1. Safety and Sanitation Chapter 15, Section 2

2. Make It Safe  Sanitation is the process of maintaining a clean and healthful environment Sanitation © takayuki/Shutterstock

3. Make It Safe  Following sanitary food preparation measures assures that food is safe to eat  Following safety practices will help prevent accidents in the kitchen

4. Using Appliances and Utensils Safely  Many accidents are caused by the misuse of equipment  Follow all manufacturer’s use and care instructions carefully  Read and keep instruction manual for appliances.  Know how to use utensils, cookware, and bakeware correctly  Practice safety procedures

5. Most common types of accidents in the kitchen  Electrical shock  Fires  Burns  Falls  Cuts  Poisonings

6. Preventing Electrical Shock  Read and follow manufacturers’ directions before using any electrical appliance.  Plug electrical cords into appliances before plugging them into wall outlets.  Disconnect appliances by pulling on the plug rather than the cord.  Avoid overloading electrical outlets.  Unplug electrical appliances before cleaning them.  Handle electrical appliances only when hands are dry.  Avoid using appliances with worn electrical cords  Keep electrical cords away from water and stovetop.  Unplug toaster before trying to dislodge food.

7. Do not touch the injured person or the source of the electric current. Turn off the current by unplugging the appliance or turning off the circuit. If necessary, separate person from the source of electricity with a wooden pole, board or other non-conducting material. Call for medical help. Electrical Shock

8. Preventing Cuts  Hold the tip of a knife down when carrying it.  If you drop a knife, step back and let it fall.  Keep knife blades sharp.  Store knives in a rack or separate drawer with the cutting edges down.  Chop, dice, and slice foods on a cutting board.  Use knives for cutting only. If a can opener or screwdriver is needed, find the appropriate tool.  Cut down and away from yourself when using a knife.  Wash sharp knives individually.  When washing sharp knives, run the dishcloth/towel along the back of the blade.  Place knives point down in the dishwasher.  Wrap broken glass in heavy paper before putting it into the trash.  Keep fingers away from blender and food processor blades.  Do not put your hand into a food waste disposer to try to dislodge an object.

9.  Clean area with soap and water then apply a clean, dry bandage.  Apply pressure to control bleeding.  Severe cuts should be treated by a doctor. Cuts

10. Preventing Falls  Wipe up spills immediately.  Keep a sturdy step stool handy for reaching high places.  Make sure any rugs used in the kitchen have a nonskid backing.  Keep kitchen traffic areas free from all obstacles.

11.  Stop any bleeding by applying pressure.  Loosen clothing around victim’s neck.  Do not move the person if you think bones may be broken.  Call for medical help if injuries are serious. Falls

12. Preventing Burns  Use a potholder, not a dishcloth or towel, to handle hot utensils.  Keep a fire extinguisher near the kitchen entrance.  Lift pot lids away from your body to avoid steam burns.  Dry foods before putting them into hot fat to avoid spatters.  Do not put water on a grease fire. Cover it with the lid of a pan or smother it with baking soda or salt.  Do not carry a container of hot food across the room without first giving a warning to others.  When draining hot food from a pan, use the lid as a shield from the steam.  Open the oven door flat and pull out the oven rack when removing foods from a hot oven.  Keep pan handles turned away from the front of the range when cooking.  Do not reach over open flames, hot range units, or steaming pans.

13.  Run cold water on the burn for several minutes.  If on a large body area, apply clean, cold cloths.  Do not apply ointments or grease.  Blisters should not be broken.  Burn should be uncovered, or can be loosely covered.  Serious burns should be treated by a doctor. Burns

14. Preventing Fires  Roll up long sleeves when cooking and avoid wearing loose clothing.  Tie back long hair.  Dip a burned match in water before putting it into a trash can.  Never leave food cooking on the range unattended.  Keep aerosol cans away from heat.  Clean grease from the range top and exhaust fan to prevent grease fires.  Unplug portable appliances when not in use.

15. Did You Know?  Cooking equipment is involved in two of every five reported home fires; unattended cooking is the leading factor. National Fire Protection Association (NFPA) © Artem Samokhvalov/Shutterstock

16. Keep fire extinguisher in the kitchen. ABC extinguisher will extinguish all types of fires. Steps for putting out fire without an extinguisher 1. Turn off source of heat. (If in the oven, leave the oven door closed. 2. Put out fire quickly by using a. pan lid (cookie sheet) b. baking soda c. salt 3. Never carry a pan to the sink or outside 4. If fire does not go out quickly, get out and call fire department. Never use water on a grease fire.

17. Preventing Poisonings  Keep all chemicals, such as medicines, household cleaners, and pesticides, away from food storage areas.  Keep food out of range when spraying chemicals. Wipe counters thoroughly when spraying.

18.  Determine source of poisoning and keep container.  Call poison control.  Dilute with fluid or induce vomiting as instructed by poison control. Poisonings

19. Other Minor Injuries  Keep all drawers and cabinet doors closed when not in use.  Turn off appliances such as electric mixers, blenders, and food processors before cleaning the sides of the container with a rubber scraper.

20. First Aid for Choking  Symptoms -victim cannot speak or breathe -face turns blue -collapse from lack of air  Perform abdominal thrust (Heimlich Maneuver) -performed from behind -place fist against abdomen and grasp fist with other hand - give a quick upward thrust

21. Sanitation  Many sicknesses are caused by food-borne illness each year. CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

22. Food–borne illness sickness caused by eating contaminated food  Bacteria is most often the cause of contamination  Bacteria – microscopic organisms  Salmonella – raw milk, raw or undercooked eggs, poultry, seafood, meat and dairy products  E. coli – contaminated water, raw milk raw or undercooked ground beef, unpasteurized apple juice, and raw fruits and vegetables  Botulism – affects the central nervous system. Found in improperly canned, jarred and vacuum packed foods  Staph-causes nausea, vomiting & diarrhea. Occurs from not washing hands and sanitizing properly. Killed by proper cooking and pasteurization  Symptoms of food-borne illness  Can occur within 30 minutes of eating contaminated food but most often between 3-12 hours  Most food-borne illnesses involve stomach cramps, diarrhea  Often mistaken for the flu because symptoms are similar

23. Do not taste food if you think it is spoiled. Throw it out immediately.

24. Four basic steps to prevent food-borne illness  Clean  Separate  Cook  Chill

25. Cleanliness  Personal Cleanliness  Wash hands before handling food  Clean around and under fingernails  Rewash hands after using lavatory, coughing, sneezing,…  Staph bacteria can be spread through coughs…  E. Coli spread by not washing after using lav.  Tie back hair or wear a chef’s hat, or hairnet  Wear clean clothes or an apron  Do not use the same towel to dry hands and dishes  Rewash hands after handling raw meats, poultry, fish or eggs  Wear plastic gloves when working with food if you have an open sore on your hand  Do not lick fingers or cooking utensils  Hand washing  Use soap and hot water  Use water that is the hottest you can stand  Scrub for 20 seconds

26. Cleanliness (cont.)  Keep utensils and work areas clean  Do not touch foods with hands if you could use tongs, a fork or a knife.  Use one spoon for stirring and another spoon for tasting  Do not put the tasting spoon back into the mixture  Replace cutting boards when they become worn and hard to clean  Wash dishes thoroughly with hot soapy water  Keep kitchen counters clean  Wash tops of cans before opening them  Wash fresh fruits and vegetables under running water before preparation

27. Cleanliness (cont.) Pest control  Mice, rats, ants, flies, and cockroaches can transfer disease causing bacteria to food during storage  Traps or sprays can be used  Use caution when using sprays  Chemicals from sprays can contaminate surfaces, utensils and food  Professional exterminator

28. Separate raw and cooked foods  Cross-contamination - The spread of bacteria from a contaminated food to another food, equipment, or surface  Perishable protein foods (meat, poultry, fish, and eggs) are the most easily contaminated  Place fresh meats, poultry and fish in individual plastic bags at the grocery store  Store meats, poultry, and fish in sealed containers on a low shelf in the refrigerator  Wash cutting boards and other equipment immediately after using them to prepare raw meats, poultry, fish or eggs  Never serve cooked meat, poultry or fish on the same plate that held these foods before cooking.

29. Cook Foods Thoroughly Raw and undercooked meat, poultry, fish and eggs may contain harmful bacteria  The temperatures used for cooking kill many harmful bacteria  Use a food thermometer to be sure meat, poultry, fish and egg products are cooked to the recommended internal temperatures  Do not partially cook meats, poultry, or fish. Cook thoroughly and serve immediately  Stuff meats, poultry and fish just before baking  Remove stuffing promptly after baking  Refrigerate leftovers separately  Never set the oven temperature lower than 325ºF when cooking meats.  Keep hot foods hot – above 140º  When heating leftovers, be sure to heat them to at least 165ºF before serving

30. - Bacteria grows quickly between 40° and 140° F - Maximum time at room temperature is 2 hours.

31.  Put frozen and refrigerated foods in your shopping cart last.  Get foods home as quickly as possible  During hot weather carry a cooler in your car to keep foods cool until you get home  Put away chilled and frozen foods first  Wrap foods properly for storage in the refrigerator or freezer  Use thermometers to monitor storage temperatures  Freezer temperature – below 0ºF  Refrigerator temperature – between 35ºF and 40ºF  Thaw perishable foods overnight in the refrigerator or in microwave just before cooking  Never thaw on the counter  Can thaw in the sink if kept immersed in cold water  Marinate meat, fish, and poultry in the refrigerator  Never leave perishable foods out over two hours.  Separate leftovers into small amounts and shallow containers to promote rapid cooling  Refrigerate or freeze leftovers promptly  Keep cold foods cold – below 40ºF Chill foods promptly Refrigerator temperatures slow the growth of harmful bacteria