Kitchen Safety

Videos

Great Food Fight

Basic Food Safety

Terms

• We will go through the terms on the videos and some that we need to know is this class.

• You have a sheet passed out for you to write notes on.

• So let us get started

Proper hand washing

• 20 seconds

• 2 verses of Happy Birthday sung at a normal speed

• ABC song – normal speed

• Rap in the packet

• Use hot water, lather with soap, scrub to wrists minimum.

Safe food handling

Washing hands before eating or preparing food.

Hand washing should always follow :

Touching hair

Touching face

Skin rashes, bites

Using a tissue

Contact with unclean surface

Touching raw or unwashed food or soiled dishes

Packaging dates

• Dates on food • Pack date – The date the food was cooked,

processed and packaged• Sell or pull date – The last day a food product is

to be sold. Allows for short storage time in people’s fridges.

• Expiration Date – the last day a food should be eaten or used

• Freshness Date – date at which food will have passed its quality peak.

Graded

• All food which has been examined and rated for quality by any of a variety of factors including size, color, or nutritional content

Bacteria

• Single cell organism

• Often can cause disease]

• Such a thing as good bacteria– Yogurt– Cheese

Chilling

• Means to get food to temperature that is at or below 40 degrees quickly as possible

Cross Contamination

• Contaminate one item to another by using the same utensil

Danger Zone

• This is the temperature between 40 and 140 degrees where bacteria thrives

• Food here has a neutral pH

• Examples: milk, milk products, fish, meat, poultry, seafood, some veggies – potatoes and corn

FIFO

• First in First out

• Use the oldest things first – before opening another item.

Food borne illness

• An illness which is caused by eating food that has been contaminated with harmful microorganisms called pathogens

• Pathogens – any microorganism which can cause disease

Fungi

• Microscopic life forms

• Yeast, mold, mildew, mushrooms

Microorganisms

• Microscopic life forms –

• Bacteria, fungi, virus, yeast

Perishable

• A food that is likely to spoil quickly

pH

• The measure of the acidity (less than 7) or the alkalinity (greater than 7) of a solution.

• In our case – vinegar, baking soda, oil

USDA FDA

• USDA – United Stated Department of Agriculture

• FDA – Food and Drug Administration

Virus

• Life form smaller than a bacterium that can multiply in living cells and cause disease

Wholesomeness

• The overall healthful value of any given food or beverage.

Common Pathogens

• Salmonella

• Staphylococcus aureus (staph)

• Escherichia coli – E coli

• Clostridium Botulinum – Botulism

• Clostridium perfringens