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Food and Kitchen Safety. Ms. Hall Teen Living. General Safety Guidelines. Keep your hands clean. Avoid touching your face or hair while working in the kitchen. Use separate towels for drying your hands and for wiping the dishes. Wear an apron, smock or lab coat.

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food and kitchen safety

Food and Kitchen Safety

Ms. Hall

Teen Living

general safety guidelines
General Safety Guidelines
    • Keep your hands clean.
    • Avoid touching your face or hair while working in the kitchen.
    • Use separate towels for drying your hands and for wiping the dishes.
    • Wear an apron, smock or lab coat.
    • Do not let hair, jewelry, sleeves dangle – catch fire or get tangles in appliances. Hair MUST be tied back!
    • Keep your mind on what you are doing.
    • Prevent clutter – clean up as you go and put things away.
    • Close drawers and doors.
    • Use the right tool for the job.
  • Store heavy or bulky items on low shelves.
falls
Falls
  • Keep floors clean and free of clutter. Wipe up spills, spatters and peelings.
  • Eliminate other hazards, slippery throw rugs and damaged or worn flooring. Tie shoes, avoid long clothes, floppy slippers.
  • Use a firm stepstool or ladder instead of a chair.
  • Use a bib-skid on rugs.
slide4
Cuts
  • Keep knives sharp and use properly.
  • Use a drawer divider or knife rack for sharp cutting tools.
  • Don’t try to catch a falling knife
  • Don’t soak knives in sink or dishpan or water.
  • Sweep up broken glass from the floor using broom and dustpan.
  • Use wet paper towel instead of bare fingers.
  • Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.
electrical safety
Electrical Safety
  • Appliances save both time and work in the kitchen. But they are a source of shock, burns and other injuries.
  • Read owner’s manual.
  • Water and electricity don’t mix – cords.
  • Avoid damage to electrical cords – tugging on cord, stapling or burn them.
  • Use outlets properly – overloading polarized plugs

(one blade wider than other)

  • Use care with any plugged in appliance.
  • Watch for problems
hazardous chemicals
Hazardous Chemicals
  • Cause burns, breathing difficulties and poisoning.
  • Read labels.
  • Never transfer hazardous products to another container.
  • Never mix different chemical products.
  • Never mix compounds such as bleach/ammonia
  • Use charcoal/hibachi outside ONLY – gives off carbon monoxide
  • Follow antidote directions in well ventilated area if poisoning occurs.
fires
Fires
  • Every kitchen should have a container of baking soda.
  • Turn off heat, cover pan or pour salt or baking soda on flames.
  • Never use water – grease will spatter and burn.
  • Never attempt to carry a pan with burning contents.
what is the right dishwashing order
What is the right dishwashing order?
  • Dishes and utensils used for missing and preparation are washed before the pots and pans.
  • Dishes are washed just after the silverware.
  • Pots and pans are next to last.
  • Glassware is just before the silverware.
  • Washing the dishpans and/or sink is last.
  • The silverware is in the middle.
  • Scraping, rinsing, and stacking dishes are first.
  • Running the garbage disposal is just after rinsing and stacking.
dishwashing sequence
Dishwashing Sequence
  • Scraping, rinsing, and stacking dishes are first.
  • Running the garbage disposal is just after rinsing and stacking.
  • Glassware is just before the silverware.
  • The silverware is in the middle.
  • Dishes are washed just after the silverware.
  • Dishes and utensils used for missing and preparation are washed before the pots and pans.
  • Pots and pans are next to last.
  • Washing the dishpans and/or sink is last.
kitchen safety clip
Kitchen Safety Clip
  • http://www.youtube.com/watch?v=tRLQ-p0PEzU&feature=related
food hazard
Food Hazard
  • Anything that interferes with safe food
physical hazards
Physical Hazards
  • Anything Foreign to food
    • Dust
    • Dirt
    • Hair
    • Metal Savings
    • Broken Glass
  • Prevention Measures
    • Keep hair tied back or use a hairnet
    • Buy from approved suppliers
chemical hazards
Chemical Hazards
  • Cleaning Solutions
  • Pesticides
  • Toxic Metals
    • Zinc, Lead, Copper
  • Prevention Measures
    • Proper storage of cleaning chemicals and pesticides
    • Avoid metal equipment that can leach from cookware into food.
biological hazards pathogenic microorganisms
Biological Hazards = Pathogenic Microorganisms

TYPE OF MICROORGANISM

EXAMPLE

  • Bacteria
  • Viruses
  • Parasites
  • Fungi
  • E Coli 0157:H7
  • Norwalk-like Virus
  • Giardia
  • Aspergillus
biological hazards
Biological Hazards
  • Are a greater threat to food safety than physical or chemical hazards
  • Prevention Measures
    • Good personal hygiene
    • Buying from approved suppliers
    • Controlling time and temperature
    • Preventing cross-contamination
potentially hazardous food phf
Potentially Hazardous Food - PHF
  • Foods that support the rapid growth of harmful bacteria
potentially hazardous foods
Potentially Hazardous Foods
  • Generally are:
  • High moisture
  • High protein (and high carbohydrate in many cases)
  • Low acid
potentially hazardous foods1
Potentially Hazardous Foods
  • Any food of animal origin – All meats (read meat, poultry, fish, shellfish, crustaceans, etc.) eggs, milk and dairy products
  • Any food of plant origin that has been heat treated
  • Raw seed sprouts
  • Cut melons
  • Garlic-in-oil mixtures
which foods are phf
Which foods are PHF?
  • Hamburger patties, raw
  • Bananas
  • Cut cantaloupe
  • Bread
  • Yogurt
  • Pizza
  • Can of soup, unopened
  • Dry pasta
  • Cooked pasta
  • Shell eggs
  • Baked potato
  • Alfalfa sprouts
review quiz
Review Quiz
  • Name the 3 Types of Food Hazards
  • Which of the 3 types of food hazards is hardest to deal with in food service?
  • Define Potentially Hazardous Foods.
  • Name 3 foods that are PHFs.
  • Physical, Chemical and Biological
  • Biological Hazards
  • Foods that support the rapid growth of harmful bacteria
  • Dairy, Cooked Veggies, All meats