Culinary kitchen safety

Fire prevention strategies

• Don’t put water on grease fire

• keep towels and other materials away from heating elements

• clean grease and bits of food off oven

Fire procedures to follow if occurs

1. turn off the fuel

2. put lid on top of pan

3. use fire extinguisher (baking soda can also work)

4. If fire is not out in 8-10 seconds leave

Cuts/wounds prevention

• keep knives sharp

• don’t catch falling knives

• hold knives by the handle

• wash knives separately

• keep fingers away from rough surfaces

Cuts/wounds procedures to follow if occurs

• clean cut by running under warm after

• apply pressure if bleeding is heavy

• apply anti bacterial cream or spray

• bandage with guase or bandaid

Falls prevention strategies

• clean up spills immediately

• keep floor clean of clutter

• make sure rugs are secure

• make sure shoes fit and laces are tied

Falls procedures to follow if occurs

• leave person on floor if anything seems to be broken

• alert an adult

Electrical shock prevention strategies

• no aluminum foil or metal in microwave

• don’t plug in several appliances at once

• keep electrical appliances and cords away from water

Electrical shock procedures to follow if occurs

• don’t touch appliance or person who is shocked

• notify adult

Three common causes of kitchen accidents

cuts, burns, falls

what prevention strategy is: wear cut resistant gloves

cuts/wound

what prevention strategy is: Keep cords away from water

electrical shock

what prevention strategy is: use oven mitts when handling hot pans

fires/burns

what prevention strategy is: chew food slowly and don’t talk with your mouth full

choking

How many seconds should hands me scrubbed for

20

when are three times you must wash your hands in the kitchen

using the bathroom, touching your hair, touching your face

describe the proper hand washing procedure step by step

1. wet hands and arms in hot water

2. apply soap, scrub hands and arms for at least 15 second

3. rinse hands in hot water, dry with single use paper towel

whole process takes 20 seconds

food born illness/food poisoning=

sickness from food

who are the four high-risk populations most likely to get sick from foodborne illness

• children younger than 5

• adults older than 65

• pregnant women

• people with a compromised immune system

Explain why personal hygiene is so important in preventing foodborne illness

To make sure you don’t pass a biological or physical contaminant onto the food

Biological contaminant

pathogens- viruses, parasites, fungi, and bacteria

chemical contaminant

food service chemicals can contaminate food if used incorrectly

physical contaminant

foreign objects such as glass, dirt, band aids, hair, jewelry

Hair should be worn_________, and aprons should be ________when leaving the cooking are

tied up, removed/cleaned

When should you wear gloves in the kitchen

When handling ready to eat foods

When should you change gloves

• dirty/torn

• beginning a new talk

• preparing for guests with food allergies

• after handling raw animal products

• touching unsanitary surfaces

FAT-TOM

Food

Acidity

Time

Temperature

Oxygen

Moisture

what is the temperature danger done between

41 degrees F - 135 degrees F

why is it dangerous to leave food in the danger zone for more than 2 hours

bacteria will grow rapidly

minimum internal cooking temperature for poultry/casseroles

165

minimum internal cooking temperature for ground meat

155

minimum internal cooking temperature for fish, pork, eggs

145

minimum internal cooking temperature for vegetables/hot dogs

135

food should be labeled with what

the date and the contents

how many days is food safe for when stored properly

7

what are two ways to prevent cross-contamination when storing food

1. cover and wrap food

2. keep separate from other foods

What foodborne illness goes with poultry and eggs, causes diarrhea and fever

salmonella

What foodborne illness goes with caused by a virus, common in leafy greens, causes nausea and vomiting

norovirus

What foodborne illness goes with toxins from bacteria, spread from open wounds

staph

What foodborne illness goes with beef products and contaminated water, causes stomach cramps and bloody diarrhea

E. coli

What is a TCS food

Time/temperature control for safety

How to temp foods correctly

• use thermometer to reach proper internal temp

• check the thickest part

• should reach suggested temperature for 15 seconds

What foodborne illness goes with bloody diarrhea, fever, abdominal cramps, under cooked poultry and unpasteurized dairy products

compylobacter

What foodborne illness goes with diarrhea and abdominal cramps, beef, poultry, gravies, dried or precooked foods, in hospitals schools, prisons

C. perfringens

What foodborne illness goes with double and blurred vision, drooping eyelids, slurred speech, canned goods, foiled baked potatoes

botulism

What foodborne illness goes with headache, stiff neck,, confusion, loss of balance, dairy, deli meats, melons

listeria

What foodborne illness goes with flue-like symptoms with swollen lymph glands or muscle aches lasting over a month, raw and undercooked meat, unwashed fruits and vegies

toxoplasmosis

What foodborne illness goes with nausea, weakness, diarrhea, hunger or loss of appetite, weight loss, segments of worms in bowel movements

tapeworm