1. Kitchen Basics Kitchen Safety and Sanitation Reading a Recipe Abbreviations and Equivalencies Equipment & Utensils Measuring Lab Responsibilities

3. Kitchen Safety Tips - Prevention Clean – Hands and surfaces often Wash your hands often Wash work surfaces and utensils in hot, sudsy water. ALWAYS use a cutting board!!!!! Change dishtowels often. Use one towel for drying dishes and one for drying hands. Separate – Don’t Cross-Contaminate Cut food that are to be eaten raw first then raw meats, poultry, and fish. Wash all surfaces raw meats, poultry, or seafood came in contact with. Use separate cutting boards for raw meat, cooked foods, and foods to be eaten raw

4. – Keep yourself clean to avoid transferring harmful bacteria when handling food. – Wash your hands immediately when you enter the kitchen. Wash with hot water and soap for 20 seconds getting the front and back of your hands and between your fingers. Always re-wash your hands if you cough, sneeze, touch your hair or lick your finger, etc.

5. – Washing dishes: Fill one side of sink with hot soapy water. Fill the other side with hot clean water or gently run hot water in the other side to rinse dishes. Get out dish drainer and put on the counter next to the empty sink (or clean water) so the water drains into the sink.

6. Wash lightly dirty items first then finish with the dishes that are the dirtiest. Then rinse and put in the dish drainer. Dry with a clean drying towel (not the one used for your hands). Put away neatly in the correct draw or cabinet.

7. Kitchen Safety Tips - Prevention Cook - Food to Proper Temperatures Danger zone: 40 degrees to 140. Bacteria grows the fastest at room temperature Cold temperatures slow bacteria growth Temperatures above 140 kills bacteria Cook foods to an internal temperature of 160 degrees. Chill - Refrigerate Promptly Refrigerate leftover promptly, before they cool. Thaw frozen foods in the refrigerator. You can defrost foods in the microwave but you must use them immediately.

8. Knife Safety – Lay knives down on side – not vertical – A sharp knife is safer than a dull knife – Don’t pull a cutting knife in the sink without telling the dishwasher Spills - Immediately clean up a spill with a paper towel. Not a dish or drying towel. Falls – If something falls do not try to grab it. Step back and let it fall.

9. Pan Fire – Do not try to put it out with water. Turn of the heat and cover with a lid or a damp cloth to smother it.

10. Stove & Oven Safety – Always use oven mitts or potholders. – Open lids away from you. – Stand to the side when you open the oven door and open it the whole way. – Always keep pan handles turn in. Kitchen Appliances – Keep cords away from sinks. – Always clean after every use. Unplug when cleaning.

11. Food Born Illness Sickness caused by eating food that contains harmful substances. Who is most at risk? – Young children, elderly, and people with weak immune systems Caused by microorganisms – called bacteria – dangerous bacteria produce toxins that cause the illness. http://www.youtube.com/watch?v=oBRAQx- b7tg&safety_mode=true&persist_safety_mode=1&safe=active http://www.youtube.com/watch?v=oBRAQx- b7tg&safety_mode=true&persist_safety_mode=1&safe=active

12. Norovirus (Norwalk Virus) the most common cause of acute gastroenteritis (infection of the stomach and intestines) in the US. Norovirus illness spreads easily and is often called stomach flu or viral gastroenteritis People who are infected can spread it directly to other people, or can contaminate food or drinks they prepare for other people. The virus can also survive on surfaces that have been contaminated with the virus or be spread through contact with an infected person.

13. Norovirus (Norwalk Virus) Sources: Produce, shellfish, ready-to-eat foods touched by infected food workers (salads, sandwiches, ice, cookies, fruit), or any other foods contaminated with vomit or feces from an infected person Incubation Period: 12-48 hours Symptoms: Diarrhea, vomiting, nausea,and stomach pain. Diarrhea tends to be watery and non-bloody. Diarrhea is more common in adults and vomiting is more common in children Duration of Illness: 1-3 days. Among young children, old adults, and hospitalized patients, it can last 4-6 days.

14. Salmonella the name of a group of bacteria, it is one of the most common causes of food poisoning in the US. Usually, symptoms last 4-7 days and most people get better without treatment. But, Salmonella can cause more serious illness in older adults, infants, and persons with chronic diseases. Salmonella is killed by cooking and pasteurization.

15. Salmonella Sources – Food: Contaminated eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables (alfalfa sprouts, melons), spices, and nuts – Animals and their environment: Particularly reptiles (snakes, turtles, lizards), amphibians (frogs), birds (baby chicks) and pet food and treats. Incubation Period: 12-72 hours

16. Salmonella Symptoms: Diarrhea, fever, abdominal cramps, vomiting Duration of Illness: 4-7 days What Do I Do? Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration or if your symptoms are severe, call your doctor. Antibiotics may be necessary if the infection spreads from the intestines to the blood stream.

17. Listeria is the name of a bacteria found in soil and water and some animals, including poultry and cattle. It can be present in raw milk and foods made from raw milk. It can also live in food processing plants and contaminate a variety of processed meats. Listeria is unlike many other germs because it can grow even in the cold temperature of the refrigerator. Listeria is killed by cooking and pasteurization.

18. Listeria Sources: – Ready-to-eat deli meats and hot dogs – Refrigerated pâtés or meat spreads – Unpasteurized (raw) milk and dairy products – Soft cheese made with unpasteurized milk, such as queso fresco, Feta, Brie, Camembert – Refrigerated smoked seafood – Raw sprouts Incubation Period: 3-70 days Symptoms: Fever, stiff neck, confusion, weakness, vomiting, sometimes preceded by diarrhea Duration of Illness: Days to weeks

19. E. Coli the name of a type of bacteria that lives in your intestines and in the intestines of animals. Although most types of E. coli are harmless, some types can make you sick. One severe complication associated with E. coli infection is hemolytic uremic syndrome (HUS). – The infection produces toxic substances that destroy red blood cells, causing kidney injury. HUS can require intensive care, kidney dialysis, and transfusions.

20. E. Coli Sources: – Contaminated food, especially undercooked ground beef, unpasteurized (raw) milk and juice, soft cheeses made from raw milk, and raw fruits and vegetables (such as sprouts) – Contaminated water, including drinking untreated water and swimming in contaminated water – Animals and their environment: particularly cows, sheep, and goats. If you don’t wash your hands carefully after touching an animal or its environment, you could get an E. coli infection – Feces of infected people

21. E. Coli Incubation Period: 1-10 days Symptoms : Severe diarrhea that is often bloody, severe abdominal pain, and vomiting. Usually, little or no fever is present. – Symptoms of HUS include decreased urine production, dark or tea-colored urine, and facial pallor. Duration of Illness: 5-10 days. Most people will be better in 6-8 days. – If HUS develops, it usually occurs after about 1 week.

22. Botulism Botulism is a rare but serious illness caused by a bacterium which occurs in soil. It produces a toxin that affects your nerves. Foodborne botulism comes from eating foods contaminated with the toxin. Sources – Infants: Honey, home-canned vegetables & fruits, corn syrup – Children and adults: Home-canned foods with a low acid content, improperly canned commercial foods, home-canned or fermented fish, herb-infused oils, baked potatoes in aluminum foil, cheese sauce, bottled garlic, foods held warm for extended periods of time

23. Botulism Incubation Period – Infants: 3-30 days Children & adults: 12 -72 hours Symptoms – Infants: Lethargy, weakness, poor feeding, constipation, poor head control, poor gag and sucking reflex – Children and adults: Double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness Duration of Illness: Variable What Do I Do? Botulism is a medical emergency. If you have symptoms of botulism, contact your doctor.

24. Kitchen Safety Tips Safeguarding the Food Supply Food and Drug Administration (FDA) is responsible for safeguarding the food supply. http://abcnews.go.com/GMA/HealthyL iving/video?id=9041595 http://abcnews.go.com/GMA/HealthyL iving/video?id=9041595