Safety and sanitation
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Safety and Sanitation. Applying Life Skills Chapter 27 Notes Page 435. Objectives. You will learn to . . . Identify the causes of foodborne illness. Explain how foodburne illness can be prevented. Demonstrate personal cleanliness. Objectives ( con’t ).

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Safety and Sanitation

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Safety and sanitation

Safety and Sanitation

Applying Life Skills

Chapter 27 Notes

Page 435


Objectives

Objectives

  • You will learn to . . .

  • Identify the causes of foodborne illness.

  • Explain how foodburne illness can be prevented.

  • Demonstrate personal cleanliness.


Objectives con t

Objectives (con’t)

  • Describe safe food storage techniques.

  • Provide ways to use kitchen appliances safely.


Vocabulary

Vocabulary:

  • Food borne illness – an illness caused by eating spoiled food or food containing harmful bacteria. (also called food poisoning)

  • Bacteria – one-celled living organisms that are so small they can only be seen with a microscope.


Vocabulary continued

Vocabulary (continued)

  • Cross-contamination – when bacteria is transferred from one food to another.

  • Sanitize – to clean to get rid of bacteria. The first step to prevent food borne illness.


Sanitation in the kitchen

Sanitation in the kitchen

  • Wipe lids of cans before opening

  • Keep sponges clean

  • Use clean covered containers to store food

  • Run the garbage disposal immediately after placing food in it

  • Wash knives, utensils, and countertops with hot soapy water after each use

  • Wash cutting boards in hot, soapy water after each use

  • Use a clean spoon every time you taste food during cooking

  • Wash dishtowels and clothes often in the washing machine on hot


Personal cleanliness 1

Personal Cleanliness (1)

  • Clean hands – wash hands thoroughly for 20 sec. in warm soapy water

  • If you have cuts or scrapes, wear plastic gloves

  • Wash hands after using the restroom

  • Wash your hands after handling anything dirty or potentially hazard

  • Turn your face away from food when coughing or sneezing

  • Tie back hair and keep nails clean


Safe food preparation 2

Safe Food Preparation(2)

  • Wash produce thoroughly

  • Wait before tasting

  • Thaw food safely

  • Cook food until done

  • Finish cooking once you start

  • Heat leftovers properly


Serving food safely 3

Serving Food Safely (3)

  • Use sauces carefully

  • Clean serving plates

  • Serve food in time

  • Keep temperatures consistent


V the great food fight

V: The Great Food Fight

  • What do microorganisms do to food?

  • What do we need to learn to do with microorganisms?

  • All microorganisms aren’t bad. What foods contain good microorganisms?


Preventing accidents in the kitchen

Preventing Accidents in the Kitchen

  • More accidents happen in the kitchen than in any other place in the home

  • Prevent accidents by thinking ahead and working safely in the kitchen


Cooking safely with a range

Cooking Safely with a Range

  • Don’t leave food unattended

  • Keep appliances clean

  • Turn pot handle inward

  • Use a dry potholder

  • Wear proper clothing

  • Keep flammables away from the range

  • Use utensils properly

  • Open lids away from you

  • Fry foods with caution

  • Use cookware properly


Cooking safely with a microwave

Cooking Safely With a Microwave

  • Use appropriate containers for cooking

  • Vent to keep steam from building up

  • Prevent superheating

  • Allow for stand time after cooking

  • NO METALS in the microwave


Use small appliances safely

Use Small Appliances Safely

  • Use caution with blades

  • Keep cords under control

  • Make sure hands are dry

  • Unplug with care

  • Keep utensils out of toaster


Children in the kitchen

Children in the Kitchen

  • Children must always be supervised

  • Keep away from hot items

  • Never handle knives or cleaning products

  • Use small appliances out of children’s reach


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