Transcript safety and sanitation powerpoint

Safety & Sanitation
TL 8.02 Use basic food safety and
sanitation principles
Ensure Sanitation in the Kitchen
• Store, wash, and cook food properly
• Keep the kitchen, appliances, tools, and
yourself clean
Obvious Kitchen Dangers that can be
Readily Seen
• Sharp knives
• Edges of opened cans
• Oven/range
Less Obvious Kitchen Dangers
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Grease on the floor
Appliances with frayed cords
Leaks from gas appliances
Cleaning products
Safety Rules to Prevent Cuts
• Hold a knife by its handle
• Keep knives sharp (dull knives slip and cause
cuts)
• Wash knives separately
• Don’t try to catch a falling knife!
Safety Rules to Prevent Burns and
Scalding
• Use pot holders
• Turn pan handles inward
• Open lids towards the back of a pot so that
steam escapes away from you
Safety Rules to Prevent Fires
• Clean grease from the surface of oven
• Keep paper and long clothing away from range
Rules to Prevent Electric Shock
• Unplug appliances when not in use
• Keep electrical appliances away from water
If you smell gas…
• Call the gas company
• Do not turn on the gas stove
This odor commonly takes the form of rotting
eggs. If this scent is detected, it is
recommended to evacuate the area
immediately, usually to the outside. Do not
light fires/cigarettes, and do not operate
electrical appliances/light switches/phones, as
these may act as points of ignition. Once in a
safe area, contact your natural gas provider.
Unseen danger in the Kitchen
• Microscopic bacteria
• i.e. bacteria on the kitchen faucet
Contaminated Food
• Food that contains large amounts of bacteria
Salmonella
• Bacteria that grows in foods such as poultry
and eggs
• Salmonella poisoning symptoms include
nausea, diarrhea, mild to severe cramps, and
fever
Botulism
• Avoid botulism by never eating food from a
leaking or bulging can
E. Coli Sources
• Contaminated rare beef, unpasteurized milk,
and apple juice
Personal Hygiene in Food Preparation
• Wash your hands for 20 seconds before
handling food
• Keep your hair out of the food
• Don’t sneeze or cough on food
Danger Zone for Bacteria Growth
• 40 degrees F to 140 degrees F
Pork must be cooked to 170 F
• To kill the parasite that causes trichinosis
Cook Stuffing Separately
• To avoid possible salmonella contamination
• Stuff meat right before cooking
Foods that Spoil Quickly when Left at
Room Temperature
• Milk products
• Meat
• Egg-rich foods, such as custards or
mayonnaise
Spoilage Prevention
• Refrigerate foods promptly, especially in hot
weather
Freezing Affects on Bacterial Growth
• Freezing stops the bacteria from growing
• Bacteria may still be alive after the food is
thawed
Leftover Cook Poultry Stored in the
Refrigerator
• Stays fresh one to two days
Raw Egg Yolks or Whites Storage
• Stays fresh two to three days in the
refrigerator
What cooking temperature destroys
most bacteria?
• 165 degrees Fahrenheit