1. Let’s Talk Safety
AND Sanitation

2. Objectives… After studying this chapter, you will be able to:
discuss causes, symptoms, and treatment of common food-borne illnesses.
describe important standards of personal and kitchen cleanliness.
give examples of how following good safety practices can help you prevent kitchen accidents.
apply basic first aid measures in the home.

3. Words & Phrases to Know Bacteria
Tiny 1 celled microorganisms found everywhere in the environment.
They multiply rapidly in the right conditions & some may cause food born illnesses.

4. Other Food-related Illnesses…
Parasitic infections
Trichinosis (undercooked pork)
Illnesses caused by protozoa
Giardiasis (polluted water)
Viral diseases
Hepatitus A (raw shellfish)
Natural poisons
Rhubarb leaves or certain mushrooms

5. Examples: Botulism E.coli infection Listeriosis Salmonellosis
Staphylococcal poisoning

6. Potentially Hazardous Foods
Moist, high protein foods
Foods that are great places for bacteria to grow
Meat (ground beef)
Poultry
Eggs
Dairy products (cheese, milk, yogurt, etc.)
Canned foods
Seafood

7. Signs of Food Spoilage
Yeast spoilage
Bubbles or foam
Slime
Mold spoilage
Various colors of fuzzy growth
Circular pattern of growth
Other signs
Off odor
Discoloration
Mushy texture
Bulging or corroded can
Cloudy appearance
Soft spots or breaks in the skin on fruits & veggies
If you suspect a food is spoiled, DO NOT TASTE IT.

8. Contaminated Foods Cross Contamination Danger Zone Foodborne Illness
Foods that contain harmful bacteria
Cross Contamination
the transfer of harmful bacteria from one food to the next.
Harmful bacteria can also be transferred from another source such as hands.
Danger Zone
The range of temperatures at which most bacteria multiply rapidly-
between 40* and 140*
Foodborne Illness
Sickness caused from eating contaminated food; sometimes called food poisoning.

9. Kitchen Sanitation… Kitchen cleanliness Keep work area clean
Use clean utensils & containers
Never use dish towels to wipe hands or spills
Wash tops of cans before opening them
Sanitize counters & cutting boards
Keep pets & insects out of kitchen
Wash dishes & utensils promptly
Dispose of garbage promptly
Never store foods under the sink

10. Cleanliness, keeping yourself clean.
Microorganisms
Tiny living things such as bacteria that can only be seen with a microscope.
Personal Hygiene
Cleanliness, keeping yourself clean.
Wash Hands BEFORE, DURING & AFTER handling food
Perishable Food
Foods that can become unsafe or spoil quickly if not refrigerated or frozen quickly.
Main reason for Food Borne Illness!!!

11. Food Prep and Storage First in - First out:
Use food supplies in the same order in which they were received
Thaw foods properly
Do not allow foods to sit out for more than 2 hours
Use foods within recommended storage time
Reject or discard a canned food product if it is:
Dented
Rusty
Swollen

12. Safety in the Kitchen Preventing Chemical Poisonings
Keep all hazardous products out of the reach of children
Read warning labels
If interrupted while using a hazardous product, put it away or take it with you
Wash fruits & vegetables before use

13. Preventing Fires Avoid wearing loose clothing & roll up long sleeves
Tie hair back
Wet matches before throwing them away
Keep aerosol cans away
from heat
Clean up all grease

14. Preventing Burns Use a POT HOLDER!!! Keep fire extinguisher nearby
Lift pot lids away from you
Dry foods before putting them in hot grease
Keep pan handles away from front of range

15. Preventing Poisonings
Preventing Falls
Wipe up spills immediately
Use a stool to reach high up
Preventing Poisonings
Keep all chemicals away from food storage areas
Keep food out of range when spraying chemicals
Wipe counters well when done spraying

16. Preventing Food-Borne Illness
Wear clean clothes
Use clean equipment
Do not use hand towels to dry dishes
Wear gloves when necessary
Don’t lick fingers/utensils while cooking
Wash cutting board after each use
Wash dishes in HOT water
Wash tops of cans before opening
Wash fruits and vegetables before preparation
Do not use damaged canned goods
Keep hot foods hot and cold foods cold

17. Safe Ways to Thaw Foods On the bottom shelf of the refrigerator
Under cold, running water
In the microwave
In the oven as part of the cooking process

18. Unsafe Ways to Thaw foods
On the kitchen counter
Under warm or hot water
On the top shelf of the refrigerator

19. Temperatures Cold temperatures help prevent bacteria from multiplying
Temperature Danger Zone (40-140°F)
When taking the temperature of a roast:
Insert thermometer in the thickest part of meat
Wait 15 seconds after the needle or digital readout has stopped before reading temperature
To safely reheat leftovers that have been in the fridge, heat them to at least 165ºF or higher

20. 6 Factors for bacterial growth…
Food
Acidity
Temperature
Time
Oxygen
Moisture

21. Who is at Greatest Risk???

22. Symptoms

23. Treatment

24. 8 Steps to Proper Hand Washing
Turn on water (as hot as you can stand)
Wet hands
Apply soap
Lather and scrub for at least 30 seconds, scrubbing all areas including under fingernails
Rinse under running water
Dry with paper towel
Turn off water with paper towel
Check hands and fingernails

25. Kitchen Safety Preventing cuts & minor injuries
Hold knife down when carrying it
Cut down & away from yourself when using a knife
Do not leave drawers & cupboard doors open
Turn off appliances before cleaning
Wash knives separately
If you drop a knife, let it fall