UNIT THREE

NUTRITION AND FOOD SAFETY

Revised: March 31, 2016

List the 6 key nutrients for good health

1.

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3.

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3.

What factors should be considered when planning menus?

An adequate intake of fiber helps prevent constipation. What foods are high in fiber?

Other than good nutrition, what other opportunities should be provided at meal times?

List 3 ways to incorporate an individual’s food preferences into menus.

List 3 ways to incorporate an individual’s food preferences into menus.

4.

5.

6.

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List two ways to prevent each of the following from occurring in the kitchen:

BURNS

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2.

FALLS

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2.

CUTS

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2.

ELECTRICAL SHOCK

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2.

UNIT 3

NUTRITION AND FOOD SAFETY – STUDY GUIDE

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Unit 3 NUTRITION AND FOOD SERVICE

Revised October 2013 to include the ChooseMyPlate food guidelines from the USDA

OUTCOMES

1. The participant will demonstrate an understanding of basic nutrition by being able to:

a. State two reasons why good nutrition is basic to good health. b. Identify the six key nutrients for good health. c. Identify the five food groups in the USDA MyPlate Food Guide.

2. The participant will be able to implement good nutrition by being able to:

a. Identify the two main sources for menu planning. b. Give two reasons why menus should be written at least one week in advance. c. Explain why portion sizes should be identified on the menus. d. Identify factors that affect menu planning. e. State six reasons why menu planning is important.

3. The participant will be familiar with nutrition-related issues by being able to:

a. Explain why change in food intake or weight need to be reported. b. Recognize prescribed modified diets to treat or control health conditions. c. Explain the importance of fiber in the diet. d. Identify signs of swallowing problems. e. Know what may cause a change in food intake.

4. The participant will recognize the importance of choice and independence by being able to:

a. Identify five factors that influence food choice or preference. b. Identify three ways to incorporate individual food preferences into menus. c. Identify three meal and food related activities that provide opportunities to develop skills.

5. The participant will demonstrate an understanding of food safety by being able to:

a. Describe three improper food-handling situations that could cause food-borne illness. b. Explain the steps for proper hand washing. c. Identify the food temperature danger zone. d. Identify four signs/symptoms of food-borne illness.

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6. The participant will understand appropriate shopping techniques by being able to:

a. State one reason why a shopping list is based on written menus. b. Explain signs of food that may not be safe, wholesome, or fresh. c. State at least four types of information that can be found on a food label.

7. The participant will demonstrate an understanding of safe food storage by being able to:

a. State the proper temperatures for a cupboard/pantry, refrigerator, and freezer. b. Describe one way to safely store food in a cupboard/pantry, refrigerator, and freezer.

8. The participant will understand how to prepare food by being able to:

a. Explain why reading the recipes is the first step in meal preparation.

b Identify three situations that may require a menu substitution. c. Select an appropriate food substitution for a specific menu item. d. Explain the three different types of measurement.

9. The participant will demonstrate proper kitchen clean up techniques by being able to:

a. State two acceptable ways to wash and sanitize dishes. b. Describe one acceptable method of cleaning counters and tabletops. c. Explain one reason for discarding broken, worn, or damaged dishes, glasses,

10. The participant will demonstrate safety in the kitchen by being able to: a. Describe six guidelines to be followed for kitchen safety.

b. Explain two ways to prevent each of the following: burns, falls, cuts, and electrical shock.

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UNIT 3

NUTRITION AND FOOD SERVICE

TABLE OF CONTENTS

Basic Nutrition Page 5

MyPlate Page 6

Implementing Good Nutrition Page 12

Nutrition-Related Issues Page 14

Choice and Independence Page 16

Food Safety Page 17

Shopping Page 19

Safe Food Storage Page 23

Meal Preparation Page 24

Measuring and Measuring Utensils Page 28

Kitchen Clean-up Page 31

Safety in the Kitchen Page 32

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BASIC NUTRITION

Good nutrition is the foundation of good health. Eating a variety of foods in proper amounts provides essential nutrients needed for normal body functions. Nutrients are needed to supply energy for growth, maintenance and repair, and to regulate body processes. A poor diet, poor food choices or an unbalanced nutrient intake can result in health changes. The six key nutrients and their primary functions are as follows:

THE SIX KEY NUTRIENTS FOR GOOD HEALTH

NUTRIENTS

ENERGY CONTENT

SOME MAJOR FUNCTIONS

BUILD & MAINTAIN

BODY CELLS REGULATE BODY PROCESSES

PROTEINS

4 calories per gram

*Part of every cell such as muscle, blood and bone. *Supports Growth

*Part of enzyme, some hormones and body fluids. *Helps carry oxygen to tissues. *Part of antibodies, which increase resistance to infection.

CARBOHYDRATES

4 calories per gram

Supplies energy so protein can be used for growth and to repair body cells.

*Supplies fiber for regularity. *Helps use fats properly. *Helps regulate metabolism.

FATS

9 calories per gram

*Part of every cell; supports growth. *Protects and cushions organs.

*Provides and carries fat-soluble vitamins (A, D, E, and K). *Reduces loss of body heat in cold weather.

VITAMINS (A, D, E, K, C, B complex, folic acid)

0 calories *Assists in building and maintaining skin and mucous membranes. *Help the cells use energy. *Helps wounds and bones heal. *Increases resistance to infection.

*Promotes healthy skin, eyes, and vision. *Helps the nervous system to function normally. *Aids in digestion and a normal appetite. *Helps the body to make energy.

MINERALS (Calcium, Iron, Magnesium, Zinc)

0 Calories Part of every cell, especially bone, teeth, and nails.

*Helps muscles and nerves function properly. *Part of enzymes

WATER 0 Calories Part of every cell. Protects and cushions cells.

*Regulates body temperature. *Helps remove waste from the body *Aids in digestion and absorption of nutrients.

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MyPlate Icon

In 2010 the United States Department of Agriculture (USDA) and the Department of Health and Human Services (HHS) developed and introduced the MyPlate food guide as the new guidelines for proper dietary nutrition. The words ChooseMyPlate were introduced to promote the 2010 Dietary Guidelines for Americans. These guidelines were officially introduced in 2011. More than two-thirds of American adults and more than one-third of America’s children are determined overweight or obese. Additionally, approximately 15% of American households have been unable to secure adequate food to meet their needs.

The MyPlate icon is intentionally simple. It was designed to remind consumers to eat healthfully, and guide them to explore the www.choosemyplate.gov website to find helpful resources and tools for putting dietary guidelines into action. The goal of Choose MyPlate is to help Americans think before they eat and to take small actionable steps toward the following: Make Smart Food Choices from every food Group when building a mealtime plate.

The MyPlate icon illustrates the importance of a varied diet with foods from each of the 5 food groups: fruits, vegetables, grains, protein and dairy. The plate is divided into four sections. Each section is assigned a specific food group which provides nutritional benefits needed every day for a healthy and balanced diet. Nearby is a small circle representing dairy. The plate sits on a place setting.

Strike a balance between food and physical activity that helps to use food for energy.

Pick activities that you like and start by doing what you can, at least 10 minutes at a time. Every bit adds up, and the health benefits increase as you spend more time being active. Children and adolescents get 60 minutes or more a day. Adults get 2 hours and 30 minutes or more a week of activity that

requires moderate effort, such as brisk walking.

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Stay within suggested daily calorie needs.

Everyone has a personal calorie limit. Calories are the fuel you need to work and play. You even need calories to rest and sleep! Foods and beverages vary in how many calories and nutrients they contain. When choosing what to eat and drink, it’s important to get the right mix – enough nutrients, but not too many calories.

Visit www.ChooseMyPlate.gov and select SuperTracker and Other Tools tab from the menu. This free interactive resource will help you create a personalized profile to discover how many calories you need each day based on your age, gender, weight, height and physical activity level. Other tips are provided for making healthy changes.

Get more nutrition from the calories you consume at mealtime and snack time.

Use the Nutrition Facts label found on food packages to make smarter food choices. You can eat better and balance your energy level by learning to choose lower calorie, lower fat alternatives to some of your favorite foods. As you become more familiar with the information, the more you’ll want to use it daily to ensure you’re eating a healthy, and balanced diet to meet your nutrient needs.

On the next page is a MyPlate mini-poster to get you thinking about “What’s on your plate?” Helpful tips are provided to help you follow the MyPlate program.

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What is physical activity? Physical activity simply means movement of the body that uses energy. Walking, gardening, briskly pushing a baby stroller, climbing the stairs, playing soccer, or dancing the night away are all good examples of being active. Why is physical activity important? Being physical active is a key element in living a longer, healthier, happier life. It can help relieve stress and can provide an overall feeling of well-being. Physical activity can also help you achieve and maintain a healthy weight and lower risk for chronic disease. The benefits of physical activity may:

• Improve self-esteem and feelings of well-being

• Increase fitness level

• Help build and maintain bones, muscles, and joints

• Build endurance and muscle strength

• Enhance flexibility and posture

• Help manage weight

• Lower risk of heart disease, colon cancer, and type 2 diabetes

• Help control blood pressure

• Reduce feelings of depression and anxiety Physical activity and nutrition work together for better health. Being active increases the amount of calories burned. As people age their metabolism slows, so maintaining energy balance requires moving more and eating less.

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Dietary Guidelines for Healthy Americans

1. Eat a variety of foods daily: Include selections of fruits, vegetables, whole grain and enriched breads, cereals and grain products, milk, cheese, yogurt, meats, poultry, fish, eggs, legumes (dry peas and beans).

2. Maintain ideal weight: Improve eating habits, eat slowly, prepare smaller portions, avoid seconds, maintain a balanced program of physical activity, eat less sugar and sweets, and avoid too much alcohol.

3. Avoid too much fat, saturated fat, and cholesterol: Choose lean meat, fish, poultry, dry beans and peas as your protein sources. Moderate the use of eggs and organ meats (for example, liver). Limit the intake of butter, cream, hydrogenated margarines, shortenings, and coconut oil, as well as foods made from such products. Trim excess fats off meats. Broil, bake or boil rather than fry. Read labels carefully to determine both the amount and types of fat contained in foods.

4. Eat foods with adequate starch and fiber: Substitute starches for fats and sugars. Select foods that are good sources of fibers and starch, such as whole-grain breads and cereals, fruits and vegetables, beans, peas, and nuts.

5. Avoid too much sugar: Use less of all sugars, including white sugar, brown sugar, raw sugar, honey, and syrups. Eat less food containing these sugars, such as candy, soft drinks, ice cream, cakes, and cookies. Select fresh fruits or fruits canned without sugar or with light syrup rather than heavy syrup. Read food labels for clues on sugar content. If the words sucrose, glucose, maltose, dextrose, lactose, fructose, or syrup appears first then there is a large amount of sugar. How often one eats sugar is as important as how much sugar is eaten.

6. Avoid too much sodium: Learn to enjoy the unsalted flavors of foods. Cook with only small amounts of added salt. Add little or no salt to food at the table. Limit the intake of salty foods, such as potato chips, pretzels, salted nuts, popcorn, condiments (soy sauce, steak sauce, garlic salt) cheese, pickled foods, and cured meats. Read food labels carefully to determine the amounts of sodium in processed foods and snack items.

7. Drink alcohol in moderation: Alcohol is high in calories and low in nutrients. Heavy drinkers will suffer appetite loss. Vitamin and mineral deficiencies are common in heavy drinkers. Pregnant women should sharply limit or restrict their alcohol intake.

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IMPLEMENTING GOOD NUTRITION

Menu Planning: Menus are the plan for good nutrition. Menus translate nutrition information into meals. Factors to be considered when planning menus include:

• using MyPlate and the U.S.D.A. Dietary Guidelines • the individual’s level of activity and physical conditions • writing menus at least one week in advance • identifying portion sizes on the menu

• taking into consideration budgets, seasonal availability of foods, food preferences, kitchen equipment and schedules A cycle menu that includes the above factors promotes good nutrition and saves time. A cycle menu is a series of written menus covering three to six weeks. At the end of the three to six weeks, the entire series of menus is repeated. Two cycle menus are suggested to incorporate seasonal foods and cooking methods. Community residential settings are encouraged to use a cycle menu because: it includes the recommended foods and amounts according to the MyPlate Food Guide and the U.S.D.A. Dietary Guidelines; it provides a basis for grocery shopping and food preparation; it may be required for licensing and certification; and it saves time and money. (One week of a cycle menu is shown on the next page.) All menus must be kept for at least 30 days after use for review. Each community residential setting should have someone designated to coordinate grocery shopping and meal preparation. Although you may not have major responsibility for menu planning it is important to understand how nutritious meals are planned. For example, there may be times when a substitution must be made for part of a planned meal. Being familiar with the guidelines for menu planning will help you make the best substitutions.

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REGULAR DIET MENU Series A-S 99 Week 3 Week of______________ Monday Tuesday Wednesday Thursday Friday Saturday Sunday B

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E

A

K

F

A

S

T

¾ C. Orange Juice ¾ C. Cheerios 2 Sl. Toast 2 t. Margarine 8 oz. Milk

¾ C Orange Juice 2 Sl. French Toast 2 T. Syrup 8 oz. Milk

¾ C. Apple Juice ¾ C. Bran Flakes Cereal with 1/2 Banana 2 Sl. Toast 2 t. Margarine 8 oz. Milk

¾ C. Grapefruit Juice ¾ C. Cornflakes 1 Bagel with 1 oz. Melted Cheese 8 oz. Milk

¾ C. Orange Juice ¾ C. Raisin Bran Cereal 2 SL. Toast 2 t. Margarine 8 oz. Milk

¾ C. Grapefruit Juice 4 – 4’ Pancakes 2 T. Syrup 2 SL. Crisp Bacon ½ C. Blueberries 8 oz. Milk

¾ C. Orange Juice Ham & Cheese Omelet (1 Egg, ½ oz. Ham & ½ oz. Cheese) 1 SL. Toast 1 t. Margarine 8 oz. Milk

L

U

N

C

H

2 oz. Bologna Sandwich ½ C. Carrot/Celery 1 Apple 3 Graham Crackers Beverage of Choice

½ C. Chicken Salad Sandwich ½ C. Raw Broccoli 1 oz. Pretzel Sticks 1 Banana Beverage of Choice

1/3 C. Tuna Fish with Lettuce Sandwich ½ C. Celery Stix 6 Vanilla Wafers 1 Orange Beverage of Choice

2 oz. Ham with Mustard Sandwich ½ C. Tomatoes 3 Ginger Snaps 1 Nectarine Beverage of Choice

2 oz. Turkey Sandwich ½ C. Carrot Stix ½ C. Grapes 3 Graham Crackers Beverage of Choice

Chef’s Salad (with 1 oz. Salami, 1 oz. Cheese, 1 C. Lettuce & Dressing) 1 Roll 1 C. Watermelon Beverage of Choice

½ C. V-8 Juice ½ C. Cottage Cheese ½ C. Peaches on Lettuce Leaf 3 Rye Krisp 1 Sl. Carrot Cake Beverage of Choice

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4 oz. BBQ Grilled Chicken Breast ½ C. Macaroni Salad ½ C. Baked Beans ½ C. Coleslaw 1 Muffin 1 C. Fresh Strawberries 8 oz. Milk

4 oz. Kielbasa ½ C. Boiled Potatoes ½ C. Cabbage 1 C. Tossed Salad 1 T. Dressing 1 Sl. Cornbread ¼ of a Cantaloupe 8 oz. Milk

Tacos Salad (with 2 oz. Turkey, 2 oz. Cheese, 1 C. Lettuce, Tomato, 1 oz. Baked Taco Chips, Salsa) ½ C. Refried Beans ½ C. Mexican Corn ½ C. Peaches 8 oz. Milk

4 oz. Pork Chop (4 oz. Meat) ½ C. Oven Browned Potatoes ½ C. Zucchini & Tomatoes 1 C. Jell-O Salad (1/2 Cup Crushed Pineapple & ¼ C. Shredded Carrots) 1 Roll/Margarine 8 oz. Milk

4 oz. Baked Fish ½ C. Buttered Noodles ½ C. Green Beans 1 C. Tossed Salad 1 T. Dressing 1 Sl. WW Bread/Jam 1 Brownie 8 oz. Milk

4 oz. Grilled Lamb Chops (4 oz. Meat) or 4 oz. Lamb Patty ½ C. Broccoli 1 Corn on Cob 1 T. Margarine 1 Sl. WW Bread ½ C. Fruit Salad (Mixed Fresh Fruit) 1 oz. Pound Cake 8 oz. Milk

8 oz. Vegetable Lasagna (4oz. Protein) ½ C. Asparagus 1 C. Tossed Salad 1 T. Dressing 1 Sl. Garlic Bread 1 C. Watermelon 8 oz. Milk

Home Uses: ½% or Skim milk Snack Choices: Popcorn & Juice Chips & Salsa Beverages Available: Water, Milk, Kool-Aid, Juice Box Graham Crackers & Milk Popsicles All Juices are Vitamin C Fortified Cheese, Crackers, Juice Bread Available – White, Whole Wheat, Rye Cookies & Juice Serve 8 oz. Water with Each Meal Fresh Fruit Menus meet the 1993 Daily Food Guide Food Pyramid 4/99 Juice Bar

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NUTRITION-RELATED ISSUES

A change in food intake or weight may be one of the first signs of illness or of a change in health status. Therefore, taking and recording weights regularly and accurately is an important part of monitoring a person’s health. A significant change in weight should be reported to the appropriate health care providers. Occasional fluctuations in appetite or refusal of a meal or particular food may be normal. However, if foods from one or more food groups are consistently refused, a registered dietitian should be notified. Food acceptance and weight can also be altered due to changes in mental or emotional health, swallowing problems, medication side effects, changes in environment, limited access to foods, or over-indulgence. Persons with mental disorders are at increased risk for nutrition-related problems. They may not be able to prepare or eat adequate meals for themselves due to: limited motivation, education, and/or social support; poor judgment; low income; inadequate living environment; lack of independent living skills; unusual eating habits and behaviors; medication side effects; or substance abuse. Another factor is that individuals we serve often rely on several different care givers for food preparation and serving, individuals with a wide variety of abilities and motivation. These factors may promote or worsen chronic health conditions such as malnutrition, extreme weight changes, ulcers, or diabetes. When these conditions occur along with a mental disorder they may be more difficult to control. Individuals with mental disorders require ongoing monitoring, care, teaching, and support. Emphasizing nutritional care as part of daily activities will improve quality of life by maintaining health, reducing complications of chronic disease, and improving opportunities for independent living. Persons with chewing or swallowing difficulties (dysphagia) may be or may become poorly nourished if they are unable to take in adequate food or liquids. They may be at risk for choking or aspiration, that is, food, liquid, or other materials entering the airway or lungs instead of the stomach. Some signs of dysphasia or chewing and swallowing difficulty are: gagging or coughing during or after eating or drinking; swallowing one bite many times; a gurgling or “wet” sounding voice; drooling; food pocketing or food remaining in the mouth or throat after eating; breathing difficulties during eating or drinking; unexplained weight loss; unable to gain weight; low body weight; persistent unexplained fever or temperature; frequent respiratory infections or pneumonia; and/or excessive movement of tongue, mouth, or head while eating or drinking. If a person shows signs of chewing or swallowing problems an evaluation by a speech therapist, occupational therapist, and registered dietitian is needed. A video fluoroscopy (x-ray of swallowing) may also be done in a hospital or other health care facility. Recommendations will be made after the evaluation for specific ways the individual needs to eat and drink. These recommendations may include: the use of adaptive eating aids, positioning or ways to sit while eating or drinking, the best type of food consistency, and whether liquids should be altered to make them thicker. If a person with a chewing or swallowing difficulty has a specific eating plan, it is important to follow that plan. Modifications in eating, positioning, or consistency of food or liquids should not be made unless specifically recommended by the professional team. Persons taking medications may experience food-related side effects as medication may affect the way food is used by the body. Food may affect the action of the medication or the medication may interfere with one’s ability to eat. Therefore, when taking medications especially on a long-term basis, it is especially important to eat a nutritionally balanced diet.

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Here are some examples of common medication side effects that may affect nutritional status, and suggestions to minimize these side effects: Loss of appetite: eat smaller, more frequent meals; eat high calorie/protein snacks. Dry mouth: drink plenty of fluids with and between meals; suck on sugarless hard candy or sugar-free chewing gum; moisten food by adding gravy, sauces, or margarine; avoid dry or salty foods. Increased appetite: eat many high fiber, low calorie foods such as vegetables and fruits; drink plenty of water and low calorie fluids; avoid fats and sweets. Nausea and vomiting: take medications with or right after meals (check with a health professional before making this change); try eating dry meals and taking liquids between meals; avoid high fat and spicy meals; and eat smaller, more frequent meals. Constipation: eat plenty of high fiber foods such as vegetables, fruits, whole grain breads and cereals, dried peas and beans; and drink plenty of water and fluids. An adequate intake of fiber helps to maintain regular bowel elimination. Fiber intake may need to be increased in certain conditions such as constipation, diverticulosis, and irritable bowel syndrome. For fiber to work in the body adequate fluid must be available. Plain water is best but any liquids will do except those with caffeine, as caffeine increases excretion of water from the body. Healthy adults should aim for a total fluid intake of at least 64 ounces daily including beverages at meals. The recommended amount can vary depending on the person’s size and activity level. If a physician prescribed modified diet has been ordered; however, consult with a registered dietitian or physician before implementing any of the above suggestions. Also, follow the physician and pharmacist’s instructions, including whether the medication should be given with or without food, and observe for any possible side effects. Report any unusual symptoms to the appropriate health professional and ask questions if you need more information. MODIFIED DIETS Modified diets may be ordered to treat medical or chronic health conditions. A physician must order them. There must be a written diet order before making a change or alteration in food intake. A registered dietitian or physician will provide specific information about the diet. A modified diet is part of the individual plan of service. Foods used in training programs and activities must be coordinated with the modified diet. The registered dietitian can help identify appropriate snacks. Diets may be altered in calories, nutrients, and/or textures. Some people need a special diet for weight reduction, diabetes, heart disease, swallowing disorder, or other health reasons. Some common modified diets are: 1200-calorie diet, low sodium diet, ground diet, and chopped diet. Always notify the registered dietitian when a modified diet is ordered. The comparison chart below shows the same meal as it appears for four different types of diets.

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MODIFIED DIETS

REGULAR DIET

1800 CALORIE, LOW

CHOLESTEROL,

LOW FAT DIET

LOW SODIUM DIET

1200 CALORIE

DIET

4 oz. Marinated Chuck Steak 1 Baked Potato 2 T. Sour Cream ½ C. Carrots ½ C. Coleslaw 1 Sl. Bread/1 t. Jam 1 Frozen Juice Bar 8 oz. Milk

4 oz. Marinated Chuck Steak 1 Small Baked Potato 2 T. Sour Cream – Fat Free ½ C. Carrots ½ C. Diet Coleslaw (low fat) 1 Piece Cornbread ¼ C. Sherbet 8 oz. Skim Milk

4 oz. Marinated Chuck Steak, LS 1 Baked Potato 2 T. Sour Cream ½ C. Carrots ½ C. LS Coleslaw 1 Piece Cornbread ½ C. Sherbet 8 oz. Skim milk

3 oz. Marinated Chuck Steak 1 Small Baked Potato 2 T. Sour Cream – Fat Free ½ C. Carrots ½ C. Diet Coleslaw ¼ C. Sherbet 8 oz. Skim Milk

CHOICE AND INDEPENDENCE Meals and food related activities provide opportunities for individuals to express food preferences and develop independent living skills. Examples of activities that individuals should be involved in are menu planning, shopping, putting food away, cooking, serving and clean up. Nutrition and its relationship to health can be discussed and reinforced during these activities. Benefits range from sensory stimulation from observation, touch or smell, to using math, reading, and organizational skills in all areas of meal preparation. Teaching and learning occur in a number of ways. Observation, hands-on participation, and formal classes are some examples. Staff should serve as role models for individuals during meals. When staff set a good example, individuals have the opportunity to learn good manners and eating habits. Meal times also offer the opportunity to develop the skills listed below. Socialization: Encourage individuals to interact by serving family style meals. Be a role model by interacting with individuals and other staff. Encourage food related activities outside of the home. Skill Development: Model and teach individuals the appropriate way to eat, use utensils and good table manners. Develop Positive Attitudes About Food/Eating: Expose individuals to a variety of different foods and eating experiences. Encourage individuals to assist in meal preparation and menu planning. Provide a pleasant mealtime environment (soft music, attractive place settings, etc). Community Integration: Take individuals to a variety of restaurants for a meal. Attend community activities that involve food.

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Individuals should be encouraged to express their food preferences. Some factors that may influence food preferences are: ethnic background/religion; budget; media messages on TV, radio, and print ads; availability, convenience in preparation, peer group/status; coupons; available equipment; cooking skills; reading skills; health conditions; activity /age; eating at home vs. restaurant as well as type of restaurant; holidays; family food preferences; altered taste due to medication side effects; and attitudes of meal planners. Some ways to incorporate individual food preferences are to include individuals in menu planning sessions, use a selective menu, maintain a list of food likes and dislikes for each person, maintain a list of food substitutions for food dislikes which are nutritionally similar to the disliked food, and work food preferences into a specially planned menu that periodically honors a particular individual. Recognizing individual preferences and incorporating those preferences into meals while following good nutrition guidelines can help ensure a more enjoyable meal and good food acceptance by the individual.

FOOD SAFETY Bacteria are present everywhere – in the air, in food, on our hands, mouth, and skin, on animals and insects, on land and in the water. Most of the time these bacteria are not present in large enough quantities to be harmful. But when they are in or on food they can multiply quickly and cause food-borne illness or food poisoning. Food-borne illness can be very serious, even fatal. Individuals who are elderly, have chronic health conditions, or are poorly nourished are more likely to be severely affected. Therefore, food safety expectations are the same for both staff and individuals in community residential settings. There are several different kinds of bacteria that can cause food-borne illness. The symptoms, however, are usually similar and include severe abdominal cramps, diarrhea, nausea, and vomiting. These symptoms can appear anywhere from 30 minutes to 2 weeks after eating contaminated food, but most often people get sick within 4 to 48 hours. Sometimes it’s not easy to tell if the symptoms are caused by food poisoning or another illness. Regardless, if these symptoms occur, notify your health care professional immediately. Botulism is the deadliest, although the rarest, kind of food poisoning. The bacteria causing botulism produces a poison. Symptoms of botulism are double vision, swallowing or breathing problems, and paralysis. The risk of botulism is greater when canned foods are not processed properly. That is why home canning is NOT allowed in most community residential settings. Never taste or allow individuals to taste or eat food from leaking, bulging, or damaged cans; from cracked jars or jars with loose or bulging lids; from containers that spurt liquid when opened; or taste any canned food that has an abnormal odor or appearance. Foods that are more likely to cause food-borne illness if not handled properly are meats, poultry, gravies, eggs, milk, custards, stuffing, fish and shellfish, cream sauces, and mixed dishes containing any of these foods. . Improper handling causes the most common food-borne illnesses during shopping, storing, preparing or serving food. If food becomes contaminated with bacteria through coughing or sneezing, through drainage from open cuts or sores, or through soiled hands, bacteria may

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have time to multiply before the food is eaten. The large number of bacteria is then capable of causing illness. The three most important things you can do to help reduce the risk of food-borne illness:

1. Maintain proper food temperatures 2. Wash hands frequently 3. Handle food safely

Maintain Proper Food Temperatures: Bacteria need warm temperatures and moisture to multiply in food. The Danger Zone for bacteria to grow is 40 degrees to 140 degrees. Room temperature is within the Danger Zone, so when foods are being prepared for a meal they will be exposed to these temperatures. Therefore, it is important to limit the time food is at room temperature during preparation. Through all stages of shopping, food storage, preparation and service, foods should be maintained at temperatures either above or below the Danger Zone as much as possible. Proper Hand Washing: The single most important factor of safe food handling is the control of bacteria through hand washing. Washing hands thoroughly and frequently can reduce the spread of bacteria. Make sure to use proper hand washing procedures as described in Unit 5 - Basic Health.

SHOPPING Shopping for groceries is a challenging assignment for community residential setting staff. The food needed to prepare meals according to the cycle menu must be purchased on a regular schedule to ensure quality and freshness. Limited availability of foods due to season or price may require menu adjustments. Also, shopping trips give individuals in community residential settings an opportunity to learn independent living skills. Preparing the Shopping List: The shopping list is a complete list of foods compiled from the cycle menu and recipes. Food for one week is usually purchased at one time. A list helps to remember all of the products needed and saves time in the store. Steps for preparing the shopping list include:

1. Review the menu for the week and all of the recipes.

2. List all foods and ingredients needed to prepare all of the meals.

3. Think about individual likes and dislikes and make substitutions, if necessary.

4. Confirm the amount of food to purchase by checking whether some foods are already present. For example, if the shopping list calls for three cans of tomato soup and there is one can in the cupboard, then

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only two cans need to be purchased. Checking food and supplies already available helps eliminate over buying, keeps food costs down, and decreases food waste.

5. Organize your list by similar foods. Adapt the list to the layout of the store where shopping is usually done.

6. When a cycle menu is followed, shopping lists written for each week of the cycle can be reused to save time writing a new list each week. It will still be necessary to check the food supplies already on hand. To help guarantee freshness, quality, and safeness for human consumption; foods must be clean and free from spoilage. Damaged or dented or rusty cans should never be purchased. Meat, poultry, milk products, and canned and frozen foods must be government inspected. Home canned foods are NOT allowed in adult foster care, small and large group homes, childcare centers, child-caring institutions, and children’s camps. Home canned foods may be used in adult foster care family homes, foster family homes for children, foster family group homes for children, family day care homes and group day care homes. In these homes, the person canning these foods MUST follow the Michigan Cooperative Extension procedures for safe canning. Helpful Hints for Grocery Shopping:

• Study store ads while preparing the shopping list. Make appropriate menu substitutions to take advantage of sale items.

• Use coupons for needed items.

• Go shopping when you are not rushed or distracted by crowds of other shoppers.

• Shop from the planned list to avoid impulse buying. Avoid shopping when hungry!

• Select store brands and generic products when available if they are cost effective.

• Buy food in quantity if adequate storage space is available, and if it can be used within a reasonable amount of time.

• Select quality meats and produce. Choose fresh fruits and vegetables that are clean, crisp, and free of bruises. Choose lean, well-trimmed cuts of meat that are bright red (beef and lamb) or light pink (pork). Choose clean poultry without bruises or discoloration. Choose fish with firm flesh, shiny scales and fresh smell.

• Observe the dates on packages that tell when a product should be purchased or used.

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• Purchase refrigerated and frozen foods last so they remain cold. Take food home and store immediately after purchasing. Meat and poultry should be re-wrapped (remove store wrapper), labeled, and dated. Freeze ground meat if it will not be used within two days.

• Use the unit pricing information on the shelves and the food labels to help make price comparisons on similar products. The Food Label: The Food and Drug Administration and the U.S. Department of Agriculture regulate food -labeling laws. Some of the information required for all food labels includes: common name of product (for example, soup, corn); form of product (for example, whole, chopped); name and address of the manufacturer, packer, or distributor; net weight or volume of the product; list of ingredients in descending order by weight; and nutrition facts. The nutrition facts listed on the label are for one serving of the food. This will include how many calories, and how many grams of carbohydrates, protein and fat are in one serving. Also, the types of fats must be included and as of January 2006 it must show the amount of trans fat. The label also describes the percent of specific vitamins and minerals contained in one serving. Sometimes the serving size is different from the amount eaten. When this is the case, the nutrition information has to be adjusted to be accurate. For example, if you ate two servings, you would have to double the listed amounts. Since May 1994 manufacturers of all food products are required to modify their food labels to make them easier to use and compare with similar foods, which will make shopping easier. Starting January 2006 food labels must also clearly list any common allergens in their ingredients such as peanuts, wheat, shellfish, and eggs. Be sure to look for this information even if you suspect the food item has none of these allergens. This Hersey’s milk chocolate

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food label demonstrates the need for this. As you can see peanuts are not listed under ingredients, but there is a warning concerning peanuts and this product. These labels show a comparison between Plain Yogurt and Fruit Yogurt, and between Low Fat (2%) Milk and Nonfat Milk. See if you can find the differences between the two yogurts and between the two milks.

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SAFE FOOD STORAGE It makes good sense to maintain the quality of the food purchased. Knowing how to store food properly and how long it will keep brings many benefits. The food will be safe to eat, the flavor and texture will be retained, nutrient content will be preserved, and money isn’t wasted on food. Food storage is divided into three types; refrigerator, freezer, and dry or cupboard storage. In each of these areas proper and safe temperatures are important to control the growth of disease producing organisms. These organisms grow fast in food at temperatures between 40 and 140 degrees – THE DANGER ZONE!!! Refrigerator and freezer storage keeps food below the danger zone temperature for bacterial growth. Cupboard storage is usually at room temperature, but foods have been packaged and preserved in other ways to make them resistant to bacterial growth. In all types of storage, proper resealing of packages and observing package dates for safe storage also preserves food quality. Cupboard Storage: Storage areas should be clean and dry. Maintain a temperature of approximately 70 degrees to retain texture, color and nutrients. Avoid storing dry ingredients over the stove or near the dishwasher, or near other areas with high humidity/temperatures. Warm temperatures (above room temperature) and high humidity increase the rate of food spoilage. Garages and basements are not recommended for food storage. Avoid food storage in cupboards with exposed pipes or openings, such as under the sink. Keep all food off the floor. Keep food stored away from pet food and all poisonous or toxic supplies including cleaning products. Store opened packages (for example, cereal, and pasta) in tightly closed containers or plastic bags to prevent insect infestation. Periodically check food packages for signs of infestation: presence of living or dead insects, holes or tears in packaging, and rodent droppings. Discard packages if signs of infestation are present. Inspect canned foods periodically for signs of spoilage such as rust, dents, bulges, or leaks and throw them away. Do not taste the food if spoilage is suspected. Refrigerator Storage: The recommended refrigerator temperature is 34-40 degrees. Keep a thermometer in the warmest spot of the refrigerator, which is usually the door or top shelf. Leave space between items to allow for better air circulation. Package foods in foil, plastic wrap or bags, or airtight containers. Remove spoiled food promptly. Keep raw and cooked food separate. Refrigerate packages of raw meat, poultry, or fish on a plate so juices don’t drip on other food. Leftovers should be refrigerated immediately after a meal in shallow containers and covered, labeled and dated. If not used within 48 hours, they should be discarded. Freezer Storage: The recommended freezer temperature is zero degrees or lower. Keep a thermometer in the warmest spot in the freezer, usually the door or top shelf. Foods purchased with thin store wrap should be removed from the package and re-wrapped with moisture-vapor proof plastic wrap or bags, freezer wrap, or watertight freezer containers. Label and date the packages and containers. Use of aluminum foil is discouraged as it may puncture or develop small holes or tears when folded resulting in freezer burn.

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Power Failures: Without power the refrigerator section will usually keep food at a safe temperature for 4 – 6 hours, depending on the kitchen temperature. Avoid opening the door. A full, well-functioning freezer should keep food frozen for two days. A half-full freezer should keep things frozen about one day. Dry ice can be added to the freezer if power will be out longer than cold temperatures can be maintained. Never touch dry ice with bare hands or breathe its vapors in an enclosed area. When power returns, discard any food that has risen to a temperature above 40 degrees. Discard anything with a strange color or odor. Foods still containing ice crystals can be re-frozen. Foods that have thawed, but remain below 40 degrees should be cooked and eaten within 24 hours.

MEAL PREPARATION

Understanding basic nutrition, menus, shopping, safe food handling, and storage techniques makes food preparation easier and helps to ensure a nutritious, appetizing meal. To make meal preparation as safe, efficient, and pleasant as possible follow these guidelines: Only food preparation activities should take place in the kitchen when meals are being

prepared and served. The use of tobacco is prohibited in the kitchen and dining areas during food preparation,

mealtimes and cleanup. Animals should be excluded from the kitchen and dining area during meal preparation,

meal times and cleanup. Individuals involved in food preparation should follow proper hand washing procedures

and wear clean clothes. Individuals having symptoms of communicable disease should NOT be permitted to

work in any capacity in food preparation or service. An open infected wound or area of the skin should be adequately covered with a waterproof bandage or glove to prevent the spread of bacteria.

The first step in preparing a meal is to check the menu one to two days in advance. This will allow adequate time for preparing food items that need to be prepared in advance such as gelatins. It also will allow time to transfer any needed items from the freezer to the refrigerator for safe thawing. The thawing process usually takes between24 and 48 hours in the refrigerator. Although thawing frozen food at room temperature is faster, it is NOT safe. Always thaw frozen food on a pan on the bottom shelf in the refrigerator. If time does not allow for this, food can be thawed in the microwave on the thaw setting just prior to preparation time. If more time is available, food can also be safely thawed under cold running water in a pan in the sink. The day of the meal, identify the length of time needed for cooking each item. Remember to include needed preparation time before and after the actual cooking time (for example, peeling and mashing potatoes or preparing special diets such as pureed or ground). Time the preparation of each food item so cooking is completed just before the meal is served When ready to begin, gather all recipes, equipment, and ingredients. A recipe contains a listing of ingredients and the instructions that guide you through the preparation. Therefore a cookbook or recipe file is essential. A cookbook will also contain information on measuring

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equivalents, cooking-related abbreviations, weights and measures and can sizes. To ensure quality, consistency and nutritional content always follow recipes as written and measure ingredients accurately using the proper measuring utensils. (As shown later in this manual.) Always cook food thoroughly to kill harmful bacteria. Use a meat thermometer to check temperatures before serving. Always cook at the recommended temperature. Do not try to speed up the cooking process. This often results in foods that are overcooked on the outside and undercooked on the inside. If re-heating leftovers, make sure the food is heated to at least 165 degrees. If heating food in a microwave, make certain that food is thoroughly heated and there are no “cold spots”. When serving food, dish up each plate according to the menu’s portion sizes. Food should be served within 15 minutes of being removed from the heat source or the refrigerator. Hot food that has cooled down or cold food that has become warm is not as enjoyable. Also, food kept too long at room temperature provides ideal growing conditions for food-borne bacteria that can cause illness. If necessary for a brief period, hold food above 140 degrees until serving time by keeping it on a low or warm setting on the stove or in a 250-degree oven, however do NOT prepare foods early in the day and keep them warm until meal time. Additionally, if an individual eats slowly it may be necessary to reheat hot food after approximately 15 minutes or give only a portion of the food at a time keeping the rest on the stove or in the oven and keeping cold food in the refrigerator. Any leftovers should be immediately refrigerated in small, shallow containers that are covered, labeled and dated. Food Substitutions: There may be occasions when substitutions will be made for a particular menu item. Some examples would be: personal preferences, seasonal availability of foods, special promotions at the grocery store, holidays, birthdays, special activities such as picnics, time limitations due to special activities, programs involving meal planning/preparation, use of extra foods not planned on such as foods near expiration date, emergency situations, not having a particular ingredient or item on hand, and weather/temperature. For example, on a hot day serve a tuna pasta salad instead of a tuna casserole. On a cold day, serve vegetable soup instead of cold vegetables. Use a substitution guideline (as shown on the next page) when making substitutions. This should already be in the home, but is available from the registered dietitian. To use the guideline, identify which food group the item being substituted belongs. Then select a substitute from within the same food group. Choose foods as similar to the original as possible. Items should be of similar texture, color, preparation, and serving temperature. For combination dishes, such as casseroles, refer to the recipe and substitute for all major ingredients. Check previous day and next day meals to avoid serving the same food two days or two meals in a row. If an individual is on a modified or prescribed diet, follow instructions provided by the registered dietitian. If specific foods or recipes are consistently rejected by individuals, notify the registered dietitian and request a menu evaluation. Documentation of substitutions can be made on a Menu Substitution Record form or the changes can be directly documented on the dated menu. All menus must be kept for at least 30 days for review.

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SUBSTITUTION GUIDELINES

Bread, Cereal, Rice, Pasta

Vegetables Fruits

Meat, Poultry, Fish, Dry Beans, Eggs, Nuts

6-11 Servings/Day 3-5 Servings/Day 2-4 Servings/Day 2-3 Servings/Day

Breads (1 serv. = 1 slice) English muffin or bagel (1 serv. = ½) Crackers (1 serv. = 1 oz.) Ready-to-eat–cereal (1 serv. = ½ cup) Cooked cereal (1 serv. = ½ cup) Pasta (1 serv. = ½ cup cooked) Rice (1 serv. = ½ cup cooked) Grits (1 serv. = ½ cup cooked) Noodles (1 serv. = ½ cup cooked)

1 serv. = ½ cup juice ½ cup cooked vegetable or fruit 1 cup raw vegetable or fruit Vitamin C Rich Vitamin A - Rich Broccoli Broccoli Brussels Sprouts Carrots Cabbage Dk. Green Leafy Cauliflower Vegetables Green Pepper Spinach Potato (baked) Sweet Potato Tomato Juice Winter Squash Cantaloupe Apricots Vitamin C Fortified Mixed Peas/Carrots 100% Fruit Juice Pumpkin Grapefruit/ Juice Orange/ Juice Kiwi Fruit Strawberries *Remember: Items within a column can only be substituted for another item within the same column. If a fruit is not on the vitamin A or C list, any fruit may be substituted. If a vegetable is not on the vitamin A or C list, any vegetable may be substituted.

Beef Pork Poultry Veal Lamb Fish Luncheon Meats Hot Dogs

(1 serv. = 2-3 oz.) Dry Beans or Peas (1 serv. = 1 cup cooked) Tuna (1 serv. = ½ c. flaked) Tofu (1 serv. = 6-9 oz) Egg (1 serv. = 2 large) Cottage Cheese (1 serv. = ½ c.) Peanut Butter (1 serv. = 4 Tbsp.)

Milk, Yogurt, Cheese

_____________________ 2-3 Servings/Day

Milk (1 serv. = 8 oz.) Yogurt (1 serv. = 8 oz.) Cheese ((1serv. = 1 ½ - 2 oz.) Cottage Cheese (1 serv. = 2 c.) Pudding (1 serv. = 1 c.) Ice Cream (1 serv. = 1 ¾ c.)

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MENU SUBSTITUTION RECORD

DATE/DAY SCHEDULED ITEM SUBSTITUTIONS REASON FOR

SUBSTITUTIONS

STAFF INITIALS

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MEASURING AND MEASURING UTENSILS A crucial step when following a recipe is to measure ingredients accurately with appropriate measuring utensils. If care is not taken to measure accurately the quality, consistency, and nutritional content will suffer. It is your responsibility when cooking for your consumers to accurately measure all ingredients. Ingredients are measured by number, volume and weight. Number means counting the item, that is, 2 eggs Volume means amount of space an item occupies, that is, 1 cup sugar Weight means ounces and pounds, that is, 2 oz. of beans

Measuring spoons are used for both dry and liquid ingredients. Use the correct size measuring spoon (do not use silverware spoons), and when measuring dry ingredients, use a flat edge spatula to make it level across the top of the spoon.

Measuring cups are different for liquid and dry ingredients. A measuring cup for liquid ingredients has a spout for easy pouring, is clear so you can see the ingredients through the side for accurate measuring, and has sides above the 1 cup mark to prevent the liquid

from spilling over the top when measuring 1 cup. When using a liquid measuring cup, make sure it is sitting on a flat surface and get at eye level to make sure it is accurate. A measuring cup for dry ingredients comes in different sizes. When using a dry measuring cup, use the appropriate size cup and use a flat edge spatula to level the ingredients with the top of the cup.

When weighing on a food scale, place empty container on the scale first and then set the scale at zero so the weight of the container isn’t weighed as part of the food.

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Abbreviations frequently used in recipes

Tsp. or t. = teaspoon lb., # = pound

Tbsp., tbsp, T., Tb. = tablespoon sq. = square

c. = cup sec. = second

pt. = pint min. = minute

qt. = quart hr. = hour

gal. = gallon C = degrees Centigrade

oz. = oz. F = degrees Fahrenheit

fl. oz. =fluid ounce

Measuring Equivalents 1 tablespoon = 3 teaspoons 2 tablespoons = 1 fluid ounce 8 fluid ounces = 1 cup = ½ pint 16 fluid ounces = 2 cups = 1 pint 32 fluid ounces = 4 cups = 2 pints = 1 quart 64 fluid ounces = 8 cups = 4 pints = 2 quarts = ½ gallon 128 fluid ounces =16 cups = 8 pints = 4 quarts = 1 gallon Confused by calories? Don't be. Calories are just a measurement tool, like inches or ounces. They measure the energy a food or beverage provides -- from the carbohydrate, fat, protein, and alcohol it contains contains. Calories are the fuel you need to work and play. You even need calories to rest and sleep! Foods and beverages vary in how many calories and nutrients they contain. When choosing what to eat and drink, it's important to get the right mix - enough nutrients, but not too many calories.

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KITCHEN CLEAN-UP Thorough and regular cleaning of the kitchen and equipment is important to protect against food contamination and pest infestation. Cleaning is the removal of soil from a surface. Sanitizing is the removal of harmful bacteria. To be properly sanitized, surfaces must be cleaned before the sanitizing solution can be applied. All surfaces and utensils used in food preparation must be cleaned and sanitized before meal preparation. A solution of household liquid chlorine bleach and water is the most common and least expensive method for sanitizing surfaces. Other commercial products may be acceptable, but directions must be carefully followed. An automatic dishwasher is recommended for dishes, flatware, cups, glasses, utensils, and adaptive eating devices. Follow the manufacturer’s directions for dishwasher use. Use the hottest water wash cycle and the heated drying cycle. Use chlorinated detergent specifically made for dishwashers. If an automatic dishwasher is not available, a hand dishwashing procedure that will clean and sanitize must be followed. The following procedure is suggested:

1. Scrape and rinse dishes, flatware, cups, glasses, utensils, etc. free of food debris.

2. Clean sink and dishpans.

3. Fill sink with hot water and dish detergent.

4. Wash in hot, sudsy water using a clean dishcloth. Change water as often as necessary to keep water clean and grease free. Do not use a sponge or a sponge-type pad to wash dishes.

5. Rinse in clear, hot water.

6. Sanitize by filling the sink or a dishpan with water at temperatures between 75 and 110 degrees. For each gallon of water add 1½ teaspoons of liquid chlorine bleach. Completely immerse items for one minute. Do not rinse.

7. Place on a rack to air dry. Do not towel dry as that re-contaminates the surfaces. Once the items are thoroughly dry, return them to their storage space, being careful to handle them in a way that avoids re-contamination. Check to make sure that they are not cracked, scratched or damaged. If any of these conditions exist, the item should be thrown away as it is unsafe and unsanitary. If disposable paper, plastic or foam dishes, cups or utensils are used, discard after use. Do not reuse them; they can’t be sanitized properly.

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To clean and sanitize counters and tabletops follow this procedure: 1. Clean surfaces using warm water and liquid dish detergent and a clean cloth.

2. Rinse soap residue off with clear water.

3. Spray or wipe with a chlorine bleach and water (at 75 degrees) solution: a. ¼ tsp. bleach in 1 pint water, or b. ½ tsp. bleach in 1 quart water, or

c. 1½ tsp. bleach in 1 gallon of water.

4. Allow surfaces to dry.

5. Make fresh bleach and water solution daily. A general cleaning schedule, detailed list of cleaning procedures, and a list of acceptable cleaning products should be available and followed. Make sure all appliances, equipment, windows, sinks, walls, doors, floor and kitchen storage areas are kept in a clean and sanitary manner. Garbage and trash should be kept in a covered leak-proof, non-absorbent container. Garbage and trash should be removed from the kitchen daily. Garbage containers should be cleaned and sanitized at least weekly. If plastic trash bags are not used, garbage containers should be cleaned and sanitized daily.

SAFETY IN THE KITCHEN Safety is often thought about only after an accident has happened. Being aware of certain safety rules and using safe cooking practices can help prevent serious injuries. It is everyone’s responsibility to know the safety rules and set a good example by following them. The kitchen and dining area will be a safer place to work if everyone follows the rules. When individuals are learning to work in a kitchen, safety practices must be taught. Special equipment is available to assist in using kitchen equipment safety. General Guidelines for Kitchen Safety:

Provide a place for everything and keep everything in that place. Close cabinet doors and drawers immediately after use.

Provide good lighting for kitchen and dining areas.

Be sure hair is controlled and secure loose clothing. Always wear shoes in the kitchen.

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Keep floor clean and dry. It should be free of grease, wet spots and all loose objects.

Use a dustpan and broom to sweep up pieces of broken glass. Then use a damp paper towel to pick up the slivers. Never use bare hands to pick up broken glass. Wrap the broken glass in several layers of paper before discarding in the trash.

Always use a cutting board for cutting. Never cut on the countertop or other surfaces not intended for cutting. Paring and cutting in the palm of the hand is a dangerous practice. Cut down with a knife on a cutting board. Never cut toward yourself or someone else.

Always pick a knife up by the handle. If the knife starts to fall, move out of the way and don’t grab it. Use knives for cutting food only. Do not use them as can openers, screwdrivers or as a serving utensil.

Wash knives immediately and keep them visible. Don’t leave them in a sink of water or on a work surface. Store them in a rack, not loose in a drawer. Keep knives sharpened, as dull blades tend to slip. Carry knives and other sharp pointed tools with the tip down.

Keep fingers, hands, spoons and spatulas away from moving parts of mixers, food grinders, blenders and food processors. Be sure to wait until an appliance stops before adding or removing food. Do not put fingers or utensils into any appliance, including toasters, unless they are unplugged.

Hands and floor must be dry when using electrical appliances. Appliances should be unplugged before cleaning, and when not in use. Remember to grasp the plug, not the cord, when unplugging an appliance. Keep electrical switches, plugs, and outlets in good repair. Do not use extension cords. Report all broken or defective equipment. Do not use broken or defective equipment until it is repaired or replaced.

Be sure handles of cooking utensils are not turned to the front of the stove or over burners, where elbows or arms could upset food onto the stove or floor.

Tip covers of pans away from you so steam can escape without burning you. Handle hot pans and utensils with DRY potholders. Don’t use pans with loose or broken handles.

Stand to the side when lighting gas stoves, ovens or outdoor grills. Turn off all burners and ovens when cooking is completed.

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Keep vents, stoves and ovens grease free to prevent fires.

Lift properly using your legs and not with your back. Ask for help in lifting heavy loads.

Use a sturdy stool or stepladder to stand on. Do not use a chair.

Store pet food, cleaning supplies, poisons, and detergents separately from food. If possible, they should be stored below eye level in a locked cabinet. Leave these items in their original containers. If you must transfer them to another container, label the new containers completely and accurately with contents and directions for use. Never mix cleaning products together. Follow the directions on the container when using cleaning or caustic solutions.

Concentrate on what you are doing. Watch for and report any unsafe conditions; correct those that can be corrected without risk to you. Microwave Safety: Clean and sanitize after each use. Do not operate if damaged. Use only microwave safe dishes, utensils and paper products (NOT Styrofoam products). Do not use metal in the microwave, (aluminum foil, twist ties, nor metal containers of any kind). When heating liquids in a microwave, cover with paper towel to avoid splatters. Pierce the skin of vegetables and fruits to allow steam to escape and prevent explosions. Never put a narrow-necked bottle in the microwave as it may shatter. Never microwave eggs in a shell. Always pierce the membrane around the yolk when poaching them in a dish. Always monitor cooking times carefully to avoid fires. After heating a dish, let it sit for a minute before removing as items can be very hot. Remove lid carefully and away from you to prevent steam burns.