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Safety and Sanitation

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Safety and Sanitation Kitchen Safety Tie back long hair Avoid wearing loose clothing Wipe up spills immediately Use a pot holder, not a dish towel to handle hot ... – PowerPoint PPT presentation

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Title: Safety and Sanitation


1
Safety and Sanitation
2
Kitchen Safety
  • Keep knife blades sharp
  • Cut down and away from yourself when using a
    knife
  • Wash knives separately
  • Do not leave drawers and cupboard doors open
  • Turn off appliances before cleaning the sides
    with a rubber scraper.

3
  • Tie back long hair
  • Avoid wearing loose clothing
  • Wipe up spills immediately
  • Use a pot holder, not a dish towel to handle hot
    utensils
  • Lift pot lids away from you to avoid steam burns
  • Unplug electrical appliances before cleaning them
  • Handle electrical appliances with dry hands only

4
Food Safety Vocabulary
  • Bacteria Tiny one-celled microorganisms that
    multiply rapidly in food under the right
    conditions
  • Contaminated Food Food that contains harmful
    bacteria
  • Cross contamination The transfer of harmful
    bacteria from one food to another
  • Danger Zone The temperature range at which most
    bacteria multiply rapidly
  • 40-140 degrees

5
Vocabulary cont.
  • Microorganisms Tiny living things such as
    bacteria that can be seen only with a microscope
  • Personal Hygiene - Cleanliness, keeping yourself
    clean
  • Perishable Foods Foods that can become unsafe
    or spoil quickly if not refrigerated or frozen.

6
Food borne IllnessStaph
  • Cause - spreads from food handlers and found in
    throats, skin, boils, pimples
  • Symptoms - 2-8 hours after eating diarrhea and
    vomiting
  • usually lasts 1-2 days
  • Prevention good hygiene washing hands dont
    leave food out for more than 2 hours

7
Salmonella
  • Cause - get by eating infected meat, poultry,
    eggs, fish that is undercooked or raw
  • Symptoms attacks within 12-36 hours. Diarrhea,
    fever and vomiting lasting 2-7 days.
  • Prevention Cook food properly and keep out of
    danger zone.

8
Clostridium Perfringens
  • Cause - the Buffet Germ caused by foods not
    being at proper temperature for too long a
    period.
  • Symptoms 8-24 hours later- diarrhea, gas and
    usually ends in less than a day
  • Prevention keep food out of the danger zone
    (40-140 degrees)

9
Botulism
  • Cause - Occurs in canned foods, bulging and
    dented cans.
  • Symptoms 12-48 hours after infected it attacks
    your nervous system. Causes double vision,
    droopy eyelids, trouble speaking and swallowing,
    difficulty breathing. If left untreated it can
    be fatal.
  • Prevention examine canned goods

10
The End
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