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Essential Food Safety Guidelines for a Healthy Kitchen

Learn about food safety best practices to prevent foodborne illnesses, cross-contamination, and spoilage. Keep kitchen clean, handle food properly, and store items correctly to maintain freshness and safety.

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Essential Food Safety Guidelines for a Healthy Kitchen

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  1. Chapter 20 Food Safety and Storage

  2. Bioterrorism Contaminants Cross-contamination Foodborne illness Food safety Freezer burn GRAS list Internal temperature Irradiation Microorganisms Personal hygiene Rancidity Recall Sanitation Spores Tolerance Toxins 20-second scrub Terms

  3. Foodborne Illness • Contaminants- substances that make food unfit for use • Foodborne illness- sickness caused by eating food that contains a harmful substance • 75 million Americans per year • Children, pregnant women, elders, chronically ill are most at risk • 5,000 deaths

  4. Foodborne illness cont… • Microorganisms- living creatures that are visible only through microscope; most cases can be traced to them • Bacteria-single cell organisms • toxins- poisons produced by bacteria that cause illness • Spores – protected cells that develop into bacteria under the right conditions (food, warmth, moisture)

  5. Bacteria

  6. Food Safety • Food safety- keeping food safe to eat by following proper food handling and cooking practices. • Keep yourself and your kitchen clean • Don’t cross-contaminate • Cook food thoroughly • Refrigerate food promptly

  7. Personal Hygiene • Keep yourself clean to avoid transferring harmful bacteria when handling food • 20-second scrub • Tie hair back • Sneeze or cough • Clean clothing • Open wounds

  8. Clean Kitchen • NO PETS ALLOWED! • Wash work surfaces • Wash tops of can • New taste = new spoon • Change dishtowels often

  9. Clean up time!!!!! • Clean as you go along! • Washing dishes by hand • Scrape and rinse • Order by likeness • Glasses,flatware, plates and bowls, kitchen tools, serving pieces and containers, cookware • Keep sharp knives separate • Soak, wash, rinse • Hot water!

  10. Cross-Contamination… • Occurs when harmful bacteria spread from one food to another • Uncooked food -> cooked food • Raw meats -> fruits and veggies • Used tools and equipment -> food

  11. DANGER zone • 40 degrees – 140 degrees • Cook to proper internal temperature • Temperature registered at the center of the thickest part of the food • Usually 160 degrees • Taste until fully cooked • Never partially cook • Watch for cool spots in microwave • Reheat to 165 degrees

  12. Serving Food Safely • Three magic rules • Keep hot foods hot! Aim for over 140 degrees • Keep cold foods cold! Aim for below 40 degrees • 2-hour rule...perishable foods shouldn’t sit at room temp for more than 2 hours • If temperature is over 90 degrees throw it out after 1 hour!

  13. Thawing Food • Under running cold water • In microwave • In refrigerator

  14. Spoiled Food Magic Rule #2 When in doubt …. Throw it out!!!!!!!!

  15. Storing food • Buy only what you want • Follow package directions for storing item • First in … first out • Write purchase date if there is no sell or use-by date • Used canned food within a year • Clean storage areas regularly

  16. Room Temperature Storage • Keep temp below 85 degrees and above 32 degrees • Unopened canned foods • Dry beans and peas • Oils and shortening • Grain products • Potatoes, garlic, onions, sweet potatoes

  17. Refrigerator Storage • Temperature should be no higher than 40 degrees • Don’t overload or overcrowd • Shouldn’t see ice or frost • Tightly cover everything • Refrigerate the following: • Foods that were in the fridge at the store • Fresh fruits and veggies • Whole grain products • Baked products • Things with a refrigerate after opening label

  18. Food that will not spill Food that will not spill Raw meats, stocks, soups, sauces, juice Fruits and veggies Fruits and veggies

  19. Freezer Storage • Temperature at 0 degrees or lower • Fairly full freezer functions best • High water content foods don’t freeze well • Freezer burn – moisture loss caused when food is improperly packaged or stores in freezer to long • Tough, grayish brown spots • Stale taste and aroma • Ice crystals

  20. Popular Item Fridge/Freezer Limits

  21. Agencies and Administrations • FDA – Food and Drug Administration • In charge of overall safety of the food supply • GRAS list – items that are generally recognized as safe • HAACP- Hazard Analysis and Critical Control Point is designed to predict and prevent threats to food safety at various points in food processing and service. • Irradiation- process of exposing food to high intensity energy waves to increase its shelf life and kill harmful microorganisms. • Recall- immediate removal of a product from store shelves.

  22. EPA • Environmental Protection Agency • Environmental impact of food production • Pesticides • Disposal of wastes • Protects nation’s water supply • Chemical residues

  23. CDC • Centers for Disease Control and Prevention • Protects health and safety of people • Foodborne and waterborne diseases

  24. THE END!!!!

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