safety & sanitation tl 8.02 use basic food safety and sanitation principles

Download Safety & Sanitation TL 8.02 Use basic food safety and sanitation principles

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  • Slide 1
  • Safety & Sanitation TL 8.02 Use basic food safety and sanitation principles
  • Slide 2
  • Ensure Sanitation in the Kitchen Store, wash, and cook food properly Keep the kitchen, appliances, tools, and yourself clean
  • Slide 3
  • Obvious Kitchen Dangers that can be Readily Seen Sharp knives Edges of opened cans Oven/range
  • Slide 4
  • Less Obvious Kitchen Dangers Grease on the floor Appliances with frayed cords Leaks from gas appliances Cleaning products
  • Slide 5
  • Safety Rules to Prevent Cuts Hold a knife by its handle Keep knives sharp (dull knives slip and cause cuts) Wash knives separately Dont try to catch a falling knife!
  • Slide 6
  • Safety Rules to Prevent Burns and Scalding Use pot holders Turn pan handles inward Open lids towards the back of a pot so that steam escapes away from you
  • Slide 7
  • Safety Rules to Prevent Fires Clean grease from the surface of oven Keep paper and long clothing away from range
  • Slide 8
  • Rules to Prevent Electric Shock Unplug appliances when not in use Keep electrical appliances away from water
  • Slide 9
  • If you smell gas Call the gas company Do not turn on the gas stove This odor commonly takes the form of rotting eggs. If this scent is detected, it is recommended to evacuate the area immediately, usually to the outside. Do not light fires/cigarettes, and do not operate electrical appliances/light switches/phones, as these may act as points of ignition. Once in a safe area, contact your natural gas provider.odor electrical appliances
  • Slide 10
  • Unseen danger in the Kitchen Microscopic bacteria i.e. bacteria on the kitchen faucet
  • Slide 11
  • Contaminated Food Food that contains large amounts of bacteria
  • Slide 12
  • Salmonella Bacteria that grows in foods such as poultry and eggs Salmonella poisoning symptoms include nausea, diarrhea, mild to severe cramps, and fever
  • Slide 13
  • Botulism Avoid botulism by never eating food from a leaking or bulging can
  • Slide 14
  • E. Coli Sources Contaminated rare beef, unpasteurized milk, and apple juice
  • Slide 15
  • Personal Hygiene in Food Preparation Wash your hands for 20 seconds before handling food Keep your hair out of the food Dont sneeze or cough on food
  • Slide 16
  • Danger Zone for Bacteria Growth 40 degrees F to 140 degrees F
  • Slide 17
  • Pork must be cooked to 170 F To kill the parasite that causes trichinosis
  • Slide 18
  • Cook Stuffing Separately To avoid possible salmonella contamination Stuff meat right before cooking
  • Slide 19
  • Foods that Spoil Quickly when Left at Room Temperature Milk products Meat Egg-rich foods, such as custards or mayonnaise
  • Slide 20
  • Spoilage Prevention Refrigerate foods promptly, especially in hot weather
  • Slide 21
  • Freezing Affects on Bacterial Growth Freezing stops the bacteria from growing Bacteria may still be alive after the food is thawed
  • Slide 22
  • Leftover Cook Poultry Stored in the Refrigerator Stays fresh one to two days
  • Slide 23
  • Raw Egg Yolks or Whites Storage Stays fresh two to three days in the refrigerator
  • Slide 24
  • What cooking temperature destroys most bacteria? 165 degrees Fahrenheit