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Food and Kitchen Safety

Samuel Kenney and Dylan McClure

  •  Illness is spread through contaminated food and water
  • Prevent contamination by washing your hands, separate the foods, cook properly, and refrigerate properly.
  • Symptoms may include nauseua, vomiting, and diarreha. 
  • To treat the illness drink a lot of water and outlast it.
  • Located in raw foods.

Foodborne Illness

Chemical Hazards

 

  • Any substance and mixtures that can harm.
  • Use proper caution around chemicals.
  • Example being asbestos. 

Chemical and Physical Hazards 

https://www.comcare.gov.au/preventing/hazards/physical_hazards

 

https://www.comcare.gov.au/preventing/hazards/chemical_hazards

Physical Hazards

 

  •  A hazard in the environment that can affect you with or without touching you.
  • Don't mess around in the workplace.
  • Example being heat and falling objects.

Direct and Cross Contamination 

  • Direct is when food drips ot touches other food.
  • Prevent this by keeping food seperated.

http://www.medic8.com/healthguide/food-poisoning/cross-contamination.html

  • Cross contamination is when there is a transmission of bacteria from your hands, utensils, or using the same cutting board.
  • Prevent this by using proper hygeine and different utensils.

            Clean

 

  • Freeing up an object/person of filth, usually by wiping, washing, or brushing.
  • You may do this when there is some dirt on a chair you brush it off.

Clean and Sanitary 

https://grime-scrubbers.com/the-difference-between-cleaning-and-sanitizing/

Sanitary

 

  • To sanitize is to disinfect or steralize an area.
  • When a sick person touches something and you have to wipe it with a disinfectant wipe. 

 Three examples of when to your hands

  • When you have dirt on your hands.
  • After using the bathroom. 
  • Before you prepare food.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hand Washing 

Dishwashing by Hand

  • The temperatures of the danger zone are 40 degrees farenheit to 140 degrees farenheit.
  • In the danger zone baceria grows rapidly.

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index

Danger Zone

http://www.cookingwithegg.com/blog/index.cfm/2011/9/11/Who-is-FATTOM

https://www.fsis.usda.gov/shared/PDF/Stuffing_and_Food_Safety.pdf?redirecthttp=true

https://www.foodsafety.gov/keep/charts/mintemp.html

  • FATTOM is used to describe where bacteria need to thrive and grow.
  • FATTOM is an acronym.
  • The inernal cooking temp. for ground beef is 160 degrees farenheit.
  • Poultry is 165 degrees farenheit.
  • Stuffed poulry is also 165 degrees farenheit.

Temperatures 

Safest way to thaw

  • The safest way to thaw food is to leave it in the refrigerator.

Thawing

  • Perishable foods can be left for two hours.
  • To safely cool add ice or let it sit for a while.
  • To keep hot food hot keep the temp. above 140 degrees farenheit.
  • To keep cold food cold keep the temp. below 40 degrees farenheit.

http://www.wikihow.com/Cool-Food-Quickly

http://cooking.stackexchange.com/questions/34670/how-do-i-know-if-food-left-at-room-temperature-is-still-safe-to-eat

Storage

  • Prevent cuts by keeping the knives sharp, don't catch a falling knife, or soak it in a sink.

Cuts

  • To prevent fires turn off the appliance, pour on baking soda, or use a dry rag to preven a burn

Fires/Burns

  • To prevent falls keep floors clean, bib-skib on rugs, and a firm step stool.

Falls

  • To prevent elecric shock don't mix water and wires, use outlets properly, and read the manual. 

Electric Shock