1. Cooking Safety & Sanitation

2. From food borne illness each year!
Why Safety First?
Over 5,000 deaths
76 million illnesses
325,000 hospitalizations
From food borne illness each year!

3. Food Borne Illness: Disease carried or transmitted to people by food
Food Based Hazards
Contaminated ingredients
Biological
Chemical
Physical
People Based Hazards
Food handling
Time & Temp abuse
Cross contamination
Poor hygiene
Improper cleaning & Sanitizing

4. Foodborne Microorganisms
Salmonella: found on poultry & eggs
Listerosis: found on deli/ ready to eat meats
Botulism: found in improperly canned canned goods, baked potatoes, honey.
Hepatitis A: Found in human feces & can contaminate any food a human touches
Staphylococcus : Found on humans in high concentrations under fingernails and in nostrils
Trichinosis: Parasite found primarily in pork caused by animals eating other animals
Yeast: Fungus known to appear pink and/or bubble especially in bad sour cream & jelly
Ecoli: Primarily in beef
Shigellosis: Potato salad, tuna, shrimp, macaroni

5. Potentially Hazardous Foods
~~ Support rapid growth of microorganisms
Every 20 minutes bacteria double
Foods have naturally occurring 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

6. F A T T O M F: Food A: Acidity T: Temperature T: Time O: Oxygen
Animal origin foods that are raw or heat treated
Plant origin foods that are heat treated
A: Acidity
ideal for bacteria growth
High acidity neutralizes the bacteria
Acid will eat the protein
T: Temperature
40˚F or colder
140˚F or hotter
T: Time
Food can be in the danger zone for a maximum of 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

7. When is the food cooked safe?
Danger Zone
Definition: 40The temperatures at which bacteria multiply rapidly.
When is the food cooked safe?
Poultry and Stuffing: 165º F
Pork: 145º F
Beef, Lamb and Seafood: 145º F
Rare Beef: 135º F
Hamburger (ground beef): 155º F

8. Cross Contamination
Definition: The transferring of bacteria from person or object to another.
Lather Up
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.
Seal It
To prevent juices from 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 or cooked before applying.
HINTS:
Take Two
If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood.
Clean Your Plate
Never place cooked food back on the same plate or cutting board that previously held raw food.

9. Dish Washing Use a Dish Cloth not a Sponge!
Sponges contain approximately 7.2 Billion Germs!
They do not come clean!!!
That is the equivalent to smearing an 8oz raw piece of chicken breast on your surface!
We use dish towels because we wash them often to avoid bacterial spread

10. The difference between Clean & Sanitize
NO visible dirt or gunk
wash surface with soap & water.
SANITIZE
Removal of all harmful microorganisms
-Use 180˚F water
-Use sanitizer liquid (bleach, 409)

11. Sink 1 Sink 2 How to Wash Dishes
SET up sinks and drying rack as seen below
Sink 1 Sink 2
Drying Rack
Hot Soapy
H20
HOT H20!
WASH RINSE DRY
*Note: The hotter the water the faster the dishes will dry because hot water evaporates quicker

12. Dishwashing RULES ALWAYS use hot soapy water
SOMETIMES use 1-2 TB of Bleach in your dishwater
NEVER use a sponge, ALWAYS use a washcloth.
ALWAYS separate items into categories and ALWAYS save the dirtiest and greasiest dishes for last.
NEVER place a dish into the sink that has not been cleared of food first, it will CONTAMINATE your water.
NEVER wash or rinse with COLD water.
NEVER stack dishes high.
ALWAYS start washing WHILE you cook so that your job is smaller when you are done cooking.
SOMETIMES you must replace the water in your sink if it gets too dirty or too cold.
NEVER place knives, wooden items, or items covered in flour into your sink
ALWAYS Dry dishes immediately and put them away.
ALWAYS use a CLEAN dishtowel to dry dishes.

13. How to Wash Dishes
1. Fill sink with hot soapy water, add bleach if necessary
2. Scrape EXCESS food into the garbage to clear plates
3. Wash dishes by category
4. Rinse dishes with hot water
5. Put in drying rack
6. Dry dishes
7. Put away dishes
8. Let water go down & empty food particles from sink
9. Clean sink down and dry the water spots
10. put washing & drying towels in washer or hang over edge of laundry basket to dry

14. General care in the kitchen:
Counters and other Furniture:
Never Cut things directly on the counters
Never use the counters as a seat
Never set hot things directly on the counter
Never stand or write on desks, counters, or walls
Shut drawers and cupboards so foods don’t fall in them
Sinks:
Bacteria grows easily in sinks if you do not clean them often.
Rinse sinks out and dry them after each use. “ Shine your sinks”
Never leave foods or dishes when you leave the kitchen.
Equipment:
Return all equipment after each use---make sure you wipe it down, clean it up, and make sure nothing is missing or broken first.
NEVER soak wooden items, wash them quickly with hot soapy water, then dry them asap.
Wash cutting boards IMMEDIATELY after cutting raw meat, add Bleach to the water to sanitize the cutting board.
Wipe down electrical cords after each use of the electrical appliance.
NEVER wash a flour sifter---IT WILL RUST
Use NON-METAL utensils with NON-STICK pans

15. General care in the Kitchen (Continued)
Knives
Separate them from other dishes and never place them in a sink full of dishes. Unseen knives have cut many fingers.
Never put wooden handled knives in water to soak, or through the dishwasher, they will rust and the wood will warp and break down
Always keep your knives sharp and put far away from kids. Dull knives are MORE dangerous than sharp ones---ALL KNIVES are dangerous.
Don’t try to stab things, light things, pull stuff, or catch (falling) knives.
Cut away from the body, pass the knife with the handle towards another person rather than the point.
Carry knives close to you with the point down.
Laundry Procedures:
ALL laundry should be properly laid or hung in order to dry. BACTERIA will grow if laundry is left in a wad.

16. Things to Remember
Never place wooden objects in dishwater for longer than it takes to dip them and wash them. Wood will warp.
Never run with a knife, or pass it point out to a friend. Always walk with the knife point down, and close to your side to prevent accidents.
Never sit on a counter, stand on a chair, or leave a spill on the floor.
Always use HOT SOAPY water to clean dishes, and add bleach if necessary to sanitize items used to prepare raw meats.
Wash you hands often: after touching your face, hair, clothing, or raw foods.
Never leave rags or wet towels in a wad, always rinse them out and hang them to dry, if you are going to wash them, make sure they are dry before you throw them into the laundry.