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Safety & Sanitation. Chapter 44. Sanitation. Keeping harmful bacteria from growing in food Keep appliances, tools and yourself clean. Sanitation rules are important when you are preparing food with a group, such as a food lab. Kitchen Safety. Pay attention to your work
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Safety & Sanitation Chapter 44
Sanitation • Keeping harmful bacteria from growing in food • Keep appliances, tools and yourself clean
Sanitation rules are important when you are preparing food with a group, such as a food lab
Kitchen Safety • Pay attention to your work • Develop careful work habits • Follow safety rules consistently
Sources of Danger • Knives and open cans are sharp • Oven or range gets hop • Less obvious are spills on the floor • Cleaning products stored away from food and toddlers
Safety Precautions • To prevent cuts: • Always hold knife by its handle • Cut away from you • Wash knives separately • Insert beaters into mixer before plugging it in • Watch out for sharp edges on lids etc
To Prevent Burns & Scalding • Use plastic handled spoon to stir hot foods • Use pot holders • Keep pan handles turned in over stove • Lift the far side of a pan’s cover first so it won’t burn you
To Prevent Fires: • Keep paper, dish towels, cleaning cloths off range • Keep your sleeves away from flames • Clean all grease off oven and range • Smother grease fire by turning off heat and covering NEVER USE WATER • Keep a fire extinguisher handy
To Prevent Electric Shocks • Plus only one electric appliance into an outlet at a time • Unplug appliances when they are not in use • Don’t use appliances with frayed cords and don’t drape cords • Keep electric appliances away from water • Don’t stick metal objects into toaster
To Prevent other kinds of Injuries: • Wipe up spills immediately • Never leave anything on the floor • Stand on a ladder or stool not a chair • Turn all range controls to “Off” • Never turn on gas range if you smell gas • Store dangerous chemicals out of the reach of children
Kitchen Sanitation • What is food-borne illness? • An illness caused by eating food that is contaminated with harmful bacteria
Salmonella • Bacterium that grows in foods such as poultry and eggs • Spread from one food to another by improper cleaning cooking utensils and cutting boards • Nausea, diarrhea, mild to severe cramps, and fever
Botulism • More serious • Can be fatal • Affects nervous system • Improperly canned foods • Difficulty breathing, trouble swallowing and double vision • Never taste or eat food from leaking or bulging cans or cracked, unsealed jars
Sanitation Practices • Use hot, soapy water to wash tools, utensils, cutting boards • Pay special attention when items come into contact with raw meat, poultry or eggs
Wash your hands well before working with food and after using restroom • Wash fresh fruits and veggies under cold, running water, wash tops of cans before opening
Use a clean plate for cooked food • Use only clean dishcloths, sponges, and towels • Keep pets out of food prep area
Use separate towels for wiping dishes and drying your hands • Use a tissue when sneezing or coughing • Keep hair tied back
Use a separate spoon for tasting • Avoid touching eating surfaces of plates, flatware, and glassware
Dealing with Pests • Flies, ants, cockroaches, mice and rate contaminate foods • Insecticides available • Sprays and traps
Proper Temperatures • Danger zone—range of temperatures between 60 degrees and 125 • Two hour limit
Heating Foods • High temps can kill most harmful bacteria • Cooking time and temp will vary on most foods • Most internal temps should be 170 degrees
Other Bacterium • Trichinosis—small worms in pork that will survive under 170 degrees • E.coli – danger illness from eating contaminated, rare beef • Poultry stuffing done outside of bird
Hot foods hot • Cold foods cols
Cooling Foods • Low temperatures slow down, don’t stop growth of bacteria • Take care with foods that spoil quickly • Milk and meat • Egg rich food • Freezing does not kill bacteria but keeps it from growing
FYI • Other bacteria of concern to cooks include staphylococcus and E. coli. • Staph live on human skin in the mouth and throat • Spread by coughing, sneezing and touch with unclean hands, can cause nausea, vomiting and diarrhea
E. coli may contaminate water, raw ground beef, and unpasteurized milk • Produce toxins that can cause cramps, bloody diarrhea, and vomiting, • Basic sanitation can prevent spread of both of these bacteria
The classic symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. • Infants with botulism appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone. • These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the arms, legs, trunk and respiratory muscles. • In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food, but they can occur as early as 6 hours or as late as 10 days.
E. Coli Symptoms • Bloody diarrhea and stomach pain are the most common signs of E. coli O157:H7 sickness. People usually do not have a fever, or may have only a slight fever. • Some people, especially children under 5 and the elderly, can become very sick from E. coli O157:H7. The infection damages their red blood cells and their kidneys. • This only happens to about 1 out of 50 people, but it is very serious. Without hospital care, they can die. • See a doctor right away if you think you may have gotten sick from E. coli O157:H7.
Trichinosis • There are approximately 40 cases per year in the US. • Risk factors include eating meat from wild game.
What to do if you suspect foodborne illness: • 1. Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark "DANGER," and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products. • 2. Seek treatment as necessary. If the victim is in an "at risk" group, seek medical care immediately. Likewise, if symptoms (see chart next page) persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
3. Call the local health department if the suspect food was served at a large gathering, from arestaurant or other foodservice facility, or if it is a commercial product. • 4. Call the USDA Meat and Poultry Hotline if the suspect food is a USDA-inspected product andyou have all the packaging.
Families were videotaped and the following were found: • One woman handled raw chicken and then fixed a baby's bottle without washing her hands. • Dozens of people dried their hands with the same dish towel they used to clean up raw meat juices.
One person dropped a baby's bottle in raw eggs and neglected to use soap when they rinsed the bottle off. • Only 45% of the people washed their hands before working in the kitchen and 16% of those who washed didn't use soap.
30% did not wash the lettuce they used, and some placed salad ingredients in raw-meat- contaminated containers. • 25% of the people didn't know how to tell if chicken was cooked to a safe internal temperature, so they undercooked it.
