Safety in the Kitchen

Julia Pha

Mrs. Suriano

HFA4U1

10/30/2023

Safety and Food Preparation in the Kitchen

1. Define: A food-borne illness is a disease caused by agents that enter the body through the ingestion of food. Symptoms include vomiting, diarrhea, abdominal pain, fever, and chills. A pathogen is a disease-causing agent such as bacteria and other microorganisms.
2. Food Borne Pathogens:

1. FIGHT BAC:

Clean: - Wash hands for 20 seconds before handling any food. – Clean and sanitize (to clean a surface or item to rid it of dirt and bacteria using very hot, soapy water or chlorine bleach) anything that will be touching the food. Clean it all after cooking. – Do not keep worn cutting boards. – Wipe down kitchen surfaces to reduce the spreading of bacteria to other places. – Properly wash fresh produce, scrub vegetables, and fruits, and cut away bruised areas. – Often wash lunch boxes and reusable grocery bags to prevent the spread of bacteria.

Separate: - Always wash hands, cutting boards, dishes, and utensils after in contact with raw meat, poultry, and seafood. – Separate raw meat from ready-to-eat foods. – Seal raw meat, poultry, and seafood in air-tight containers. Place them at the bottom of the fridge.

Chill: - Put perishables, prepared foods, or leftovers within 2 hours of preparation in the fridge. – Marinate foods in the fridge to slow the growth of microorganisms. – Do not defrost at room temperature, thaw in the fridge or in cold water. – Don’t overstuff the fridge. Allow cool air to circulate to keep it chilled and safe.

Cook: - Ensure foods are cooked to the correct internal temperature. – Do not eat undercooked food. Cook it for longer. – Keep all soups, chili, stews, or hot dips hot before serving. If travelling keep them in insulated thermal containers. – Using a meat thermometer will help you measure the internal temperature of cooked foods.

1. Safety

General Safety Guidelines:

• Keep floors clean and wipe spills right away – When using hot pots or pans, use dry oven mitts or potholders. – Inspect kitchen equipment on a regular basis to make sure it can be operated safely. – Keep traffic pathways clear of clutter. – Use a step stool to reach high shelves. – Keep kitchen cupboards and drawers closed. – Do not run or play in the kitchen. – Practice good personal hygiene. Wash hands. – Learn to use safety equipment – Release steam from pots by lifting the lid away from your body.

Guidelines for Using Equipment Safely:

• Keep knives sharp. – Store large and heavy items on bottom shelves. – Ensure that the stovetop and oven are turned off after use. – When not in use, unplug appliances. – Keep work surfaces clean and organized. – Use a cutting board to chop or slice food items. – Store knives in a knife block or other knife-storage system. – Never put your fingers or a kitchen tool into an appliance that is on. – Be cautious when reaching over or working beside an appliance that is in use. – Arrange tools with sharp points or edges facing away from people who might reach for them.

Fire Safety Guidelines:

• Keep pot handles turned inward towards the wall. – Keep paper and cloth away from cooking areas. – Do not plug too many appliances into a single outlet. – Repair or replace frayed electrical cords on appliances. – Tie back hair, remove jewelry, and wear appropriate clothing. – Always keep a fire extinguisher close by. – Never leave your cooking unattended. – If a fire occurs in an oven, turn off the oven and close the door. Do not open the door until the fire is out. – Never touch or carry a flaming pot. Put out the flames based on the type of fire. – If a fire occurs in a microwave oven, unplug it and do not open the door until the flames are out.

1. Kitchen Accidents

First Aid for Burns:

• Hold the affected area under cool, running water for 10 minutes or until pain is reduced. – Do not apply ice to the burn, because it can cause frostbite or further damage. – If it is a small, first-degree burn, lightly apply a gauze bandage after running the area under cool water.

First Aid for Cuts:

• Rinse cut with warm water and mild soap – Apply antibacterial ointment – Cover with a clean bandage or sterile gauze.

1. Kitchen Equipment
2. Utensils: A kitchen utensil is typically a hand-held, small tool that is used in the kitchen. Utensils are usually designed for specific tasks, such a rolling out dough or peeling vegetables.

Small Appliances: Small appliances are small electrical household devices used to perform simple or specialized tasks, such as mixing, toasting, blending, or grilling.

Major Appliances: Major Appliances are large devices that rely on energy from electricity, gas, or propane.

1. Cookware and Bakeware

Cookware: Vessel used for cooking food; for example pots and pans

Wide, shallow cooking vessels such as frying pans, skillets, and woks, evenly spread heat from a stove element to a larger surface area. This type of vessel is used for frying or for reducing liquids quickly through evaporation. Deep cooking vessels such as saucepans and stock pots are good for cooking liquids.

Bakeware: Cooking vessel designed specifically for use in an oven. Some examples are Dutch ovens, baking sheets, and casserole dishes. Bakeware is designed to absorb large amounts of dry heat applied uniformly from all directions, instead of heat from the bottom of the pan. Lidded bakeware is designed to retain moisture in cooking, and wide, unlidded bakeware like baking sheets is designed to disperse heat quickly and evenly.

1. Cooking Techniques