Sanitation in the Kitchen
Preventing Bacterial Growth
Sanitation means….
Keeping harmful bacteria down to a small number.
The best way to accomplish this is to WASH HANDS BEFORE, DURING AND AFTER FOOD HANDLING.
The Danger Zone
40°F - 140°F Food must be kept colder
than 40°F or warmer than 140°F
Room temperature is in the danger zone
Important Temperatures
Refrigerators should be set between
33°F and 40°F
Important Temperatures
Freezers should be set below 32°F 0°F is the best temperature
Important Temperatures
Food should be cooked to an internal (inside) temperature of 165°F
Important Temperatures
Boiling is 212°F and kills bacteria
The 2 Hour Rule
Prepared food should not be left at room temperature (the temperature danger zone) for more than 2 hours
Best Ways To Thaw Food In the refrigerator --- BEST WAY In the microwave In a sink of cold water In the oven or on the grill as part
of the cooking process
The above methods prevent rapid bacterial growth
Cross-contamination Crossing or transferring harmful
bacteria from one place to another Example: Cutting up vegetables on the same
cutting board and with the same knife that was previously used to cut up raw meat and not washing the cutting board and knife with hot soapy water before switching tasks.
Cross-contamination
Example: Putting cooked meat on a plate that
previously had juices from raw meat Always wash equipment with hot,
soapy water after working with raw, uncooked meat, poultry, fish, and eggs. Sanitize with a bleach solution.
Common Foodborne Illness
Botulism Staphylococcus (Staph) E. coli Salmonella
Botulism
Clostridium botulism bacteria found in spoiled cans
Don’t use food from bulged or leaking cans
Staph
Staphylococcus bacteria Caused by people not washing
their hands after using the rest room, sneezing, blowing their nose, and coughing
Staff = Staph
e. coli
Escheriachia coli bacteria Found in undercooked ground
meat, fruit, vegetables and water that has been contaminated
Salmonella
Salmonella bacteria Found in uncooked meat, poultry,
and eggs
Sam and Ella had a chicken ranch
Chemical Contamination
Equipment should be free of chips, cracks, and rust
When in Doubt…………
THROWIT
OUT!
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