1. Cooking Safety and Sanitation
Cooking Safety and Sanitation

2. Why safety first?
1 in 6 Americans get sick from consuming contaminated foods or beverages
Over 3,000 deaths
48 million get sick
128,000 hospitalizations

3. Disease carried or transmitted to people by food
Food-borne Illness
Disease carried or transmitted to people by food

4. People Based Hazards Food handling Time and temperature abuse
Cross-contamination
Poor hygiene
Improper cleaning and sanitizing

5. Food borne Microorganisms
Salmonella: found on poultry and eggs
Listerosis: found on deli meat, ready to eat meats
Botulism: found in improperly canned can- goods, baked potatoes, and honey
Hepatitis A: found in feces
Staphylococcus: found on humans underneath their fingernails and in nostrils

6. Food borne Microorganisms
Trichinosis: found in pork
Yeast: pink and/or bubbly, found in sour cream and jelly
Ecoli: primarily in beef or mishandled produce
Shigellosis: found in potato salad, tuna, shrimp, and mac-n-cheese

7. Potentially Hazardous Foods
PHF: support rapid growth of microorganisms
Every 20 minutes bacteria double
Foods have naturally occuring bacteria living on them that are there to break down the food
There are a list of characteristics of PHF’s that you can remember by the acronym FAT TOM

8. FAT TOM F: FOOD A: Acidity T: Temperature
Meat origin foods that are raw or heat treated
Plant origin foods that are heat treated
A: Acidity
4.6 – 7.5 ideal for bacteria growth
High acidity neutralizes the bacteria
Acid will eat the protein
T: Temperature
40⁰ or colder
140⁰ or hotter

9. FAT TOM T: Time O: Oxygen M: Moisture
Food can be in the danger zone for a maximum of 2-4 hours before becoming hazardous
O: Oxygen
Allows bacteria to grow
Wrap food products tightly to eliminate exposure to oxygen
M: Moisture
Bacteria need moisture to grow

10. Temperatures at which bacteria multiplies rapidly
Danger Zone
Temperatures at which bacteria multiplies rapidly

11. When is it cooked safely?
Poultry and stuffing : 165⁰
Pork: 145⁰
Beef, lamb, and seafood: 145⁰
Rare beef: 135⁰
Hamburger (ground beef): 165⁰

12. Transferring of bacteria from person or object to another
Cross contamination
Transferring of bacteria from person or object to another

13. Cross contamination Lather Up Safely separate
Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, and seafood
Safely separate
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator

14. Cross Contamination Seal It Marinating Mandate
To prevent juices form raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or plastic bags
Marinating Mandate
Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying

15. Use a Dish Cloth not a Sponge!
Sponges contain approximately 7.2 billion germs
That is the equivalent to smearing an 8 oz raw piece of chicken breast on your surface
We use dish towels because we can wash them after each use
What is the correct way to disinfect a sponge?
Microwave

16. Difference between Clean and Sanitize
Clean: no visible dirt or gunk
Wash surface with soap and water
Sanitize: remove all harmful organisms
Use 180⁰ water
Use sanitizer liquid (bleach, 409, etc)

17. Setting up your sinks
Hot Soapy Water
Hot Water

18. How to wash dishes by hand
Collect all your dishes
Scrape dishes to clear food
Rinse dishes and categorize
Wash dishes in category order
Rinse dishes
Place in drying rack and repeat with next category
Dry your dishes
Put dishes away
Empty your sinks and remove all food particles
Clean sink and put all cloths in laundry basket

19. Why should you use very hot water?
Why do you sort dishes?
Clean them cleanest to dirtiest
Why should you use very hot water?
Kills microorganisms