Sanitation in the Kitchen. Foods 1, unit 1 safety & sanitation

Transcription

1 Sanitation in the Kitchen Foods 1, unit 1 safety & sanitation

2 Safety Review Statements As you come into class please begin writing these down on note paper include the topic and date in the margin. Dull knives are more dangerous than sharp ones. Use fire extinguisher, baking soda, salt or cover with a lid to put out a grease fire. Do not mix cleaning supplies (chlorine & ammonia) because of dangerous fumes. Lift lids on hot foods so that the steam goes away from you. Handles on saucepans should face the center of the stove to avoid spills.

3 Hand Washing 20 seconds, sing abc s Wash after using the restroom, coughing, sneezing, touching face or hair, before or after handling raw meat, poultry or eggs. Wear gloves if you have a cut or sore on your hand.

4 Dish Washing Order Rinse and scrape Glassware Silverware Dinnerware Pots and pans last

5 Work Surfaces Keep clean! Disinfect with ½ t. bleach per pint of water. Tasting Food use a clean tasting spoon each time.

6 Clothing Keep clothes clean, bacteria could be on it that could contaminate your food. Tie hair back and cover head.

7 Pest and Insect Reduction avoid crumbs or spills, dispose of garbage properly, keep staples in air tight containers.

8 Food Borne Illness Is the result from eating contaminated foods. Bacteria need 3 things to multiply warmth, moisture & food. Bacteria can multiply every min.

9 Illness Source Symptoms Botulism Associated with improperly canned and low acid foods. Begin within hours. Weakness, double vision, slurred speech, lasts several days to a year. E-Coli 0157 Bacteria found in undercooked ground beef, unpasteurized milk, fruit juices, fresh fruits & vegetables. Killed by cooking at high temperatures. Begins within 2-9 days. Bloody diarrhea, fever, kidney problems and death. Lasts 8 days.

10 Hepatitis Salmonella Staphlococci Toxin from fecal bacteria, transferred by human through improper hand washing. Found in poultry and raw eggs. Spread through human mucus contact to food source. Begins within days. Jaundice, Fatigue, diarrhea, lasts 1-2 months. Begins within 6-48 hours, diarrhea, abdominal pain, chills, fever, lasts 1-4 days. Begins within 1-6 hours. Nausea, vomiting, diarrhea, cramps, lasts 2-3 days.

11 Prevention through Preparation Hand Washing Properly wash hands with 20 seconds with soap and water. When in doubt throw it out. Keep surfaces and tools clean. Cook ground beef until no longer pink, juices run clear and to 160 degrees F.

12 Prevention through Preparation Eggs should be cooked until the white and yolk are firm. Don t use recipes where eggs remain raw. Do not Cross contaminate. Definition: Spreading of bacteria from one food to another. Use a clean tasting spoon each time.

13 Prevention through Storage Store raw meats in the meat drawer or on a tray on the bottom shelf so that they do not drip or touch other foods. Keep Freezer at 0 degrees F. Keep Refrigerator at 40 degrees F. The danger zone is 40 to 140 degrees. (the temp. bacteria like to grow best) Foods should not be left in the danger zone for more than 2 hours.

14 Proper Temperatures The surest way to test for doneness is to use a meat thermometer to check the internal temperature. The Thermometer should be placed in the thickest part of the meat away from the bone or fat.

15 Safe Cooking Temperatures Ground meat & meat mixtures such as meatloaf. 160 degrees Fresh beef Veal and Lamb Med. Rare 145 degrees Med. 160 degrees Well done 170 degrees Fresh pork Medium 160 degrees Well done 170 degrees Ham Fresh (raw) 160 degrees To reheat cooked 140 degrees Leftovers and casseroles 165 degrees Whole poultry 180 degrees Chicken & turkey breasts 170 degrees

16 Prevention through Reheating & Cooling. Keep hot foods hot and cold foods cold. Cool foods in shallow containers. Reheat leftovers to 165 degrees and use only once more. Refrigerate immediately.

17 Prevention through Thawing The safest way is in the refrigerator for 2-3 days. You can thaw under cold running water or in the microwave. Cook immediately after thawing.

18 Sanitation Crossword Guidelines: Must contain 12 words. Due by the end of class. Definitions & clues must be easy for everyone to understand. Use words from the lecture on your notes. Title should be Food Sanitation and your number. (I will give it to you when I come around in the lab.) Example: Food Sanitation 3

19 Sanitation Crossword Steps: Go to Make puzzles Make Crossword Puzzles. Do not enter words here it will not let you print. Scroll to the bottom. Click on make a free crossword puzzle Now enter words and clues. You may use numbers as long as it has other numbers to attach to. You can also write out the numbers. Check for spelling errors. Create crossword Title worksheet as per above instructions. Change number of letters across and number of letters down to 25. Create Crossword Check to make sure that all of your words and clues are present. Click on the print Icon. Staple all pages together and turn them in before you leave.