simplebooklet thumbnail

of 0

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

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.

  • 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.



  • 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



  • 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.

Danger Zone

  • 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.


Safest way to thaw

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


  • 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.


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


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


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


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

Electric Shock