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Safety and Sanitation Chapter 2
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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.
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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
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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
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Other Foodborne Illnesses
Causes of foodborne illness other than bacteria Parasites Protozoa Viruses Natural toxins
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Four Steps to Food Safety
Food safety guidelines can be summed up in four basic steps Clean Separate Cook Chill
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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
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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
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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)
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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
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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
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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
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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
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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?
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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
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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
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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
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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
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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
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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
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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
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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?
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