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HFA Kitchen Safety and Sanitation
Transcript of HFA Kitchen Safety and Sanitation
Responsible for most outbreaks, bacteria need water, food, and favorable temperatures to flourish
* Food Source - Protein
* pH - 4.6-7
* Atmosphere - remove oxygen
* Temperature - DANGER ZONE (41-135)
* Time - no danger zone for 4+ hours
can survive but cannot reproduce without a cell host
Most viruses are destroyed by high heat, but are not affected by water activity or pH
* Practice excellent personal hygiene
* Wash raw vegetables before preparation and eating
* Avoid shellfish harvested from polluted waters
* Purchase food from reputable suppliers
How to Avoid
Edible mushrooms are a type of fungi that are highly valued in the professional kitchen
Wild yeast growing unintentionally can cause contamination
Slime, discoloration, bubbles, and an alcoholic smell are signs of a yeast contamination
killed when heated above 136F
* most are not poisonous, a few molds produce toxins that are dangerous to humans
* Mold can be killed at temperatures above 140F (60C), but their toxins may not be affected
* Moldy foods should always be discarded
found in meat and fish
* Causes the disease called trichinosis
* Commonly caused by eating undercooked, infested pork and some game meats
* Kill the parasite by cooking the meat to an internal temperature of 155F (68.3C)
* Harbor parasites such as tapeworms and flukes
* Cook fish to an internal temperature of 140F to kill them
* Freezing infested fish at -31F for 15 hours or -4F for seven days also kills fish parasites
caused by chemical substances such as cleaning supplies, pesticides, food additives, and toxic metals.
How to Prevent?
1. Store in clearly marked containers or leave in
2. Do not store food in containers that previously
3. Use according to manufacturer’s instructions
4.Store in an area separate from food preparation or
5. Never randomly mix chemicals
* The exterior of fruits and vegetables may be tainted with insecticides, pesticides, and herbicides
* Prevent this chemical contamination by washing and peeling produce
* Certain metals found in cookware, such as copper, can become a chemical hazard
* Galvanized steel should never be used in food preparation because it contains zinc
* Chipped enamel cookware can be another source of metal poisoning
easily prevented and often visible to the naked eye
Common physical hazards include:
*bits of wood
responsible for enforcing the food safety policies and standards that Health Canada sets
Dress for Safety
Always wear a clean apron
Do not use it to clean/dry your hands
The main purpose is to protect you from spills
Always wear shoes!
Shoes need to be close toed
is not to be worn in the kitchens
* needs to be pulled back
* if it is long enough to be in a pony tail, then it needs to be in one.
* discretion is up to the teacher and she will have hair nets available if need be.
* Practice proper knife cutting skills and cut away from your body
* Use sharp knives: they are less likely to cause an accident than dul ones.
* Knives should be carried by your side and pointed downward
* Let people in your kitchen know when you are carrying a knife
* Never leave a knife or sharp object in the sink: always wash them separately
* Never gesture with a knife
* Never try to catch a falling knife
* Promptly wipe up spills, spatters and peelings
* Clean greasy floors immediately
* Do not place items on the floor
* Do not run or push in the kitchen
*Always keep drawers and doors closed
*Alert your group when you are carrying a hot pan or liquid through the kitchen
* Tilt lids away from your body to let the steam escape
* Turn handles of pots and pans towards the center of the range
* Keep oven doors closed
* Always keep papers, plastic and other flammable material away from hot cooking areas.
Yes, these will affect your grade!
CCVI'S FOOD LAB
* No open toed shoes
* No hoodies
* No loose fitting shirts
* Try to avoid long sleeve shirts all together
* No dangling jewelry
* Tie your hair back and keep it out of your face
* Always wear your apron
* Stay in your kitchen ... no wandering
* Books, Bags, and other personal items belong in the classroom, NOT the kitchens!
* Turn off the appliance.
* Cover the pan to smother the flames
* Use baking soda instead of water.
Never use water – grease will spatter and burn.
* Use a fire extinguisher.
* Never attempt to carry a pan with burning contents
*If clothing catches on fire, drop to the ground and roll. STOP.DROP. ROLL.
*Crawl on the ground to get out of smoke filled room.
In case of a fire ...
* Always Wear a thick oven mitt on each hand and use both hands to remove pans from the
* Never use a damp or wet oven mitt
* Never use a towel as a hot pad
*Check to be sure all appliances are turned off when you are finished with them.
* Use a spoon or tongs, not your fingers, to remove food from hot liquid.
* Keep aisles clear
* Wear shoes with nonslip soles
* Tie your shoes
* Use ladders or stools for climbing ... not chairs
* Put ladders and stools away after using them
1. Let your teacher know
2. Alert your group members
3. Sweep up broken glass with a broom and dust pan
4. Place it in a box or paper bag
5. wipe the area with several paper towels
* Use knives only for appropriate tasks ... cutting food and NOT to open things
* Keep knife handles and hands dry when using knives
* Always use a cutting board
* Store knives in a knife kit or separate from other utensils
* Keep your fingers away from beaters and blades in appliances.
* Keep electrical cords away from water and hot objects.
* Do not plug several cords into an electrical outlet at one time.
* Unplug appliances immediately after use
* Before using an appliance, make sure your hands are dry and that you are standing on a dry surface.
* Unplug appliances before bringing metal objects in contact with any working parts.
* Plug the cord of portable appliances into the appliances first, then into the wall.
General Sanitation Rules
* Avoid working with food if you have an open wound on your hands.
* Wash your hands with soap before beginning the lab. Dry your hands with paper towels or on cloth towels not used for drying dishes.
* While working with food, avoid touching your hair, skin, face, or other unclean objects.
* Repeat hand washing when necessary - especially after coughing, sneezing, or using the restroom ... you can never wash them too many times!
* Wipe all counter tops and tables at the beginning and end of each lab.
* Use hot, soapy water for washing dishes.
* Wash and dry dishes, pans, and utensils as you use them.
* When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each person tasting and for each time food is tasted.
* After working with raw animal foods, scrub all areas and utensils used with hot soapy water.
This Could Happen To You!