Bell Ringer Did you know that more accidents occur

in the kitchen than in any other room of the home? Why do you think that is?

Basic Kitchen Safety and SanitationPreventing Kitchen accidents and food borne illness

Preventing food borne illness Contaminated Food- food that is unsafe

because it has come in contact with harmful substances.

Bacteria- Microscopic organisms (in this case harmful)

Food Borne Illness- Sickness caused from eating contaminated food.

Danger Zone- Temperatures where bacteria grow on food, 40 degrees to 140 degrees

Preventing food borne illness con’t E.Coli- A deadly bacteria found in the

intestines of animals that is passed to humans by improper sanitation procedures.

Salmonella- Bacteria found in birds and reptiles

Botulism- One of the most serious foodborne illnesses caused by improperly canned foods. Can be fatal.

Sanitation- Process of making conditions clean and healthy

Types of contaminants Bacteria Viruses Parasites Fungi/Mold Bacteria and Viruses have no smell

or taste and is invisible Can be tolerated in small amounts

but goal is to keep from multiplying

Practice Cleanliness Wash hands before working with food

and after using the bathroom Use hot, soapy water to wash tools,

utensils, cutting boards and other surfaces

Use only clean sponges and dish towels Use a separate spoon to taste food, not

fingers Keep hair out of food For all other tips, see handout

Avoid Cross Contamination Cross Contamination- occurs when harmful

bacteria is transferred from one food to another

Use a different cutting board and knife for meats, vegetables and other ready to eat foods

Wash everything that comes into contact with raw meat and its juices

Place cooked food on a clean plate, never on the plate that had raw meat on it

Controlling Temperatures Keep hot foods hot and cold foods cold Thaw foods properly1. In the refrigerator2. In microwave (must cook immediately)3. In sink/cover food with cold water

Cook foods thoroughly Fish to 145 degrees Meats, egg dishes to 160 degrees Leftovers to 165 degrees Poultry pieces/ground poultry to 165-

170 degrees Whole poultry to 180 degrees

Food storage Refrigerator- temp kept at 32-40

degrees Freezer – temp kept at zero degrees or

below Dry storage- cool, dry place See chart on pg. 557 for storage times

of various foods

Kitchen Organization Work triangle- path from sink to

refrigerator to stove/oven should create a triangle.

Work centers- organized areas where specific kitchen tasks are performed

Major appliances Refrigerator Stove/oven Dishwasher Microwave

Small Appliances Electric mixer Food processor Blender Electric Skillet Slow cooker/crock pot

Other equipment Knives Cutting Boards Measuring cups and spoons Pots and pans Peeler Cheese shredder

Preventing Kitchen Accidents Identify sources of danger (cuts, burns,

fires, electric shock, falls and poisoning) See chart on pg 552 “Kitchen Safety

Guidelines)

Fires NEVER THROW WATER ON A GREASE

FIRE! http://youtu.be/JOvdlVEN6wY Smother with salt, baking soda or use correct

fire extinguisher Fire triangle- Heat, air, fuel Other fires can put out with water Stop, drop and roll..never run!! Turn off all burners and oven when finished Clean up any spills immediately

Student created quiz Create a 15 question quiz that another

student will take tomorrow. Use your notes from last week and this

week and the book, Ch. 36-38 starting on page 521

Meal planning, shopping for food and safe kitchen/safe food

MUST HAVE A SEPARATE ANSWER KEY

Avoid Burns Use dry pot holders/oven mitts to pick

up hot items Tip lids away from you to avoid steam

burns Do NOT touch electric cords with wet

hands

Avoid cuts Cut away from you and keep fingers out

of the way Never put a knife in a sink filled with

soapy water Use a sharp knife to cut foods instead of

a dull knife Be aware of who is around you when

you are using a knife NO HORSEPLAY in the kitchen

Kitchen Safety Poster Using the chart on pg 552, create a poster

using two points from three of the sections. Example : two from Preventing cuts, two

from Preventing falls and two from Preventing electric shock

Use words and pictures when possible to create a colorful safety poster

20 pts possible, graded on completeness, neatness and effort