Culinary safety

Fires

• dont put water on grease pan

• tie hair back

• turn handles inward

cover with lid, tell teacher, exit if you cant get it out in 8-10 seconds

cuts/wounds

• tuck fingers when cutting

• choose the right tool for the activity

• use gloves

run under water, tell teacher, put a bandage and use gloves when cooking

falls

• communicate with kitchen groups

• non-slip shoes

• clean up messes, even if its not yours

alert and adult, don’t touch the person, let the person get up on their own

electrical shock

• shut down machines before cleaning

• don’t put foil in mircowave

• clean outlets

alert an adult, don’t touch appliance or person

common causes of kitchen accidents

rushing

clutter

using a dull knife

washing hands

• run hands under water

• use soap and scrub hands for 20 seconds

high risk populations for illnesses

• children under 5

• adults older than 65

• pregnant woman

• people with compromised immune systems

biological, physical, and chemical contamination

B: pathogens such as viruses, parasites, fungi, and bacteria

P: foreign objects such as glass, dirt, band aids, hair

C: food service chemicals can contaminate food if they are used incorrectly

when should you change your gloves

• dirty/torn

• beginning a new task

• preparing food for a person with an allergy

• after handling raw animal products

• touching unsanitary surfaces

FAT-TOM

conditions where bacteria can grow

• food

• acid

• time

• temperature

• oxygen

• moisture

danger zone

41-135

minimum cooking temperatures for food: poultry/casseroles, ground meat, fish/pork/eggs, vegetables/hotdogs

165, 155, 145, 135

how to thaw food

• run under cold water/put in bowl and change water every 30 minutes

• put in the fridge

• put in microwave

how to label food/how long is it good for

with date and contents

7 days

norovirus

• virus

• causes a lot of food poisoning

• leafy greens, fresh fruit, shellfish

• diarrhea, vomiting, nausea, stomach pain

staph

• toxins produced by bacteria

• personal hygiene, open wounds

• nausea, vomiting, stomach cramps

salmonella

• bacteria

• poultry, eggs

• diarrhea, fever, abdominal pain

campylobacter

• bacteria

• undercooked and unpasteurized dairy products

• diarrhea, fever, abdominal pain

perfringens

• bacteria

• meats, gravies, dried or precooked foods

• diarrhea, abdominal cramps

• often with large quantities and kept warm for too long

• often in hospitals, cafeterias, prisons

E-Coli

• bacteria

• stomach cramps, fever, diarrhea

• beef, contaminated water supply, leafy greens

botulism

• toxin

• double vision, drooping eyes, slurred speech, dry mouth

• canned goods, tightly wrapped foods, aluminum foil wrapped foods

Listeria

• bacteria

• headache, stiff neck, loss of balance

• dairy, deli meat, melons

Toxoplasmosis

• parasite

• flu like symptoms, severe: damage to brain, eyes or other organs

• undercooked meat, unwashed fruits and veggies, dust, soil, cat litter, cat feces

• pregnant woman are very unimmune to this

Tapeworm

• parasite

• nausea, weakness, abdominal pain, hunger

• many cases don’t have symptoms but you can tell if there is segments of worms in your bowel movements

• beef, pork, fish

let the teacher know if

you have been:

• vomiting, diarrhea

• sore throat WITH a fever

• fever

• uncontrollable coughing/sneezing

• have been in contact with any of the diseases