Safety and Sanitation

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Safety and Sanitation
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Kitchen Safety

• Keep knife blades sharp
• Cut down and away from yourself when using a
  knife
• Wash knives separately
• Do not leave drawers and cupboard doors open
• Turn off appliances before cleaning the sides
  with a rubber scraper.

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• Tie back long hair
• Avoid wearing loose clothing
• Wipe up spills immediately
• Use a pot holder, not a dish towel to handle hot
  utensils
• Lift pot lids away from you to avoid steam burns
• Unplug electrical appliances before cleaning them
• Handle electrical appliances with dry hands only

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Food Safety Vocabulary

• Bacteria Tiny one-celled microorganisms that
  multiply rapidly in food under the right
  conditions
• Contaminated Food Food that contains harmful
  bacteria
• Cross contamination The transfer of harmful
  bacteria from one food to another
• Danger Zone The temperature range at which most
  bacteria multiply rapidly
• 40-140 degrees

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Vocabulary cont.

• Microorganisms Tiny living things such as
  bacteria that can be seen only with a microscope
• Personal Hygiene - Cleanliness, keeping yourself
  clean
• Perishable Foods Foods that can become unsafe
  or spoil quickly if not refrigerated or frozen.

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Food borne IllnessStaph

• Cause - spreads from food handlers and found in
  throats, skin, boils, pimples
• Symptoms - 2-8 hours after eating diarrhea and
  vomiting
• usually lasts 1-2 days
• Prevention good hygiene washing hands dont
  leave food out for more than 2 hours

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Salmonella

• Cause - get by eating infected meat, poultry,
  eggs, fish that is undercooked or raw
• Symptoms attacks within 12-36 hours. Diarrhea,
  fever and vomiting lasting 2-7 days.
• Prevention Cook food properly and keep out of
  danger zone.

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Clostridium Perfringens

• Cause - the Buffet Germ caused by foods not
  being at proper temperature for too long a
  period.
• Symptoms 8-24 hours later- diarrhea, gas and
  usually ends in less than a day
• Prevention keep food out of the danger zone
  (40-140 degrees)

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Botulism

• Cause - Occurs in canned foods, bulging and
  dented cans.
• Symptoms 12-48 hours after infected it attacks
  your nervous system. Causes double vision,
  droopy eyelids, trouble speaking and swallowing,
  difficulty breathing. If left untreated it can
  be fatal.
• Prevention examine canned goods

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The End