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Food Safety and Sanitation

Learning how to use safe and sanitary practices to keep you and the people eating the food safe and healthy/


on 5 November 2013

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Transcript of Food Safety and Sanitation

Cuts and Burns
CUTS: To avoid cuts, cut away from your hand
-Make sure knives are sharp.
-If cut, wash area and stop bleeding.

BURNS: Prevent them by using a DRY hot pad, oven mitts, and pot holders.
-burns are most commonly caused by hot liquids.
-If you are burned, use a ice pack or run cold water over the area for about 10-15 minutes.
-If burns starts to blister, cover or wrap with sterile gauze or a clean cloth.
Washing and Cleaning

Kitchen Hazards
-Electrical Shock
Foodborn Illness
-When Bacteria, Viruses, Parasites and Toxins
enter the the body.
-Cause people to get sick and even death
-Wash your hands with soap and warm water.
- Scrub front and back of your hands, between your fingers
and under your nails for about 20 seconds. (ABC song)
-Dry with a clean towel or paper towel.
-Keep your washed hands away from your face, hair and pets.
-If you touch any of these places, rewash.
-Rinse fruits & vegetables under clean running water before
eating or preparing.
-Clean and wash equipment and utensils thoroughly when finished.
-Wear clean clothes or a clean apron. Avoid loose fitted clothing.
Kitchen Safety Tips
-Take your time
-Keep your mind on what your doing
-Clean as you go
-Reduce Clutter
-Store heavy items lower
-Close drawers and doors
-Don't let hair, jewelry or clothes dangle
-Open lids away from your face
-Pot handles pointed away from traffic
More Kitchen Safety Tips
-Never plug or unplug appliances with wet hands
-Use electrical appliances away from sink
-Never put hand or utensil in a running blender or mixer.
-Dispose of aluminum cans & sharp lids immediately.
-Keep baking soda (and extinguisher) handy in case of a fire.
The 4 C's
Foodborne Illness: is a disease transmitted to people by food.
When Food Becomes Unsafe
1. Purchasing from unsafe Source
2. Failing to cook foods correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment.
5. Practicing poor personal hygiene
-Store Food Properly
-Meat on bottom
-No Cross-contamination
-Clean and sanitize
-Wash hands often
-Wash utensils often
Cook food to proper temp
Use proper cooking practices
Follow Recipe and Instructions
-Cool food before putting
in refrigerator
-Cool/Refrigerate Promptly
-Keep cool foods cool and hot foods hot
Why is it important to use good personal hygiene when preparing food?
Today's Agenda
1. Video and worksheet
2. Prezi
3. Activity
Full transcript