Food and Kitchen Sanitation & Safety

Food and Kitchen Sanitation & Safety

Food and Kitchen Sanitation & Safety Foodborne Illness Foodborne illness: caused by unsafe food, also known as food poisoning. Bacteria, parasites, fungi, viruses and harmful chemicals can make food unsafe Symptoms from flu death

Avoided by handling food properly Foodborne Illness Continued Anyone can get sick from unsafe food Infants, children, pregnant women, older adults, people with health conditions, greater risk

Bacteria Bacteria: microscopic living organisms Many are harmless Foodborne illnesses occur when harmful bacteria contaminate food Contaminate: to make impure Harmful Bacteria

Small amounts does not usually make you sick, but some can be toxic even in small amounts Can multiply where there are these 3 things: Food (nutrients) Moisture Warmth Harmful Bacteria Continued Protein

is ideal for growing bacteria Some foodborne illnesses include: coli (e. coli) Listeria Salmonella Staphylococcus aureus (staph) viral gastroenteritis (norovirus) Food can also be contaminated by Chemicals Poisons:

cleaning solutions Bits of glass or metal Common Contaminants Parasites: organisms that feed on living things. Fungi: organisms that spread through invisible spores.

Viruses: microorganisms that infect cells. Symptoms of Foodborne Illness Diarrhea Fatigue Nausea Vomiting Abdomin Severe al pain Headach Headach e

Blurred e Muscle Vision High pain Fever What to do to help foodborne illness Rest and drink plenty of fluids Wrap up the bad

food as evidence (save packages) Report the illness to your local health department Sanitation Sanitation Sanitatio n: the maintainin g of

cleanliness Food safety requires You MUST WASH YOUR HANDS! At least 20 seconds with warm, running water and soap Scrub hands entirely between fingers and under fingernails

Use a paper towel to turn off the faucet and dry hands Wash your hands before Preparing food or setting the table Between handling different kinds of food

Wash your hands after touching raw food, including meat, fish or eggs cleaning appliances or dishes handling garbage or dirty laundry using the toilet or changing a diaper using a phone or computer, touching animals coughing, sneezing, blowing your nose, or touching your face, hair, skin, or a sore

Avoiding Spreading Bacteria Dont handle peoples food if you are sick Cover an open sore with a clean

waterproof bandage Cover your nose and mouth with a tissue when you sneeze or cough, into elbow Tie back long hair Wear a clean apron and roll up long sleeves Use a clean spoon for each tasting, no fingers! Do not eat raw or partially cooked meat, poultry, fish or eggs Keep the Kitchen Clean! Wash

countertops before and after preparing food Disinfect kitchen surfaces, appliances, and storage areas Keep dirty dishes away from food prep Clean the can opener every time Use a different towel for drying dishes than your hands Keep garbage covered Keep pets away from food and appliances Avoid Cross Contamination Cross-contamination:

the spreading of one harmful bacteria from one food to another Keep raw meat, poultry, fish and juices away from ready to eat foods at all time Separate cutting board for raw meat Cutting boards free of cracks Clean all cutting boards wash everything

that touches raw food before using it Paper towels to wipe up messes Danger Zone Danger Zone: the temperature range in which bacteria grows the fastest 40 degrees F to 140 degrees F Thawing food

There are 3 ways to safely thaw food Refrigerator: place frozen foods on the bottom shelf in a plastic bag Cold Water: Place food in a watertight plastic bag, then in cold water, change the water every 30 minutes Microwave Oven: defrost on the low or defrost setting, cook immediately

Serve Food Safely Keep hot foods hot above 160 degrees F Keep cold foods cold refrigerate cold foods until serving, below 40 degrees Limit Serving Time perishable foods

Handle Leftovers Properly Throw away food kept too long at room temp Refrigerate or freeze leftovers as soon as the meal is done Eat refrigerated leftovers within 3 to 4 days Reheat foods to 165 degrees F

Spills and trips Clean up spills immediately Never walk on a wet floor Keep drawers and cabinet doors closed when not using them https:// www.youtube.com/watch?v=dBZt8wx2

kT0 Electric Shock Keep electrical cords away from water, the sink, stove, and heat sources Unplug appliances before cleaning them Never use appliances when your hands are wet Pull the plug, not the cord

Burns and Fires Use dry potholders and oven mitts to handle hot items Turn pot handles toward the center of the range Watch food at all times while cooking Tilt the cover of a hot pan away from you when opening Stand to the side as you

open a hot oven Prevent Poisoning Cleaning and pest control products are poisonous Keep food away from pesticides Pesticides: a poison that kills insects or other pests Never mix chemicals or store them near food How to put out a kitchen

fire Use the right fire extinguisher to put out a small fire Use baking soda, salt or a fire extinguisher to put out a grease fire Leave a burning pan on the range Turn off heat source Foodborne Illness Poster

1 Botulism 2 Campylobacteriosis 3 E. Coli Infection 4 Listeriosis 5 Perfringens Poisoning 6 Salmonellosis 7 Staphylococcal Poisoning Each table #1 is assigned to a foodbourne illness

Use the book pg 116 and any cell phones or the iPad to research information Include 5 facts along with information in the book You will be explaining this as a group to the class with your poster

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