Food Sanitation and Safety

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Food Sanitation and Safety
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Kitchen Safety

• Burns and Scalds
• - Use appropriate size of pans on burners
• - turn pot handles in
• -use microwavable containers in microwave
  only--- NO METALS
• - Remember foods and dishes from microwave are
  HOT!
• -Always use hot pads not towels
• -Keep all flammables away from stove
• -No long hair or loose clothing
• -Fire Turn burner off put lid on pan pour on
  baking soda
• STOP----DROP----ROLL!

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Kitchen Safety

• Avoid steam burns
• - Lift lid away from face
• - Dont let moisture from lid drip on you
• -Never use lids to drain food

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Kitchen Safety

• Cuts
• -Use a knife that is the appropriate size for
  the job
• -Cut away from you
• - Wash knives separately
• -Dry on dull side
• - Never use your hands to pick up glass
• -Use a damp paper towel twice to clean up broken
  glass
• -Take garbage out so no one gets cut
• -Get rid of sharp can lids dont leave
  partially attached

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Kitchen Safety

• Slips and spills
• - Clean up spills immediately and dry
• - Use a step ladder to climb up
• - Shut drawers or cabinets

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Kitchen Safety

• Electrocution
• - Dont let electric cords drape over counters
• -Use electric appliances away from water
• -Only pull by the plug NOT THE CORD
• -Unplug toaster to dislodge stuck on food

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Kitchen Safety

• Food Poisoning
• -Good Hygiene- clean hands utensils and cooking
  surfaces
• -Look for perishable date especially for meat
• -Thaw meat in the refrigerator
• -Temp below 90 degrees food should not be out
  for more than 2 hours
• -Temp above 90 degrees food should not be out
  longer than 1 hours
• -Freezing stops the growth of bacteria
• -Wash hands frequently

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Kitchen Safety

• Clean Thoroughly
• -Use hot soapy water on hands utensils
  counters and all cooking surfaces
• -Sanitize well

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Kitchen Safety

• Personal Sanitation Procedures
• -Keep your hands clean at all the times. Wash
  them with hot soapy water before you begin food
  preparation and after coughing or sneezing or
  handling raw meats fish poultry or eggs
• - Use separate towels to dry hands and dishes.
  Never drape the dish towel over your shoulder
• -If you have an open cut or sore on your hands
  use plastic gloves when handling food.
• -tie your hair back or cover it with a hair net
  

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Kitchen Safety

• Personal sanitation Procedures
• -Wear clean clothes. Avoid loose garments that
  can accidentally touch food. Roll up long
  sleeves.
• -Wear an apron.
• -If a utensil or dish towel falls on the floor
  DO NOT use it again until it is washed.
• -Use a separate spoon for tasting not the one
  you use for stirring.

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Kitchen Safety

• Kitchen Sanitation Procedures
• -Wash counter tops and other work surfaces before
  beginning to cook
• -Keep work surfaces clean by wiping up spills as
  the occur
• -Thoroughly clean utensils and cutting boards
  with hot soapy water as soon after use as
  possible. -Wash pots pan bowls and dishes with
  hot soapy water as soon after use as possible.
  Keep soiled things away from the food preparation
  area.

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Kitchen Safety

• -Wash tools and utensils used on raw foods before
  using them on cooked foods.
• -Dispose of all food waste properly. Remove
  garbage and trash at least once a day. Keep
  garbage container clean.
• -Change dish cloths and towels frequently.
• -After food preparation clean all equipment
  utensils and tools including work surfaces and
  floors.

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