This document discusses proper sanitation practices in the kitchen to prevent bacterial growth. It emphasizes washing hands before, during, and after food handling. Food must be kept either below 40°F or above 140°F to avoid the "danger zone" where bacteria grows rapidly. Refrigerators and freezers should be set to specific temperatures. Food should be cooked to an internal temperature of 165°F and leftovers should not be left at room temperature for more than two hours. Cross-contamination is also discussed.

1. Sanitation in the Kitchen
Preventing Bacterial Growth

2. Sanitation means….
 Keeping harmful bacteria down to a
small number.
 The best way to accomplish this is to
WASH HANDS BEFORE, DURING
AND AFTER FOOD HANDLING .

3. The Danger Zone
 40°F - 140°F
 Food must be kept colder
than 40°F or warmer
than 140°F
 Room temperature is in
the danger zone

4. Important Temperatures
 Refrigerators should
be set
between
 33°F and 40°F

5. Important Temperatures
 Freezers should be set below 32°F
 0°F is the best temperature

6. Important Temperatures
 Food should be cooked to an internal
(inside) temperature of 165°F

7. Important Temperatures
 Boiling is 212°F and kills bacteria

8. The 2 Hour Rule
 Prepared food should not be left at
room temperature (the temperature
danger zone) for more than 2 hours

9. Best Ways To Thaw Food
 In the refrigerator --- BEST WAY
 In the microwave
 In a sink of cold water
 In the oven or on the grill as part of the
cooking process
 The above methods prevent rapid
bacterial growth

10. Cross-contamination
 Crossing or transferring harmful
bacteria from one place to another
 Example:
Cutting up vegetables on the same
cutting board and with the same knife
that was previously used to cut up raw
meat and not washing the cutting board
and knife with hot soapy water before
switching tasks.

11. Cross-contamination
 Example:
Putting cooked meat on a plate that
previously had juices from raw meat
 Always wash equipment with hot,
soapy water after working with raw,
uncooked meat, poultry, fish, and eggs.
Sanitize with a bleach solution.

12. Common Foodborne Illness
 Botulism
 Staphylococcus (Staph)
 E. coli
 Salmonella

13. Botulism
 Clostridium botulism bacteria found in
spoiled cans
 Don’t use food from bulged or leaking
cans

14. Staph
 Staphylococcus bacteria
 Caused by people not washing their
hands after using the rest room,
sneezing, blowing their nose, and
coughing
 Staff = Staph

15. e. coli
 Escheriachia coli bacteria
 Found in undercooked ground meat,
fruit, vegetables and water that has
been contaminated

16. Salmonella
 Salmonella bacteria
 Found in uncooked meat, poultry, and
eggs
 Sam and Ella had a
chicken ranch

17. Chemical Contamination
 Equipment should be free of chips,
cracks, and rust

18. When in Doubt…………
THROW
IT
OUT!