Sanitation in the Kitchen

Preventing Bacterial Growth

Sanitation means….

Keeping harmful bacteria down to a small number.

The best way to accomplish this is to WASH HANDS BEFORE, DURING AND AFTER FOOD HANDLING.

The Danger Zone

40°F - 140°F Food must be kept colder

than 40°F or warmer than 140°F

Room temperature is in the danger zone

Important Temperatures

Refrigerators should be set between

33°F and 40°F

Important Temperatures

Freezers should be set below 32°F 0°F is the best temperature

Important Temperatures

Food should be cooked to an internal (inside) temperature of 165°F

Important Temperatures

Boiling is 212°F and kills bacteria

The 2 Hour Rule

Prepared food should not be left at room temperature (the temperature danger zone) for more than 2 hours

Best Ways To Thaw Food In the refrigerator --- BEST WAY In the microwave In a sink of cold water In the oven or on the grill as part

of the cooking process

The above methods prevent rapid bacterial growth

Cross-contamination Crossing or transferring harmful

bacteria from one place to another Example: Cutting up vegetables on the same

cutting board and with the same knife that was previously used to cut up raw meat and not washing the cutting board and knife with hot soapy water before switching tasks.

Cross-contamination

Example: Putting cooked meat on a plate that

previously had juices from raw meat Always wash equipment with hot,

soapy water after working with raw, uncooked meat, poultry, fish, and eggs. Sanitize with a bleach solution.

Common Foodborne Illness

Botulism Staphylococcus (Staph) E. coli Salmonella

Botulism

Clostridium botulism bacteria found in spoiled cans

Don’t use food from bulged or leaking cans

Staph

Staphylococcus bacteria Caused by people not washing

their hands after using the rest room, sneezing, blowing their nose, and coughing

Staff = Staph

e. coli

Escheriachia coli bacteria Found in undercooked ground

meat, fruit, vegetables and water that has been contaminated

Salmonella

Salmonella bacteria Found in uncooked meat, poultry,

and eggs

Sam and Ella had a chicken ranch

Chemical Contamination

Equipment should be free of chips, cracks, and rust

When in Doubt…………

THROWIT

OUT!