food safety % sanitation ppt

7/25/2019 Food Safety % sanitation Ppt

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Safety andSafety and

SanitationSanitationWhat you need to know to be safe in theWhat you need to know to be safe in theFACS classroom.FACS classroom.


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ObjectivesObjectives

Dene safety ruleDene safety rule

dentify !eneral safety !uidelinesdentify !eneral safety !uidelines

"ist # ways to $revent kitchen accidents"ist # ways to $revent kitchen accidents%&$lain the im$ortance of cleanliness in the%&$lain the im$ortance of cleanliness in thekitchenkitchen

Describe safe food $racticesDescribe safe food $ractices

%&amine $ro$er food tem$eratures%&amine $ro$er food tem$eratures

%&amine common foodbourne illnesses%&amine common foodbourne illnesses


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'%()S'%()S

C*(C*(

+eimlich maneuver+eimlich maneuver

*olari,ed $lu!*olari,ed $lu!

ContaminantContaminant

Food borne illnessFood borne illness

)icroor!anism)icroor!anism

'o&in'o&in

S$oreS$ore

Food SafetyFood Safety

SanitationSanitation

*ersonal +y!iene*ersonal +y!iene

- second scrub- second scrub

Cross contaminationCross contamination

nternal tem$eraturenternal tem$erature


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What is a safetyWhat is a safety

rule/rule/0est dened as a s$ecic statement0est dened as a s$ecic statementabout the behavior allowed or notabout the behavior allowed or notallowed in a !iven set of circumstances.allowed in a !iven set of circumstances.

Federal law re1uires safety trainin!Federal law re1uires safety trainin!before workers or students enter thebefore workers or students enter thework area.work area.


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2eneral Safety2eneral Safety

rules to followrules to follow*ro$er $rotective wear*ro$er $rotective wearshould be worn beforeshould be worn beforeenterin! the work areaenterin! the work areato work.to work.

When $ickin! u$ aWhen $ickin! u$ aheavy object alwaysheavy object alwaysbend at the kneesbend at the kneeswhile kee$in! yourwhile kee$in! yourback strai!ht.back strai!ht.

Any accident3 injury3 orAny accident3 injury3 oremer!ency should beemer!ency should bere$orted immediatelyre$orted immediatelyto the teacher.to the teacher.

f you see somethin!f you see somethin!that looks dan!erous3that looks dan!erous3tell the teachertell the teacherimmediately.immediately.

Clean u$ any s$ills atClean u$ any s$ills atonce.once.

4ee$ 5oors and aisles4ee$ 5oors and aislesclear of e1ui$ment andclear of e1ui$ment andchemicals.chemicals.

+orse$lay is considered+orse$lay is consideredthe number one cause ofthe number one cause ofinjury in the classroominjury in the classroomand should be avoidedand should be avoided


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4itchen Safety4itchen Safety


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4itchen basics4itchen basicsFocus on what you are doin!3 es$ecially whenFocus on what you are doin!3 es$ecially whenyou are cuttin!3 cookin! or usin! a$$liances.you are cuttin!3 cookin! or usin! a$$liances.

Dress for safety. 'ie hair back3 no loose sleeves3Dress for safety. 'ie hair back3 no loose sleeves3and kee$ a$ron strin!s tied.and kee$ a$ron strin!s tied.

6se the ri!ht tool for the job. 6se all e1ui$ment6se the ri!ht tool for the job. 6se all e1ui$mentsafely.safely.

Close drawers com$letely to avoid bum$s3Close drawers com$letely to avoid bum$s3bruises and cuts.bruises and cuts.

Store lar!e $ots and $ans and other bulky itemsStore lar!e $ots and $ans and other bulky itemson low shelves.on low shelves.

Control clutter. *ut all items back as soon asControl clutter. *ut all items back as soon asnished.nished.


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*reventin! Falls*reventin! Falls

A common cause ofA common cause ofhousehold injurieshousehold injuries

Wear snu! shoesWear snu! shoeswithout trailin!without trailin!

shoelacesshoelaces

Wi$e u$ s$ills andWi$e u$ s$ills ands$atters ri!ht away.s$atters ri!ht away.

6se a sturdy ste$6se a sturdy ste$stool to reach hi!hstool to reach hi!h

shelves rather thanshelves rather thana chair3 bo&3 or stool.a chair3 bo&3 or stool.


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Shar$ %d!esShar$ %d!es


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*revention 'i$s*revention 'i$sStore knives in a dividedStore knives in a divideddrawer3 knife block ordrawer3 knife block orrack.rack.

"earn when and how to"earn when and how to

use di7erent ty$es ofuse di7erent ty$es ofknives3 so you use theknives3 so you use theri!ht knife for the job.ri!ht knife for the job.

Always use a cuttin!Always use a cuttin!board when cuttin!.board when cuttin!.

Do not soak knives in aDo not soak knives in asink or dish$an.sink or dish$an.

'ake e&tra care when'ake e&tra care whencleanin! knives.cleanin! knives.

Dry knives by wi$in! themDry knives by wi$in! themcarefully3 with the bladecarefully3 with the blade$ointed away from you.$ointed away from you.

4ee$ n!ers away from4ee$ n!ers away from

rou!h surfaces3 slicin!rou!h surfaces3 slicin!ed!es3 and rotatin! beaters.ed!es3 and rotatin! beaters.

Swee$ u$ broken itemsSwee$ u$ broken itemsri!ht away with broom andri!ht away with broom anddust$an.dust$an.

6se wet $a$er towel to $ick6se wet $a$er towel to $ick

u$ small $ieces instead ofu$ small $ieces instead ofn!ers.n!ers.

Seal broken $ieces in a ba!Seal broken $ieces in a ba!and $lace in waste basket.and $lace in waste basket.


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Fires and 0urnsFires and 0urns


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Cook to$ safetyCook to$ safety

'hrou!h cleanin! $revents !rease and bits of'hrou!h cleanin! $revents !rease and bits offood from buildin! u$ in burners3 ovens3 ran!efood from buildin! u$ in burners3 ovens3 ran!ehoods3 and toasters which $revent res.hoods3 and toasters which $revent res.

6se cookware that is in !ood condition.6se cookware that is in !ood condition.+andle cookware with dry $otholders or oven+andle cookware with dry $otholders or ovenmitts.mitts.

'urn handles of $ans toward the back or'urn handles of $ans toward the back or

center of the ran!ecenter of the ran!e'o remove lid3 lift the far ed!e rst 8away from'o remove lid3 lift the far ed!e rst 8away fromyou9you9


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ContinuedContinued

'urn o7 burners before reachin! over'urn o7 burners before reachin! overthem.them.

4ee$ 5ammable items away from heat4ee$ 5ammable items away from heatand 5ame.and 5ame.

6se only heat $roof utensils when6se only heat $roof utensils whencookin!cookin!


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Oven SafetyOven SafetyArran!e racks beforeArran!e racks beforeturnin! oven on.turnin! oven on.

Stand to the sideStand to the sidewhen o$enin! hotwhen o$enin! hotoven.oven.

6se a $otholder. *ull6se a $otholder. *ulloven rack a little rst3oven rack a little rst3then lift the $anthen lift the $an

'urn oven o7 ri!ht'urn oven o7 ri!htafter usin!.after usin!.

Clean s$ills and crumbsClean s$ills and crumbsafter oven has cooled.after oven has cooled.

When usin! a !asWhen usin! a !asran!e3 if you smell !as3ran!e3 if you smell !as3check the $ilot li!htcheck the $ilot li!htrst.rst.


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f a re starts:f a re starts:

'urn o7 burner if the re is on a cook'urn o7 burner if the re is on a cookto$.to$.

6n$lu! cord if it is an electric skillet36n$lu! cord if it is an electric skillet3toaster3 or other small a$$liance.toaster3 or other small a$$liance.

'urn o7 heat if in the oven. 4ee$ door'urn o7 heat if in the oven. 4ee$ doorclosed until re dies out.closed until re dies out.

Smother with lid3 $an3 salt or bakin!Smother with lid3 $an3 salt or bakin!soda.soda.


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f usin! a ref usin! a re

e&tin!uishere&tin!uisher'he rst ste$ is to $ull the safety $in at'he rst ste$ is to $ull the safety $in atthe to$ of the e&tin!uisher.the to$ of the e&tin!uisher.

Aim the no,,le3 horn3 or hose at theAim the no,,le3 horn3 or hose at thebase of the 5ames.base of the 5ames.

S1uee,e or $ress the handle.S1uee,e or $ress the handle.

Swee$ from side to side at the base ofSwee$ from side to side at the base ofthe re until it is com$letelythe re until it is com$letelye&tin!uished.e&tin!uished.


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%lectricity and%lectricity and

ChemicalsChemicalsCordsCordsCheck for dama!e beforeCheck for dama!e beforeeach use.each use.

2ras$ the $lu! at the2ras$ the $lu! at theelectrical outlet rather thatelectrical outlet rather thatthe cord to un$lu! an item.the cord to un$lu! an item.

"imit number of cords in"imit number of cords inan electric outletan electric outlet

*olari,ed $lu!; reduces*olari,ed $lu!; reducesrisk of shock.


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ore a ou+ousehold+ousehold

ChemicalsChemicals=ever mi& household chemicals=ever mi& household chemicals)ake sure no,,le is $ointed away from)ake sure no,,le is $ointed away from

$eo$le when s$rayin!$eo$le when s$rayin!Store ha,ardous chemicals away fromStore ha,ardous chemicals away fromfood.food.

=ever throw unused chemicals in the=ever throw unused chemicals in thetrash or $our down the drain.trash or $our down the drain.


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+andlin!+andlin!

%mer!encies%mer!encies=ever hesitate to call for hel$. Always re$ort to=ever hesitate to call for hel$. Always re$ort toteacher immediately.teacher immediately.Stay calm.Stay calm.

4ee$ emer!ency numbers handy.4ee$ emer!ency numbers handy."earn to use re e&tin!uisher. 'est yearly."earn to use re e&tin!uisher. 'est yearly.

+eimlich )aneuver; a way to dislod!e an object from+eimlich )aneuver; a way to dislod!e an object fromthe throat of a $erson who is chockin! by usin! athe throat of a $erson who is chockin! by usin! aseries of u$ward thrusts on the abdomen.series of u$ward thrusts on the abdomen.

Cardio$ulmonary resuscitation 8C*(9 techni1ue usedCardio$ulmonary resuscitation 8C*(9 techni1ue usedto revive a $erson whose breathin! and heartbeatto revive a $erson whose breathin! and heartbeathave sto$$ed. Chest com$ressions sometimeshave sto$$ed. Chest com$ressions sometimesaccom$anied by breathin!.accom$anied by breathin!.


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SanitationSanitation


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Food borne illnessFood borne illness

Contaminant; a substance3 such as aContaminant; a substance3 such as achemical or or!anism3 that makes foodchemical or or!anism3 that makes foodunsafe to eat.unsafe to eat.

Food borne illness; sickness caused byFood borne illness; sickness caused byeatin! foods that contain contaminantseatin! foods that contain contaminants

Sym$toms> fever3 headache3 di!estiveSym$toms> fever3 headache3 di!estivetroublestroubles

At (isk> children3 $re!nant women3 olderAt (isk> children3 $re!nant women3 olderadults3 and chronically ill are most at risk.adults3 and chronically ill are most at risk.


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(oots of F.0..(oots of F.0..)icroor!anisms; livin! thin!s so small that it can)icroor!anisms; livin! thin!s so small that it canonly be seen throu!h a microsco$e.only be seen throu!h a microsco$e.

0acteria; many in the body that are harmless3 they0acteria; many in the body that are harmless3 theyaid in food di!estion and are essential for health.aid in food di!estion and are essential for health.

A few dan!erous bacteria to humans $roduce aA few dan!erous bacteria to humans $roduce ato&in or $oison that can cause illness.to&in or $oison that can cause illness.

0acteria can not travel far by themselves3 they are0acteria can not travel far by themselves3 they arecarried on $eo$le3 animals3 insects3 and objects.carried on $eo$le3 animals3 insects3 and objects.

0acteria in food can multi$ly throu!h careless0acteria in food can multi$ly throu!h carelesshandlin!. n just a few hours3 one bacterium canhandlin!. n just a few hours3 one bacterium canmulti$ly into thousands; yet the food may look3multi$ly into thousands; yet the food may look3taste3 and smell com$letely safe to eat.taste3 and smell com$letely safe to eat.


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Food SafetyFood Safety

4ee$in! food safe to eat by followin!4ee$in! food safe to eat by followin!$ro$er food handlin! and cookin!$ro$er food handlin! and cookin!$ractices.$ractices.

4ee$ yourself and your kitchen clean4ee$ yourself and your kitchen clean

Do not cross contaminateDo not cross contaminate

Cook food thorou!hlyCook food thorou!hly(efri!erate food $rom$tly(efri!erate food $rom$tly


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Cleanliness in theCleanliness in the

kitchenkitchen


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2eneral2eneral

!uidelines!uidelinesSanitation; the $revention of illness throu!hSanitation; the $revention of illness throu!hcleanliness.cleanliness.*ersonal hy!iene; thorou!hly washin! your body3*ersonal hy!iene; thorou!hly washin! your body3face3 and hands hel$ avoid transferrin! harmfulface3 and hands hel$ avoid transferrin! harmful

bacteria when handlin! food.bacteria when handlin! food.?our hands come in fre1uent contact with food3 so?our hands come in fre1uent contact with food3 sokee$in! them clean is the sin!le most e7ective waykee$in! them clean is the sin!le most e7ective wayto $revent the transfer of bacteria.to $revent the transfer of bacteria.

Do a - second scrub with soa$ and warm waterDo a - second scrub with soa$ and warm water

after handlin! raw sh3 shellsh3 meat and e!!s.after handlin! raw sh3 shellsh3 meat and e!!s.mmediately after usin! the toilet3 blowin! yourmmediately after usin! the toilet3 blowin! yournose3 handlin! $ets3 or touchin! your face3 hair3 ornose3 handlin! $ets3 or touchin! your face3 hair3 orany other $art of your body. Or after touchin!any other $art of your body. Or after touchin!anyone else.anyone else.


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A clean kitchenA clean kitchenWash work surfaces and utensils in hot sudsy waterWash work surfaces and utensils in hot sudsy waterbefore $re$arin! food.before $re$arin! food.

Chan!e dish towels often. 6se se$arate towels forChan!e dish towels often. 6se se$arate towels forwi$in! hands3 dishes3 and other $ur$oses.wi$in! hands3 dishes3 and other $ur$oses.

*est control> Clean u$ crumbs and food s$ills from*est control> Clean u$ crumbs and food s$ills from5oors3 counters and tables that mi!ht attract insects.5oors3 counters and tables that mi!ht attract insects.

S$rinkle chili $owder3 $a$rika or dried $e$$ermintS$rinkle chili $owder3 $a$rika or dried $e$$ermintacross ant trails.across ant trails.

Wash all tools and work surfaces that were used3 mo$Wash all tools and work surfaces that were used3 mo$any s$ills on the 5oor3 wash the sink to remove !reaseany s$ills on the 5oor3 wash the sink to remove !reaseand bits of food.and bits of food.


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Dishwashin!Dishwashin!


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2uidelines2uidelines

Scra$e and rinse soiled dishes and $lace toScra$e and rinse soiled dishes and $lace toone side of the sink.one side of the sink.

2rou$ dishes and wash in order> !lasses32rou$ dishes and wash in order> !lasses35at ware3 $lates and bowls3 kitchen tools.5at ware3 $lates and bowls3 kitchen tools.

(inse thorou!hly in hot water.(inse thorou!hly in hot water.

"et dishes air dry or dry with a clean towel."et dishes air dry or dry with a clean towel.

Wash knives last3 handle with care andWash knives last3 handle with care andtowel drytowel dry


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CrossCross

ContaminationContamination'he s$read of harmful'he s$read of harmfulbacteria from onebacteria from onefood to another.food to another.

Can occur with anyCan occur with anyfood3 raw or cooked.food3 raw or cooked.

When $re$arin! rawWhen $re$arin! rawmeat3 $oultry3 ormeat3 $oultry3 orseafood3 wash everyseafood3 wash every

surface the foodsurface the foodtouched with hottouched with hotsoa$y water.soa$y water.

*lace cooked food on*lace cooked food ona clean $late not onea clean $late not onethat held raw food.that held raw food.

6se a di7erent6se a di7erentcuttin! board forcuttin! board formeat3 $oultry andmeat3 $oultry andseafoodseafood

Wash in hot sudsyWash in hot sudsywater3 allow to airwater3 allow to airdry.dry.


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Common llnessesCommon llnesses

Clostridium botulinum; botulism3 whichClostridium botulinum; botulism3 whichcan be fatal. m$ro$erly $rocessedcan be fatal. m$ro$erly $rocessedcanned foods.canned foods.

%scherichia coli; raw or rare !round%scherichia coli; raw or rare !roundbeef3 unwashed $roduce3 un$asteuri,edbeef3 unwashed $roduce3 un$asteuri,edmilk or a$$le cider.milk or a$$le cider.

Salmonella; raw or undercookedSalmonella; raw or undercooked$oultry3 e!!s3 meat3 and seafood@$oultry3 e!!s3 meat3 and seafood@un$asteuri,ed milkun$asteuri,ed milk


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Cookin! FoodCookin! Food

SafelySafely


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Food 'em$eratureFood 'em$erature

A7ects bacteria !rowth.A7ects bacteria !rowth.

'he dan!er ,one is the ran!e in which'he dan!er ,one is the ran!e in whichbacteria !row fastest> BF ;BFbacteria !row fastest> BF ;BF

"ess time at room tem$erature3 more"ess time at room tem$erature3 moreslowly bacteria will multi$ly.slowly bacteria will multi$ly.

l


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nternalnternal

'em$eratures'em$eratures6sed to know if food has6sed to know if food hasbeen cooked thorou!hlybeen cooked thorou!hlyenou!h to kill bacteria.enou!h to kill bacteria.

' is the tem$erature' is the tem$eraturedee$ inside the thickestdee$ inside the thickest$art of the food.$art of the food.

)inimum internal tem$.)inimum internal tem$.for beef bur!ers isfor beef bur!ers isBFBF

)inimum internal tem$.)inimum internal tem$.for 'urkey is #BFfor 'urkey is #BF

Chicken needs to beChicken needs to becooked to the hi!hestcooked to the hi!hesttem$erature.tem$erature.

Safe cookin!Safe cookin!tem$eratures are BFtem$eratures are BFto EBFto EBF

(efri!erators set at(efri!erators set atBF.BF.

Free,ers set at BFFree,ers set at BF

4ee$ foods hot at BF4ee$ foods hot at BF


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'hawin! Food'hawin! Food

=ever defrost fro,en food at room=ever defrost fro,en food at roomtem$erature.tem$erature.

*lace in a container in the refri!erator*lace in a container in the refri!erator

=eed 1uicker thaw in a waterti!ht $lastic=eed 1uicker thaw in a waterti!ht $lasticba! and submer!e it in a bowl or sink ofba! and submer!e it in a bowl or sink ofcold water. Chan!e every minutes tocold water. Chan!e every minutes tokee$ water cold.kee$ water cold.

Follow microwave instructions if neededFollow microwave instructions if neededimmediately.immediately.


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Servin! FoodServin! Food

4ee$ hot foods hot; hi!her than BF4ee$ hot foods hot; hi!her than BF

4ee$ cold foods cold; kee$ refri!erated4ee$ cold foods cold; kee$ refri!erateduntil servin! time.until servin! time.

Follow the - hour rule; foods that containFollow the - hour rule; foods that containmeat3 $oultry3 sh3 e!!s3 or dairy shouldmeat3 $oultry3 sh3 e!!s3 or dairy shouldnot sit at room tem$erature lon!er than -not sit at room tem$erature lon!er than -hours.hours.

f the tem$erature is hi!her than GBFf the tem$erature is hi!her than GBFlimit to hour.limit to hour.

food safety % sanitation ppt

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