sanitation rules: always wash hands for a minimum of 20 seconds with hot soapy water
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Sanitation Rules: Always wash hands for a minimum of
20 seconds with hot soapy water.
a. BEFORE Cooking
b. DURING Cooking
Wash your hands:
• Going to the bathroom• Sneezing• Coughing• Changing Diapers
Wash your hands after:
Wash your hands
• Before and after handling raw meat, poultry or eggs
Wash your hands:
a. rinse and scrape any food left on dishes
b. Fill one sink with hot soapy water
c. Fill the other sink with plain hot water
d. Wash dishes in soapy water, then rinse all soap away in the plain hot watere. Place dishes in dish rack or dry with a clean towel
Washing Dishes
a. Glassware
b. Silverware/Flatware
c. Dishware
d. Pots and Pans
Wash the dishes in the following order:
• Keep all work surfaces clean
• Disinfect work surfaces to prevent cross-contamination
Work Surfaces
• Spread of harmful bacteria from one food to another
• Never place cooked food on a plate which has previously held raw meat, poultry or seafood
• Always wash hands, cutting boards and utensils with hot soapy water after they come in contact with raw meat, poultry or seafood
Cross-Contamination
• When tasting foods, use a clean spoon every time.
• To reduce pest/insects, avoid crumbs or spills, keep staples in airtight containers and dispose of garbage properly
Sanitation
Wear gloves while cooking if you have a cut or open sore on your hands.
Sanitation
• Appropriate clothing includes clean clothing and an apron
• Pull back or cover hair while working in the kitchen.
Sanitation
• Food-borne illness results from eating contaminated foods containing poisonous toxins. – Fever, headache and digestive troubles are
symptoms of food-borne illness
Food-borne illness
Food Borne Illness Statistics
• The CDC estimates that food borne illnesses cause:
– approximately 76 million illnesses
– 325,000 hospitalizations
– 5,000 deaths in the United States each year
Food-borne illness Statistics
Food will often look and smell normal. They may not always have off odors or flavors
When in Doubt,
Throw it out!
Spoiled Food:• Wilted or bruised• Slimy• Smelly• Brown• Moldy• Foul Taste• Damaged Package
Food-borne illness
• General Conditions for bacterial growth
-Warmth-Moisture-Food-Time
Bacterial Growth
Botulism:
• Source– Improperly canned
foods
– Honey
– Low acid foods
• Symptoms– Affects nervous system
– Double vision
– Not able to speak or swallow
Botulism
E-Coli
• Sources– Undercooked ground beef– Un-pasteurized milk– Fruit juice, fresh fruits &
vegetables– Fecal matter & infected soil
• Symptoms– Cramps– Diarrhea– Nausea– Vomiting– Fever
E-coliE-coli will be killed by cooking to a high enough temperature
Hepatitis A• Source
– Toxins from fecal bacteria, transferred by human contact
• Changing diapers/going to the bathroom and not washing hands
• Symptoms– Fever– Loss of appetite– Nausea– Vomiting– Jaundice
Hepatitis
Salmonella
• Source– Fresh poultry
– Raw eggs
• Symptoms– Cramps
– Diarrhea
– Nausea
– Chills
– Fever
– Headache
Salmonella
Staphylococci
• Source– Spread through human
mucous contact to food source
• Sneezing/coughing not washing hands
• Symptoms– Nausea
– Vomiting
– Diarrhea
Staphylococci
• A large majority of food-borne illnesses can be prevented by – Proper hand washing– Throw away food with off odor or bad taste– Do no buy dented or bulging cans– Clean and sanitize work surfaces
Prevention
41° to 135°
Danger Zone
Food should not be in the danger zone for
more than 2 hours
Keep hot foods hot and cold foods cold!
• Heating, reheating and serving foods: 165 degrees
Reheating and Serving
• Cold storage of foods: 40 degrees or below
• Freezer temperature should be at 0 degrees Fahrenheit to keep foods frozen solid
Storing Food
Ground Meat
• Ground meat must be cooked to 155 degrees
• Do not eat ground beef if it is pink inside
Seafood, beef, veal, lamb, pork: 145 degrees
Ground meats (pork, beef, lamb) : 155 degrees
All poultry (whole or ground): 165 degrees
Internal Food Temperatures
In the fridge for 2-3 days
Safest way to thaw frozen food
• Under cold, running water,
• In the microwave
Other ways to thaw frozen food immediately
or sink full of cold water, change water every 30 minutes
• Never defrost foods at room temperature
Thawing frozen foods
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