Safety

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Safety Sanitation

• Chapter 44

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Sanitation

• Keeping harmful bacteria from growing in food
• Keep appliances, tools and yourself clean

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• Sanitation rules are important when you are
  preparing food with a group, such as a food lab

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Kitchen Safety

• Pay attention to your work
• Develop careful work habits
• Follow safety rules consistently

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Sources of Danger

• Knives and open cans are sharp
• Oven or range gets hop
• Less obvious are spills on the floor
• Cleaning products stored away from food and
  toddlers

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Safety Precautions

• To prevent cuts
• Always hold knife by its handle
• Cut away from you
• Wash knives separately
• Insert beaters into mixer before plugging it in
• Watch out for sharp edges on lids etc

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To Prevent Burns Scalding

• Use plastic handled spoon to stir hot foods
• Use pot holders
• Keep pan handles turned in over stove
• Lift the far side of a pans cover first so it
  wont burn you

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To Prevent Fires

• Keep paper, dish towels, cleaning cloths off
  range
• Keep your sleeves away from flames
• Clean all grease off oven and range
• Smother grease fire by turning off heat and
  covering NEVER USE WATER
• Keep a fire extinguisher handy

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To Prevent Electric Shocks

• Plus only one electric appliance into an outlet
  at a time
• Unplug appliances when they are not in use
• Dont use appliances with frayed cords and dont
  drape cords
• Keep electric appliances away from water
• Dont stick metal objects into toaster

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To Prevent other kinds of Injuries

• Wipe up spills immediately
• Never leave anything on the floor
• Stand on a ladder or stool not a chair
• Turn all range controls to Off
• Never turn on gas range if you smell gas
• Store dangerous chemicals out of the reach of
  children

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Kitchen Sanitation

• What is food-borne illness?
• An illness caused by eating food that is
  contaminated with harmful bacteria

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Salmonella

• Bacterium that grows in foods such as poultry and
  eggs
• Spread from one food to another by improper
  cleaning cooking utensils and cutting boards
• Nausea, diarrhea, mild to severe cramps, and fever

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Botulism

• More serious
• Can be fatal
• Affects nervous system
• Improperly canned foods
• Difficulty breathing, trouble swallowing and
  double vision
• Never taste or eat food from leaking or bulging
  cans or cracked, unsealed jars

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Sanitation Practices

• Use hot, soapy water to wash tools, utensils,
  cutting boards
• Pay special attention when items come into
  contact with raw meat, poultry or eggs

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• Wash your hands well before working with food and
  after using restroom
• Wash fresh fruits and veggies under cold, running
  water, wash tops of cans before opening

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• Use a clean plate for cooked food
• Use only clean dishcloths, sponges, and towels
• Keep pets out of food prep area

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• Use separate towels for wiping dishes and drying
  your hands
• Use a tissue when sneezing or coughing
• Keep hair tied back

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• Use a separate spoon for tasting
• Avoid touching eating surfaces of plates,
  flatware, and glassware

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Dealing with Pests

• Flies, ants, cockroaches, mice and rate
  contaminate foods
• Insecticides available
• Sprays and traps

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Proper Temperatures

• Danger zonerange of temperatures between 60
  degrees and 125
• Two hour limit

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Heating Foods

• High temps can kill most harmful bacteria
• Cooking time and temp will vary on most foods
• Most internal temps should be 170 degrees

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Other Bacterium

• Trichinosissmall worms in pork that will survive
  under 170 degrees
• E.coli danger illness from eating contaminated,
  rare beef
• Poultry stuffing done outside of bird

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• Hot foods hot
• Cold foods cols

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Cooling Foods

• Low temperatures slow down, dont stop growth of
  bacteria
• Take care with foods that spoil quickly
• Milk and meat
• Egg rich food
• Freezing does not kill bacteria but keeps it from
  growing

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FYI

• Other bacteria of concern to cooks include
  staphylococcus and E. coli.
• Staph live on human skin in the mouth and throat
• Spread by coughing, sneezing and touch with
  unclean hands, can cause nausea, vomiting and
  diarrhea

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• E. coli may contaminate water, raw ground beef,
  and unpasteurized milk
• Produce toxins that can cause cramps, bloody
  diarrhea, and vomiting,
• Basic sanitation can prevent spread of both of
  these bacteria

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botulism
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• The classic symptoms of botulism include double
  vision, blurred vision, drooping eyelids, slurred
  speech, difficulty swallowing, dry mouth, and
  muscle weakness.
• Infants with botulism appear lethargic, feed
  poorly, are constipated, and have a weak cry and
  poor muscle tone.
• These are all symptoms of the muscle paralysis
  caused by the bacterial toxin. If untreated,
  these symptoms may progress to cause paralysis of
  the arms, legs, trunk and respiratory muscles.
• In foodborne botulism, symptoms generally begin
  18 to 36 hours after eating a contaminated food,
  but they can occur as early as 6 hours or as late
  as 10 days.

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E. coli
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E. Coli Symptoms

• Bloody diarrhea and stomach pain are the most
  common signs of E. coli O157H7 sickness. People
  usually do not have a fever, or may have only a
  slight fever.
• Some people, especially children under 5 and the
  elderly, can become very sick from E. coli
  O157H7. The infection damages their red blood
  cells and their kidneys.
• This only happens to about 1 out of 50 people,
  but it is very serious. Without hospital care,
  they can die.
• See a doctor right away if you think you may have
  gotten sick from E. coli O157H7.

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Trichinosis

• There are approximately 40 cases per year in the
  US.
• Risk factors include eating meat from wild game.

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Trichinosis in Eyes
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What to do if you suspect foodborne illness

• 1. Preserve the evidence. If a portion of the
  suspect food is available, wrap it securely, mark
  "DANGER," and freeze it. Save all the packaging
  materials, such as cans or cartons. Write down
  the food type, the date, other identifying marks
  on the package, the time consumed, and when the
  onset of symptoms occurred. Save any identical
  unopened products.
• 2. Seek treatment as necessary. If the victim is
  in an "at risk" group, seek medical care
  immediately. Likewise, if symptoms (see chart
  next page) persist or are severe (such as bloody
  diarrhea, excessive nausea and vomiting, or high
  temperature), call your doctor.

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• 3. Call the local health department if the
  suspect food was served at a large gathering,
  from arestaurant or other foodservice facility,
  or if it is a commercial product.
• 4. Call the USDA Meat and Poultry Hotline if the
  suspect food is a USDA-inspected product andyou
  have all the packaging.

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Families were videotaped and the following were
found

• One woman handled raw chicken and then fixed a
  baby's bottle without washing her hands.
• Dozens of people dried their hands with the same
  dish towel they used to clean up raw meat juices.

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• One person dropped a baby's bottle in raw eggs
  and neglected to use soap when they rinsed the
  bottle off.
• Only 45 of the people washed their hands before
  working in the kitchen and 16 of those who
  washed didn't use soap.

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• 30 did not wash the lettuce they used, and some
  placed salad ingredients in raw-meat-
  contaminated containers.
• 25 of the people didn't know how to tell if
  chicken was cooked to a safe internal
  temperature, so they undercooked it.

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