Kitchen Safety and Hygiene: A Guide for Teens

1. Working in the Kitchen Today’s Teen Chapter 47 Pages 548-560

2. Vocabulary • Bacteria – Single cell microorganism, good ones make yogurt and medicine • Cross-Contamination – The spreading of germs from one surface to another • Dovetail – Overlapping tasks to assure completion at the same time • Expiration Date – Last calendar date to use a food product

3. Vocabulary • Food-Borne Illness – The infection that comes from eating contamination food or drinking contaminated water • Food Danger Zone – Temperatures at which bacteria grow rapidly and multiple (40°F to 140°F) • Germ – A bad microorganism • Hygiene – Practices like hand washing that promote good health

4. Vocabulary • Infection – Growth of germs in the body of humans or animals • Microorganism – Microscopic life not seen with the naked eye • Pasteurization – Destroying microorganism by heat • Perishable – Foods that spoil easily • Sanitation – Maintaining a clean condition

5. Kitchen Safety • Most accidents take place in the kitchen • You can prevent accidents by • Thinking Ahead • Working Safely

6. Preventing Cuts and Falls • Wash knives separately • Keep knives sharp • Use a cutting board • Close cabinet doors and drawers when not in use • Use a ladder or step stool • Wipe up all spills right away

7. Preventing Burns • Turn handles of cooking utensils inward • Use DRY potholders • Lift pan covers away from you • Dry food before putting in to hot fat • Tie long hair back • Do not wear loose fitting clothing

8. Preventing Fires • Grease Fire • Do NOT use water, do NOT move the pan • Use Baking Soda, Salt, or a tight fitting lid • Keep flammable objects away from the stove • Keep a fire extinguisher in the kitchen

9. Preventing Electrical Shocks • Keep equipment in good condition • Dry hands thoroughly • Unplug a cord from the wall first • Disconnect appliances by pulling on the plug, not the cord • Remove food from a toaster by unplugging it, turning it upside down and shaking the food out

10. Preventing Poisoning • Many cleaning products contain substances that are poisonous if swallowed, inhaled or splashed on the skin • Keep products in their original containers • Keep out of reach (locked) from children • DO NOT MIX CLEANERS TOGETHER • Dangerous chemical reactions result

11. Food Safety and Sanitation • Food Borne Illness = Food Poisoning • Caused by bacteria • To grow bacteria needs • Food, Moisture and Warmth • Practice good sanitation • Cleanliness • Proper Food Handling

12. Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli 0157:H7 Listeria monocytogenes Salmonella Enteritidis Shigella Staphyloccus Aures Vibrio cholerae Toxoplasma gondii Vibrio vunificus Yersinia entercolitica Bacteria that cause Illness PLEASE DO NOT WRITE THIS OUT – YOU WILL STUDY THEM LATER

13. Cleanliness • Wear clean clothes when cooking • Wash hands before handling food, after coughing or sneezing, using the restroom, touching pets, etc. • Wear rubber gloves if you have a cut on your hands • Use a clean spoon to taste food • Separate towels for drying hands & dishes

14. Proper Temperatures • Danger Zone - 40ºF to 140ºF • Bacteria grow quickly between 60ºF - 125ºF • Thaw food in the refrigerator overnight, the microwave, or in a sink under cold running water • Refrigerate or freeze leftovers ASAP (within 2 hours of serving)

15. Kitchen Management • Resources – food, money, time, water, energy, fuel • Management – making the best use of resources • Plan out your work • Make a schedule of tasks, decide who is going to accomplish what, and how long it should take • Work together (teamwork) and evaluate your work practices when done.

16. Kitchen Management • Pre-preparation Tasks • Tasks that you need to do before combining ingredients • Preheating the oven, greasing baking pans, measuring ingredients, peeling or chopping food, heating water, lining muffin tin, etc.

17. Cleaning Up • Clean as you go • Fill sink with hot, soapy water (a little soap goes a long way) • Rinse dishes before drying them and dry dishes thoroughly • Start with the cleanest dishes and work your way to dirtiest

18. Working in the Kitchen • Be organized • Dovetail – overlapping tasks • Boiling water for noodles while making sauce • A Schedule is important for multiple items

19. Conservation • Using resources carefully so they are not wasted • Turning off faucets when not in use • Reusable items rather than disposable ones • Recycle • Helps preserve the environment

21. Mini-Poster Assignment • 4 cohesive Fight BAC! posters • Cook -Separate -Clean -Chill • Minimum of 4 tips per poster relating to the topic • Minimum of 2 illustrations relating to the topic • Hand drawn or printed (from home) – must be in color • Start in pencil, NO BARE PENCIL on the final draft • Spelling Counts • Neat and Legible – Quality counts – put your best work forward • Acceptable medium – colored pencil and fine point markers for outlining letters