Food Safety and Sanitation
Personal Hygiene
Scrub Hands- 20 secondsSeparate hand towels and dish towelsWash after using the bathroomCough/Sneeze, cover and washDon’t touch hair, nose, or mouthNo open cuts, use glovesDon’t handle raw food, and then ready to eat
food Clean aprons and clothes
Cleanliness in Kitchen
Don’t use the same utensils for raw food then ready to eat
Use “tasting spoons” only onceUse utensils, not hands, as much as
possibleClean wooden cutting boards with
sanitizing solution – bleach/water
Cleanliness in the Kitchen cont…
Wipe up spills ASAPKeep dirty dishes away from clean onesClean dish clothes and towelsNo insects or rodentsKeep pets out of the kitchen
Dish Washing: Why?
Get rid of bacteriaClean equipment works betterLasts longerMore organized
Organize Your Dishes
Scrape away foodPut grease in a heat resistant containerSoak heavy soiled dishesWipe sink and counter with detergent solution
Six Steps to washing dishes by hand:
Prepare hot soapy waterOrganize dishes
Wash from the cleanest to the dirtiestWash itemsRinse, running hot waterDrainDry – air dry is best
Preventing Cuts
Don’t hold knives by bladeNever put in dishwasherStore knife in separate drawer/blockSweep up broken glass ASAPCut can lids completely off
Burns
Open lids away from facePan handles NOT over edge of stoveUse potholders Open oven door before trying to look inHair back, no loose clothingNever put water on grease firesUse salt or baking soda to put fires outUnplug appliances and let cool before storageThree types of burns: Contact, Steam, and
Flash
Falls and Spills
PotholdersClean up spills ASAPFirm step stoolsSecure rugsNo toys in kitchen
Electric Shock
Turn off appliances before disconnectingKeep cords in good repairNever immerse appliances in waterNever handle switches/cords with wet
hands
Food Poisoning
Caused by specific bacteriaSpecific symptoms/ time framesThese are used to diagnose illness80% of 24 hour flues are food poisoning
Preventing Growth:
Bacteria need 5 things to grow: Food, Warmth, Moisture, Time, most need Oxygen
Take away at least one of these and you will reduce bacterial growth to acceptable levels
Keeping Food at Proper Temperature
Bacteria multiply best between 40 degrees and 140 degrees
Don’t let food sit outUse proper storage containerHot food above 140 degrees, cold food
below 40 degreesThaw in fridge or microwaveHeat leftovers above 140 degrees F
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