Safety and Sanitation

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Safety and Sanitation

• What you need to know to be safe in the FACS
  classroom.

2
Objectives

• Define safety rule
• Identify general safety guidelines
• List 6 ways to prevent kitchen accidents
• Explain the importance of cleanliness in the
  kitchen
• Describe safe food practices
• Examine proper food temperatures
• Examine common foodbourne illnesses

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Sanitation
4
Food borne illness

• Contaminant- a substance, such as a chemical or
  organism, that makes food unsafe to eat.
• Food borne illness- sickness caused by eating
  foods that contain contaminants
• Symptoms fever, headache, digestive troubles
• At Risk children, pregnant women, older adults,
  and chronically ill are most at risk.

5
Roots of F.B.I.

• Microorganisms- living things so small that it
  can only be seen through a microscope.
• Bacteria- many in the body that are harmless,
  they aid in food digestion and are essential for
  health.
• A few dangerous bacteria to humans produce a
  toxin or poison that can cause illness.
• Bacteria can not travel far by themselves, they
  are carried on people, animals, insects, and
  objects.
• Bacteria in food can multiply through careless
  handling. In just a few hours, one bacterium can
  multiply into thousands- yet the food may look,
  taste, and smell completely safe to eat.

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Food Safety

• Keeping food safe to eat by following proper food
  handling and cooking practices.
• Keep yourself and your kitchen clean
• Do not cross contaminate
• Cook food thoroughly
• Refrigerate food promptly

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Cleanliness in the kitchen
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General guidelines

• Sanitation- the prevention of illness through
  cleanliness.
• Personal hygiene- thoroughly washing your body,
  face, and hands help avoid transferring harmful
  bacteria when handling food.
• Your hands come in frequent contact with food, so
  keeping them clean is the single most effective
  way to prevent the transfer of bacteria.
• Do a 20 second scrub with soap and warm water
  after handling raw fish, shellfish, meat and
  eggs. Immediately after using the toilet, blowing
  your nose, handling pets, or touching your face,
  hair, or any other part of your body. Or after
  touching anyone else.

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A clean kitchen

• Wash work surfaces and utensils in hot sudsy
  water before preparing food.
• Change dish towels often. Use separate towels for
  wiping hands, dishes, and other purposes.
• Pest control Clean up crumbs and food spills
  from floors, counters and tables that might
  attract insects.
• Sprinkle chili powder, paprika or dried
  peppermint across ant trails.
• Wash all tools and work surfaces that were used,
  mop any spills on the floor, wash the sink to
  remove grease and bits of food.

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Dishwashing
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Guidelines

• Scrape and rinse soiled dishes and place to one
  side of the sink.
• Group dishes and wash in order glasses, flat
  ware, plates and bowls, kitchen tools.
• Rinse thoroughly in hot water.
• Let dishes air dry or dry with a clean towel.
• Wash knives last, handle with care and towel dry

12
Cross Contamination

• The spread of harmful bacteria from one food to
  another.
• Can occur with any food, raw or cooked.
• When preparing raw meat, poultry, or seafood,
  wash every surface the food touched with hot
  soapy water.

• Place cooked food on a clean plate not one that
  held raw food.
• Use a different cutting board for meat, poultry
  and seafood
• Wash in hot sudsy water, allow to air dry.

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Common Illnesses

• Clostridium botulinum- botulism, which can be
  fatal. Improperly processed canned foods.
• Escherichia coli- raw or rare ground beef,
  unwashed produce, unpasteurized milk or apple
  cider.
• Salmonella- raw or undercooked poultry, eggs,
  meat, and seafood unpasteurized milk

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Cooking Food Safely
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Food Temperature

• Affects bacteria growth.
• The danger zone is the range in which bacteria
  grow fastest 40F -140F
• Less time at room temperature, more slowly
  bacteria will multiply.

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Internal Temperatures

• Used to know if food has been cooked thoroughly
  enough to kill bacteria.
• IT is the temperature deep inside the thickest
  part of the food.
• Minimum internal temp. for beef burgers is 155F
• Minimum internal temp. for Turkey is 165F

• Chicken needs to be cooked to the highest
  temperature.
• Safe cooking temperatures are 140F to 180F
• Refrigerators set at 40F.
• Freezers set at 0F
• Keep foods hot at 140F

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Thawing Food

• Never defrost frozen food at room temperature.
• Place in a container in the refrigerator
• Need quicker thaw in a watertight plastic bag and
  submerge it in a bowl or sink of cold water.
  Change every 30 minutes to keep water cold.
• Follow microwave instructions if needed
  immediately.

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Serving Food

• Keep hot foods hot- higher than 140F
• Keep cold foods cold- keep refrigerated until
  serving time.
• Follow the 2 hour rule- foods that contain meat,
  poultry, fish, eggs, or dairy should not sit at
  room temperature longer than 2 hours.
• If the temperature is higher than 90F limit to 1
  hour.