Download presentation
1
Safety and Sanitation
2
Kitchen Safety Keep knife blades sharp
Cut down and away from yourself when using a knife Wash knives separately Do not leave drawers and cupboard doors open Turn off appliances before cleaning the sides with a rubber scraper.
3
Tie back long hair Avoid wearing loose clothing Wipe up spills immediately Use a pot holder, not a dish towel to handle hot utensils Lift pot lids away from you to avoid steam burns Unplug electrical appliances before cleaning them Handle electrical appliances with dry hands only
4
Food Safety Vocabulary
Bacteria – Tiny one-celled microorganisms that multiply rapidly in food under the right conditions Contaminated Food – Food that contains harmful bacteria Cross contamination – The transfer of harmful bacteria from one food to another Danger Zone – The temperature range at which most bacteria multiply rapidly – degrees
5
Vocabulary cont. Microorganisms – Tiny living things such as bacteria that can be seen only with a microscope Personal Hygiene - Cleanliness, keeping yourself clean Perishable Foods – Foods that can become unsafe or spoil quickly if not refrigerated or frozen.
6
Food borne Illness Staph
Cause - spreads from food handlers and found in throats, skin, boils, pimples Symptoms hours after eating – diarrhea and vomiting usually lasts 1-2 days Prevention –good hygiene – washing hands – don’t leave food out for more than 2 hours
7
Salmonella Cause - get by eating infected meat, poultry, eggs, fish that is undercooked or raw Symptoms – attacks within hours. Diarrhea, fever and vomiting lasting 2-7 days. Prevention – Cook food properly and keep out of danger zone.
8
Clostridium Perfringens
Cause - the “Buffet Germ” caused by foods not being at proper temperature for too long a period. Symptoms – 8-24 hours later- diarrhea, gas and usually ends in less than a day Prevention – keep food out of the danger zone ( degrees)
9
Botulism Cause - Occurs in canned foods, bulging and dented cans.
Symptoms – hours after infected it attacks your nervous system. Causes double vision, droopy eyelids, trouble speaking and swallowing, difficulty breathing. If left untreated it can be fatal. Prevention – examine canned goods
10
The End
Similar presentations
© 2024 SlidePlayer.com. Inc.
All rights reserved.