Kitchen Safety
Knife Safety
11. When handing a knife to someone else, grab the back of the knife where the edge ISN’T, and hand the person the knife handle
Knife Maintenance
*Never leave knives in sink
6. Throw away (in the dumpster) broken or loose-bladed knives
7. Store knives in a rack.
Safety In the Kitchen
- apply cold water over affected area. Use water from faucet or soaked towels. Do not use ice or ice water.
Steps to wash hands
Step 1 - Wet hands and forearms with hot water
Step 2 - Apply enough soap to build up a good lather
Step 3 - Rub hands and forearm fro at least 20 seconds
Step 4 - Clean fingernails with a brush
Step 5 - Rinse off soap thoroughly under running water
Step 6 - Turn off the water faucet and dry with a paper towel
Always wash hands
- before starting to work
- after any work breaks, include those to eat, smoke, drink, or chew gum.
- before and after handling raw foods such as meat, fish, and poultry.
- after touching your hair, face, or body
- after sneezing, coughing, or using a tissue.
- after using the restroom
- after using any cleaning or sanitizing product
- after taking out any garbage
- after cleaning dirty dishes and tables
- after touching anything else that might contaminate food (ex: phone, money, door handles, soiled tablecloths, animals)
Food Safety Vocabulary
■ Cross contamination: is the movement of chemicals or microorganisms from one place to another.
■ Biological Hazards: come from microorganisms such as the four below:
■ Bacteria: is a tiny single-cell organisms
■ Pathogen: Microorganisms that make you sick (bacteria, virus, fungus, parasite)
■Virus: is a transmitted illness that needs a host or living cell.
■ Parasites: must live in or on a host to survive the air. Also presented in some foods.
■ Fungi: are found in soil, plants, animals, water and in the air also presented some foods.
■ Physical Hazards: are caused by particles such as glass chips, metal shavings hair bits of wood, or other foreign matter that could get into food.
■ Chemical Hazards: are caused by chemical substances such as cleaning supplies, pesticides and toxic metals.
■ Clean: no visable dirt.
■ Sanitary: Bacteria has been killed or removed.
■time/ temperature abuse = when food is left in athe temperature danger zone 41-135F for too long.
■4c’s: -cook –clean –chill -combat cross contamination
■FATTOM: Food Acidity Temperature Time Oxygen Moisture things bacteria needs in order to grow.
■Temperature Danger Zone: 40-135 bacteria grows rapidly in these temps, rapidly
■Characteristics of hazardous food: moist, high protein, slightly acid
■Potentially hazardous foods: milk, dairy, meat, poultry, eggs, tofu, fish, bread, cooked rice to potatoes, sprouts garlic boil mixtures, sliced melons.
■In most danger from food borne illness: old, babies, pregnant women, sick, taking medications.
■Poor personal hygiene: fail to wash hands, work while sick, cough on food, touch wounds then food, have dirty clothes.
Safe Internal Cooking Temperatures of Food Items
Beef, Lamb, Pork, Ham, Bacon --140 F
Poultry, Stuffed meats and pasta, Casseroles, Stuffings -- 165 F
Hamburger, Ground Pork, Sausages -- 155 F
Fish -- 135 F
Eggs -- 145 F
Thawing food:
1. refrigeration
2. under cold running water
3. microwave- if cooked immediately
4. by cooking
5. do not leave out on the counter
Cooling Food
Two Stage Cooling:
Stage one: Cooked foods are cooled down to 70Fin two hours.
Stage two: Food is cooled to below 41F within four hours.
FIFO – First In First Out (at stores the oldest products are put in first, and are therefore in the front and are first to be taken, new products are moved forward from the back,
pushing the older ones to the front)
Safe Canned Goods -- Don’t buy cans with dents, bulges, leaks, or rust. Cans work by keeping out oxygen, but if they have any of these qualities, air could have gotten in the can making the contents no longer fresh
Dates
o Sell by = stores have to sell before that date (if not sold then the item is thrown away.).
o Best if used by = flavor, texture and taste might not be as good past this date.
o Use by = throw away if this date expired (can be bacteria infested).
Safe Meat and Poultry
- Temperature below 40 degrees
- Color – beef and lamb should be red, Pork should be light pink, chicken should be white sometimes yellow, should not be green or purple, no dark wing tips
- Odor – no sour smell
- Texture – not slimy or sticky
- Package – no damaged packages
212 = boiling temp. of water.
Temperature danger zone 41 to 140. These are the temperatures were microorganisms grow best.
Safety Tips for Electrical Appliances:
Don’t let cords hang over counters. Keep appliances away from sinks. Don’t pull plug out by cord.
Safety In the Kitchen -- Some questions and answers
2.What should you do if a grease fire occurs?
Turn burner off, put a lid or cover on the pan, sprinkle baking soda on it if the fire isn’t out, last resort: use a fire extinguisher or call 911 and leave the kitchen
3. What should you do if a glass breaks in a sink full of dishes?
Drain sink, use gloves to pick up glass chunks, take a towel place a towel over your hand to clean out drainer, rinse down the rest.
4. Why should you defrost a turkey in the refrigerator?
The turkey will be in the temperature danger zone too long.
5. How can you tell if meat or poultry is spoiled?
By the color, smell and texture
6. What is the rule for leaving food out at room temperature?
-- If outside temperature is 90 degrees or lower = 2 hours
-- If outside temperature is 90 degrees or higher = 1 hour
7. If spoiled food is stored in freezer will bacteria be killed?
NO its growth will be temporarily halted, but the bacteria is still present.
8. Why should we wash foods before preparing them or eating them?
-- Unseen bacteria could be on the food’s preparation spots.
-- Pesticides could have been used and should be washed off.
9. How does the boil over occur?
Water with starch gets too hot.
-What should you do when this happens?
Turn off boiler, burner/take lid off pan or take the whole pan onto a cool burner that’s off, taking the pan off the original heated burner.
Ice machine:
Manual Dishwashing:
In a three compartment sink: First scrape and pre-rinse items. Next wash them in at least 110F water and detergent. Then rinse items with clear water that is 110F. Change water as needed to keep it clear and hot. Sanitize items in at least 171F waster that contains a chemical solution for 30 seconds. Remove the items and allow them to air dry. Store items in a clean, dry area.
Before Running the Dishwasher: 1.Scrape and rinse soiled dishes and presoak flatware. 2.Pre-rinse dishes to remove all visible food. 3.Rack dishes and flatware in a way that the water will spray all surfaces.
1. 180 sanitizing machine heats to 180 degrees.
Knife Safety
- Cut away from yourself
- “The claw” (with knife moving with knuckles against knuckles)
- Don’t run or play with knives
- Don’t use knife on anything but food
- Don’t catch a falling knife
- Grip knife properly
- Carry knife correctly (at your side pointed downward with blade edge back, tip down)
- Sheath knives
- When washing knives, keep blade facing away from you, and wash cloth / towel over both sides of it.
11. When handing a knife to someone else, grab the back of the knife where the edge ISN’T, and hand the person the knife handle
Knife Maintenance
- Keep sharp
- Keep honed, (with steel) keeping the blade straight
- Wash correctly
- Keep sheathed
- No dishwasher
*Never leave knives in sink
6. Throw away (in the dumpster) broken or loose-bladed knives
7. Store knives in a rack.
Safety In the Kitchen
- Three pieces of protective clothing are close-toed shoes with non-slip soles, culinary jackets and gloves.
- The most common injuries that occur in the kitchen are slips, falls and burns.
- The first aid measures that should be followed for burns are
- apply cold water over affected area. Use water from faucet or soaked towels. Do not use ice or ice water.
Steps to wash hands
Step 1 - Wet hands and forearms with hot water
Step 2 - Apply enough soap to build up a good lather
Step 3 - Rub hands and forearm fro at least 20 seconds
Step 4 - Clean fingernails with a brush
Step 5 - Rinse off soap thoroughly under running water
Step 6 - Turn off the water faucet and dry with a paper towel
Always wash hands
- before starting to work
- after any work breaks, include those to eat, smoke, drink, or chew gum.
- before and after handling raw foods such as meat, fish, and poultry.
- after touching your hair, face, or body
- after sneezing, coughing, or using a tissue.
- after using the restroom
- after using any cleaning or sanitizing product
- after taking out any garbage
- after cleaning dirty dishes and tables
- after touching anything else that might contaminate food (ex: phone, money, door handles, soiled tablecloths, animals)
Food Safety Vocabulary
■ Cross contamination: is the movement of chemicals or microorganisms from one place to another.
■ Biological Hazards: come from microorganisms such as the four below:
■ Bacteria: is a tiny single-cell organisms
■ Pathogen: Microorganisms that make you sick (bacteria, virus, fungus, parasite)
■Virus: is a transmitted illness that needs a host or living cell.
■ Parasites: must live in or on a host to survive the air. Also presented in some foods.
■ Fungi: are found in soil, plants, animals, water and in the air also presented some foods.
■ Physical Hazards: are caused by particles such as glass chips, metal shavings hair bits of wood, or other foreign matter that could get into food.
■ Chemical Hazards: are caused by chemical substances such as cleaning supplies, pesticides and toxic metals.
■ Clean: no visable dirt.
■ Sanitary: Bacteria has been killed or removed.
■time/ temperature abuse = when food is left in athe temperature danger zone 41-135F for too long.
■4c’s: -cook –clean –chill -combat cross contamination
■FATTOM: Food Acidity Temperature Time Oxygen Moisture things bacteria needs in order to grow.
■Temperature Danger Zone: 40-135 bacteria grows rapidly in these temps, rapidly
■Characteristics of hazardous food: moist, high protein, slightly acid
■Potentially hazardous foods: milk, dairy, meat, poultry, eggs, tofu, fish, bread, cooked rice to potatoes, sprouts garlic boil mixtures, sliced melons.
■In most danger from food borne illness: old, babies, pregnant women, sick, taking medications.
■Poor personal hygiene: fail to wash hands, work while sick, cough on food, touch wounds then food, have dirty clothes.
Safe Internal Cooking Temperatures of Food Items
Beef, Lamb, Pork, Ham, Bacon --140 F
Poultry, Stuffed meats and pasta, Casseroles, Stuffings -- 165 F
Hamburger, Ground Pork, Sausages -- 155 F
Fish -- 135 F
Eggs -- 145 F
Thawing food:
1. refrigeration
2. under cold running water
3. microwave- if cooked immediately
4. by cooking
5. do not leave out on the counter
Cooling Food
Two Stage Cooling:
Stage one: Cooked foods are cooled down to 70Fin two hours.
Stage two: Food is cooled to below 41F within four hours.
FIFO – First In First Out (at stores the oldest products are put in first, and are therefore in the front and are first to be taken, new products are moved forward from the back,
pushing the older ones to the front)
Safe Canned Goods -- Don’t buy cans with dents, bulges, leaks, or rust. Cans work by keeping out oxygen, but if they have any of these qualities, air could have gotten in the can making the contents no longer fresh
Dates
o Sell by = stores have to sell before that date (if not sold then the item is thrown away.).
o Best if used by = flavor, texture and taste might not be as good past this date.
o Use by = throw away if this date expired (can be bacteria infested).
Safe Meat and Poultry
- Temperature below 40 degrees
- Color – beef and lamb should be red, Pork should be light pink, chicken should be white sometimes yellow, should not be green or purple, no dark wing tips
- Odor – no sour smell
- Texture – not slimy or sticky
- Package – no damaged packages
212 = boiling temp. of water.
Temperature danger zone 41 to 140. These are the temperatures were microorganisms grow best.
Safety Tips for Electrical Appliances:
Don’t let cords hang over counters. Keep appliances away from sinks. Don’t pull plug out by cord.
Safety In the Kitchen -- Some questions and answers
- Why is it important to use oven mitts when removing items from the microwave?
2.What should you do if a grease fire occurs?
Turn burner off, put a lid or cover on the pan, sprinkle baking soda on it if the fire isn’t out, last resort: use a fire extinguisher or call 911 and leave the kitchen
3. What should you do if a glass breaks in a sink full of dishes?
Drain sink, use gloves to pick up glass chunks, take a towel place a towel over your hand to clean out drainer, rinse down the rest.
4. Why should you defrost a turkey in the refrigerator?
The turkey will be in the temperature danger zone too long.
5. How can you tell if meat or poultry is spoiled?
By the color, smell and texture
6. What is the rule for leaving food out at room temperature?
-- If outside temperature is 90 degrees or lower = 2 hours
-- If outside temperature is 90 degrees or higher = 1 hour
7. If spoiled food is stored in freezer will bacteria be killed?
NO its growth will be temporarily halted, but the bacteria is still present.
8. Why should we wash foods before preparing them or eating them?
-- Unseen bacteria could be on the food’s preparation spots.
-- Pesticides could have been used and should be washed off.
9. How does the boil over occur?
Water with starch gets too hot.
-What should you do when this happens?
Turn off boiler, burner/take lid off pan or take the whole pan onto a cool burner that’s off, taking the pan off the original heated burner.
Ice machine:
- Never put hands into and ice machine (bacteria isn’t killed from coolness, and bacteria could be on your hands.)
- Never leave the scooper in the ice machine (can get buried/ lost in ice: could have bacteria on handle from hands.)
- NEVER scoop ice with glass ( glass could break in ice and not be found.)
Manual Dishwashing:
In a three compartment sink: First scrape and pre-rinse items. Next wash them in at least 110F water and detergent. Then rinse items with clear water that is 110F. Change water as needed to keep it clear and hot. Sanitize items in at least 171F waster that contains a chemical solution for 30 seconds. Remove the items and allow them to air dry. Store items in a clean, dry area.
Before Running the Dishwasher: 1.Scrape and rinse soiled dishes and presoak flatware. 2.Pre-rinse dishes to remove all visible food. 3.Rack dishes and flatware in a way that the water will spray all surfaces.
1. 180 sanitizing machine heats to 180 degrees.