1. Bell Ringer  Did you know that more accidents occur in the kitchen than in any other room of the home? Why do you think that is?

2. Basic Kitchen Safety and Sanitation Preventing Kitchen accidents and food borne illness

3. Preventing food borne illness  Contaminated Food - food that is unsafe because it has come in contact with harmful substances.  Bacteria - Microscopic organisms (in this case harmful)  Food Borne Illness- Sickness caused from eating contaminated food.  Danger Zone- Temperatures where bacteria grow on food, 40 degrees to 140 degrees

4. Preventing food borne illness con’t  E.Coli- A deadly bacteria found in the intestines of animals that is passed to humans by improper sanitation procedures.  Salmonella- Bacteria found in birds and reptiles  Botulism- One of the most serious foodborne illnesses caused by improperly canned foods. Can be fatal.  Sanitation- Process of making conditions clean and healthy

5. Types of contaminants  Bacteria  Viruses  Parasites  Fungi/Mold  Bacteria and Viruses have no smell or taste and is invisible  Can be tolerated in small amounts but goal is to keep from multiplying

6. Practice Cleanliness  Wash hands before working with food and after using the bathroom  Use hot, soapy water to wash tools, utensils, cutting boards and other surfaces  Use only clean sponges and dish towels  Use a separate spoon to taste food, not fingers  Keep hair out of food  For all other tips, see handout

7. Avoid Cross Contamination  Cross Contamination- occurs when harmful bacteria is transferred from one food to another  Use a different cutting board and knife for meats, vegetables and other ready to eat foods  Wash everything that comes into contact with raw meat and its juices  Place cooked food on a clean plate, never on the plate that had raw meat on it

8. Controlling Temperatures  Keep hot foods hot and cold foods cold  Thaw foods properly 1. In the refrigerator 2. In microwave (must cook immediately) 3. In sink/cover food with cold water

9. Cook foods thoroughly  Fish to 145 degrees  Meats, egg dishes to 160 degrees  Leftovers to 165 degrees  Poultry pieces/ground poultry to 165-170 degrees  Whole poultry to 180 degrees

10. Food storage  Refrigerator - temp kept at 32-40 degrees  Freezer – temp kept at zero degrees or below  Dry storage - cool, dry place  See chart on pg. 557 for storage times of various foods

11. Kitchen Organization  Work triangle- path from sink to refrigerator to stove/oven should create a triangle.  Work centers- organized areas where specific kitchen tasks are performed

12. Major appliances  Refrigerator  Stove/oven  Dishwasher  Microwave

13. Small Appliances  Electric mixer  Food processor  Blender  Electric Skillet  Slow cooker/crock pot

14. Other equipment  Knives  Cutting Boards  Measuring cups and spoons  Pots and pans  Peeler  Cheese shredder

15. Preventing Kitchen Accidents  Identify sources of danger (cuts, burns, fires, electric shock, falls and poisoning)  See chart on pg 552 “Kitchen Safety Guidelines)

16. Fires  NEVER THROW WATER ON A GREASE FIRE!  http://youtu.be/JOvdlVEN6wY http://youtu.be/JOvdlVEN6wY  Smother with salt, baking soda or use correct fire extinguisher  Fire triangle- Heat, air, fuel  Other fires can put out with water  Stop, drop and roll..never run!!  Turn off all burners and oven when finished  Clean up any spills immediately

17. Student created quiz  Create a 15 question quiz that another student will take tomorrow.  Use your notes from last week and this week and the book, Ch. 36-38 starting on page 521  Meal planning, shopping for food and safe kitchen/safe food  MUST HAVE A SEPARATE ANSWER KEY

18. Avoid Burns  Use dry pot holders/oven mitts to pick up hot items  Tip lids away from you to avoid steam burns  Do NOT touch electric cords with wet hands

19. Avoid cuts  Cut away from you and keep fingers out of the way  Never put a knife in a sink filled with soapy water  Use a sharp knife to cut foods instead of a dull knife  Be aware of who is around you when you are using a knife  NO HORSEPLAY in the kitchen

20. Kitchen Safety Poster  Using the chart on pg 552, create a poster using two points from three of the sections.  Example : two from Preventing cuts, two from Preventing falls and two from Preventing electric shock  Use words and pictures when possible to create a colorful safety poster  20 pts possible, graded on completeness, neatness and effort