1. Food Safety and Sanitation

2. Personal Hygiene Scrub Hands- 20 seconds
Separate hand towels and dish towels
Wash after using the bathroom
Cough/Sneeze, cover and wash
Don’t touch hair, nose, or mouth
No open cuts, use gloves
Don’t handle raw food, and then ready to eat food
Clean aprons and clothes
Remember that people are the major source of germs in the kitchen. It is important to keep that bacteria from coming in contact with food and having the opportunity to grow.

3. Cleanliness in Kitchen
Don’t use the same utensils for raw food then ready to eat
Use “tasting spoons” only once
Use utensils, not hands, as much as possible
Clean wooden cutting boards with sanitizing solution – bleach/water

4. Cleanliness in the Kitchen cont…
Wipe up spills ASAP
Keep dirty dishes away from clean ones
Clean dish clothes and towels
No insects or rodents
Keep pets out of the kitchen

5. Dish Washing: Why? Get rid of bacteria Clean equipment works better
Lasts longer
More organized

6. Organize Your Dishes Scrape away food
Put grease in a heat resistant container
Soak heavy soiled dishes
Wipe sink and counter with detergent solution

7. Six Steps to washing dishes by hand:
Prepare hot soapy water
Organize dishes
Wash from the cleanest to the dirtiest
Wash items
Rinse, running hot water
Drain
Dry – air dry is best

8. Preventing Cuts Don’t hold knives by blade Never put in dishwasher
Store knife in separate drawer/block
Sweep up broken glass ASAP
Cut can lids completely off

9. Burns Open lids away from face Pan handles NOT over edge of stove
Use potholders
Open oven door before trying to look in
Hair back, no loose clothing
Never put water on grease fires
Use salt or baking soda to put fires out
Unplug appliances and let cool before storage
Three types of burns: Contact, Steam, and Flash

10. Falls and Spills Potholders Clean up spills ASAP Firm step stools
Secure rugs
No toys in kitchen

11. Electric Shock Turn off appliances before disconnecting
Keep cords in good repair
Never immerse appliances in water
Never handle switches/cords with wet hands

12. Food Poisoning Caused by specific bacteria
Specific symptoms/ time frames
These are used to diagnose illness
80% of 24 hour flues are food poisoning

13. Preventing Growth:
Bacteria need 5 things to grow: Food, Warmth, Moisture, Time, most need Oxygen
Take away at least one of these and you will reduce bacterial growth to acceptable levels

14. Keeping Food at Proper Temperature
Bacteria multiply best between 40 degrees and 140 degrees
Don’t let food sit out
Use proper storage container
Hot food above 140 degrees, cold food below 40 degrees
Thaw in fridge or microwave
Heat leftovers above 140 degrees F