Safety and Sanitation

1
Safety and Sanitation

• What you need to know to be safe in the FACS
  classroom.

2
Objectives

• Define safety rule
• Identify general safety guidelines
• List 6 ways to prevent kitchen accidents
• Explain the importance of cleanliness in the
  kitchen
• Describe safe food practices
• Examine proper food temperatures
• Examine common foodbourne illnesses

3
TERMS

• CPR- technique used to revive a person whose
  breathing and heartbeat have stopped. Chest
  compressions sometimes accompanied by breathing.
• Heimlich maneuver- a way to dislodge an object
  from the throat of a person who is chocking by
  using a series of upward thrusts on the abdomen.
• Polarized plug- reduces risk of shock
• Contaminant- a substance, such as a chemical or
  organism, that makes food unsafe to eat.

• Food borne illness- sickness caused by eating
  foods that contain contaminants
• Microorganism- living things so small that it can
  only be seen through a microscope.
• Bacteria- many in the body that are harmless,
  they aid in food digestion and are essential for
  health.
• Toxin-
• Spore

4
Terms Continues

• Sanitation- the prevention of illness through
  cleanliness.
• Personal Hygiene- thoroughly washing your body,
  face, and hands help avoid transferring harmful
  bacteria when handling food.
• 20 second scrub- with soap and warm water after
  handling raw fish, shellfish, meat and eggs.
  Immediately after using the toilet, blowing your
  nose, handling pets, or touching your face, hair,
  or any other part of your body. Or after touching
  anyone else.
• Cross contamination- The spread of harmful
  bacteria from one food to another.
• Internal temperature- Used to know if food has
  been cooked thoroughly enough to kill bacteria.

5
What is a safety rule?

• Best defined as a specific statement about the
  behavior allowed or not allowed in a given set of
  circumstances.
• Federal law requires safety training before
  workers or students enter the work area.

6
General Safety rules to follow

• Proper protective wear should be worn before
  entering the work area to work.
• When picking up a heavy object always bend at the
  knees while keeping your back straight.
• Any accident, injury, or emergency should be
  reported immediately to the teacher.

• If you see something that looks dangerous, tell
  the teacher immediately.
• Clean up any spills at once.
• Keep floors and aisles clear of equipment and
  chemicals.
• Horseplay is considered the number one cause of
  injury in the classroom and should be avoided

7
Kitchen Safety
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Kitchen basics

• Focus on what you are doing, especially when you
  are cutting, cooking or using appliances.
• Dress for safety. Tie hair back, no loose
  sleeves, and keep apron strings tied.
• Use the right tool for the job. Use all equipment
  safely.
• Close drawers completely to avoid bumps, bruises
  and cuts.
• Store large pots and pans and other bulky items
  on low shelves.
• Control clutter. Put all items back as soon as
  finished.

9
Preventing Falls

• A common cause of household injuries
• Wear snug shoes without trailing shoelaces

• Wipe up spills and spatters right away.
• Use a sturdy step stool to reach high shelves
  rather than a chair, box, or stool.

10
Sharp Edges
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Prevention Tips

• Store knives in a divided drawer, knife block or
  rack.
• Learn when and how to use different types of
  knives, so you use the right knife for the job.
• Always use a cutting board when cutting.
• Do not soak knives in a sink or dishpan.
• Take extra care when cleaning knives.

• Dry knives by wiping them carefully, with the
  blade pointed away from you.
• Keep fingers away from rough surfaces, slicing
  edges, and rotating beaters.
• Sweep up broken items right away with broom and
  dustpan.
• Use wet paper towel to pick up small pieces
  instead of fingers.
• Seal broken pieces in a bag and place in waste
  basket.

12
Fires and Burns
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Cook top safety

• Through cleaning prevents grease and bits of food
  from building up in burners, ovens, range hoods,
  and toasters which prevent fires.
• Use cookware that is in good condition.
• Handle cookware with dry potholders or oven
  mitts.
• Turn handles of pans toward the back or center of
  the range
• To remove lid, lift the far edge first (away from
  you)

14
Continued

• Turn off burners before reaching over them.
• Keep flammable items away from heat and flame.
• Use only heat proof utensils when cooking

15
Oven Safety

• Arrange racks before turning oven on.
• Stand to the side when opening hot oven.
• Use a potholder. Pull oven rack a little first,
  then lift the pan

• Turn oven off right after using.
• Clean spills and crumbs after oven has cooled.
• When using a gas range, if you smell gas, check
  the pilot light first.

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If a fire starts

• Turn off burner if the fire is on a cook top.
• Unplug cord if it is an electric skillet,
  toaster, or other small appliance.
• Turn off heat if in the oven. Keep door closed
  until fire dies out.
• Smother with lid, pan, salt or baking soda.

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If using a fire extinguisher

• The first step is to pull the safety pin at the
  top of the extinguisher.
• Aim the nozzle, horn, or hose at the base of the
  flames.
• Squeeze or press the handle.
• Sweep from side to side at the base of the fire
  until it is completely extinguished.

18
Electricity and Chemicals

• Cords

• Household Chemicals

• Check for damage before each use.
• Grasp the plug at the electrical outlet rather
  that the cord to unplug an item.
• Limit number of cords in an electric outlet
• Polarized plug- reduces risk of shock. Has one
  blade wider that the other. Do not try to fit
  into a non-polarized outlet.

• Read label and instructions carefully.
• Keep in original containers.
• If chemical must be placed in a secondary
  container, a label must be on it showing the
  chemical name and information
• Follow all directions for ventilation and
  protection.

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More about Household Chemicals

• Never mix household chemicals
• Make sure nozzle is pointed away from people when
  spraying
• Store hazardous chemicals away from food.
• Never throw unused chemicals in the trash or pour
  down the drain.

20
Handling Emergencies

• Never hesitate to call for help. Always report to
  teacher immediately.
• Stay calm.
• Keep emergency numbers handy.
• Learn to use fire extinguisher. Test yearly.
• Heimlich Maneuver- a way to dislodge an object
  from the throat of a person who is chocking by
  using a series of upward thrusts on the abdomen.
• Cardiopulmonary resuscitation (CPR) technique
  used to revive a person whose breathing and
  heartbeat have stopped. Chest compressions
  sometimes accompanied by breathing.

21
Sanitation
22
Food borne illness

• Contaminant- a substance, such as a chemical or
  organism, that makes food unsafe to eat.
• Food borne illness- sickness caused by eating
  foods that contain contaminants
• Symptoms fever, headache, digestive troubles
• At Risk children, pregnant women, older adults,
  and chronically ill are most at risk.

23
Roots of F.B.I.

• Microorganisms- living things so small that it
  can only be seen through a microscope.
• Bacteria- many in the body that are harmless,
  they aid in food digestion and are essential for
  health.
• A few dangerous bacteria to humans produce a
  toxin or poison that can cause illness.
• Bacteria can not travel far by themselves, they
  are carried on people, animals, insects, and
  objects.
• Bacteria in food can multiply through careless
  handling. In just a few hours, one bacterium can
  multiply into thousands- yet the food may look,
  taste, and smell completely safe to eat.

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Food Safety

• Keeping food safe to eat by following proper food
  handling and cooking practices.
• Keep yourself and your kitchen clean
• Do not cross contaminate
• Cook food thoroughly
• Refrigerate food promptly

25
Cleanliness in the kitchen
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General guidelines

• Sanitation- the prevention of illness through
  cleanliness.
• Personal hygiene- thoroughly washing your body,
  face, and hands help avoid transferring harmful
  bacteria when handling food.
• Your hands come in frequent contact with food, so
  keeping them clean is the single most effective
  way to prevent the transfer of bacteria.
• Do a 20 second scrub with soap and warm water
  after handling raw fish, shellfish, meat and
  eggs. Immediately after using the toilet, blowing
  your nose, handling pets, or touching your face,
  hair, or any other part of your body. Or after
  touching anyone else.

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A clean kitchen

• Wash work surfaces and utensils in hot sudsy
  water before preparing food.
• Change dish towels often. Use separate towels for
  wiping hands, dishes, and other purposes.
• Pest control Clean up crumbs and food spills
  from floors, counters and tables that might
  attract insects.
• Sprinkle chili powder, paprika or dried
  peppermint across ant trails.
• Wash all tools and work surfaces that were used,
  mop any spills on the floor, wash the sink to
  remove grease and bits of food.

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Dishwashing
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Guidelines

• Scrape and rinse soiled dishes and place to one
  side of the sink.
• Group dishes and wash in order glasses, flat
  ware, plates and bowls, kitchen tools.
• Rinse thoroughly in hot water.
• Let dishes air dry or dry with a clean towel.
• Wash knives last, handle with care and towel dry

30
Cross Contamination

• The spread of harmful bacteria from one food to
  another.
• Can occur with any food, raw or cooked.
• When preparing raw meat, poultry, or seafood,
  wash every surface the food touched with hot
  soapy water.

• Place cooked food on a clean plate not one that
  held raw food.
• Use a different cutting board for meat, poultry
  and seafood
• Wash in hot sudsy water, allow to air dry.

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Common Illnesses

• Clostridium botulinum- botulism, which can be
  fatal. Improperly processed canned foods.
• Escherichia coli- raw or rare ground beef,
  unwashed produce, unpasteurized milk or apple
  cider.
• Salmonella- raw or undercooked poultry, eggs,
  meat, and seafood unpasteurized milk

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Cooking Food Safely
33
Food Temperature

• Affects bacteria growth.
• The danger zone is the range in which bacteria
  grow fastest 40F -140F
• Less time at room temperature, more slowly
  bacteria will multiply.

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Internal Temperatures

• Used to know if food has been cooked thoroughly
  enough to kill bacteria.
• IT is the temperature deep inside the thickest
  part of the food.
• Minimum internal temp. for beef burgers is 155F
• Minimum internal temp. for Turkey is 165F

• Chicken needs to be cooked to the highest
  temperature.
• Safe cooking temperatures are 140F to 180F
• Refrigerators set at 40F.
• Freezers set at 0F
• Keep foods hot at 140F

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Thawing Food

• Never defrost frozen food at room temperature.
• Place in a container in the refrigerator
• Need quicker thaw in a watertight plastic bag and
  submerge it in a bowl or sink of cold water.
  Change every 30 minutes to keep water cold.
• Follow microwave instructions if needed
  immediately.

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Serving Food

• Keep hot foods hot- higher than 140F
• Keep cold foods cold- keep refrigerated until
  serving time.
• Follow the 2 hour rule- foods that contain meat,
  poultry, fish, eggs, or dairy should not sit at
  room temperature longer than 2 hours.
• If the temperature is higher than 90F limit to 1
  hour.