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Safety & Sanitation

Safety & Sanitation. Fall 2012 Ms. Baker & Mrs. Burchill. Sanitation. Why do we want to practice keeping our labs sanitary? How do we prevent our food & work areas from becoming contaminated?

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Safety & Sanitation

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  1. Safety & Sanitation Fall 2012 Ms. Baker & Mrs. Burchill

  2. Sanitation • Why do we want to practice keeping our labs sanitary? • How do we prevent our food & work areas from becoming contaminated? • If you need to tie your hair back, please do it as soon as you walk in the room & BEFORE you put on your apron and walk beyond the demo counter • Wash hands using HOT, SOAPY water and using a paper towel to dry • Use proper food handling procedures • Store food properly (Keep food out of the danger zone!) • CLEAN, CLEAN, CLEAN!!!!

  3. Safety • Kitchen Equipment • Appliances/Utensils • Where are they? What are they used for? Are they in good condition? • Following a Recipe • READ a recipe before you begin • Get out all your cooking tools and ingredients • Follow directions • Knives • Keep them sharp!!! • Gas stovetop • Don’t lean against the stove • Make sure gas is OFF unless you are actually using it • Spills/Breakage • Please don’t  • Let your teacher know ASAP • Clean up following proper procedures

  4. The Danger Zone • The Danger Zone- temperature range in which food borne bacteria can grow • 41-135 degrees (FDA) • A good rule of thumb is make sure food is cooked to 165 degrees in order to destroy bacteria • Refrigeration- This will slow bacteria growth, not kill it • Freezing- This will STOP bacteria from growing, NOT KILL IT • If a food is left in the danger zone for 2 hrs. or more– THROW IT OUT!

  5. Defrosting Food • THREE SAFEST WAYS • Refrigerator • Bottom shelf (Why?) • Microwave (defrost or cooking method) • Stovetop/Oven

  6. Cross Contamination • Cross Contamination- transfer of bacteria from one food item to another • Use separate knives for cutting meats and raw foods • Scrub cutting boards/knives after cutting raw meats, poultry, or seafood with hot water and detergent • Clean your work area prior to cooking! • 4 cutting boards– keep them separate • Utensils can transfer bacteria from raw to cooked food be sure to change them out!

  7. Some terms to know.. • Bacteria-single celled microorganisms • Microorganisms- tiny living creatures (live best in warm water) • Toxins-a poison produced by a living organism • Parasite-a plant or animal that lives on another (the host) • Contaminant- a harmful substance that accidently gets into food • Foodborne Illness- any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, parasite, or toxins

  8. Foodborne Illnesses Many foodborne illnesses often are misdiagnosed because they have the same symptoms of the flu. If you suspect a food is spoiled, THROW IT OUT! • E. Coli • Salmonella • Botulism (clostridium botulinim)** The most deadly • Staphylococcal Aureus Infection (Staph) • Trichinosis

  9. Personal Safety • Keeping a safe environment is more than keeping the kitchen clean and avoiding food poisoning. • Kitchen accidents-most common are spills, cuts, burns, fires, chemical poisoning • What can you do to prevent accidents? • Know how to work the equipment you are using • Be aware of your work area • Be organized • Keep your kitchen clean!!! • http://www.bing.com/videos/search?q=fire+safety+in+the+kitchen+video&view=detail&mid=DFF530226AF053DAA3BADFF530226AF053DAA3BA&first=0

  10. Foodborne illness assignment • What is it? • Where does it come from? • How common is it? • Symptoms/Complications- • How is it diagnosed? • How can it be treated? • How can it be prevented?

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