Food Safety & Kitchen Safety: Microorganisms, Hazards, and Proper Practices

FAT TOM

food, acidity, time, temperature, oxygen, moisture

To distinguish a grease fire

pot lid, baking soda, fire extinguisher

Cross-contamination definition

The transfer of microorganisms from one surface to another.

4 most common kitchen accidents

slips and falls, burns, knife cuts, and electric shocks

Temperature danger zone definition

Temperatures that promote the rapid growth of microorganisms

Temperature danger zone temperatures

41°F to 135°F, 4 hours at room temperature

When walking with a knife

hold your knife down on the floor and say sharp stuff.

what to do with Spills

Wipe up spills as soon as they happen

Safe internal temperatures

poultry - 165F, ground meats - 155F, Seafood/ steaks - 145F

When you walk into class

Put your backpacks on the rack, tie your hair, and wash your hands.

FIFO

First in, first out

Types of food storage

Fridge, freezer, and dry storage/ pantry

Proper way to unplug electrical appliances

dry hands, unplug by the plug

Salmonella

undercooked poultry and eggs

Ecoli

Undercooked ground beef

4 classes of fire

Combustables, liquid, electric, and grease

Biological hazards

microorganisms

Physical hazards

anything that is hard, like screws

Chemical hazards

bleach, types of spray

Lifting heavy objects

lift with legs, not your back

The difference between clean and sanitized

Clean - No visible dirt or gunk, Sanitized - the absence of microorganisms

My biggest pet peeve

all of the above

To use Disposable gloves

Never wash and change in between uses.

What not to do while preparing food

No eating or drinking while preparing food

What to do when getting ingredients

Take out a portion of the materials at a time and use them as soon as possible.

Four steps to food safety

Clean and sanitize, separate types of foods, Cook meat to safe temperatures, and Chill foods immediately when cooked or after serving.