1. Safety & Sanitation Fall 2012 Ms. Baker & Mrs. Burchill

2. Sanitation Why do we want to practice keeping our labs sanitary? How do we prevent our food & work areas from becoming contaminated? – If you need to tie your hair back, please do it as soon as you walk in the room & BEFORE you put on your apron and walk beyond the demo counter – Wash hands using HOT, SOAPY water and using a paper towel to dry – Use proper food handling procedures – Store food properly (Keep food out of the danger zone!) – CLEAN, CLEAN, CLEAN!!!!

3. Safety Kitchen Equipment – Appliances/Utensils Where are they? What are they used for? Are they in good condition? Following a Recipe – READ a recipe before you begin – Get out all your cooking tools and ingredients – Follow directions Knives – Keep them sharp!!! Gas stovetop – Don’t lean against the stove – Make sure gas is OFF unless you are actually using it Spills/Breakage – Please don’t – Let your teacher know ASAP – Clean up following proper procedures

4. The Danger Zone The Danger Zone- temperature range in which food borne bacteria can grow 41-135 degrees (FDA) A good rule of thumb is make sure food is cooked to 165 degrees in order to destroy bacteria Refrigeration- This will slow bacteria growth, not kill it Freezing- This will STOP bacteria from growing, NOT KILL IT If a food is left in the danger zone for 2 hrs. or more– THROW IT OUT!

5. Defrosting Food THREE SAFEST WAYS – Refrigerator Bottom shelf (Why?) – Microwave (defrost or cooking method) – Stovetop/Oven

6. Cross Contamination Cross Contamination- transfer of bacteria from one food item to another – Use separate knives for cutting meats and raw foods – Scrub cutting boards/knives after cutting raw meats, poultry, or seafood with hot water and detergent Clean your work area prior to cooking! 4 cutting boards– keep them separate Utensils can transfer bacteria from raw to cooked food be sure to change them out!

7. Some terms to know.. Bacteria-single celled microorganisms Microorganisms- tiny living creatures (live best in warm water) Toxins-a poison produced by a living organism Parasite-a plant or animal that lives on another (the host) Contaminant- a harmful substance that accidently gets into food Foodborne Illness- any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, parasite, or toxins

8. Foodborne Illnesses E. Coli Salmonella Botulism (clostridium botulinim)** The most deadly Staphylococcal Aureus Infection (Staph) Trichinosis Many food bourne illnesses often are misdiagnosed because they have the same symptoms of the flu. If you suspect a food is spoiled, THROW IT OUT!

9. Personal Safety Keeping a safe environment is more than keeping the kitchen clean and avoiding food poisoning. Kitchen accidents-most common are spills, cuts, burns, fires, chemical poisoning What can you do to prevent accidents? – Know how to work the equipment you are using – Be aware of your work area – Be organized – Keep your kitchen clean!!! – http://www.bing.com/videos/search?q=fire+safety+in +the+kitchen+video&view=detail&mid=DFF530226A F053DAA3BADFF530226AF053DAA3BA&first=0 http://www.bing.com/videos/search?q=fire+safety+in +the+kitchen+video&view=detail&mid=DFF530226A F053DAA3BADFF530226AF053DAA3BA&first=0

10. Foodborne illness assignment What is it? Where does it come from? How common is it? Symptoms/Complications- How is it diagnosed? How can it be treated? How can it be prevented?