Safe Kitchen, Safe Food

1. Safe Kitchen, Safe Food

2. Kitchen Basics • Working efficiently and safely in the kitchen starts with knowing something about how kitchens are equipped and organized. • Meal preparation is much easier when the kitchen includes basic equipment.

3. Major Appliances • Four major appliances are: Refrigerator Range-(Oven and Stovetop) Dishwasher Microwave

4. Small Appliances • There is a small appliance for almost every food preparation task. Some examples include: Electric Mixers Food Processors Blender Crock Pot

5. Other Kitchen Equipment • A well equipped kitchen also includes a variety of utensils. Tools such as: Knives Cutting Boards Measuring Cups Pots and Pans

6. Kitchen Organization • Work Triangle: a clear path from the refrigerator to the sink to the range. • If you drew a diagram and connected these three points it would be a triangle. If it is not an equilateral you waste steps and it is not efficient.

7. Kitchen Organization • Work Centers: the arrangement of the major appliances create organized areas where tasks are performed. • There are four work centers. Food Storage Center Cooking Center Preparation Center Clean-Up Center

8. Preventing Kitchen Accidents • The kitchen is the room in homes where the most accidents occur. • Knowing what dangers are present will help you avoid them.

9. Sources of Danger • Knives And Other Sharp Objects (Can Tops) • Grease • Electric Appliances • Cleaning Products • Metal Pots and Pans • Spills • Leaks From Gas Appliances

10. Preventing Foodborne Illness • Foodborne Illness:(also known as food poisoning) A sickness that results from eating food that is unsafe to eat. • Bacteria are carried by people, insects, and objects. When they multiply they are a health hazard.

11. Food Bacteria • E. coli: Generally found in raw or undercooked ground meat, in contaminated water, and in unpasteurized milk. • Salmonella: Found in raw or undercooked poultry and eggs. • Botulism: The most serious of the food bacteria. Generally found in dented or improperly canned foods.

12. Practicing Cleanliness • Wash hands well before working with food and after using the restroom or smoking. • Use hot, soapy water to wash tools, utensils, cutting boards, and other surfaces every time you prepare food. • Use only clean dishcloths. • Wash the tops of cans before you open them. • Use a separate spoon when tasting food. • Use a tissue when you sneeze or cough and immediately wash your hands.

13. Practicing Cleanliness • Keep your hair out of the food and tie it back. • Wash fresh fruits and vegetables under cold, running water. • Keep pets out of food areas. • Avoid touching the eating surfaces of plates, glassware, and flatware.

14. Avoiding Cross-Contamination • Cross-Contamination: occurs when harmful bacteria are transferred from one food to another. • Make sure that raw meat, poultry, and fish are kept away at all times-in the shopping cart, in the refrigerator, and on the counter tops. • Wash everything that has come into contact with raw meat. • Place cooked food on a clean plate.

15. Controlling Temperatures • You can help prevent foodborne illnesses by keeping food at the proper temperatures when thawing, cooking, and serving. • A general rule is to keep hot foods hot and cold foods cold. • Avoid keeping perishable and cooked foods between the temperatures of 40º and 140º. This is called the temperature danger zone.

16. Thaw Foods Safely • Freezing foods does not kill bacteria. It keeps it from growing. • Never leave frozen meat, poultry, or fish on the countertop to thaw at room temperature.

17. The Thawing 3 • In the refrigerator overnight. • In a leak-proof plastic bag under cold water. • Defrost in the microwave. • Be sure to cook food immediately after you thaw it.

18. Cook Foods Thoroughly • Proper cooking reaches a high enough temperature to kill harmful bacteria. • Check the internal temperature by using a thermometer. • Some safe internal temperatures are

19. Cook Foods Thoroughly • Some safe internal temperatures are: ~Fish: 145º F ~Meat and Egg Dishes: 160º F ~Reheating Leftovers: 165º F ~Poultry: 180º F

20. Safe Packed Lunches • Packed lunches cannot be refrigerated, so follow these tips: • Use an insulated lunch bag to maintain temperatures. • Freeze cold foods before you pack them. They will thaw before lunchtime and will keep other foods cool.

21. Storing Food Safely • Rotation: older supplies are used before newer ones. • Storing foods properly keeps it safe and saves money because less food is wasted. • A good rule to follow with all food storing is first in, first out.

22. Refrigerator Storage • The refrigerator is the place for perishables such as: • Dairy Products • Eggs • Meat • Poultry • Fish • Some Fresh Fruits and Vegetables

23. Refrigerator Storage • Some foods can dry out quickly in the refrigerator so use covered containers or wrap foods in foil or plastic wrap. • The internal temperature of a refrigerator should be between 32 and 40º F.

24. Freezer Storage • Perishable foods that require long term storage should be kept in the freezer. • The temperature of the freezer should be maintained at 0º or lower. • Freezer Burn: a condition in which food dries out and loses flavor because of improper freezing.

25. Dry Storage • Dry storage consists of kitchen cabinets or shelves where food remains at room temperature. • Unopened packages can be stored for weeks or even months. Once opened you may need to change storage methods.