FOODS AND NUTRITIONUNIT 6

SAFETY AND SANITATION

UNIT 6SAFETY AND SANITATION

6.1 MATCH THE TERMS RELATED TO SAFETY AND SANITATION

6.2 DESCRIBE FOOD PREPARATION, PRESERVATION, SERVING, AND STORAGE TECHNIQUES THAT PREVENT FOOD POISONING

6.3 DIFFERENTIATE BETWEEN FOOD-BORNE ILLNESSES AND THEIR DEFINITIONS

6.4 STATE SAFETY PRECAUTIONS TO FOLLOW IN THE KITCHEN

6.5 EXPLAIN BASIC FIRST-AID PROCEDURES

FOOD POISONING PREVENTIONFOOD PREPARATION

WORK AREAS AND EQUIPMENT MUST BE CLEAN BEFORE PREPARING FOOD

AVOID CROSS-CONTAMINATION MICROORGANISMS FROM ONE FOOD GET INTO ANOTHER6.2

FOOD POISONING PREVENTIONFOOD PREPARATION

USE CLEAN DISHCLOTHES

WASH HANDS AND EQUIPMENT AFTER CONTACT WITH RAW MEAT, POULTRY, FISH OR EGGS

6.2

FOOD POISONING PREVENTIONFOOD PREPARATION

DO NOT USE CUTTING BOARDS MADE OF POROUS MATERIALS SUCH AS SOFT WOOD

WASH THE TOP OF CANS BEFORE OPENING6.2

FOOD POISONING PREVENTIONSERVING FOOD

• COOK FOOD TO THE PROPER INTERNAL TEMPERATURE

• DO NOT LEAVE FOOD OUT MORE THAN 2 HOURS AT ROOM TEMPERATURE

6.2

FOOD POISONING PREVENTIONSERVING FOOD

• KEEP EXTRA FOOD EITHER “HOT” IN ANOTHER COOKING APPLIANCE OR “COLD” IN THE REFRIGERATOR

• DO NOT ADD MORE FOOD TO A SERVING DISH THAT HAS BEEN OUT FOR A WHILE

6.2

FOOD POISONING PREVENTIONFOOD STORAGE

• REFRIGERATE FOOD IN SHALLOW CONTAINERS

• NEVER TASTE FOOD THAT SMELLS OR LOOKS QUESTIONABLE

6.2

FOOD POISONING PREVENTIONSTORING FOOD

Quick Tips for Storing Food• Your refrigerator should be set at 40 °F or

colder. Your freezer should be set at 0 °F or colder.

• Freeze any fresh fish, meat, or poultry that you cannot use within a few days.

6.2

FOOD POISON PREVENTIONSTORING FOOD

• If refrigerating meats, place on a plate or pan so that their juices will not drip onto other food. These juices can contain bacteria.

• Make sure to use or freeze cooked meat that has been stored in the refrigerator with 3-4 days.

6.2

FOOD POISONING PREVENTIONFOOD STORAGE

• Store raw meats no longer than 3-4 months in the freezer.

• Store cooked meats no longer than 2-3 months in the freezer.

• Make sure to place all raw meats and eggs on the bottom shelf of the refrigerator. 6.2

FOOD-BORNE ILLNESSESBOTULISM

FOOD SOURCE: IMPROPERLY PROCESSED HOME-CANNED LOW-ACID FOODS, PROCESSED MEATS

SYMPTOMS: DOUBLE VISION, INABILITY TO SWALLOW, RESPIRATORY PARALYSIS THAT CAN LEAD TO DEATH

APPEAR: 4 TO 36 HOURS AFTER EATING6.3

BOTULISM

FOOD-BORNE ILLNESSESE. COLI

FOOD SOURCE- UNDERCOOKED GROUND MEAT, UNPASTEURIZED MILK, CONTAMINATED WATER, VEGETABLES GROWN IN COW MANURE

SYMPTOMS- BLOODY STOOLS, STOMACHACHE, NAUSEA

APPEARS- 12 TO 72 HOURS AFTER EATINGLAST- 4 TO 10 DAYS

6.3

WAS COW MANURE USED TO GROW THIS?

FOOD-BORNE ILLNESSESSALMONELLOSIS

FOOD SOURCES- RAW POULTRY, MEAT, EGGS AND DAIRY PRODUCTS

SYMPTOMS- SEVERE HEADACHE, NAUSEA, ABDOMINAL PAIN, DIARRHEA, FEVER

APPEAR- 8 TO 12 HOURS AFTER EATINGLAST- 2 TO 3 DAYS6.3

FOOD-BORNE ILLNESS

STAPHYLOCOCCAL

FOOD SOURCES- MEATS, POULTRY, CREAM PIES, EGG, CHICKEN, POTATO AND MACARONI SALADS

SYMPTOMS- ABDOMINAL CRAMPING, NAUSEA, DIARRHEA

APPEAR- 30 MINUTES TO 8 HOURS AFTER EATINGLAST- 1 TO 2 DAYS

6.3

STAPH INFECTIONS

FOOD-BORNE ILLNESS

TRICHINOSIS- A FOOD PARASITE THAT CAUSES A DISEASE FOUND IN RAW OR UNDERCOOKED PORK* RARE IN THE UNITED STATES

SYMPTOMS: MUSCULAR ACHE, FEVERPREVENTION- COOK PORK TO AN INTERNAL TEMPATURE OF 160°F

6.3

KITCHEN SAFETY PREVENTING CUTS

• KEEP KNIVES SHARP• MOVE THE KNIFE BLADE AWAY FROM THE

BODY• DO NOT CATCH A FALLING KNIFE• WASH AND STORE KNIVES SEPARATELY• NEVER PICK UP BROKEN GLASS WITH BARE

HANDS

6.4

KITCHEN SAFETYPREVENTING BURNS

• USE POTHOLDERS TO HANDLE HOT UNTENSILS

• TURN ALL PAN HANDLES INWARD• OPEN PAN LIDS AWAY FROM YOU TO

PREVENT STEAM BURNS• DO NOT LET CHILDREN PLAY NEAR THE

RANGE• TURN RANGE OFF WHEN NOT IN USE

6.4

KITCHEN SAFETYPREVENTING FIRES

• INSTALL SMOKE ALARM• NEVER LEAVE A PAN OF HOT GREASE

UNATTENDED• KEEP A FIRE EXTINGUISHER HANDY• KEEP FLAMMABLE ITEMS AWAY FROM

RANGE

6.4

KITCHEN SAFETYPREVENTING FALLS

• USE A STOOL OR LADDER TO REACH HIGH PLACES

• DO NOT WALK ON WET FLOOR• WIPE UP SPILLS IMMEDIATELY• KEEP FLOOR CLEAR OF CLUTTER• USE NON-SKID RUGS

6.4

WHAT IS UNSAFE IN THIS KITCHEN?

UNIVERSAL CHOKING SIGN

HEIMLICH MANEUVER

6.5

WAYS TO RESCUE CHOKING VICTIMS

6.5

HOW TO RESCUE YOURSELF FROM CHOKING

CARDIOPULMONARY RESUSCITATIONCPR