Let

1
Lets Talk Safety

• AND Sanitation

2
Words Phrases to Know

• Bacteria
• Tiny 1 celled microorganisms found everywhere in
  the environment.
• They multiply rapidly in the right conditions
  some may cause food born illnesses.

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• Contaminated Foods
• Foods that contain harmful bacteria
• Cross Contamination
• the transfer of harmful bacteria from one food
  to the next.
• Harmful bacteria can also be transferred from
  another source such as hands.

• Danger Zone
• The range of temperatures at which most bacteria
  multiply rapidly-
• between 40 and 140
• Foodborne Illness
• Sickness caused from eating contaminated food
  sometimes called food poisoning.

4

• Microorganisms
• Tiny living things such as bacteria that can only
  be seen with a microscope.
• Personal Hygiene
• Cleanliness, keeping yourself clean.
• Wash Hands BEFORE, DURING AFTER handling food
• Perishable Food
• Foods that can become unsafe or spoil quickly if
  not refrigerated or frozen quickly.
• Main reason for Food Borne Illness!!!

5
Kitchen Safety

• Preventing cuts minor injuries
• Hold knife down when carrying it
• Cut down away from yourself when using a knife
• Do not leave drawers cupboard doors open
• Turn off appliances before cleaning
• Wash knives separately
• If you drop a knife, let it fall

6

• Preventing Fires
• Avoid wearing loose clothing roll up long
  sleeves
• Tie hair back
• Wet matches before throwing them away
• Keep aerosol cans away
• from heat
• Clean up all grease

7

• Preventing Burns
• Use a POT HOLDER!!!
• Keep fire extinguisher nearby
• Lift pot lids away from you
• Dry foods before putting them in hot grease
• Keep pan handles away from front of range

8

• Preventing Falls
• Wipe up spills immediately
• Use a stool to reach high up
• Preventing Poisonings
• Keep all chemicals away from food storage areas
• Keep food out of range when spraying chemicals
• Wipe counters well when done spraying

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Preventing Food-Borne Illness

• Wear clean clothes
• Use clean equipment
• Do not use hand towels to dry dishes
• Wear gloves when necessary
• Dont lick fingers/utensils while cooking
• Wash cutting board after each use
• Wash dishes in HOT water
• Wash tops of cans before opening
• Wash fruits and vegetables before preparation
• Do not use damaged canned goods
• Keep hot foods hot and cold foods cold

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Who is at Greatest Risk???
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Symptoms
12
Treatment