What are the Hazards to Safe Food?

Food and Kitchen Safety

Ms. HallTeen Living

+General Safety GuidelinesKeep your hands clean.Avoid touching your face or hair while working in the kitchen.Use separate towels for drying your hands and for wiping the dishes.Wear an apron, smock or lab coat.Do not let hair, jewelry, sleeves dangle catch fire or get tangles in appliances. Hair MUST be tied back!Keep your mind on what you are doing.Prevent clutter clean up as you go and put things away.Close drawers and doors.Use the right tool for the job.Store heavy or bulky items on low shelves. +FallsKeep floors clean and free of clutter. Wipe up spills, spatters and peelings.Eliminate other hazards, slippery throw rugs and damaged or worn flooring. Tie shoes, avoid long clothes, floppy slippers.Use a firm stepstool or ladder instead of a chair.Use a bib-skid on rugs.

+CutsKeep knives sharp and use properly.Use a drawer divider or knife rack for sharp cutting tools.Dont try to catch a falling knifeDont soak knives in sink or dishpan or water.Sweep up broken glass from the floor using broom and dustpan.Use wet paper towel instead of bare fingers.Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.

+Electrical SafetyAppliances save both time and work in the kitchen. But they are a source of shock, burns and other injuries.Read owners manual.Water and electricity dont mix cords.Avoid damage to electrical cords tugging on cord, stapling or burn them.Use outlets properly overloading polarized plugs (one blade wider than other)Use care with any plugged in appliance.Watch for problems

+Hazardous ChemicalsCause burns, breathing difficulties and poisoning.Read labels.Never transfer hazardous products to another container.Never mix different chemical products.Never mix compounds such as bleach/ammoniaUse charcoal/hibachi outside ONLY gives off carbon monoxideFollow antidote directions in well ventilated area if poisoning occurs.

+FiresEvery kitchen should have a container of baking soda.Turn off heat, cover pan or pour salt or baking soda on flames.Never use water grease will spatter and burn.Never attempt to carry a pan with burning contents.

+What is the right dishwashing order?Dishes and utensils used for missing and preparation are washed before the pots and pans.Dishes are washed just after the silverware.Pots and pans are next to last.Glassware is just before the silverware.Washing the dishpans and/or sink is last.The silverware is in the middle. Scraping, rinsing, and stacking dishes are first. Running the garbage disposal is just after rinsing and stacking.

+Dishwashing SequenceScraping, rinsing, and stacking dishes are first.Running the garbage disposal is just after rinsing and stacking.Glassware is just before the silverware.The silverware is in the middle.Dishes are washed just after the silverware.Dishes and utensils used for missing and preparation are washed before the pots and pans.Pots and pans are next to last.Washing the dishpans and/or sink is last.

+Kitchen Safety Cliphttp://www.youtube.com/watch?v=tRLQ-p0PEzU&feature=related +Food HazardAnything that interferes with safe food

+Physical HazardsAnything Foreign to foodDustDirtHairMetal SavingsBroken GlassPrevention MeasuresKeep hair tied back or use a hairnetBuy from approved suppliers+Chemical HazardsCleaning SolutionsPesticidesToxic MetalsZinc, Lead, CopperPrevention MeasuresProper storage of cleaning chemicals and pesticidesAvoid metal equipment that can leach from cookware into food.

+Biological Hazards = Pathogenic MicroorganismsBacteriaVirusesParasitesFungiE Coli 0157:H7Norwalk-like VirusGiardiaAspergillus

TYPE OF MICROORGANISMEXAMPLE

+Biological HazardsAre a greater threat to food safety than physical or chemical hazardsPrevention MeasuresGood personal hygieneBuying from approved suppliersControlling time and temperaturePreventing cross-contamination+Physical, Chemical or Biological?+Physical, Chemical or Biological+Potentially Hazardous Food - PHFFoods that support the rapid growth of harmful bacteria

+Potentially Hazardous FoodsGenerally are:High moistureHigh protein (and high carbohydrate in many cases)Low acid+Potentially Hazardous FoodsAny food of animal origin All meats (read meat, poultry, fish, shellfish, crustaceans, etc.) eggs, milk and dairy productsAny food of plant origin that has been heat treatedRaw seed sproutsCut melonsGarlic-in-oil mixtures

+Which foods are PHF?Hamburger patties, rawBananasCut cantaloupeBreadYogurtPizza

Can of soup, unopenedDry pastaCooked pastaShell eggsBaked potatoAlfalfa sprouts+Hamburger Patties, Raw?YES

+BananasNO

+Cut Cantaloupe?YES

+Bread?NO

+Yogurt?YES

+Pizza?YES

+Can of soup, unopened?NO

+Dry Pasta?NO

+Cooked Pasta?YES

+Shell Eggs?YES

+Baked Potato?YES

+Alfalfa Sprouts?YES

+Review QuizName the 3 Types of Food HazardsWhich of the 3 types of food hazards is hardest to deal with in food service?Define Potentially Hazardous Foods.Name 3 foods that are PHFs.

Physical, Chemical and BiologicalBiological Hazards

Foods that support the rapid growth of harmful bacteriaDairy, Cooked Veggies, All meats+