Kitchen Sanitation &Food Borne Illness

H267Foods

Chapter 6

Food Borne Illness

• A disease transmitted by food.

What makes the food dangerous?

•Bacteria•Toxins•Parasites•Viruses

Cross Contamination

• The transfer of bacteria or harmful substances to food via hands, equipment, surfaces, or cleaning cloths.

Preventing FBIs

• Personal Cleanliness

• Kitchen Cleanliness

• Temperature Control

• Be Careful with Potentially Hazardous Foods

Personal Cleanliness

• Wash hands with soap & water 20 sec.• Tie back hair/Do not touch hair or face• Wear clean clothing• Cover open sores• Cover coughs & sneezes/Wash hands

• Do not taste while cooking• Wash hands after handling raw foods

Kitchen Cleanliness

• Keep work area clean and neat

• Wash & dry all utensils, equipment, dish towels & surfaces with warm water & soap

• Sanitize surfaces with bleach water

• Wash all utensils & equipment after it comes in contact with raw foods

Temperature Control

• Temperature Danger Zone – 40-140– Bacteria grows

best

• Food should not sit more than 2 hours

Temperature Control

• Thaw foods in refrigerator or microwave

• Do not eat undercooked meat, poultry, or eggs.

Potentially Hazardous Foods

• high moisture content• low acid content• meat, poultry, dairy,

eggs, Ready to eat fruits and vegetables

• must be kept out of the temperature danger zone

Kitchen Safety

• Preventing– Chemical poisonings– Cuts– Burns– Fires– Falls– Electric Shock– Choking