simplebooklet thumbnail

of 0

Kitchen Safety and Sanitation

Olivia Marshall and Meagan McCorkell





  • 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. 


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



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


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


3 ways to prevent cuts:

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


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


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