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Kitchen Basics- Kitchen Cleanliness

Kitchen Basics- Kitchen Cleanliness

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Kitchen Basics- Kitchen Cleanliness

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  1. Kitchen Basics- Kitchen Cleanliness Chapter 5- Part I

  2. FoodborneIllnesss • Contaminants in food cause over 76 million illnesses and 5000 deaths in the US each year • Contaminant: substance, such as a chemical or organism, that makes food unsafe to eat • Foodborne Illness: sickness caused by eating food that contains a contaminant • Children, pregnant women, older adults, and chronically ill are most at risk

  3. Roots of Foodborne Illness • Microorganism: living thing so small that it can only be seen through a microscope • Bacteria • Toxin: a poison that some bacteria produces • Spore: protected cell that develops into a bacteria when the right conditions are present- warmth and moisture

  4. Cleanliness in the Kitchen • Sanitation: prevention of illness through cleanliness • Personal Hygiene: • Thoroughly washing hands, body, and face • 20 second scrub for hand washing • Clean clothes: bacteria can grow in spots and stains • Sneezing and Coughing

  5. Cleanliness in the Kitchen- cont’d • A Clean Kitchen- limits bacteria! • Wash work surfaces with hot, sudsy water before preparing food • Wash the tops of cans before opening • Use a clean spoon to taste food during cooking • Change dishtowels often- use separate towels for wiping hands, wiping dishes, and other purposes • At the end of the day, dishcloth goes in the laundry and is replaced with a new one • Let sponges air dry over night • Keep pets out of the kitchen- hairs carry bacteria

  6. Cleanliness in the Kitchen- cont’d • Clean Up • Washing Dishes • Scrape and rinse soiled dishes and place to one side of sink • Group dishes: plates and bowls together, glasses together, knifes separate • Pre-soak any cookware that has food stuck to it • Sink needs to be full with hot water, enough to remove grease but not burn • Use a sponge or dishcloth- glasses first to greasy cookware last- change water • Rinse dishes in hot water • Let dishes air dry

  7. Cleanliness in the Kitchen- cont’d • Avoid cross contamination: • Spread of harmful bacteria from one food to another • Most common with raw meat, poultry, seafood, and eggs • Keep the foods above separate in shopping cart and in grocery bags and store them in sealed containers or plastic bags in the refridgerator

  8. Cleanliness in the Kitchen- cont’d • Cutting Boards • Common source of cross contamination • Keep two cutting boards and always use the same one for meat, poultry and seafood • Set one aside for foods other than meat • Wash in hot, sudsy water after each use and dry with a clean towel • Discard boards with hard to clean cuts or grooves • Plastic cutting boards are easier to wash