Safety and Sanitation

Kitchen Safety

Kitchen Sanitation

• Sanitation is the process of maintaining a clean and healthy environment

• Following sanitary food preparation measures assures food is safe to eat

Make It Safe

• Kitchen Safety• Prevent burns and fires• Prevents falls• Prevent electrical shock• Prevent poisonings

• Practice safety habits when using appliances and utensils

Make it Safe

• Accidents are caused by misuse of equipment

• Follow all manufactures use and care instructions

• Following safety guidelines while preparing and serving foods can help protect you and others from injury

Keep It Sanitary

• Food-borne illnesses are sicknesses caused by eating contaminated food

• Contaminant is a substance that may be harmful that has accidentally gotten into food

Sanitary

• Microorganism is a living substance so small it can be seen only under a microscope

• Bacteria are single-celled or non-cellular microorganisms

• Live almost everywhere• Not all harmful

Food contamination

• Food can become contaminated with harmful bacteria at any point from the farm to the table

• Soil, insects, humans, and cooking tools can all transfer bacteria to foods

• Local, state, and federal guidelines define conditions under which foods are to be produced and handled

Food Contamination

• HACCP-Hazard Analysis and Critical Control Point is a seven point system to identify hazards and stop them before they occur

• Bacterial Illnesses• Botulism-canned

products• E-coli• Listeriosis• Salmonellosis• Staphylococcal

Food Contamination

• Signs of Food-borne illnesses

• Vomiting• Diarrhea• Stomach cramps• Headaches• Symptoms 30 minutes

to 30 days after eating contaminated food

• Individual most at risk• Pregnant women• Young children• Older adults• People with weakened

immune systems

Four basic steps food safety

• Clean• Separate• Cook• Chill

Cleanliness

• Cleanliness is essential• Keep utensils and work

areas clean

• Personal cleanliness• Wash hands with warm

soap and water for 20 seconds before and after handling food

Principles of sanitation

• Tie hair back or wear a chef’s hat

• Wear a clean apron• Do not use a hand

towel to dry dishes• Wear plastic gloves if

you have an open cut• Do not lick fingers or

cooking utensils

• Cover coughs and sneezes with a tissue and wash your hands afterward

Basic food steps

• Separate raw and cooked foods

• Handle all food properly to prevent contamination

• Never serve cooked meat, poultry, or fish on the same plate that held these foods before cooking

• Place fresh meats, poultry, and fish in individual plastic bags at the grocery store

Basic food steps

• Cook foods thoroughly• Use a food thermometer

to be sure meat, poultry, fish and egg products are cooked to the

• recommended internal temperatures

• Never set the oven lower than 325 F

• Keep hot foods hot and cold food cold

Basic food steps

• Danger zone is the range of temperature where bacteria grows most rapidly 40-140

• Critical point 60-125• Thoroughly cooking

food to the proper temperature kills harmful bacteria

Basic food steps

• Refrigerator temperatures slow the growth of harmful bacteria

• Keep perishable foods chilled until you are ready to prepare

• Thaw perishable foods overnight in the refrigerator or in the microwave

Basic food steps

• Place leftovers in shallow containers to promote rapid cooling

• Refrigerate freeze leftovers promptly

• Use thermometers to monitor storage temperatures

• Promptly store foods

Conclusion

• Good safety and sanitation habits must also be a high priority when you cook

• Following the steps of clean, separate, cook, and chill when handling food will help you avoid foodborne illnesses.

• Your health and the health of others depends on the way you practice these habits