Food and Kitchen Safety

1. Food and Kitchen Safety Ms. Hall Teen Living

2. General Safety Guidelines • Keep your hands clean. • Avoid touching your face or hair while working in the kitchen. • Use separate towels for drying your hands and for wiping the dishes. • Wear an apron, smock or lab coat. • Do not let hair, jewelry, sleeves dangle – catch fire or get tangles in appliances. Hair MUST be tied back! • Keep your mind on what you are doing. • Prevent clutter – clean up as you go and put things away. • Close drawers and doors. • Use the right tool for the job. • Store heavy or bulky items on low shelves.

3. Falls • Keep floors clean and free of clutter. Wipe up spills, spatters and peelings. • Eliminate other hazards, slippery throw rugs and damaged or worn flooring. Tie shoes, avoid long clothes, floppy slippers. • Use a firm stepstool or ladder instead of a chair. • Use a bib-skid on rugs.

4. Cuts • Keep knives sharp and use properly. • Use a drawer divider or knife rack for sharp cutting tools. • Don’t try to catch a falling knife • Don’t soak knives in sink or dishpan or water. • Sweep up broken glass from the floor using broom and dustpan. • Use wet paper towel instead of bare fingers. • Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.

5. Electrical Safety • Appliances save both time and work in the kitchen. But they are a source of shock, burns and other injuries. • Read owner’s manual. • Water and electricity don’t mix – cords. • Avoid damage to electrical cords – tugging on cord, stapling or burn them. • Use outlets properly – overloading polarized plugs (one blade wider than other) • Use care with any plugged in appliance. • Watch for problems

6. Hazardous Chemicals • Cause burns, breathing difficulties and poisoning. • Read labels. • Never transfer hazardous products to another container. • Never mix different chemical products. • Never mix compounds such as bleach/ammonia • Use charcoal/hibachi outside ONLY – gives off carbon monoxide • Follow antidote directions in well ventilated area if poisoning occurs.

7. Fires • Every kitchen should have a container of baking soda. • Turn off heat, cover pan or pour salt or baking soda on flames. • Never use water – grease will spatter and burn. • Never attempt to carry a pan with burning contents.

8. What is the right dishwashing order? • Dishes and utensils used for missing and preparation are washed before the pots and pans. • Dishes are washed just after the silverware. • Pots and pans are next to last. • Glassware is just before the silverware. • Washing the dishpans and/or sink is last. • The silverware is in the middle. • Scraping, rinsing, and stacking dishes are first. • Running the garbage disposal is just after rinsing and stacking.

9. Dishwashing Sequence • Scraping, rinsing, and stacking dishes are first. • Running the garbage disposal is just after rinsing and stacking. • Glassware is just before the silverware. • The silverware is in the middle. • Dishes are washed just after the silverware. • Dishes and utensils used for missing and preparation are washed before the pots and pans. • Pots and pans are next to last. • Washing the dishpans and/or sink is last.

10. Kitchen Safety Clip • http://www.youtube.com/watch?v=tRLQ-p0PEzU&feature=related

11. Food Hazard • Anything that interferes with safe food

12. Physical Hazards • Anything Foreign to food • Dust • Dirt • Hair • Metal Savings • Broken Glass • Prevention Measures • Keep hair tied back or use a hairnet • Buy from approved suppliers

13. Chemical Hazards • Cleaning Solutions • Pesticides • Toxic Metals • Zinc, Lead, Copper • Prevention Measures • Proper storage of cleaning chemicals and pesticides • Avoid metal equipment that can leach from cookware into food.

14. Biological Hazards = Pathogenic Microorganisms TYPE OF MICROORGANISM EXAMPLE • Bacteria • Viruses • Parasites • Fungi • E Coli 0157:H7 • Norwalk-like Virus • Giardia • Aspergillus

15. Biological Hazards • Are a greater threat to food safety than physical or chemical hazards • Prevention Measures • Good personal hygiene • Buying from approved suppliers • Controlling time and temperature • Preventing cross-contamination

16. Physical, Chemical or Biological?

17. Physical, Chemical or Biological

18. Potentially Hazardous Food - PHF • Foods that support the rapid growth of harmful bacteria

19. Potentially Hazardous Foods • Generally are: • High moisture • High protein (and high carbohydrate in many cases) • Low acid

20. Potentially Hazardous Foods • Any food of animal origin – All meats (read meat, poultry, fish, shellfish, crustaceans, etc.) eggs, milk and dairy products • Any food of plant origin that has been heat treated • Raw seed sprouts • Cut melons • Garlic-in-oil mixtures

21. Which foods are PHF? • Hamburger patties, raw • Bananas • Cut cantaloupe • Bread • Yogurt • Pizza • Can of soup, unopened • Dry pasta • Cooked pasta • Shell eggs • Baked potato • Alfalfa sprouts

22. Hamburger Patties, Raw? • YES

23. Bananas • NO

24. Cut Cantaloupe? • YES

25. Bread? • NO

26. Yogurt? • YES

27. Pizza? • YES

28. Can of soup, unopened? • NO

29. Dry Pasta? • NO

30. Cooked Pasta? • YES

31. Shell Eggs? • YES

32. Baked Potato? • YES

33. Alfalfa Sprouts? • YES

34. Review Quiz • Name the 3 Types of Food Hazards • Which of the 3 types of food hazards is hardest to deal with in food service? • Define Potentially Hazardous Foods. • Name 3 foods that are PHFs. • Physical, Chemical and Biological • Biological Hazards • Foods that support the rapid growth of harmful bacteria • Dairy, Cooked Veggies, All meats