SAFETY& SANITATION

Objectives

• Identify ways foods become contaminated• Define different types of food borne illnesses• Ways to prevent food poisoning• How to prevent kitchen accidents

Sanitation:* keeping foods free from

contamination

Safety:* practicing safety procedures to

prevent accidents.

Foodborne Illnesses

• most cases are mistaken for the “flu”because -

• food does not look or taste bad even though

• soil, insects, humans and cooking tools transfer contaminants to foods

• caused by bacteria, parasites & viruses

Bacterial Foodborne Illness

Botulism

Campylobacteriosis

* most common FBI in US

E Coli

Listeriosis

Perfringens

Salmonella

* Cause of 2nd most common FBI in US

Parasites – need host to survive

• Roundworms (Trichinosis)- undercooked pork• Protozoa – (Giardia) – water contaminated

with feces of infected animals

Virus

• Hepatitis A – polluted shellfish and vegetable beds

• Local, state & federal guidelines regulate food production & safety

Cross Contamination

Food To Food- Raw food comes in contact with cooked food*Meat drippings from raw meat drip onto

cooked vegetables* Raw chicken on grill touches steak that is

cooked

People to Food• Handling food after using toilet• Touching raw meat and then preparing other

foods• Wiping a counter with towel and then using it

to dry your hands

Equipment to Food• Using unclean equipment to prepare food• Using cutting board & same knife to prepare

different foods, such as cutting chicken & then making a salad

• Storing cooked food in a container that previously stored raw food.

Temperature Guide for Food Safety

Danger Zone: 40 – 140 F

Do Not Leave Food Out forMore Than 2 Hours at Room Temperature !

Kitchen Accidents• Most caused by carelessness• Most common are: poisoning cuts burns & fires electric shocks