Mrs. Ramsey Vilonia HS. Introduction. More accidents occur in the kitchen than any other room of the home. Most accidents can be prevented with some thought, pre-planning and attention to detail. We will be covering: How to prevent injuries in the kitchen. How to prevent food-borne illness.
wooden pole) to pull the person away from the
Don’t forget to use your ARMS!!!
Measure distance of 10 ft
Squeeze and spray
PASS the Fire Extinguisher
Avoid ContactChemical Hazards
FOOD SOURCE: IMPROPERLY PROCESSED HOME-CANNED LOW-ACID FOODS, PROCESSED MEATS
SYMPTOMS: DOUBLE VISION, INABILITY TO SWALLOW, RESPIRATORY PARALYSIS THAT CAN LEAD TO DEATH
APPEAR: 4 TO 36 HOURS AFTER EATING
FOOD SOURCE- UNDERCOOKED GROUND MEAT, UNPASTEURIZED MILK, CONTAMINATED WATER, VEGETABLES GROWN IN COW MANURE
SYMPTOMS- BLOODY STOOLS, STOMACHACHE, NAUSEA
APPEARS- 12 TO 72 HOURS AFTER EATING
LAST- 4 TO 10 DAYS
TO GROW THIS?
FOOD SOURCES- RAW POULTRY, MEAT, EGGS AND DAIRY PRODUCTS
SYMPTOMS- SEVERE HEADACHE, NAUSEA, ABDOMINAL PAIN, DIARRHEA, FEVER
APPEAR- 8 TO 12 HOURS AFTER EATING
LAST- 2 TO 3 DAYS
FOOD SOURCES- MEATS, POULTRY, CREAM PIES, EGG, CHICKEN, POTATO AND MACARONI SALADS
SYMPTOMS- ABDOMINAL CRAMPING, NAUSEA, DIARRHEA
APPEAR- 30 MINUTES TO 8 HOURS AFTER EATING
LAST- 1 TO 2 DAYS
TRICHINOSIS- A FOOD PARASITE THAT CAUSES A DISEASE FOUND IN RAW OR UNDERCOOKED PORK
* RARE IN THE UNITED STATES
SYMPTOMS: MUSCULAR ACHE, FEVER
PREVENTION- COOK PORK TO AN INTERNAL TEMPATURE OF 160°F
reported foodborne illnesses
after eating foods that contain these bacteria.
may last longer for some people – especially very young
or older people.
Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least 20 seconds.
Rinse with hot water.
Dry with a paper towel.
Wash hands before and after handling food; and after using the bathroom, handling pets, or changing diapers.
Keep hair tied back and avoid touching it.
COOK FOOD TO THE PROPER
Keep hot foots hot (above 140 degrees F)
Do not partially cook foods and then set aside or
refrigerate to complete the cooking later.
Dispose of bulging, leaking or damaged cans.
Use only clean, fresh, unbroken eggs.
Do not eat raw cookie dough or taste partially
cooked dishes containing meat, poultry, fish or eggs.
Preventing Food-borne Illness
Don’t taste and cook with the same spoon.
Have a separate towel for wiping hands and dishes.
In the refrigerator, place raw foods in a sealed container to prevent meat juices from dripping on other food.
Wipe up meat juice from all surfaces promptly.
Preventing Food-borne Illness
KEEP EXTRA FOOD EITHER “HOT” IN ANOTHER COOKING APPLIANCE OR “COLD” IN THE REFRIGERATOR
DO NOT ADD MORE FOOD TO A SERVING DISH THAT HAS BEEN OUT FOR A WHILE
Quick Tips for Storing Food
If refrigerating meats, place on a plate or pan so that their juices will not drip onto other food. These juices can contain bacteria.
Make sure to use or freeze cooked meat that has been stored in the refrigerator within 3-4 days.
Answer to the following questions:
1. What is one way you could get cut in the kitchen?
2. What is one way you could get burned in the kitchen? How can you avoid getting burned in that way?
3. What should always be readily available in the kitchen in case of an emergency?
4. Always _____ and _____ knives separately.
5. What are the symptoms of food-borne illness?