Food Safety and Sanitation

Personal Hygiene

Scrub Hands- 20 secondsSeparate hand towels and dish towelsWash after using the bathroomCough/Sneeze, cover and washDon’t touch hair, nose, or mouthNo open cuts, use glovesDon’t handle raw food, and then ready to eat

food Clean aprons and clothes

Cleanliness in Kitchen

Don’t use the same utensils for raw food then ready to eat

Use “tasting spoons” only onceUse utensils, not hands, as much as

possibleClean wooden cutting boards with

sanitizing solution – bleach/water

Cleanliness in the Kitchen cont…

Wipe up spills ASAPKeep dirty dishes away from clean onesClean dish clothes and towelsNo insects or rodentsKeep pets out of the kitchen

Dish Washing: Why?

Get rid of bacteriaClean equipment works betterLasts longerMore organized

Organize Your Dishes

Scrape away foodPut grease in a heat resistant containerSoak heavy soiled dishesWipe sink and counter with detergent solution

Six Steps to washing dishes by hand:

Prepare hot soapy waterOrganize dishes

Wash from the cleanest to the dirtiestWash itemsRinse, running hot waterDrainDry – air dry is best

Preventing Cuts

Don’t hold knives by bladeNever put in dishwasherStore knife in separate drawer/blockSweep up broken glass ASAPCut can lids completely off

Burns

Open lids away from facePan handles NOT over edge of stoveUse potholders Open oven door before trying to look inHair back, no loose clothingNever put water on grease firesUse salt or baking soda to put fires outUnplug appliances and let cool before storageThree types of burns: Contact, Steam, and

Flash

Falls and Spills

PotholdersClean up spills ASAPFirm step stoolsSecure rugsNo toys in kitchen

Electric Shock

Turn off appliances before disconnectingKeep cords in good repairNever immerse appliances in waterNever handle switches/cords with wet

hands

Food Poisoning

Caused by specific bacteriaSpecific symptoms/ time framesThese are used to diagnose illness80% of 24 hour flues are food poisoning

Preventing Growth:

Bacteria need 5 things to grow: Food, Warmth, Moisture, Time, most need Oxygen

Take away at least one of these and you will reduce bacterial growth to acceptable levels

Keeping Food at Proper Temperature

Bacteria multiply best between 40 degrees and 140 degrees

Don’t let food sit outUse proper storage containerHot food above 140 degrees, cold food

below 40 degreesThaw in fridge or microwaveHeat leftovers above 140 degrees F