Food and Kitchen Safety Ms. Hall Teen Living

General Safety Guidelines Keep your hands clean. Avoid touching your face or hair while working in the kitchen. Use separate towels for drying your hands and for wiping the dishes. Wear an apron, smock or lab coat. Do not let hair, jewelry, sleeves dangle – catch fire or get tangles in appliances. Hair MUST be tied back! Keep your mind on what you are doing. Prevent clutter – clean up as you go and put things away. Close drawers and doors. Use the right tool for the job. Store heavy or bulky items on low shelves.

Falls Keep floors clean and free of clutter. Wipe up spills, spatters and peelings. Eliminate other hazards, slippery throw rugs and damaged or worn flooring. Tie shoes, avoid long clothes, floppy slippers. Use a firm stepstool or ladder instead of a chair. Use a bib-skid on rugs.

Cuts Keep knives sharp and use properly. Use a drawer divider or knife rack for sharp cutting tools. Don’t try to catch a falling knife Don’t soak knives in sink or dishpan or water. Sweep up broken glass from the floor using broom and dustpan. Use wet paper towel instead of bare fingers. Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.

Electrical Safety Appliances save both time and work in the kitchen. But they are a source of shock, burns and other injuries. Read owner’s manual. Water and electricity don’t mix – cords. Avoid damage to electrical cords – tugging on cord, stapling or burn them. Use outlets properly – overloading polarized plugs (one blade wider than other) Use care with any plugged in appliance. Watch for problems

Hazardous Chemicals Cause burns, breathing difficulties and poisoning. Read labels. Never transfer hazardous products to another container. Never mix different chemical products. Never mix compounds such as bleach/ammonia Use charcoal/hibachi outside ONLY – gives off carbon monoxide Follow antidote directions in well ventilated area if poisoning occurs.

Fires Every kitchen should have a container of baking soda. Turn off heat, cover pan or pour salt or baking soda on flames. Never use water – grease will spatter and burn. Never attempt to carry a pan with burning contents.

What is the right dishwashing order? Dishes and utensils used for missing and preparation are washed before the pots and pans. Dishes are washed just after the silverware. Pots and pans are next to last. Glassware is just before the silverware. Washing the dishpans and/or sink is last. The silverware is in the middle. Scraping, rinsing, and stacking dishes are first. Running the garbage disposal is just after rinsing and stacking.

Dishwashing Sequence Scraping, rinsing, and stacking dishes are first. Running the garbage disposal is just after rinsing and stacking. Glassware is just before the silverware. The silverware is in the middle. Dishes are washed just after the silverware. Dishes and utensils used for missing and preparation are washed before the pots and pans. Pots and pans are next to last. Washing the dishpans and/or sink is last.

Kitchen Safety Clip http://www.youtube.com/watch?v=tRLQ- p0PEzU&feature=related

Food Hazard Anything that interferes with safe food

Physical Hazards Anything Foreign to food Prevention Measures Dust Dirt Hair Metal Savings Broken Glass Prevention Measures Keep hair tied back or use a hairnet Buy from approved suppliers

Chemical Hazards Cleaning Solutions Pesticides Toxic Metals Zinc, Lead, Copper Prevention Measures Proper storage of cleaning chemicals and pesticides Avoid metal equipment that can leach from cookware into food.

Biological Hazards = Pathogenic Microorganisms TYPE OF MICROORGANISM EXAMPLE Bacteria Viruses Parasites Fungi E Coli 0157:H7 Norwalk-like Virus Giardia Aspergillus

Biological Hazards Are a greater threat to food safety than physical or chemical hazards Prevention Measures Good personal hygiene Buying from approved suppliers Controlling time and temperature Preventing cross-contamination

Physical, Chemical or Biological? An assistant cook has an open sore on her hand What is it? Tomato Soup is store in a copper bowl A glass is used to scoop ice After cutting raw chicken, the food service worker uses the same knife to slice fruit The counter cleaner is stored next to the flour on an overhead shelf

Physical, Chemical or Biological An assistant cook has an open sore on her hand Biological Tomato Soup is store in a copper bowl Chemical A glass is used to scoop ice Physical After cutting raw chicken, the food service worker uses the same knife to slice fruit The counter cleaner is stored next to the flour on an overhead shelf

Potentially Hazardous Food - PHF Foods that support the rapid growth of harmful bacteria

Potentially Hazardous Foods Generally are: High moisture High protein (and high carbohydrate in many cases) Low acid

Potentially Hazardous Foods Any food of animal origin – All meats (read meat, poultry, fish, shellfish, crustaceans, etc.) eggs, milk and dairy products Any food of plant origin that has been heat treated Raw seed sprouts Cut melons Garlic-in-oil mixtures

Which foods are PHF? Hamburger patties, raw Bananas Cut cantaloupe Bread Yogurt Pizza Can of soup, unopened Dry pasta Cooked pasta Shell eggs Baked potato Alfalfa sprouts

Hamburger Patties, Raw? YES

Bananas NO

Cut Cantaloupe? YES

Bread? NO

Yogurt? YES

Pizza? YES

Can of soup, unopened? NO

Dry Pasta? NO

Cooked Pasta? YES

Shell Eggs? YES

Baked Potato? YES

Alfalfa Sprouts? YES

Review Quiz Name the 3 Types of Food Hazards Which of the 3 types of food hazards is hardest to deal with in food service? Define Potentially Hazardous Foods. Name 3 foods that are PHFs. Physical, Chemical and Biological Biological Hazards Foods that support the rapid growth of harmful bacteria Dairy, Cooked Veggies, All meats