Cooking Safety & Sanitation

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!

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

Foodborne Microorganisms Salmonella: found on poultry & eggs Listerosis: found on deli/ ready to eat meats Botulism: found in improperly canned canned goods, baked potatoes, honey. Hepatitis A: Found in human feces & can contaminate any food a human touches Staphylococcus : Found on humans in high concentrations under fingernails and in nostrils Trichinosis: Parasite found primarily in pork caused by animals eating other animals Yeast: Fungus known to appear pink and/or bubble especially in bad sour cream & jelly Ecoli: Primarily in beef Shigellosis: Potato salad, tuna, shrimp, macaroni

Potentially Hazardous Foods ~~ 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

F A T T O M 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 Definition: 40The temperatures at which bacteria multiply rapidly. 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

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 or cooked before applying. HINTS: 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

Dish Washing Use a Dish Cloth not a Sponge! Sponges contain approximately 7.2 Billion Germs! They do not come clean!!! That is the equivalent to smearing an 8oz raw piece of chicken breast on your surface! We use dish towels because we wash them often to avoid bacterial spread

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)

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

Dishwashing RULES ALWAYS use hot soapy water SOMETIMES use 1-2 TB of Bleach in your dishwater NEVER use a sponge, ALWAYS use a washcloth. ALWAYS separate items into categories and ALWAYS save the dirtiest and greasiest dishes for last. NEVER place a dish into the sink that has not been cleared of food first, it will CONTAMINATE your water. NEVER wash or rinse with COLD water. NEVER stack dishes high. ALWAYS start washing WHILE you cook so that your job is smaller when you are done cooking. SOMETIMES you must replace the water in your sink if it gets too dirty or too cold. NEVER place knives, wooden items, or items covered in flour into your sink ALWAYS Dry dishes immediately and put them away. ALWAYS use a CLEAN dishtowel to dry dishes.

How to Wash Dishes 1. Fill sink with hot soapy water, add bleach if necessary 2. Scrape EXCESS food into the garbage to clear plates 3. Wash dishes by category 4. Rinse dishes with hot water 5. Put in drying rack 6. Dry dishes 7. Put away dishes 8. Let water go down & empty food particles from sink 9. Clean sink down and dry the water spots 10. put washing & drying towels in washer or hang over edge of laundry basket to dry

General care in the kitchen: Counters and other Furniture: Never Cut things directly on the counters Never use the counters as a seat Never set hot things directly on the counter Never stand or write on desks, counters, or walls Shut drawers and cupboards so foods don’t fall in them Sinks: Bacteria grows easily in sinks if you do not clean them often. Rinse sinks out and dry them after each use. “ Shine your sinks” Never leave foods or dishes when you leave the kitchen. Equipment: Return all equipment after each use---make sure you wipe it down, clean it up, and make sure nothing is missing or broken first. NEVER soak wooden items, wash them quickly with hot soapy water, then dry them asap. Wash cutting boards IMMEDIATELY after cutting raw meat, add Bleach to the water to sanitize the cutting board. Wipe down electrical cords after each use of the electrical appliance. NEVER wash a flour sifter---IT WILL RUST Use NON-METAL utensils with NON-STICK pans

General care in the Kitchen (Continued) Knives Separate them from other dishes and never place them in a sink full of dishes. Unseen knives have cut many fingers. Never put wooden handled knives in water to soak, or through the dishwasher, they will rust and the wood will warp and break down Always keep your knives sharp and put far away from kids. Dull knives are MORE dangerous than sharp ones---ALL KNIVES are dangerous. Don’t try to stab things, light things, pull stuff, or catch (falling) knives. Cut away from the body, pass the knife with the handle towards another person rather than the point. Carry knives close to you with the point down. Laundry Procedures: ALL laundry should be properly laid or hung in order to dry. BACTERIA will grow if laundry is left in a wad.

Things to Remember Never place wooden objects in dishwater for longer than it takes to dip them and wash them. Wood will warp. Never run with a knife, or pass it point out to a friend. Always walk with the knife point down, and close to your side to prevent accidents. Never sit on a counter, stand on a chair, or leave a spill on the floor. Always use HOT SOAPY water to clean dishes, and add bleach if necessary to sanitize items used to prepare raw meats. Wash you hands often: after touching your face, hair, clothing, or raw foods. Never leave rags or wet towels in a wad, always rinse them out and hang them to dry, if you are going to wash them, make sure they are dry before you throw them into the laundry.