1. Safety and Sanitation
Chapter 2

2. Objectives:
Discuss causes, symptoms, and treatment of common foodborne illnesses.
List the four key steps to food safety and give examples of each.
Give examples of how following good safety practices can help you prevent kitchen accidents.
Apply basic first aid measures.

3. Food Contamination
Most foodborne illnesses are caused by contaminants, including pathogens such as bacteria
Food can become contaminated at any point from the farm to the table
Everyone who comes in contact with food must use care to avoid contaminating it
Federal, state, and local governments help keep the food supply safe
Avoid consuming foods that are often contaminated, including raw and undercooked meat, poultry, fish, shellfish, and eggs, as well as unpasteurized milk

4. Bacterial Illnesses
Common foodborne illnesses are caused by bacteria or the toxins produced by bacteria
Symptoms of bacterial foodborne illnesses often include abdominal cramps, diarrhea, fever, and/or vomiting
Symptoms may appear 30 minutes to 30 days after eating contaminated food
Foodborne illnesses are a greater risk to infants, young children, pregnant women, older adults, and people with impaired immune systems
Those who are in high-risk groups, have severe symptoms, or suspect they have botulism should call a doctor right away

5. Other Foodborne Illnesses
Causes of foodborne illness other than bacteria
Parasites
Protozoa
Viruses
Natural toxins

6. Four Steps to Food Safety
Food safety guidelines can be summed up in four basic steps
Clean
Separate
Cook
Chill

7. Clean
Practice good sanitation by cleaning and sanitizing surfaces to remove dirt and kill pathogens
Wash hands and practice good hygiene
Maintain a clean work area

8. Separate
Separate cooked and ready-to-eat foods from raw foods to prevent cross-contamination
Foods must also be kept separate from nonfood sources of contamination, such as dirty utensils, pests, and leaky pipes

9. Cook
Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria
Use a food thermometer to check food temperatures
Hold hot foods at or above 140°F (60°C)

10. Chill
Chilling foods promptly after buying or serving them will keep harmful bacteria from multiplying
Store cold foods at or below 40°F (4°C)
Do not keep foods in the danger zone (40°F to 140°F [4°C to 60°C]) for over two hours

11. Cooking for Special Occasions
When cooking for a crowd, be sure that appliances can keep large quantities of cold foods below 40°F (4°C) and hot foods above 140°F (60°C) until serving time
When transporting foods for picnics and barbecues, use coolers to keep perishable foods cold until they can be cooked or eaten, and use a separate cooler for beverages

12. Eating Safely When Eating Out
Most reported foodborne illness cases occur in foodservice establishments
A restaurant’s exterior, interior, and employees should all be clean; a concern for cleanliness should be evident
Food should look and smell wholesome and be served at the proper temperature
Refrigerate leftovers within two hours

13. Storing Food for Emergencies
Store at least a three-day supply of food and water for each person to use in an emergency
Remember to consider special dietary needs
Choose nonperishable items that do not require cooking

14. Safety in the Kitchen
Taking precautions can help prevent kitchen accidents and injuries
Knowing basic first aid will help you provide treatment when needed
How can properly using, cleaning, and maintaining equipment affect the safety of a kitchen?

15. Preventing and Treating Chemical Poisonings
Children are most susceptible to poisonings
Keep household chemicals and medications out of children’s reach
Do not place cleaning chemicals in unmarked bottles
Keep a poison chart handy
In a case of poisoning, call the nearest poison control center immediately

16. Preventing and Treating Cuts
Keep knives sharp; wash and store them separately from other utensils
Never put fingers near appliance blades or beaters
Wear rubber gloves when cleaning up broken glass
To treat a cut, cover it with a sterile cloth and apply firm pressure to stop bleeding

17. Preventing Burns and Fires
Burns can be caused by scalding liquids, spattering grease, and hot cooking utensils
Fires can be caused by malfunctioning electrical appliances and carelessness around hot surfaces and open flames
Install a smoke alarm and keep a fire extinguisher handy

18. Preventing Burns and Fires
If a small fire starts, try to smother the flames
If you need to use a fire extinguisher, use the P.A.S.S. technique
To treat burns, place the burned area immediately in cold water
Do not apply ointment or grease to burns

19. Preventing and Treating Falls
Use a step stool or ladder to reach high places instead of a chair or box
Wipe up spills from floors immediately
Keep floors clear of trip hazards
When someone falls, stop any bleeding and loosen clothing around the victim’s neck
Do not move the victim if a broken bone is suspected

20. Preventing and Treating Electrical Shock
Electric shock can be caused by faulty wiring, overloaded electrical outlets, or damaged appliances
Do not touch electrical plugs, switches, or appliances with wet hands
Do not overload electrical outlets or disconnect appliances by pulling on cords
Do not use damaged appliances
If someone receives an electric shock, immediately cut off the power source
Before touching the victim, use a nonconducting material to pull him or her away from the electrical source (rope, dry cloth, wooden pole)
Call for emergency help

21. Preventing and Treating Choking
Choking occurs when an object, such as a piece of food, is lodged in a person’s throat
Chew food thoroughly to prevent choking
Avoid talking and laughing with a full mouth
Do not give young children small, round pieces of food
Learn how to perform abdominal thrusts to save a choking victim

22. REVIEW Name three symptoms commonly associated with foodborne illness.
What are the four basic steps for maintaining food safety?
Give two examples each for preventing kitchen accidents related to chemical poisonings, cuts, burns and fires, falls, electric shocks, and choking.
How should a burn be treated?