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       Food Kitchen Safety and                         Sanitation

        By Christian Williams and             John May

    Botulism is pread through contaminated food and water.To prevent contamination thouroly cook food and drink purified water. The csymptoms for botulism is Difficulty swallowing or speaking facial weakness and paralysis. If it is caut fast enough it can be treated with antitoxins which blocks the action of neurotoxins ithe blood. foods that are assotiated with botulisim are home canned foods with low acid content such as asparagus green beans beets and corn. also in salted or smoked fish and meat products.   

 Food Borne illness

physical hazard are a  type of occupational hazard that involves environmental hazards that can cause harm with or without contact.Physical hazards include ergonomic hazards, radiation, heat and cold stress, vibration hazards, and noise hazards.

Chemical hazards are a type of occupational hazard caused by exposure to chemicals in the workplace. Exposure to chemicals in the workplace can cause acute or long-term detrimental health effects


Chemical  Hazard And Pysical Hazards

Direct contamination is when blood drips from raw meat onto a plate of cooked food.

cross contamination is when bacteria is transfered from one food to another and spread through two foods.

Indirect contamination is when a bacteria is passed from person body fluids or infectedmaterial.


clean is when soil and food are visably removed fro surfaces. This is what you would normally do at home.

 sanitized  means that those surffaces have a reduction of pathogens.This is what you would normaly do at a restraunt or hospital.


Clean and sanitation

you should alsways wash your hands after handeling raw meat products, using a toxic cleaning agent and after you use the batthroom.If you want a good way to remember how long u wash your hands sing happy birthday.


hand washing

Bacteria grows around 140 degrees ferenheight  and fourty degrees ferenheight germs will duble in about twenty minutes.

Danger Zones for food


Fattom is the device usedin foods services industry that describe the growth of foodbourne pathegenes.

                                                                   Internal cooking temp 


Ground Beef                                           160 degees ferenheight 


 Poultry                                                   165 Degrees ferenheight


Stuffed pultry                                          165 degrees ferenheight


Thawing Foods 

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. To do all these you half to think ahead because it may take all day.

You can prevent cuts by 1 keeping knife in sheathe.

2 keeping knife sharp and 3 keep knife dry.

Three ways to prevent cuts.

3 ways for preventing fires and burns

  • Stay in the kitchen while food is cooking.
  • Turn pot handles toward the back or center of the stove.
  • Keep items such as dish towels, plastic bags, and long sleeves away from the heating surface.
  • Never cook while holding a child or pet.
  • dont have paper near fire 
  • dont touch hot pots with bare hands

There are multiple ways to prevent fallls 

1 keep kitchen clean and have no wet floors

2 close the bottom drawers.

3 tell people if you make a mess.

Three ways to prevent falls 

Three different ways to prevent electric shock.

To prevent electric shock there are thre things you can do keep water away from plugs dont touch wires that are showing and dont put anything thats not supposed to be in the plug in the plug.