Food Safety and Sanitation

Personal Hygiene Scrub Hands- 20 seconds Separate hand towels and dish towels Wash after using the bathroom Cough/Sneeze, cover and wash Don’t touch hair, nose, or mouth No open cuts, use gloves Don’t handle raw food, and then ready to eat food Clean aprons and clothes Remember that people are the major source of germs in the kitchen. It is important to keep that bacteria from coming in contact with food and having the opportunity to grow.

Cleanliness in Kitchen Don’t use the same utensils for raw food then ready to eat Use “tasting spoons” only once Use utensils, not hands, as much as possible Clean wooden cutting boards with sanitizing solution – bleach/water

Cleanliness in the Kitchen cont… Wipe up spills ASAP Keep dirty dishes away from clean ones Clean dish clothes and towels No insects or rodents Keep pets out of the kitchen

Dish Washing: Why? Get rid of bacteria Clean equipment works better Lasts longer More organized

Organize Your Dishes Scrape away food Put grease in a heat resistant container Soak heavy soiled dishes Wipe sink and counter with detergent solution

Six Steps to washing dishes by hand: Prepare hot soapy water Organize dishes Wash from the cleanest to the dirtiest Wash items Rinse, running hot water Drain Dry – air dry is best

Preventing Cuts Don’t hold knives by blade Never put in dishwasher Store knife in separate drawer/block Sweep up broken glass ASAP Cut can lids completely off

Burns Open lids away from face Pan handles NOT over edge of stove Use potholders Open oven door before trying to look in Hair back, no loose clothing Never put water on grease fires Use salt or baking soda to put fires out Unplug appliances and let cool before storage Three types of burns: Contact, Steam, and Flash

Falls and Spills Potholders Clean up spills ASAP Firm step stools Secure rugs No toys in kitchen

Electric Shock Turn off appliances before disconnecting Keep cords in good repair Never immerse appliances in water Never handle switches/cords with wet hands

Food Poisoning Caused by specific bacteria Specific symptoms/ time frames These are used to diagnose illness 80% of 24 hour flues are food poisoning

Preventing Growth: Bacteria need 5 things to grow: Food, Warmth, Moisture, Time, most need Oxygen Take away at least one of these and you will reduce bacterial growth to acceptable levels

Keeping Food at Proper Temperature Bacteria multiply best between 40 degrees and 140 degrees Don’t let food sit out Use proper storage container Hot food above 140 degrees, cold food below 40 degrees Thaw in fridge or microwave Heat leftovers above 140 degrees F