger Zone

 

Dish washing

Temperature 

  • fattom is the six areas that pathagens grow
  •  ground beaf internal cooking temp. is 160
  • poultry is 165
  • stuffed poultry is also 165

There are three main ways to safely thaw frozen food. One way is leaving the food in the refridgerator to thaw. The second way is running cold water over the food to allow it to thaw. The third way is using a microwave to thaw the food.


The safest and best way to thaw food is the refrigerator method. Allowing the food to thaw in the refrigerator keeps it at a constant, safe temperature throughout the entire thawing process.

Thawing Food

  • perishable foods can be left out for 2 hours 
  • There are 2 ways to cool food stage one which is cooling food at 41 degrees for 4 hours stage 2 cooling is you refirerate the food at 20 degrees for 2 hour then at 41 for 4 hours.
  • You should keep hot food at 135F degrees 
  • for cold food you should keep food at 41F degrees.

Storage

Knives are a commonly used tool throughout the kitchen. Failure to use knives safely can result in many injuries, including cuts. Luckily, there are many ways that cuts can be prevented. Three ways that cuts can be prevented are: Keeping knives sharp, keeping the workspace clean, and do not attempt to grab any falling knives and be careful while handling knives.

Cuts and Knife Safety

Fires and burns can easily occur from many tools and appliances used in the kitchen. Fires and burns may easily occur, but they are also easily preventable. One way to prevent fires or burns is to carry hop pots or pans using oven mitts. Another way to prevent fires or burns is to never leave hot oil unattended. A third way to prevent fires and burns would be to open lids of pans facing away from you to prevent steam burns.

Fires and Burns

  • Clean up messses up 
  • Keep your shoes tied 
  • keep work area open

Falls

Electrical Shocks in the Kitchen

Throughout the kitchen there are many electrical appliances used. If not safe with these appliances you could be at risk of being shocked.

Three ways to prevent electrical shock in the kitchen are: Not using appliances with broken cords, being safe around outlets, and not pulling appliances out of outlets by the cords, which would prevent broken cords.