week 2: february 2-6 important reminders new seats today signed syllabus/consent form due friday...
TRANSCRIPT
WEEK 2: FEBRUARY 2-6
Important Reminders• New Seats Today• Signed Syllabus/Consent Form
Due Friday• Kitchen Sanitation Interview
Due Friday• Safety & Sanitation continues
this week
DAY 5: FEBRUARY 2 Objective: Students will identify and explain the standards of a safe and sanitary kitchen. Warm-up: How many seconds do you usually wash your hands for? Activities: Volunteer Hours HandoutGordon Ramsey on EllenFAT TOM, PASS, YOPINotes: Preparing and Serving Safe Food
FAT TOM T: Temperature O: Oxygen M: Moisture
F: Food A: Acidity T: Time
PASS Pull- The pin located in the extinguisher’s handle. Aim- The nozzle, horn or hose at the base of the fire. Squeeze- Or press the handle. Sweep- From side to side at the base of the fire until it is out.
YOPI Younger than 5 Older than 65 Pregnant Immune Compromised ( due to cancer, AIDS, diabetes, certain meds or other conditions).
WHY IS KITCHEN SAFETY & SANITATION IMPORTANT?
CDC STATS• More than 54 billion meals
are served at 844,000 commercial food establishments in the United States each year
• 46% of the money Americans spend on food goes for restaurant meals . On a typical day, 44% of adults in the United States eat at a restaurant .
PREPARING AND SERVING SAFE FOOD
Chapter 2- ProStart
PERSONAL HYGIENE & HEALTHY WORKING HABITS
• Stay home when showing signs of illness
• Let supervisor know if you are not feeling well
• If you have a cut or burn, let supervisor know ASAP
• Bathing daily• Clean clothing• Washing
hands• No
jewelry/false nails
• Clean hair/hair nets
6 STEPS FOR HAND WASHING
1. Wet hands
2. Apply soap
3. Scrub vigorously for 10-20 seconds
4. Clean under fingernails/between fingers
5. Rinse
6. Dry with paper towel1. Use the paper towel to turn off water
CONTAMINATION & CROSS CONTAMINATION
Cross-Contamination: Occurs when harmful microorganisms are transferred from one surface or food to another.
Microorganisms: bacteria, viruses & parasites (and some toxins found in fish or plants) Contamination: Harmful things that are present in food, making it unsafe to eat.
FOOD BORNE ILLNESS VS. FOOD BORNE ILLNESS OUTBREAK
Outbreak: An illness that affects 2 or more people who have eaten the same food.
Food borne Illness: Carried or transmitted to people by food.
POTENTIALLY HAZARDOUS FOOD
Food that is:• Moist• Contains
protein• Has a neutral
or slightly acidic ph
• Meat• Poultry
• Fish • Eggs• Dairy
FOOD BORNE ILLNESSES CAUSED BY BACTERIA
• E-coli• Salmonella• Listeriosis• Staph • Botulism • Shigellosis
VIRUSES
• Can get into the food we eat by improper food handling/personal hygiene
• Oysters, mussels, clams, water and ice can all carry viruses
• Potable Water- drinkable water/reliable source
DAY 6: FEBRUARY 3
Objective: Students will identify and explain the standards of a safe and sanitary kitchen. Warm-Up: FAT TOM is an acrostic of where bacteria grows. What does each letter stand for? (Try not to use notes) Activities:Notes: Preparing and Serving Safe FoodHand WashingSafety Crossword
PARASITES
• Carried by cattle, poultry, pigs and fish
• Prevention:• Make sure food comes from a
reliable source• Proper cooking techniques• Proper hand washing
MOLDS• Safe in cheese:• Gorgonzola, bleu, brie,
camembert
• If not part of natural product- THROW AWAY!!
• Signs of spoilage:• Alcohol smell & taste• Bubbles and/or slime• Pink discoloration
6 CONDITIONS THAT CAUSE BACTERIA TO MULTIPLY RAPIDLY
F: Food- (potentially hazardous) A: Acidity- PH range of 4.6-7.5Melons, milk, bread
T: Time- 4+ hours T: Temperature- 41-135 degrees O: Oxygen M: Moisture
FOOD PROCESSORS
• Add lactic or citric acid (more acidic)
• Add sugar, salt, alcohol, or acid to a food (lowers it’s H2O activity)
HAND WASHING ACTIVITY1.Rub in the GloGerm as you
would with lotion.
2.Immediately wash your hands as you normally would.
SAFETY CROSSWORD
With your group members fill out the crossword.
DAY 7: FEBRUARY 4 Objective: Students will identify and explain the standards of a safe and sanitary kitchen. Warm-up: What does YOPI stand for? Activities:Myths & Misunderstanding NotesSigns of Safety Worksheet
Syllabus and Safety & Sanitation at Home due Friday
MYTHS & MISUNDERSTANDING
S ABOUT FOOD SAFETY
Taken from the Food Protection Program for Seattle & King County
MYTH
MYTH: "When I make my mom's famous potato salad, I boil the potatoes the day before and leave them on the counter to cool overnight. But since mayonnaise will go bad, I leave it in the fridge until it's time to mix the salad ingredients together."
Wrong. Cooked starch foods like potatoes, rice, beans or pasta can grow germs if not kept cold in the fridge or hot over 135º F. So put the potatoes in the fridge with no cover to cool quickly. Cool all hot foods this way. Then use cold ingredients to make the potato salad. Note that commercially-made mayonnaise is required by the government to have vinegar or lemon juice as one ingredient, and these slow germs from growing due to its high acidity.
You should still keep your mayo in the fridge though, so it doesn't clarify into clear "yellow Jell-O" which is not too appetizing.
MYTH
MYTH: "To protect my family while doing food preparation after having had diarrhea or vomiting, all I need to do is wash my hands."
Yes but to a limited degree in these cases. Alternative barriers like spoons, tongs or gloves are necessary since you don't wash off all the germs from your hands. Better yet, if possible, ask another family member to do the cooking when you are ill.
MYTH MYTH: "I don't need to wash my produce at home because the grocery store mists it during display."
Wrong. This type of light rinsing of produce will not remove germs from the soil where produce is grown or from contact by store and field workers. Did they wash their hands after using the toilet then touched your food?
MYTH
MYTH: "The oven was set at 375º so the chicken must be cooked!"
Nope - It's how much heat is in the middle of the meat that matters! Buy a metal stem thermometer to take internal temperatures of foods and make sure to cook meats to the following minimum internal temperatures:
Poultry and Stuffing: 165º F
Pork: 145º F
Beef, Lamb and Seafood: 145º F
Rare Beef: 130º F
Hamburger (ground beef): 155º F
Reheat all meats to 165º F or hotter. Remember, it is the internal temperature of the meat that counts, not the oven temperature!
MYTHMYTH: "This place is not spotless, therefore, the food must not be safe to eat."
Rather than cleanliness, food safety practices should be evaluated to determine whether food is safe. Hot foods must be hot, cold foods must be cold. Food workers must wash their hands and make sure utensils are cleaned between raw and ready-to-eat food preparation.
MYTH
MYTH: "You can tell if food will make you sick because it will smell bad, taste bad, have mold on it, or be slimy."
No. Bad smell, bad taste and slime are signs that the food has lost its quality, but not that it has the germs to cause food borne illness. The germs and toxins that cause food borne illness do not change the smell or taste of the food. You cannot see if the food is contaminated. Only proper preparation, cooking and storage lowers the risk of food borne illness.
THAWING FOODS
Three Methods to Thaw Food:
1.Thaw in refrigerator
2.Use cool running water
3.Use microwave if cooking immediately
COOLING FOODS
1.Shallow Pan Method: Pour hot foods two inches deep into a shallow pan.
2.Cut large pieces into small pieces.
3.Ice Bath Method: Have a two tier system of food cooling in an ice bath. Within two hours food should be safe to be stored in the refrigerator.
FOOD TEMPERATURES
Temperature Danger Zone: 41˚-135˚ FWhy? Bacteria begins to grow in unsafe temperatures.
Always Remember:
“ When in doubt, throw it out”
SIGNS OF SAFETY WORKSHEET
Complete the following assignment and be ready to go over the answers if your name is called.
DAY 8: FEBRUARY 5 Objective: Discuss and choose the proper methods for safe and sanitary kitchens. Warm-up: ___-___ is the temperature danger zone. Why is it called the danger zone? Activities:Food Safety: It’s Up To You- 5 Facts in LogbookSafety & Sanitation Study Guide
Syllabus and Interview Due Tomorrow
DAY 9: FEBRUARY 6
Objective: Students will review their understanding of Safety and Sanitation. Warm-up: What are three proper ways to cool foods quickly? What are three things you as a food worker can do to prevent illnesses? Activities:Safety & Sanitation at HomeHandwashingKitchen Equipment Safety ReviewTest Review
KITCHEN EQUIPMENT SAFETY
KNIFE SAFETY Food should be cut in the direction away from you.
If a knife falls, you should NOT try to catch it.
Knives and sharp utensils should be stored in a separate area.
Carry knives with the cutting edge angled slightly away from your body, with the tip pointed down to your side.
NEVER put a knife in a sink full of water for the dishwasher to clean and sanitize.
KNIFE SAFETY The safest method of cutting food is to have the food laying down flat with your hand in the “claw” position. For cuts of any size please report to Ms. Khastoo. All food must be cut on a cutting board.Counter, plates, etc. are not alternative options.
STOVE/OVEN SAFETY Never place any object on a hot stove other than pans (yes, that includes pots). Always use an oven mitt when removing pans from the oven. Never touch the elements in the oven. Never use wax paper while using the broiler function.Aluminum foil and parchment paper are okay.
HAND MIXER SAFETY Never stick your hand or any other utensil while the mixer is running. Never use a hand mixer near a sink because of electrical dangers around water.. If a hand mixer breaks do not try to fix it but inform your teacher. If the beaters get clogged do not lift the mixer out of the bowl while the mixer is on.
HAND MIXER SAFETY
Remove the beaters and unplug the mixer when cleaning. Keep all loose fitting jewelry, clothing away from the mixer while it is on.
SOME LAST REMINDERS… Aprons are required during labs.
Water must be running when the garbage disposal is on.
Air drying dishes is more sanitary than towel drying.
It is never ok to put metal/foil in the microwave.