Safety and Sanitation

1. Safety and Sanitation Applying Life Skills Chapter 27 Notes Page 435

2. Objectives • You will learn to . . . • Identify the causes of foodborne illness. • Explain how foodburne illness can be prevented. • Demonstrate personal cleanliness.

3. Objectives (con’t) • Describe safe food storage techniques. • Provide ways to use kitchen appliances safely.

4. 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.

5. 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.

6. Sanitation in the kitchen • Wipe lids of cans before opening • Keep sponges clean • Use clean covered containers to store food • Run the garbage disposal immediately after placing food in it • Wash knives, utensils, and countertops with hot soapy water after each use • Wash cutting boards in hot, soapy water after each use • Use a clean spoon every time you taste food during cooking • Wash dishtowels and clothes often in the washing machine on hot

7. Personal Cleanliness (1) • Clean hands – wash hands thoroughly for 20 sec. in warm soapy water • If you have cuts or scrapes, wear plastic gloves • Wash hands after using the restroom • Wash your hands after handling anything dirty or potentially hazard • Turn your face away from food when coughing or sneezing • Tie back hair and keep nails clean

8. Safe Food Preparation(2) • Wash produce thoroughly • Wait before tasting • Thaw food safely • Cook food until done • Finish cooking once you start • Heat leftovers properly

9. Serving Food Safely (3) • Use sauces carefully • Clean serving plates • Serve food in time • Keep temperatures consistent

10. V: The Great Food Fight • What do microorganisms do to food? • What do we need to learn to do with microorganisms? • All microorganisms aren’t bad. What foods contain good microorganisms?

11. Preventing Accidents in the Kitchen • More accidents happen in the kitchen than in any other place in the home • Prevent accidents by thinking ahead and working safely in the kitchen

12. Cooking Safely with a Range • Don’t leave food unattended • Keep appliances clean • Turn pot handle inward • Use a dry potholder • Wear proper clothing • Keep flammables away from the range • Use utensils properly • Open lids away from you • Fry foods with caution • Use cookware properly

13. Cooking Safely With a Microwave • Use appropriate containers for cooking • Vent to keep steam from building up • Prevent superheating • Allow for stand time after cooking • NO METALS in the microwave

14. Use Small Appliances Safely • Use caution with blades • Keep cords under control • Make sure hands are dry • Unplug with care • Keep utensils out of toaster

15. Children in the Kitchen • Children must always be supervised • Keep away from hot items • Never handle knives or cleaning products • Use small appliances out of children’s reach