1. The Great Food Fight How to Keep Our Food Safe
Culinary Arts Unit – 6th

2. Kitchen Safety and Sanitation are part of the Culinary Arts and Nutrition and Wellness areas of Family and Consumer Sciences.
Taking the time to sanitize, or clean to get rid of bacteria, is the first step in preventing food borne illness.

3. Food Borne Illness Food borne illness or food poisoning is caused by…
1.) Bacteria from your hands that grow on the food you touch. (Cross Contamination)
2.) Dirty cook ware and dirty utensils being used to prepare food. (Cross Contamination)
3.) Spoiled Food

4. Spoiled Food
You know a food has spoiled by how it looks, smells, or tastes.
When in doubt….throw it out!

5. Cross Contamination
Happens when bacteria is transferred from one food or surface to another.

6. Prevent Cross-Contamination
Raw food should never come in contact with cook food.
Cross Contamination can lead to food borne illness or food poisoning.

7. Food Poisoning
Side effects of food poisoning include: upset stomach, cramps, headache, fever, diarrhea, nausea, vomiting, and even death.

8. Cleanliness in the Kitchen
Combat Cross-Contamination: Separating raw and cooked foods combats food borne illness.
Clean: Wash hands and sanitize surfaces
Chill: Cold stops bacteria from growing
Cook: Heat kills bacteria

9. Wash Your Hands!!!!
Studies have shown that fewer than 50% of people wash their hands. Always wash your hands after using the restroom.
The three times to wash your hands when cooking are:
1.) Before cooking – Kill any bacteria already on your hands.
2.) During cooking – Especially if you touch your face, hair, or any unclean item. Also, if you have to touch any foods of animal origin.
3.) After handling of food
(Always wash hands for a minimum of 20 seconds.)

10. Cleanliness in the Kitchen
Before cooking in the kitchen you should have clean…
Clean counter tops – Counter tops should be cleaned at the end of each lab to make sure they are ready for the next class.
Clean cook ware – Pots and Pans
Clean utensils/Silverware – Forks, knifes, spoons, and whisks.

11. Cleanliness in the Kitchen Continued
Clean hands – Wash your hands!
Clean food – Store food at the proper temperature
Always read the food label.
To make sure you know at what temperature the food should be stored.

12. The Danger Zone Where Micro-organisms Grow Best Is…..
Between 40 and 140 degrees Fahrenheit.
Keep hot foods hot and cold foods cold to fight off food borne illness!
Food should not be left in the Danger Zone for more than 2 hours.
Other tips to keep food safe…
Use a meat thermometer.
Defrost frozen food properly
-In the refrigerator
-In the microwave
-In a cold water bath that you change every 30 minutes
When in doubt………
Throw It Out!!!!!!!

13. Food Safety Continued….
Perishable foods are…
Foods with expiration dates that will spoil if left at room temperature.
Examples of perishable foods are: Meat, Cheese, Eggs, and Milk.
Non-Perishable foods….
Will stay fresh for a long period of time
Can be stored at room temperature
Examples of non-perishable foods are: Canned Green Beans, Soup, Boxed Macaroni and Cheese, Peanut Butter, or Canned Corn.

14. How to Stay Safe in the Kitchen
Do not put an appliance in water unless it is labeled immersible.
Before using an appliance for the first time you should?
Read the appliance booklet to make sure you know if the appliance is immersible or not.
If an appliance is immersible that means that it can be completely submerged in water.
A good example of this is a blender. I can put the top of the blender (the blender jar) in the dishwasher, but the bottom part that has the electrical cord cannot go.
Keep electrical cords of appliances away from water and hot objects.

15. Microwave Safety…
You should never use metal cookware in the microwave. This includes aluminum foil.
Using metal in the microwave causes sparking and can lead to a kitchen fire.
Make sure the dish says microwave safe before you use it for microwave cooking.

16. Kitchen Safety Continued
When cooking on a stovetop the pan handle should always face inward, to avoid accidents.
- If the handle is out the pan can be knocked and cause a grease fire or a child can pull down hot food/liquid onto themselves.

17. Kitchen Safety Continued
Remove the lid of a pot or pan by lifting the lid on the side closer to you. So you can avoid steam burns.

18. Oven Safety Stand to the side when opening the oven door.
Never put your face near a hot oven.
Use potholders or oven mitts to remove hot food items from an oven.

19. Knife Safety
When using a knife blade to cut you should curve your fingers and slant the knife blade away from you.
Dull knives cause more accidents than sharp knives.
I have to apply more pressure, because dull knives do not cut as easily so my hand might slip. People aren’t as careful with dull knives.

20. Knife Safety Continued
You should wash kitchen knives by hand with out soapy water. Dry them by hand and put them up in a safe place.
Never
Leave knives covered with water in the sink. Someone could reach in not knowing it is there and cut themselves.
Put professional kitchen knives in the dishwasher. It will dull the blade and upset the balance of the handle.

21. Steps to Putting Out a Grease Fire
(A grease fire occurs when you are cooking with any kind of fat. Examples: Butter, Grease, Vegetable Oil, and Olive Oil.)
Can I use water on a Grease Fire?
NO!!!!!!!!!!!!!
Remember never use water on a grease fire. Oil and water do not mix. Water will cause the fire to spread. It may even cause an explosion.
1.) Turn off burner
2.) Cover with a non-glass pan lid
3.) Use baking soda (If you don’t have baking soda you can use salt or flour)
4.) Use Fire Extinguisher
5.) Get out and call 911!!!!