Safety and Safety and SanitationSanitation

What you need to know to be safe in the What you need to know to be safe in the FACS classroom.FACS classroom.

ObjectivesObjectivesDefine safety ruleDefine safety rule

Identify general safety guidelinesIdentify general safety guidelines

List 6 ways to prevent kitchen accidentsList 6 ways to prevent kitchen accidents

Explain the importance of cleanliness in Explain the importance of cleanliness in the kitchenthe kitchen

Describe safe food practicesDescribe safe food practices

Examine proper food temperaturesExamine proper food temperatures

Examine common foodbourne illnessesExamine common foodbourne illnesses

TERMS TERMS CPRCPR

Heimlich maneuverHeimlich maneuver

Polarized plugPolarized plug

ContaminantContaminant

Food borne illnessFood borne illness

MicroorganismMicroorganism

ToxinToxin

SporeSpore

Food SafetyFood Safety

SanitationSanitation

Personal HygienePersonal Hygiene

20 second scrub20 second scrub

Cross contaminationCross contamination

Internal temperatureInternal temperature

What is a safety What is a safety rule?rule?

Best defined as a specific statement Best defined as a specific statement about the behavior allowed or not about the behavior allowed or not allowed in a given set of circumstances. allowed in a given set of circumstances.

Federal law requires safety training Federal law requires safety training before workers or students enter the before workers or students enter the work area.work area.

General Safety General Safety rules to followrules to follow

Proper protective wear Proper protective wear should be worn before should be worn before entering the work area entering the work area to work.to work.

When picking up a When picking up a heavy object always heavy object always bend at the knees bend at the knees while keeping your while keeping your back straight.back straight.

Any accident, injury, or Any accident, injury, or emergency should be emergency should be reported immediately reported immediately to the teacher.to the teacher.

If you see something If you see something that looks dangerous, that looks dangerous, tell the teacher tell the teacher immediately.immediately.

Clean up any spills at Clean up any spills at once.once.

Keep floors and aisles Keep floors and aisles clear of equipment and clear of equipment and chemicals.chemicals.

Horseplay is considered Horseplay is considered the number one cause of the number one cause of injury in the classroom injury in the classroom and should be avoidedand should be avoided

Kitchen SafetyKitchen Safety

Kitchen basicsKitchen basics Focus on what you are doing, especially when Focus on what you are doing, especially when you are cutting, cooking or using appliances.you are cutting, cooking or using appliances.

Dress for safety. Tie hair back, no loose Dress for safety. Tie hair back, no loose sleeves, and keep apron strings tied.sleeves, and keep apron strings tied.

Use the right tool for the job. Use all Use the right tool for the job. Use all equipment safely. equipment safely.

Close drawers completely to avoid bumps, Close drawers completely to avoid bumps, bruises and cuts.bruises and cuts.

Store large pots and pans and other bulky Store large pots and pans and other bulky items on low shelves.items on low shelves.

Control clutter. Put all items back as soon as Control clutter. Put all items back as soon as finished.finished.

Preventing FallsPreventing FallsA common cause of A common cause of household injurieshousehold injuries

Wear snug shoes Wear snug shoes without trailing without trailing shoelacesshoelaces

Wipe up spills and Wipe up spills and spatters right away.spatters right away.

Use a sturdy step Use a sturdy step stool to reach high stool to reach high shelves rather than shelves rather than a chair, box, or stool. a chair, box, or stool.

Sharp EdgesSharp Edges

Prevention TipsPrevention TipsStore knives in a divided Store knives in a divided drawer, knife block or drawer, knife block or rack.rack.

Learn when and how to Learn when and how to use different types of use different types of knives, so you use the knives, so you use the right knife for the job.right knife for the job.

Always use a cutting Always use a cutting board when cutting.board when cutting.

Do not soak knives in a Do not soak knives in a sink or dishpan.sink or dishpan.

Take extra care when Take extra care when cleaning knives.cleaning knives.

Dry knives by wiping them Dry knives by wiping them carefully, with the blade carefully, with the blade pointed away from you. pointed away from you.

Keep fingers away from Keep fingers away from rough surfaces, slicing rough surfaces, slicing edges, and rotating edges, and rotating beaters.beaters.

Sweep up broken items Sweep up broken items right away with broom and right away with broom and dustpan.dustpan.

Use wet paper towel to pick Use wet paper towel to pick up small pieces instead of up small pieces instead of fingers.fingers.

Seal broken pieces in a bag Seal broken pieces in a bag and place in waste basket.and place in waste basket.

Fires and BurnsFires and Burns

Cook top safetyCook top safetyThrough cleaning prevents grease and bits of Through cleaning prevents grease and bits of food from building up in burners, ovens, range food from building up in burners, ovens, range hoods, and toasters which prevent fires.hoods, and toasters which prevent fires.

Use cookware that is in good condition. Use cookware that is in good condition.

Handle cookware with dry potholders or oven Handle cookware with dry potholders or oven mitts.mitts.

Turn handles of pans toward the back or center Turn handles of pans toward the back or center of the range of the range

To remove lid, lift the far edge first (away from To remove lid, lift the far edge first (away from you)you)

ContinuedContinuedTurn off burners before reaching over Turn off burners before reaching over them.them.

Keep flammable items away from heat Keep flammable items away from heat and flame.and flame.

Use only heat proof utensils when Use only heat proof utensils when cookingcooking

Oven SafetyOven SafetyArrange racks before Arrange racks before turning oven on.turning oven on.

Stand to the side Stand to the side when opening hot when opening hot oven.oven.

Use a potholder. Pull Use a potholder. Pull oven rack a little first, oven rack a little first, then lift the panthen lift the pan

Turn oven off right Turn oven off right after using.after using.

Clean spills and Clean spills and crumbs after oven has crumbs after oven has cooled.cooled.

When using a gas When using a gas range, if you smell gas, range, if you smell gas, check the pilot light check the pilot light first.first.

If a fire starts…If a fire starts…Turn off burner if the fire is on a cook Turn off burner if the fire is on a cook top.top.

Unplug cord if it is an electric skillet, Unplug cord if it is an electric skillet, toaster, or other small appliance.toaster, or other small appliance.

Turn off heat if in the oven. Keep door Turn off heat if in the oven. Keep door closed until fire dies out.closed until fire dies out.

Smother with lid, pan, salt or baking Smother with lid, pan, salt or baking soda.soda.

If using a fire If using a fire extinguisherextinguisher

The first step is to pull the safety pin at The first step is to pull the safety pin at the top of the extinguisher.the top of the extinguisher.

Aim the nozzle, horn, or hose at the Aim the nozzle, horn, or hose at the base of the flames.base of the flames.

Squeeze or press the handle.Squeeze or press the handle.

Sweep from side to side at the base of Sweep from side to side at the base of the fire until it is completely the fire until it is completely extinguished.extinguished.

Electricity and Electricity and ChemicalsChemicals

CordsCords

Check for damage before Check for damage before each use.each use.

Grasp the plug at the Grasp the plug at the electrical outlet rather that electrical outlet rather that the cord to unplug an item.the cord to unplug an item.

Limit number of cords in an Limit number of cords in an electric outletelectric outlet

Polarized plug- reduces Polarized plug- reduces risk of shock. Jas one blade risk of shock. Jas one blade wider that the other. Do wider that the other. Do not try to fit into a non-not try to fit into a non-polarized outlet.polarized outlet.

Household ChemicalsHousehold Chemicals

Read label and Read label and instructions carefully.instructions carefully.

Keep in original Keep in original containers. containers.

If chemical must be placed If chemical must be placed in a secondary container, in a secondary container, a label must be on it a label must be on it showing the chemical showing the chemical name and informationname and information

Follow all directions for Follow all directions for ventilation and protection.ventilation and protection.

More about More about Household Household ChemicalsChemicalsNever mix household chemicalsNever mix household chemicals

Make sure nozzle is pointed away from Make sure nozzle is pointed away from people when sprayingpeople when spraying

Store hazardous chemicals away from Store hazardous chemicals away from food.food.

Never throw unused chemicals in the Never throw unused chemicals in the trash or pour down the drain.trash or pour down the drain.

Handling Handling EmergenciesEmergencies

Never hesitate to call for help. Always report to Never hesitate to call for help. Always report to teacher immediately.teacher immediately.

Stay calm. Stay calm.

Keep emergency numbers handy.Keep emergency numbers handy.

Learn to use fire extinguisher. Test yearly.Learn to use fire extinguisher. Test yearly.

Heimlich Maneuver- a way to dislodge an object Heimlich Maneuver- a way to dislodge an object from the throat of a person who is chocking by from the throat of a person who is chocking by using a series of upward thrusts on the abdomen.using a series of upward thrusts on the abdomen.

Cardiopulmonary resuscitation (CPR) technique Cardiopulmonary resuscitation (CPR) technique used to revive a person whose breathing and used to revive a person whose breathing and heartbeat have stopped. Chest compressions heartbeat have stopped. Chest compressions sometimes accompanied by breathing.sometimes accompanied by breathing.

SanitationSanitation

Food borne illnessFood borne illnessContaminant- a substance, such as a Contaminant- a substance, such as a chemical or organism, that makes food chemical or organism, that makes food unsafe to eat.unsafe to eat.

Food borne illness- sickness caused by Food borne illness- sickness caused by eating foods that contain contaminantseating foods that contain contaminants

Symptoms: fever, headache, digestive Symptoms: fever, headache, digestive troublestroubles

At Risk: children, pregnant women, older At Risk: children, pregnant women, older adults, and chronically ill are most at risk.adults, and chronically ill are most at risk.

Roots of F.B.I.Roots of F.B.I.Microorganisms- living things so small that it can Microorganisms- living things so small that it can only be seen through a microscope.only be seen through a microscope.

Bacteria- many in the body that are harmless, they Bacteria- many in the body that are harmless, they aid in food digestion and are essential for health.aid in food digestion and are essential for health.

A few dangerous bacteria to humans produce a A few dangerous bacteria to humans produce a toxin or poison that can cause illness.toxin or poison that can cause illness.

Bacteria can not travel far by themselves, they are Bacteria can not travel far by themselves, they are carried on people, animals, insects, and objects.carried on people, animals, insects, and objects.

Bacteria in food can multiply through careless Bacteria in food can multiply through careless handling. In just a few hours, one bacterium can handling. In just a few hours, one bacterium can multiply into thousands- yet the food may look, multiply into thousands- yet the food may look, taste, and smell completely safe to eat.taste, and smell completely safe to eat.

Food SafetyFood SafetyKeeping food safe to eat by following Keeping food safe to eat by following proper food handling and cooking proper food handling and cooking practices.practices.

Keep yourself and your kitchen cleanKeep yourself and your kitchen clean

Do not cross contaminateDo not cross contaminate

Cook food thoroughlyCook food thoroughly

Refrigerate food promptlyRefrigerate food promptly

Cleanliness in the Cleanliness in the kitchenkitchen

General General guidelinesguidelines

Sanitation- the prevention of illness through Sanitation- the prevention of illness through cleanliness.cleanliness.

Personal hygiene- thoroughly washing your body, Personal hygiene- thoroughly washing your body, face, and hands help avoid transferring harmful face, and hands help avoid transferring harmful bacteria when handling food.bacteria when handling food.

Your hands come in frequent contact with food, so Your hands come in frequent contact with food, so keeping them clean is the single most effective way keeping them clean is the single most effective way to prevent the transfer of bacteria.to prevent the transfer of bacteria.

Do a 20 second scrub with soap and warm water Do a 20 second scrub with soap and warm water after handling raw fish, shellfish, meat and eggs. after handling raw fish, shellfish, meat and eggs. Immediately after using the toilet, blowing your Immediately after using the toilet, blowing your nose, handling pets, or touching your face, hair, or nose, handling pets, or touching your face, hair, or any other part of your body. Or after touching any other part of your body. Or after touching anyone else. anyone else.

A clean kitchenA clean kitchenWash work surfaces and utensils in hot sudsy water Wash work surfaces and utensils in hot sudsy water before preparing food.before preparing food.

Change dish towels often. Use separate towels for Change dish towels often. Use separate towels for wiping hands, dishes, and other purposes.wiping hands, dishes, and other purposes.

Pest control: Clean up crumbs and food spills from Pest control: Clean up crumbs and food spills from floors, counters and tables that might attract floors, counters and tables that might attract insects.insects.

Sprinkle chili powder, paprika or dried peppermint Sprinkle chili powder, paprika or dried peppermint across ant trails.across ant trails.

Wash all tools and work surfaces that were used, Wash all tools and work surfaces that were used, mop any spills on the floor, wash the sink to remove mop any spills on the floor, wash the sink to remove grease and bits of food.grease and bits of food.

DishwashingDishwashing

GuidelinesGuidelinesScrape and rinse soiled dishes and place to Scrape and rinse soiled dishes and place to one side of the sink.one side of the sink.

Group dishes and wash in order: glasses, Group dishes and wash in order: glasses, flat ware, plates and bowls, kitchen tools.flat ware, plates and bowls, kitchen tools.

Rinse thoroughly in hot water.Rinse thoroughly in hot water.

Let dishes air dry or dry with a clean towel.Let dishes air dry or dry with a clean towel.

Wash knives last, handle with care and Wash knives last, handle with care and towel drytowel dry

Cross Cross ContaminationContamination

The spread of harmful The spread of harmful bacteria from one bacteria from one food to another.food to another.

Can occur with any Can occur with any food, raw or cooked.food, raw or cooked.

When preparing raw When preparing raw meat, poultry, or meat, poultry, or seafood, wash every seafood, wash every surface the food surface the food touched with hot touched with hot soapy water.soapy water.

Place cooked food on Place cooked food on a clean plate not one a clean plate not one that held raw food.that held raw food.

Use a different Use a different cutting board for cutting board for meat, poultry and meat, poultry and seafoodseafood

Wash in hot sudsy Wash in hot sudsy water, allow to air water, allow to air dry.dry.

Common IllnessesCommon IllnessesClostridium botulinum- botulism, which Clostridium botulinum- botulism, which can be fatal. Improperly processed can be fatal. Improperly processed canned foods.canned foods.

Escherichia coli- raw or rare ground Escherichia coli- raw or rare ground beef, unwashed produce, unpasteurized beef, unwashed produce, unpasteurized milk or apple cider.milk or apple cider.

Salmonella- raw or undercooked Salmonella- raw or undercooked poultry, eggs, meat, and seafood; poultry, eggs, meat, and seafood; unpasteurized milkunpasteurized milk

Cooking Food Cooking Food SafelySafely

Food Food TemperatureTemperature

Affects bacteria growth.Affects bacteria growth.

The danger zone is the range in which The danger zone is the range in which bacteria grow fastest: 40˚F -140˚Fbacteria grow fastest: 40˚F -140˚F

Less time at room temperature, more Less time at room temperature, more slowly bacteria will multiply.slowly bacteria will multiply.

Internal Internal TemperaturesTemperatures

Used to know if food Used to know if food has been cooked has been cooked thoroughly enough to thoroughly enough to kill bacteria.kill bacteria.

IT is the temperature IT is the temperature deep inside the thickest deep inside the thickest part of the food.part of the food.

Minimum internal temp. Minimum internal temp. for beef burgers is for beef burgers is 155˚F 155˚F

Minimum internal temp. Minimum internal temp. for Turkey is 165˚Ffor Turkey is 165˚F

Chicken needs to be Chicken needs to be cooked to the highest cooked to the highest temperature.temperature.

Safe cooking Safe cooking temperatures are temperatures are 140˚F to 180˚F140˚F to 180˚F

Refrigerators set at Refrigerators set at 40˚F.40˚F.

Freezers set at 0˚FFreezers set at 0˚F

Keep foods hot at Keep foods hot at 140˚F140˚F

Thawing FoodThawing FoodNever defrost frozen food at room Never defrost frozen food at room temperature.temperature.

Place in a container in the refrigeratorPlace in a container in the refrigerator

Need quicker thaw in a watertight plastic Need quicker thaw in a watertight plastic bag and submerge it in a bowl or sink of bag and submerge it in a bowl or sink of cold water. Change every 30 minutes to cold water. Change every 30 minutes to keep water cold.keep water cold.

Follow microwave instructions if needed Follow microwave instructions if needed immediately.immediately.

Serving FoodServing FoodKeep hot foods hot- higher than 140˚FKeep hot foods hot- higher than 140˚F

Keep cold foods cold- keep refrigerated Keep cold foods cold- keep refrigerated until serving time.until serving time.

Follow the 2 hour rule- foods that Follow the 2 hour rule- foods that contain meat, poultry, fish, eggs, or contain meat, poultry, fish, eggs, or dairy should not sit at room temperature dairy should not sit at room temperature longer than 2 hours. longer than 2 hours.

If the temperature is higher than 90˚F If the temperature is higher than 90˚F limit to 1 hour.limit to 1 hour.