1. Safety and Sanitation

2. Sanitation: Foodborne illness (Food poisoning) –Illness caused by eating spoiled food or food containing harmful bacteria Bacteria –One-celled living organisms so small they can be seen only w/microscope Cross-contamination –When harmful bacteria are transferred from one food to another Sanitize –Clean to get rid of bacteria Ex.: wash hands, wear clean clothes, use separate towels, clean utensils, surfaces clean, wash fruits and vegetables, thaw frozen foods properly, refrigerate and cool foods correctly

3. Safety: Preventing Cuts and Bruises –Take care of knives, garbage disposal, ladders, close doors, wipe up spills Prevent burns –Don’t touch hot surfaces, use potholders, oil & water, lifting lids, handles in Prevent fires –No hanging clothes, etc., towels away from heat, overloading plug-ins Prevent electrical shock –Dry hands, don’t place in water, unplug properly Prevent poisoning –Out of reach of children, leave in labeled containers, number