Safety and Sanitation

1
Safety and Sanitation

• Todays Teen
• Chapter 34 Notes

2
Objectives

• You will learn to . . .
• describe how to prevent injuries from occurring
  in the kitchen.
• demonstrate what to do to control food borne
  illness.

3
Vocabulary

• Food borne illness an illness caused by eating
  spoiled food or food containing harmful bacteria.
  (also called food poisoning)
• Bacteria one-celled living organisms that are
  so small they can only be seen with a microscope.

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Vocabulary (continued)

• Cross-contamination when bacteria is
  transferred from one food to another.
• Sanitize to clean to get rid of bacteria. The
  first step to prevent food borne illness.

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Sanitation

• Food safety is the responsibility of food
  producers and the government. Once bought, it is
  your responsibility.
• Wash hand-before handling food, after using the
  bathroom, after handling raw meat, fish or poultry

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Sanitation (2)

• Use separate towel for drying hands and drying
  dishes
• Thoroughly wash all utensils
• Use a clean spoon every time you taste food
• Keep all kitchen surfaces clean
• Wash raw fruits and vegetables

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Sanitation (3)

• Cook hamburgers or foods with ground beef,
  poultry, fish or eggs
• Keep food out of the Danger Zone (40-140)
• Refrigerate or freeze leftovers within two hours