FOOD SAFETY NOTESChef I

OBJECTIVES: Identify

characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.

Demonstrate food safety and sanitation procedures.

GENERAL KITCHEN SAFETY TIPS1. Do not touch electrical outlets with wet hands

2. When using knives, cut away from yourself. Use the right size knife for the cutting task.

3. Use pot holders for handling hot pans or dishes. Do not use dish towels as a pot holder.

4. Do not put metal in the microwave! When cooking food in the microwave, use glass or plastic that has been approved for microwave use.

SAFETY TIPS CONT.5. To avoid slips and fall, remove backpacks and

other objects from the kitchen area when cooking and sweep up all spills.

6. To put out a grease fire, sprinkle with baking soda or cover with a pan lid. Never put water on a grease fire.

7. Check for correct placement of the oven racks BEFORE it is preheated.

SAFETY TIPS CONT.8. Do not put grease or any other food down the

drain.

9. Keep handles of pans turned to the inside. Choose the correct sized burner for the pan you are using. Adjust the burner before you start to work.

10. Sweep up broken dishes, place all broken glass into a paper bag before placing in the garbage. Use a damp paper towel to wipe up glass shards.

KITCHEN EMERGENCIESChoking:

Urge them to keep coughing If they stop breathing, position behind them with your

dominate leg between their feet. Perform abdominal thrusts.

Deep Cuts: Cover with a clean, absorbent cloth and apply direct

pressure.

KITCHEN EMERGENCIESFalls:

Do not move the victim unless it is unsafe or you are unable to properly care for them.

Raise the injured area and ice (if possible) Keep victim comfortable

Burns: Run under cold water until pain subsides Bandage if necessary

WHY IS FOOD SAFETY IMPORTANT? An estimated 80 million Americans suffer

from food-borne illness (food poisoning) every year.

Food-borne illness may be mild (1-2 days) or severe (hospitalization or death).

Children, pregnant women, elderly & people with chronic illness are most at risk

WHAT CAUSES FOOD-BORNE ILLNESS? Most food-borne illness can be traced to

harmful microorganisms – tiny living creatures visible only through a microscope.

Poor food handling practices allow harmful micro-organisms to grow and spread.

POTENTIALLY HAZARDOUS FOODS(defined as a food item that would

support rapid bacterial growth)

Any food of animal origin

Any plant origin that has been heat treated

Any untreated foods (melons, sprouts)

Synthetic foods (cream fillings)

So…how can we prevent & reduce the chances of bacteria

growth while cooking in this class?

PERSONAL CLEANLINESS

1. Avoid handling food when you are ill, or if you have cuts or sores on your hands.

Wash hands before food preparation, after sneezing, coughing, using rest room , touching face or hair, and handling raw meat/eggs.

Keep hair away from face.

Wear clean clothes/apron (dirty clothing carries bacteria)

Avoid tasting food while cooking – licking of fingers is prohibited.

KITCHEN CLEANLINESS Use hot, soapy water on dishes

Don’t wipe hands on dish towel – use paper towels so dishes don’t get bacteria.

Sanitize & wash cutting board that has had meat before cutting anything else (cross contamination)

FOOD PREPARATION & STORAGEDanger Zone: 41-135 degrees

Keep cold foods at 40 degrees F or below.

Keep hot foods at 135 degrees or higher.

Thaw frozen foods in the refrigerator (not on the counter)

Maintain the refrigerator temperature at 38 to 40 degrees F.

AVOID CROSS-CONTAMINATION(letting micro-organisms from one food get into another)

Keep work areas clean

Keep raw and cooked products separate during food preparation.

After using cutting boards and tools for cutting raw meat or eggs, wash thoroughly and disinfect.

Never place cooked meat on a plate that held raw meat.

Store fresh meat products on trays on the lowest shelf in the refrigerator.

DESTRUCTION OF ORGANISMS

Cooking food is not only to enhance flavor but it also helps to kill bacteria

Proper cooking temperatures 165 degrees and above- chicken, pork, leftovers

155 degrees and above – ground beef (minimum)

145 degrees and above – lamb, fish, beef, eggs

130 degrees and above – rare roast beef and sushi

HOW MANY HAZARDS CAN YOU IDENTIFY?