Safety, Sanitation and Knife Skills

1. Safety, Sanitation and Knife Skills Canning and Preserving

2. Professionalism • What is a professional attitude? • Integrity, pride, respect for procedures and processes, respect for chain of command • Large aspect of this industry revolves around a professional attitude • Most kitchens are run almost military style • Hundreds of years of tradition within the foodservice and culinary industry • how you carry yourself • how you allow others to act around you • how you treat others • how you respect the industry Trust of general public, the IMAGE of a chef today…….very well respected craft

3. Personal Hygiene • Hands: no rings, watches, bracelets, fingernail polish, false fingernails, open wounds must be covered • Handwashing • Use running warm water 100 F degrees and soap • Scrub hands and rinse thoroughly (approximately 20 seconds) • Dry hands with single-use towel, or air dryer • Scrub under fingernails if necessary

4. Personal Hygiene Identify situations when food handlers must wash their hands: •Before starting entering the kitchen •After using the restroom (and a second time when entering work area) •After handling raw food and raw animal products •After handling dirty dishes •After handling garbage •After cleaning or using chemicals •After blowing nose, sneezing, coughing, or touching eyes, nose or mouth, etc. •After eating or drinking •Before putting on food service gloves

5. Personal Hygiene • Hair: Hat or hair restraint must be worn at all times • Hair must be restrained, pulled back, kept under hat • Apron: Two types of aprons • Bib style • 4-way • 4-way aprons can be turned several times to keep a clean side out.

6. Kitchen Safety Communication • Using loud, commanding voice to communicate • Kitchen is loud with equipment, many people talking, hood systems, • ”Behind” • ”Corner” • ”Hot pan, behind” • ”Open oven/door” • ”Knife, behind” • Call backs • “Yes Chef”

7. First Aid Inform instructor immediately upon any injury! Cuts 1. Apply pressure to stop bleeding • If doesn’t slow significantly or stop after 15 minutes, may need to seek medical attention • Clean, sanitize work area, discard any food products…...look for your fingertip. 2. Clean the area with warm water and gentle soap. • Apply an antibiotic ointment to reduce chance of infection. • Put a sterile bandage on the area. • If returning to work, a glove or finger cot must be worn over the bandage

8. First Aid Burns • First degree: top layer of skin • Second degree: top two layers of skin • Third degree: seek medical attention immediately For 1st and 2nd degree • Cool the burn. Hold the burned area under cool (not cold) running water for 10 or 15 minutes or until the pain subsides. • If this is impractical, immerse the burn in cool water or cool it with cold compresses. Cooling the burn reduces swelling by conducting heat away from the skin.

9. Knives Types of knives Carbon steel: take a good edge initially but won’t hold it, can discolor over time when coming into contact with acidic foods Stainless steel: harder to sharpen but when sharp will hold a good edge; won’t discolor High carbon stainless steel-blade: slightly easier to sharpen and will hold it’s edge longer

10. Knives Types of blades: Hollow ground: blade is created by combining two sheets of metal, edges are beveled or fluted. Tends to be brittle and fragile, because it is so thin. Stamped: Created from large sheets of stainless steel, knives are literally stamped. Forged: blade is very strong, forging builds strength by using heat and hammering to form the blade. They will keep an edge longer, easy to sharpen because it is not flexible Forged knife includes a bolster: balance, as a tool, protection. Granton edge: Beveled to allow slicing through meats and other delicate items. Will not typically stick to blade.

11. Knives Anatomy of a knife

12. Knife Handling • Demo: How to use a Chef’s knife • We will be practicing knife skills in the kitchen near the end of class today