Kitchen & Food Safety
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Kitchen & Food Safety

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Kitchen & Food Safety Kitchen & Food Safety Presentation Transcript

  • Kitchen & Food Safety Foodborne IllnessesKitchen Sanitation & Safety Temperature Control
  • Foodborne Illnesses Any illness resulting from eating unsafe food Can be mild to fatal Caused by microorganisms (bacteria, parasites and viruses) Many microorganisms are used in small amounts in food production (yogurt, some cheeses, etc)
  • Contamination of Foods Occurs when harmful bacteria multiply to dangerous amounts The right environment is needed (type of food, moisture levels, temperature, time) Bacteria multiply extremely rapidly between 4 and 60 C. This is called the Danger Zone. Keeping hot foods hot (over 60C) and cold foods cold (under 4C) slows bacteria growth and helps prevent food contamination
  • Symptoms of Foodborne Illnesses occur from 30 min. to 2 wks. after eating contaminated food (usually 4-48 hrs)  General symptoms include nausea, vomiting, diarrhea, abdominal pain.  If these symptoms are severe immediate attention is required (emergency room) 4
  • Who is at risk  Those with weakened immune systems are most at risk—the elderly, pregnant women, infants and young children  Anyone can be a victim of foodborne illness 5
  • What should you do if you suspectfoodborne illness? Rest and drink plenty of fluids Call the local health department and make a report if:  The food came from a restaurant  The food was prepackaged from a store  It was eaten at a large gathering and others might be sick To prevent foodborne illness—  Keep foods at the correct temperature  Cook foods properly  Prevent the spread of microorganisms
  • Shopping for food safely Check freshness dates on packages Choose canned goods without rust, dents, or bulges Keep raw meats separate from other foods Be sure packages are unopened Select foods that should be cold at the end of your shopping trip
  • Storing food safely: Dry goods A dry and dark place  Never under the sink, next to a heat source or near cleaning products  Foods include cereals, crackers, canned foods, dry beans, pasta, spices  Rotate your supply by putting the new purchases behind the older ones in the cabinet
  • Storing food safely: Refrigerator  temp = 2-4 C.  Store perishable fruits, nuts, vegetables, dairy, eggs, meats, poultry, leftovers  Keep foods in airtight containers  Wipe up spills immediately  Discard spoiled foods  Use door shelves for condiments that are not as perishable as other items
  • Storing food safely: Freezer temp = -10 - 0 C. Store frozen foods and foods that keep longer if they are frozen (meats, breads, nuts) Wrap foods tightly to avoid freezer burn Label foods with the date and the name of the food Rotate your supply to use oldest foods first
  • Never eat foods. . . That come from leaking, bulging cans or from cracked jars That come from containers that spurt liquid when opened That are slimy, mushy, discolored, or do not look or smell right Leftovers older than four days Any food you are unsure of Mould on hard cheeses can be cut away to a depth of 1cm. Rewrap the cheese tightly in clean plastic and restore.
  • Keeping it Clean! To prevent contamination of food, wash hands for 20 seconds:  Before food preparation  After handling raw food  After using the toilet or changing a diaper  After touching pets  After touching your mouth, nose, hair, etc.
  • More cleanliness Don’t handle food if you have symptoms of illnesses Tie back long hair before preparing Wear a clean apron Cover any cuts or sores on your hand Don’t sneeze or cough over food No ‘double-dipping’ while taste testing
  • Keeping your kitchen clean Regularly clean surfaces and appliances Clean up as you go Keep dirty dishes away from food preparation areas Always use clean dishes and utensils Wipe the top of canned foods before using
  • Prevent Cross Contamination (CC) CC is when harmful bacteria are transferred from one food to another. This can happen easily when handling raw meats, poultry & fish  Use separate cutting boards & knives, or sanitize the equipment before cutting other foods  Ensure the juices from these foods do not touch other foods  Wash everything that comes in contact with these foods  Never place ready to eat food on a plate that held raw meat, poultry or fish  Sanitize equipment and counters by adding a drop of bleach to the hot soapy washing water
  • Thawing foods: NEVER on theCounter! In the refrigerator:  place frozen food in a plastic bag on the lowest shelf. Allow a day or two to thaw. In cold water:  place frozen food in sink or large bowl with cold water. Change the water frequently. This is a little quicker than the refrigerator. In the microwave:  place in a microwave safe container and use the defrost setting. Check frequently so it doesn’t begin cooking
  • Serving food safely Keep hot foods hot = above 60 C. Keep cold foods cold = below 4 C. Perishable foods should not be left out at room temperature for more than 2 hours
  • Preventing Kitchen Accidents Remove loose, bulky clothing & dangly jewelry before cooking To prevent cuts:  Keep knives sharp and store them in a block or special drawer  Don’t soak knives or fragile glass items in a soapy sink where they might not be seen  Always use a cutting board  Broken glass: immediately sweep up and then wipe the area with damp paper towels (shards of glass)
  •  To prevent electrical shock  Keep water away from electrical outlets & appliances  Keep electrical cords away from heat sources  Unplug appliances before cleaning with a damp wash cloth  Do not overload an outlet with too many appliances
  • Preventing Falls To prevent falls  Keep cabinet doors closed  Wipe up spills immediately  Use a sturdy step stool to reach tall things 20
  • Preventing burns & fires To prevent burns and fires  Keep an eye on foods that are cooking on the stove  Keep potholders handy  Turn handles of pots ‘in’ towards the stove or counter  Lift the lid of a hot pot away from your face, like a shield  Keep a fire extinguisher near the kitchen and know how to use it
  • If you burn yourself . . . use cold running water to draw out the heat 22
  • Four types of kitchen fires Fabric & paper  keep flammables away from the elements  extinguish with water Grease & oil  smother the fire = a lid, salt, baking soda  NEVER use water 23
  •  Electrical fire  use a fire extinguisher  IF you turn off all power to the house at the electrical panel, you can use water Oven fire  turn off the oven  keep the door closed  if possible, block the vents 24
  • Handling Emergencies keep a first aid kit and fire extinguisher handy Know CPR and the Heimlich maneuver Stay calm Call for help if you need it Have emergency numbers close to the phone
  • Danger SymbolsFour symbols are printed on product labels in Canada to indicate the type of DANGER a product can pose CORROSIVE The product can burn your skin or eyes. If swallowed, it will damage your throat and stomach.
  • EXPLOSIVE The container can explode if heated orpunctured. Flying pieces of metal or plastic from the container can causeserious injury, especially to eyes. POISONIf you swallow, lick, or in some cases inhale the chemical, you couldbecome very sick or die.
  • FLAMMABLEThe product or its fumeswill catch fire easily if it is near heat, flames or sparks. Rags used with this product may begin to burn on their own. **Store flammables away from the heat.
  • Two Symbol Frames • Inverted Triangle = the container is dangerous • Octagon = the contents of the container are dangerous
  • To Prevent Poisoning . . . Store household chemicals away from food and where children cannot access them (either up high or in a locked cupboard) Follow label directions when using Never store in an unmarked container 30