Unit 1 Culinary Safety

Chapter 1 Safety & Sanitation Principles

objectives Identify possible culinary workplace safety issues. Explain fire safety equipment and emergency procedures. Describe first aid measures for burns, wounds, and choking. Describe the sources of food contamination. Identify sources of chemical food contamination. Illustrate how to manage pests in a kitchen setting.

From food borne illness each year! Why Safety First? Over 5,000 deaths 76 million illnesses 325,000 hospitalizations From food borne illness each year!

Safe Working Conditions Personal Protective Clothing Aprons Gloves Shoes Personal injuries Slips and falls Cuts Burns and scalds Back injuries and strains Kitchen equipment Cleaning Maintenance

Fire Safety Equipment Procedures Fire extinguishers Hood and sprinkler systems Procedures Be familiar with your workplace/ school fire emergency procedures. What is ours? Stay calm Call fire department Clear the building

First Aid Burns Choking Wounds Heimlich maneuver CPR Remove the heat source Cool with cold water for at least 5 minutes. Never apply anything but Aloe Vera. Bandage Choking Heimlich maneuver CPR Wounds Minor wounds Wear gloves Clean cut Cover with gauze Apply with direct pressure to stop bleeding. Serious wounds Control bleeding by applying pressure with gauze/clean cloth. Cover Wash your hands.

Types of Wounds Abrasion – scrape/ scratch Laceration – cut that can be deep such as a knife cut. Avulsion – part of the skin is partially/completely torn off. Puncture wound – skin is pierced with a sharp object

Sources of Food Contamination Biological Foodborne illness Bacteria – Salmonella, E-coli FATTOM Viruses – Hep A Need a host Parasite Fungi Molds Yeast Chemical Detergents Degreasers Cleaners Pesticide Physical Pests – keep your work stations clean to manage pests Hair Nails

Food Borne Illness: Disease carried or transmitted to people by food Food Based Hazards Contaminated ingredients Biological Chemical Physical People Based Hazards Food handling Time & Temp abuse Cross contamination Poor hygiene Improper cleaning & Sanitizing

Potentially Hazardous Foods PHF: Support rapid growth of microorganisms Every 20 minutes bacteria double Foods have naturally occurring bacteria living on them that are there to break down the food. There are a list of characteristics of PHF’s that you can remember by the acronym FAT TOM

FAT TOM F: Food A: Acidity T: Temperature T: Time O: Oxygen Animal origin foods that are raw or heat treated Plant origin foods that are heat treated A: Acidity 4.6-7.5 ideal for bacteria growth High acidity neutralizes the bacteria Acid will eat the protein T: Temperature 40˚F or colder 140˚F or hotter T: Time Food can be in the danger zone for a maximum of 4 hours before becoming hazardous O: Oxygen Allows bacteria to grow Wrap food products tightly to eliminate exposure to oxygen M: Moisture Bacteria need moisture to grow

When is the food cooked safe? Danger Zone When is the food cooked safe? Poultry and Stuffing: 165º F Pork: 145º F Beef, Lamb and Seafood: 145º F Rare Beef: 135º F Hamburger (ground beef): 155º F Definition: The temperatures at which bacteria multiply rapidly. 140˚F Danger Zone 40˚F

Chapter 2 The Safe Foodhandler

OBJECTIVES Demonstrate appropriate personal hygiene for the workplace. (Lab) Illustrate proper personal health practices to avoid the spread of foodborne illness. (Lab) Explain the purpose of the HACCP system. Outline the processes of monitoring, corrective action, record keeping, and verification.

Personal Hygiene Clothes Hair Handwashing Six steps are Wet hands and forearms with hot water Apply enough soap to get a good lather Rub hands and arms for 15 seconds. Rinse off with hot water Dry with a paper towel Turn water off using the towel

HACCP – Hazard Analysis Critical Control Point HACCP was developed to monitor the flow of food. The flow of food is the path food takes from the time it is received until it is served.

HAACP Processes Monitoring Corrective Action Record Keeping Foodservice workers are responsible for monitoring the food safety systems. Things to watch for would be temperature and cross-contamination. Corrective Action When a problem is discovered, fix it. Examples are…. Record Keeping Flow charts Manuals Descriptions Food temp guides Verification Write everything down. Show standard operation procedures.

Flow of Food Safely receiving Safely storing Watch for foods that Dry Have been thawed and refrozen Insects Damaged food or containers Repacked or mishandled Incorrect temperatures Safely storing Dry 6 in. off the floor and away from wall Refrigerator 6 in. off the floor, away from wall, and at least 41°F. Frozen 6 in. off the floor, away from wall, and at least 0°F.

Refrigerator Storage

Cross Contamination Definition: The transferring of bacteria from person or object to another. Lather Up Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, and seafood. Safely Separate Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator. Seal It To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or plastic bags. Marinating Mandate Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying. Take Two If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood. Clean Your Plate Never place cooked food back on the same plate or cutting board that previously held raw food. http://www.foodsafety.gov/~fsg/f00separ.html

Storage by Food Type Seafood Fresh meat/poultry Eggs Dairy Products 41°F or lower Approved vendor Must tag if live Fresh meat/poultry Temp - 41°F Color – red to pink Odor – no offensive odor Texture – no slim Packaging – clean and unbroken Eggs Purchased from approved plants Dairy Products Refrigerated/ frozen Foods Dry/ Canned Foods Fresh Produce

Preparation and Cooking Guidelines Holding Keep covered Hot foods – 135°F or above, cold foods – 41°F or below Stir regularly Never mix old with new. Discard after 4 hours. Serving Never touch food with hands. Hold dishes from the bottom/handles Use utensils to serve food Cooling Cool to 70°F in 2 hours. Then cool to 41°F in 4 hours. If this is not done in the allotted time, then discard the food. Reheating Min. temp should hold at 165°F for 15 sec.

Dish Washing Use a Dish Cloth not a Sponge! Sponges contain approximately 7.2 Billion Germs! That is the equivalent to smearing an 8oz raw piece of chicken breast on your surface! We use dish towels because we wash them after every use.

Quiz: What is the correct way to disinfect a sponge? Wash it in the sink Throw it in the dishwasher Throw it in the microwave Let it dry out

The difference between Clean & Sanitize NO visible dirt or gunk -wash surface with soap & water. SANITIZE Removal of all harmful microorganisms -Use 180˚F water -Use sanitizer liquid (bleach, 409)

How to Wash Dishes SET up sinks and drying rack as seen below Sink 1 Sink 2 Hot Soapy H20 HOT H20! WASH RINSE DRY *Note: The hotter the water the faster the dishes will dry because hot water evaporates quicker

How to Wash Dishes Scrape Dishes to clear food Lightly rinse dishes and stack by category Wash dishes by category Rinse dishes Put in drying rack Dry dishes Put away dishes Let water go down & empty food particles from sink Clean sink and put washing & drying towels in washer

1.01 C The Pathway to Kitchen Safety

Seven Classifications of Kitchen Safety Kitchen accidents lead to injuries that could be prevented by not taking shortcuts. Kitchen hazards are conditions that lead to accidental injuries. There a seven types of kitchen accidents. 1.01C The Pathway to Kitchen Safety

7 Types of Kitchen Accidents Cuts Burns and Fires Falls Electrical Issues Chemical Poisoning Choking Other Safety Issues A1.01_c PPT The Pathway to Kitchen Safety

Cuts: Guidelines for Prevention Keeps knives sharp. Sharp knives make clear, safe cuts. A person is less likely to cut themselves with a sharp knife. Wash knives separately. Cut away from yourself. Never point a knife at someone. 1.01C The Pathway to Kitchen Safety

1.01C The Pathway to Kitchen Safety Cuts: Guidelines for Prevention cont. Keep fingers away from blades of blenders or food processors. Dispose of broken glass properly using rubber gloves and a broom or wet towel Store knives in proper holders. 1.01C The Pathway to Kitchen Safety

First aid for Cuts Cover wound; apply pressure until bleeding stops. Wash with soap and water, apply antiseptic, sterile bandage. If cut is severe, continue to apply pressure; take victim to the doctor or hospital. 1.01C The Pathway to Kitchen Safety

Burns and Fires: Guidelines for Prevention Use potholders to handle hot utensils Open lids of pans and microwave containers away from you. Keep ranges and drip pans free from grease. Water will spread a grease fire. Do not spray cooking spray over fire or hot burner. 1.01C The Pathway to Kitchen Safety

1.01C The Pathway to Kitchen Safety Burns and fires: Guidelines for Prevention cont. Extinguish fires with a fire extinguisher or baking soda. Use water only if it is not a grease fire and is small. Keep towels away from heat sources. Turn handles of pans away from the edge of the range to avoid tipping. 1.01C The Pathway to Kitchen Safety

First Aid for Burns and Fires If clothing catches fire, smother the flames. Stop, Drop, and Roll Place burned area under cold running water. Do not apply ointment. Do not break blisters. 1.01C The Pathway to Kitchen Safety

1.01C The Pathway to Kitchen Safety Falls: Guidelines for Prevention Always use a stepstool or ladder to reach high places. Secure loose area rugs. Wipe up spills immediately. Spray cookiing spray over the sink. 1.01C The Pathway to Kitchen Safety

1.01C The Pathway to Kitchen Safety First Aid for Falls If someone has fallen, do not move them. Make them comfortable and call for help. 1.01C The Pathway to Kitchen Safety

Electrical Issues: Guidelines for Prevention Avoid working with water and electrical appliances at the same time. Unplug appliances by the plug not the cord. Replace frayed cords. Do not use damaged appliances. Do not overload outlets. 1.01C The Pathway to Kitchen Safety

First Aid for Electrical Injuries Do not touch someone who is experiencing an electrical shock. Remove the source of the shock with a non-conductive material, such as wood or plastic. Use a broom handle to move source. 1.01C The Pathway to Kitchen Safety

Chemical Poisoning: Guidelines for Prevention Keep all hazardous products and medications out of the reach of children. Keep all chemicals in their original container. Keep all chemicals away from food. 1.01C The Pathway to Kitchen Safety

First Aid for Chemical Poisoning Call Poison Control Center. 1 (800) 222-1222 Have the container of poison with you to give poison control center information listed on the container 1.01C The Pathway to Kitchen Safety

1.01C The Pathway to Kitchen Safety Choking: Guidelines for Prevention Chew food thoroughly before swallowing. Do not give children small round pieces of food such as hot dogs, carrots or grapes Avoid talking, laughing, or walking around with food in your mouth. 1.01C The Pathway to Kitchen Safety

1.01C The Pathway to Kitchen Safety First Aid for Choking The abdominal thrust (Heimlich Maneuver) is used to save choking victims. The abdominal thrust (HM) can injure a choking victim. Make sure victim sees a doctor as soon as possible after the rescue. 1.01C The Pathway to Kitchen Safety

1.01C The Pathway to Kitchen Safety Other Safety Issues: Guidelines for Prevention Remove jewelry before cooking Keep hair restrained No loose clothing Wear closed-toed shoes No Hoodies 1.01C The Pathway to Kitchen Safety

1.01C The Pathway to Kitchen Safety First Aid for Other Safety Issues Remove jewelry caught in a small appliance to prevent cutting the victim. Try to release hair if caught in appliance. Use cloth to smother fire in hair. 1.01C The Pathway to Kitchen Safety