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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



Wash hands before and after


preparing food



wash hands before eating 



wash hands after using the





Dishwashing by hand


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

Danger Zone



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



three ways to thaw food






cold water


The safest way is in the refrigerator.  







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





preventing cuts - keep hands clean


and dry, keep knives sharp, and do



not let work area become cluttered


Fires and Burns


stay in kitchen when cooking food

Wear approaite clothes in kitchen


Do not add water to a grease fire






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