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Safety and Sanitation

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Angie Neilson

on 18 March 2014

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Transcript of Safety and Sanitation

Safety and Sanitation
The prevention of illness through cleanliness
Keep work surfaces and utensils clean
Wash the tops of cans before opening
Use a clean spoon to taste food during cooking; NEVER put a spoon you used to taste back into the food (at home this may be fine, but not in the foods lab)
Change dish towels often and remember to use different towels for different tasks
Wipe down appliances after using and do not swipe crumbs into the space between the appliance and the wall...
Mop up spills immediately
Cross Contamination
Cross-Contamination is the spread of harmful bacteria from one food to another
Most common with meat, poultry, seafood, and eggs
Keep these foods separate from cart to plate
Never re-use equipment from raw food to cooked food

PHF (Potentially Hazardous Foods) are foods most likely to become unsafe. These foods include dairy, eggs, meat, poultry, fish, tofu/soy, sprouts, and fruits/vegetables in which the skin has been broken

41 degrees indicates the temperature at which cold foods should be kept and 135 degrees indicates the temperature to which hot foods should be cooked
There are three categories of Hazards/Contaminants:

Physical: glass falling in to food, foreign objects found in food, naturally-occurring objects found in food (bones in fish)
Biological: mold found on food, salmonella in chicken, bacteria found in food
Chemical: pesticides found on fruits and vegetables, cleaners
Food Safety and Sanitation Video
Watch the video to answer the corresponding "video" questions on your sheet
Food-Borne Illness
Food-Borne Illnesses are sicknesses caused by eating a food that contains a contaminate (a substance that makes a food unsafe to eat)
In the case of a food-borne illness outbreak, the Food and Drug Administration (FDA) will administer a recall (the immediate removal of a product from store shelves)
FIFO (First In, First Out): This applies to all foods and implies that you should use food in the order it was purchased- oldest first
More About Food-Borne Illness...
Populations at higher risk for food-borne illnesses include the elderly, infants/preschool-aged children, and those who have a compromised immune system (diabetes, transplant recipients, and HIV)
Pathogens are small living organisms that are harmful to the body; all humans are carriers of pathogens. The following are types and examples of food-borne pathogens:
Viruses- Hepatitus A and Norovirus
Bacteria- E. Coli, Salmonella, Staph infections
Parasites- Aniskias Simplex, Giardia
Fungi- Molds
Toxins- Saxitoxin, Brevetoxin
Infections verses Intoxicants
Intoxicants move through the body very quickly, and infections are "slower growers"
Food Allergies
Allergy Symptoms:
Itching in and around the mouth
Tightening of the throat
Wheezing/shortness of breath
Swelling of the face, eyes, hands, or feet
Abdominal cramps, vomiting, or diarrhea
Loss of consciousness
Common Food Allergies
Milk/Dairy Products
Eggs/Egg Products
Soy/Soy Products
Peanuts and Tree Nuts
Personal Hygiene
Clean hands, body, and clothes
No eating during food preparation
No touching body, face, and hair during food preparation
Hand Washing:
A hand-washing station should include hot/cold running water, soap, a way to dry your hands, garbage container, and signage

According the CDC, if you are working with food, the following rules apply for exclusion and restriction. Keep these in mind for when we start cooking food in the labs:

1. Exclusion: You cannot come into the food facility. This would include fever, body fluids that cannot be stopped (i.e. vomiting, bleeding), or if you have been diagnosed with a food-borne illness.
2. Restriction: You are limited in the spaces/areas that you can be within the food facility. This would include headache, broken bones, etc..
Serving Food Safely
Keep hot foods hot and cold foods cold
Food should not be left out for more than 4 hours; 1 hour if the temperature is above 90 degrees (outside summer BBQ)
Rejecting Food Items
The following is a list of signs that a food may contain dangerous pathogens (food-borne illness):
Covered in ice crystals (may mean the item has been thawed and re-frozen)
Eggs that are cracked/leaking
Packaging with tears, holes, or punctures
Can goods that are dented or bulging
Items with abnormal colors or smells
As a good rule of thumb, 7 days is the maximum number of days that food items should be kept
Kitchen Safety- The Basics
Handling Emergencies

Focus on your task, especially when cutting, cooking, and using appliances
Use all tools and equipment safely
Close drawers and cabinets doors completely
Control clutter
Prevent falls
Remove hazards
Tie your shoes
Clean up all spills
Spray cooking oil on pans and sheets over the sink, so that it doesn't fall to the floor and make it slick
Knife safety
Do not soak under soapy water where you can't see the blade
Dry the knife with the blade pointing away
Other Sharps to Handle with Care:
Graters, Peelers, Mixers, and Can Lids
Preventing Fires and Burns
Sources of heat and flame include stovetop, range, microwave, and toaster
Regular, thorough cleaning prevents grease and bits of food from building up in burners, ovens, and toasters, where they can catch on fire
Arrange oven racks before you turn on the oven, if needed
Stand to one side when opening the oven door
Clean up spills and crumbs after the oven has cooled
Gas ovens are a separate issue- if you ever believe you smell gas, call the gas company immediately (they arrive very quickly and it's free!)
The above picture shows the universal sign for choking.
Heimlich Maneuver: A way to dislodge an object from the throat of a person who is choking by using upward thrusts on the abdomen
Cardiopulmonary Resuscitation (CPR): A technique used to revive a person whose breathing and heartbeat have stopped
Full transcript