SAFETY AND SANITATION

WHAT DO YOU DO WHEN:

First Degree Burn Cut Electrical Shock Keep Cleaning

supplies What two chemicals

should never be mixed?

Place burned area under cold running water

Disconnect the main power source before approaching injured person

Apply direct pressure over wound

Chlorine and Ammonia Away from food

Questions Answers

WORK ENVIRONMENT

1. With Electrical appliances, use_______ Hands, stand on____ floor and keep away from_____.

2. Plug cord into electrical appliance_____plugging into power source.

3. To extinguish a grease fire: A_____ B_____ C_____

4. Cleaning supplies should be stored_____from foods.  Keep cleaning supplies in _____containers.

5. _____knives are more dangerous and less efficient than___knife.

6. Turn handles____from the front of the range.

7. Clean up spills____ to avoid falls.8. Lift lids on hot foods____from you.9. Store heavy items on_____shelves.10. Use a_____  _____ for reaching high

objects.

Sharp Away (4 Times) Original Dull Dry ( 2 Times) Immediately Fire Extinguisher Lower Step Stool Baking Soda/Salt Water Use a lid on the Pan Before

Questions Answers

GREASE FIRES????????

http://www.ksl.com/?sid=27097981&nid=148&title=layton-firefighters-demonstrate-grease-fire-prevention&fm=home_page&s_cid=queue-8

SANITATION RULES Wash Hands After : For 20 seconds with soap and hot water Using the Restroom Sneezing Coughing Before and After handling Raw Meat Poultry

or Eggs

DISH WASHING ORDER Rinse and Scrape First Glassware  Silverware Plates and Bowls Pots and Pans

MORE SANITATION GUIDELINES

When tasting foods, always use a clean spoon

and use only once. DO NOT USE YOUR FINGER!!!!!!!!!!!!!!!!!!

Wear gloves if you have acut or open sore on hands

Wear appropriate clothing:Clean ApronHair tied Back

WHAT'S THE DIFFERENCE BETWEEN CLEAN AND SANITIZE?

Clean-Remove visible dirt

Sanitize: Is to use a chemical when cleaning.

FOOD BORNE ILLNESSES

E-COLI

Undercook Ground Beef, Unpasteurized milk, fresh Fruits and Vegetables.

Bacteria spread by air from soil, ground and fecal matter to food sources.

STAPHYLOCOCCUS

Staphylococcus Aureus is a food intoxication caused by bacteria found in the nose, throat, and on the skin. These bacteria are easily spread by coughing or sneezing. Staph bacteria do not cause the food intoxication; they produce a toxin that causes the illness. This bacteria grows best on starchy foods or on moist meat dishes. Symptoms include: nausea, vomiting and stomach cramps.

SALOMONELLA

Most common food-borne illness Found in fresh and undercooked poultry and

raw eggs Bacteria

BOTULISM

Assoicated with improperly canned foods.

Do NOT eat items from a bulging can.

HEPATISIS

VIRUS Toxins from fecal bacteria transferred by

human contact, usually through improper handwashing.

HOW TO PREVENT FOOD-BORNE ILLNESSES

Keep Food Out of the Danger Zone

41-135

Foods should not be in the Temperature Danger Zone for more than two hours

WAYS TO PREVENT FOOD-BORNE ILLNESSES

Practice proper hand washing Throw away any food with an off odor and do

not taste or use Do not buy bulging cans Frequently clean and sanitize work surface Avoid Cross Contamination

SAFE WAYS TO THAW FOOD

In the microwave if used immediately

In the refrigerator for 2-3 days

Under cold, running water

CONDITIONS FOR BACTERIA TO GROW

FOOD

TIME

TEMPERATURE

MOISTURE