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Kitchen Sanitation

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by

Melissa Jacobs

on 7 September 2016

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Transcript of Kitchen Sanitation

Kitchen Sanitation
CREEPER ALERT!
HIDING IN A KITCHEN NEAR YOU...
Alot of bacteria is spread by US!

You should wash your hands in
hot soapy
water for
20-25

seconds
Wash your hands after:
Touching Raw meats/eggs
Touching your HAIR OR FACE
Using the RESTROOM
SNEEZING COUGHING ETC!
So how do we get SICK?
Conclusion
Sanitation is...

Keeping the area that you prepare food in CLEAN and SANITARY

CLEAN
=no visible dirt
SANITARY
= no bacteria that can make you sick
Keeping the food you eat and serve safe.
Preparation!
Re-wash
HANDS
, and all kitchen
UTENSILS
,
and
SURFACES
when working with meat, poultry, or eggs!
BACTERIA...
You can't
see, smell
, or
taste
bacteria.

You CAN see mold, smell food that's rotten, and taste when something is spoiled.

That is not BACTERIA.


Bacteria reproduces very FAST
1 lone bacteria doubles every 20 minutes!

All bacteria needs to survive-
How does bacteria spread?
FOOD PREPARATION AND THAWING
Thaw foods in the
MICROWAVE, the refrigerator
or under cold,
RUNNING WATER
.

Cutting boards PLASTIC vs. WOOD
Which is more sanitary?

Keep the word area
CLEAN
. Wipe up
SPILLS
. Remove
SPOILED
food from the refrigerator.


What has more bacteria than a toilet?
This is the way we wash our hands
CROSS CONTAMINATION

Spreading
BACTERIA
from raw to ready to eat foods.
Cross Contamination!

How germs spread
Most people get a F.B.I. but think it's just the
FLU.
What is a FOOD BORNE ILLNESS?
A Food borne illness is an illness you get from something you
EAT
or
DRINK
An F.B.I. is usually spread from one of the 3 F's

FINGERS
FOOD
FECES
(eww right?)
Mild= headache, cramps, fever.
Severe= medical attention required
3 groups of people most likely to get sick from an F.B.I.
WHY???????????


WEAKER IMMUNE SYSTEMS
!
COOKING-
Recommended temperature that meat should be cooked to is
165
degrees.

Reheat leftovers sufficiently- Sauces, soups, or gravies should come to a
BOIL.
STORAGE
The
DANGER ZONE
= A range of temperatures where
BACTERIA
grows rapidly.

40-140
degrees!
Keep hot foods
HOT
and cold foods
COLD
!

Proper refrigerator temperature
40
degrees
Freezer=
0
degrees.
Two
HOUR
rule for perishable foods sitting out of the fridge.
When in doubt THROW it OUT!
Trust your eyes/instincts when it comes to
EXPIRATION
dates or damaged containers!
TIME
WARMTH
MOISTURE
FOOD
Q- Food from plants or animals are more likely to make you sick?

F.B.I.'s MOST
GLO GERM TIME!!!
WASH YOUR HANDS
POSTER

In your group create a poster
promoting hand washing to be hung in our BATHROOMS !
1)Wet hands with WARM water.
2) Soap and scrub for 20-25 seconds.
3) Rinse under clean, running water.
4) Dry completely using a clean cloth or paper towel.
5) Turn faucet off with towel.
6). Use towel to open bathroom door.
7) Throw out towel.

SOAP
Normally, oil and water don't mix,
so they separate into two different layers. Soap breaks up the oil into smaller drops, which can mix with the water.
It works because soap is made up of molecules with two very different ends. One end of soap molecules love water - they are hydrophilic. The other end of soap molecues hate water - they are hydrophobic.








http://www.cellsalive.com/ecoli.htm


Food Borne Illnesses!

- You get them from what you EAT and DRINK
Full transcript