Safety & Sanitation

Let’s get it right this time!

Maintaining clean conditions to prevent

disease!

GERM free! Nice and clean! The process of following practices to prevent

illness Washing hands Using hot soapy water Storing food safely Using proper food handling processes Tying back hair Wearing an apron

Sanitation

Tiny living creatures

MICROSCOPIC…can only be seen under a microscope…but still there! GROSS!

Poor food handling practices allow them to grow!

Microorganisms

Bacteria:

Harmful microorganisms carried by people, animals, insects, and objects

The cause of most food born illnesses! Toxin:

Poisons produced by bacteria Parasite:

Organisms that get their nutrients from other living organisms

Contaminant A harmful substance that accidently gets into

food

Vocabulary

Harmful bacteria from one food

transferred to another

NEVER use the same utensil or cutting board for both RAW and COOKED meats, poultry, fish or eggs

Utensils can transfer bacteria from raw to cooked foods

Cross Contamination

A disease transmitted by food

Common Types & Locations: E.Coli – from beef Salmonella – from uncooked eggs and poultry Botulism – dented or bulging cans Staph – coughing and sneezing while

handling/preparing foods

Food Born(e) Illness

The DANGER Zone: 40-140 Allows rapid growth of bacteria and production of toxins Do not hold food in this zone for more than TWO hours!!!!!

160 degrees (F) Or hotter will DESTROY most bacteria (COOKING)

32 degrees (F) – 40 degrees (F) Will SLOW bacteria growth (refrigerating)

Below 31 degrees (F) Or colder STOPS bacteria growth (but doesn’t kill it!)

(freezing)

Keeping Food SafeThings you just need to know!

Hands should be washed for a minimum of 20

seconds Try singing happy birthday, twinkle twinkle, or the

ABCs

Knives should never be placed in the sink! They need to wait to be washed next to it!

Sink Rules

When removing items from the oven use oven mitts,

pot holders, or hot pads…NEVER use towels!

When using pots on the range…handles should be turned inward

When removing a lid from a pot, always open it away from your face…sorry…no free facials here!

In the event of a grease fire…baking soda (found in all kitchens) will smother the flames! NEVER water/liquids!

Stove Rules!

On the bottom shelf of the refrigerator

In COLD water

In the microwave

NEVER out on the counter!!!!

Defrosting/Thawing Meat

Keep hot foods hot

Keep cold foods cold

NO DANGER ZONE (40-140)

Serve foods immediately and pack up leftovers in shallow air-tight containers right away!

Just Remember!