Objective 8.02 Use basic food safety and sanitation principles.

1
Objective 8.02 Use basic food safety and
sanitation principles.

• Teen Living Notes

2
Safety Sanitation

• A. Food
• 1. Storage
• Groceries Refrigerator put food, such as meats,
  dairy products like milk and cheese, and some
  fruits/vegetables. These foods are called
  perishable foods(will spoil easily must be
  stored in refrigerator) Use airtight wraps or
  containers to keep odors out.
• Freezer foods that you will eat
  later or that are already frozen from the store.
  Tightly wrap foods in heavy-duty freezer wrap or
  airtight freezer bag/container. Label date
  item. 0 F or below should be the temperature.
• Shelf foods, such as flour, cereals,
  pasta, dried beans (legumes) and rice. These
  foods are called non-perishable items. Some
  foods once you open will then require you to
  refrigerate, like mayo or salad dressings. When
  opening you food products, remember FIFO rule
  First in must be First out. If you have several
  items that are the same, open the package that
  has been their the longest.

3
Safety Sanitation

• Leftovers store in the refrigerator in proper
  container and use within 3 to 5 days.
• Handling Sanitation storing, washing, and
  cooking food properly _ as well as keeping the
  kitchen, appliances, tools and yourself clean in
  order to prevent the growth of harmful bacteria
  (germs).

4
Safety Sanitation

• Cross-contamination the transfer of harmful
  bacteria from one food item to another. Keep food
  separate from one another. Avoid using the same
  cutting boards for different foods items and do
  not use soft wood material. Wash off the tops of
  cans before opening use a separate spoon for
  taste testing, and keep pets out of the kitchen.

5
Safety Sanitation

• Proper temperatures The temperature danger zone
  is 41 F to 135 F. Temperatures in this zone
  allows rapid growth of bacteria and for food
  borne poisoning to develop.
• E-coli bacteria found in raw or undercooked
  ground meat like beef. Salmonella bacteria found
  in raw or undercooked poultry and eggs. Botulism
  foodborne illness can be fatal. Improperly
  canned foods are the most common source. Never
  taste foods from a bulging or leaking can.
• Internal temperatures is the most accurate way to
  cook foods properly (done). Use a cooking
  thermometer to read internal temps.
• Fish 145 F meats, egg dishes 160 F
• Leftovers(reheating) 165 F poultry 170 F
• Whole poultry (chicken) 180 F

6
Safety Sanitation

• 3. Food-borne illnesses
• E-coli bacteria found in raw or undercooked
  ground meat like beef. Salmonella bacteria
  found in raw or undercooked poultry and eggs.
  Botulism foodborne illness can be fatal.
  Improperly canned foods are the most common
  source. Never taste foods from a bulging or
  leaking can.

7
Safety and Sanitation

• B. Kitchen
• 1. Dangers knives and open cans are sharp
  ovens and stove tops get hot rapidly. Grease on
  the floor can cause slips and falls. Metal pots
  and spoons left in pots get very hot quickly.
  Electric appliances that have frayed cords can
  cause shock and never use near water. Gas
  appliances need to be checked for leaks
  (dangerous explosions)

8
Safety and Sanitation

• 2. Safety precautions To prevent cuts, burns,
  fires, and other kinds of injuries use kitchen
  safety rules.
• 3. First Aid for small cuts, deep cuts,
  minor burns, severe burns, and electric shock
  victims use first aid and safety procedures
  learned from EMT handout.

9
Safety

• When trying to cook in the kitchen and a small
  infant in near you on the floor, it is best to
  place the baby in a high chair for safety
  measures.
• When using knives, always cut down and away from
  yourself when chopping vegetables.
• To practice kitchen safety always put the pan of
  food on the burner first before turning on the
  burner.

10
Safety

• When having a picnic, outside, during the hot
  summer months, always store perishable food items
  in cooler on ice to prevent food borne illnesses.
  
• Symptoms of a food borne illness headache,
  nausea, diarrhea and abdominal cramps
• Never leave fresh meat out on the counter top or
  kitchen table for any length of time, this will
  cause harmful bacteria to multiply quickly
  because of the TDZ.

11
Safety

• If a person begins to choke on a piece of food
  perform the Heimlich maneuver.
• Never store cleaning products in the kitchen in
  cabinets. Small children may think they are
  beverages to drink, thinking it is cool-aid or
  Gatorade. If this should happen call Poison
  Control Center

12
Safety

• After dinner store leftovers either in oven
  heated above 140 F or in the refrigerator. 2
  hours in the rule for food to be out in room
  temperatures.
• Returning home from shopping for groceries, first
  store frozen foods back in the freezer next
  place perishable items in the refrigerator. Last
  store dry- box, can, packages, or bags in dry
  cool cabinet area.

13
Safety

• Store items like lettuce, butter, and cheese in
  the refrigerator.
• After opening cookies and crackers they should be
  stored in a tightly closed container to keep them
  fresh.
• To safely thaw (defrost) a chicken, the BEST way
  is to store in the refrigerator overnight and
  make plans to cook the next night.

14
Safety

• Avoid insecticides where food is stored. Keep
  food area cleaned at all times to avoid pest
  problems.
• Improperly canned food can lead to botulism
• If a person cuts their hand on a broken glass to
  stop the bleeding apply direct pressure.
• Grease build-up on cook top areas (like the stove
  tops) can poses a danger for working in the
  kitchens and can lead to kitchen fires.