Kitchen Crimes

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Kitchen Crimes
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Kitchen Crimes

• Premise of the T.V. show- 5000.00

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Kitchen Crimes

• Frantic Films is a commercial production company
  that came up with the idea of Kitchen Crimes
  (formerly tilted Pantry Raid) and was trying to
  selling this concept to the Food Network.
• Frantic has a growing roster of clients including
  Warner Bros., Paramount Pictures, 20th Century
  Fox, ABC Television, History Television, Life
  Network, and W (formerly WTN), to name a few.
• Winnipeg based

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Kitchen Crimes

• The Food Network is the
• Broadcaster that was
• interested in Kitchen
• Crimes- more cutting edge
• shows for the 2005/2006
• season.

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Kitchen Crimes

• I wanted to essentially use the show as a
  platform to promote food safety and hence our
  profession.
• In each episode- promote the importance of hand
  washing, separate cutting boards.from here I
  developed my top ten list

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Kitchen Crimes

• Top Ten as seen on
• 1. Wash hands thoroughly and frequently, lather
  with soap and water for 20 seconds, rinse well
  and dry hands with a clean towel as to not
  re-contaminate your hands

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Kitchen Crimes

• 2. Keep cold foods coldlt4C to slow growth of
  microorganisms.
• 3. Keep hot foods hot gt60C to prevent the growth
  of microorganisms.
• Danger Zone Concept

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Kitchen Crimes

• 4. Prevent cross- contamination- one cutting
  board designated for raw meats, poultry, and a
  different colored board for ready-to-eat foods
  i.e. lettuce, fruit, breads and so on.

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Kitchen Crimes

• 5. Personal Hygiene issues- do not prepare food
  when sick. Avoid constantly touching your face
  with your hands , then preparing food-
  contamination.

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Kitchen Crimes

• 6. Cleaning and Sanitation- wash surfaces with
  soap and water then sanitize with a mild bleach
  solution

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Kitchen Crimes

• 7. Storing food properly- off the floor and
  sealed to prevent the entry of rodents
• Hantavirus

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Kitchen Crimes

• 8. Replace and/or disinfect dishcloths and
  sponges on a daily basis as they may harbour
  millions of bacteria- number of studies
  illustrated this point

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Kitchen Crimes

• 9. Ensure that leftovers are either frozen or
  refrigerated. If refrigerated- do not leave for
  more that 3 days- Listeria monocytogenes and
  ensure that that leftovers are properly sealed.

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Kitchen Crimes

• 10. Do not overpack refrigerator and freezer as
  this restricts proper airflow.
• Ensure that meat and meat products are stored on
  bottom shelves and vegetables and fruits are
  stored above to prevent cross contamination.

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Kitchen CrimesGetting the word out on Food Safety

• Winnipeg Free press
• Winnipeg Sun
• Brandon Sun
• T.V. Guide
• Live radio interviews across Canada
• Newspaper interviews across Canada
• Live television segments
• Magnets for the public

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Kitchen CrimesPublic Feedback

• Calls from different provinces- questions on food
  safety.
• Mentoring program for the University of Manitoba-
  health inspections
• Educational tool for schools
• E-mails!!!!!

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Kitchen Crimes

• H.G. T.V
• Discovery Asia