1. Safety and Sanitation Today’s Teen Chapter 34 Notes

2. Objectives You will learn to...You will learn to... describe how to prevent injuries from occurring in the kitchen.describe how to prevent injuries from occurring in the kitchen. demonstrate what to do to control food borne illness.demonstrate what to do to control food borne illness.

3. Vocabulary: Food borne illness – an illness caused by eating spoiled food or food containing harmful bacteria. (also called food poisoning)Food borne illness – an illness caused by eating spoiled food or food containing harmful bacteria. (also called food poisoning) Bacteria – one-celled living organisms that are so small they can only be seen with a microscope.Bacteria – one-celled living organisms that are so small they can only be seen with a microscope.

4. Vocabulary (continued) Cross-contamination – when bacteria is transferred from one food to another.Cross-contamination – when bacteria is transferred from one food to another. Sanitize – to clean to get rid of bacteria. The first step to prevent food borne illness.Sanitize – to clean to get rid of bacteria. The first step to prevent food borne illness.

5. Sanitation Food safety is the responsibility of food producers and the government. Once bought, it is your responsibility.Food safety is the responsibility of food producers and the government. Once bought, it is your responsibility. Wash hand-before handling food, after using the bathroom, after handling raw meat, fish or poultryWash hand-before handling food, after using the bathroom, after handling raw meat, fish or poultry

6. Sanitation (2) Use separate towel for drying hands and drying dishesUse separate towel for drying hands and drying dishes Thoroughly wash all utensilsThoroughly wash all utensils Use a clean spoon every time you taste foodUse a clean spoon every time you taste food Keep all kitchen surfaces cleanKeep all kitchen surfaces clean Wash raw fruits and vegetablesWash raw fruits and vegetables

7. Sanitation (3) Cook hamburgers or foods with ground beef, poultry, fish or eggsCook hamburgers or foods with ground beef, poultry, fish or eggs Keep food out of the Danger Zone (40-140)Keep food out of the Danger Zone (40-140) Refrigerate or freeze leftovers within two hoursRefrigerate or freeze leftovers within two hours