Safety and Sanitation Improper washing of hands The number one cause of food borne illness, POOR PERSONAL HYGIENE Improper washing of hands Improper bathroom etiquette Improper hair restraints Improper food handling

Do’s for kitchen work Always have a clean uniform Always have clean fingernails Always have fresh breath Always have combed hair and proper restraints for hair ALWAYS WEAR GLOVES FOR READY TO EAT FOODS!!!!!!!!!

Ready to eat foods are defined as Any foods that are no longer going to be heated or cooked out of the temperature danger zone such as Breads Any salad items Desserts Garnishes

RTE foods cont. Fruits Raw vegetables Butters and spreads Coulees and salsa’s Ice Dips Snacks and peanuts

hand washing A minimum of 20 seconds using a sanitary hand soap is required to ensure clean hands Sing happy birthday or the ABC’s Wash past the wrists and in between the fingers

Wash hands when You change jobs in the kitchen You go to the washroom You cough or sneeze You touch your face or hair You throw out trash Every time you change gloves

sneezing Make a conscious effort to not sneeze into your hands Sneeze into your sleeve Do not just let loose in the other direction Bacteria can live several days on a surface but it will die in your sleeve(no moisture) It can travel 55 feet from a sneeze

Machine dishwashing The use of a machine to wash and sterilize dishware 180 degrees in the rinse cycle to heat sanitize 140 degrees in the wash cycle

Plate and silverware washing Use machines and rinse all items before washing with a high pressure sprayer. No spraying at each other, the pressure can be dangerous to the eyes and skin and cause slipping hazards. Let items air dry and place silverware in holders using gloves after washing.

Hand washing pots and pans Must use a three bay sink Bay one is hot water and soap Bay two is hot rinse water Bay three is cool sanitizer Pots must soak in sanitizer for a minimum of 15 seconds

Large Equipment safety Items such as stoves, grills, ovens etc. The number 1 safety rule is to ALWAYS assume the item is HOT!!!!!!!

Rules for hot equipment Always use hot hands or pot mitts even if you think the pan is safe to touch Keep the handles of the pan turned in so no one else can knock them over or get burned walking by Always have a place to put a hot pan down before removing it from the stove

Rules for small wares These include spoons, ladles, spatulas etc. Never leave them in a steaming pan Keep them on a plate on the side to avoid cross contamination and messiness Never use the same item to stir two different foods

The temperature danger zone 41 –135 degrees F This is the temperature at which bacteria grows best We do not want foods to be in this range for more than two hours In the entire time it is in your possession from delivery to service. Bacteria will double every twenty minutes at 70 degrees. If you have two million cells than in two hours you will have 128 million. It only takes 3 e-coli germs to cause severe sickness

Minimum internal cooking temperatures for protein items This is the minimum temperature an item should be cooked to ensure safety. (15 SECONDS) Fish and pork 145 degrees F Ground meats 155 degrees F Poultry and stuffed items 165 degrees F Rare beef 130 degrees F

Thawing foods Never thaw at room temperature Bacteria will thrive at this temp. Thaw in the refrigerator or under cold running water A microwave can be used but only if the final cooking process will be done right away

Reheating foods Must bring all leftovers to 165 degrees for 15 seconds to ensure any possible bacteria has been killed. All soups, stews, and reheats can be either heated on the stove, in the oven or in the microwave.

Reheating foods cont. If using a microwave be sure to rotate foods to ensure complete cooking or reheating Incomplete cooking can result in cool spots and bacteria not being killed(e-coli pizza 2007)

Cooling foods Foods must go from 135-70 in two hours and then from 70-<41 in four hours, this is the two stage method Foods must go from 135-<41 in four hours, this is the one stage method Cool foods in the refrigerator or; In an ice bath,

Cooling foods continued Using an ice wand for liquid foods In shallow containers In small batches In a blast chiller Pasta under cold running water