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Safety and Sanitation
Transcript of Safety and Sanitation
Food borne illness- An illness caused by eating food that is contaminated with harmful bacteria
To prevent cuts 1. Use a cutting board. Hold a knife by its handle and cut away from you. Use the "claw" grip
2. Wash knives separately from other dishes or utensils
3. insert beaters into a mixer and cutting blades into a food processor before plugging in the appliances
4. Watch out for sharp edges on the lids and rims of opened cans Prevent Burns and Scalding 1. Use pot holders to handle hot pots, pans utensils and oven racks
2. Keep pan handles turned in over the center of the range or over a counter so the pans won't get knocked off the range
3. Use a plastic-handled spoon to stir hot foods- metal handles can get too hot
4. Lift the far side of a pan first so that the steam won't burn you To Prevent Fires 1. Keep paper, dish towels, cleaning cloths and all other flammable material away from the range
2. Keep your sleeves and other parts of your clothing away from flames and hot burners.
3.Clean all grease from the surfaces of the oven and range top. Check and clean the vent above the burners where grease collects
4. Smother a grease fire by turning off the heat source and covering the pan. NEVER use water To Prevent Electric Shock 1. Plug only one electric appliance into an outlet at a time
2. Don't use appliances with frayed cords and don't drape cords over the edge of a countertop
3. Keep electric appliances away from water; and don't touch them with wet hands.
4. Don't stick metal objects such as knives or forks inside a toaster or other electric appliances If you smell gas 1. Never turn on a gas range if you smell gas
2. Leave the building. Report a gas leak to your gas company immediately To Prevent Accidental Poisoning 1. Store dangerous chemicals well out of the reach of children. Never store next to food products.
2. Keep cabinet doors closed and secure with childproof locks. To Prevent Falls 1. Wipe up spills immediately
2. Never leave anything on the floor where someone might trip over it
3. Stand on a ladder or stool, not on a chair or box, to reach a high shelf Sanitation Practices 1. Use hot soapy water to wash dishes, utensils, and cooking surfaces every time you cook
2. Wash your hands well before working with food and after using the restroom
3. Wash fruits and vegetables under cold running water. wash tops of cans before opening.
4. Don't use the same plate for raw and cooked food
5. Use clean dishcloths, sponges and towels to avoid spreading germs 6. Keep pets out of food preparation areas
7. Use separate towels for drying dishes and hands
8. Use a tissue (or shoulder) when you must sneeze or cough & turn away from the food. Then wash your hands!
9. Keep hair out of food- tie it back
10. Use a separate spoon, not your fingers for tasting food.
11. Avoid touching the eating surfaces of plates, flatware, and glassware when you set the table
12. Files, ants, cockroaches, mice and rats contaminate foods and surfaces with their eggs or the diseases they carry Definitions Danger zone- A range of temperatures between 41F and 135F, where bacteria growth is most dangerous
Trichinosis- A disease caused by not cooking pork thoroughly (tiny worms could survive)
E-coil- A dangerous food-borne illness from eating contaminated rare beef or unpasteurized milk or apple juice Salmonella- A bacterium that grows in such foods as poultry and eggs. Symptoms include nausea, diarrhea, fever
Botulism- A food borne illness caused by improperly canned foods. Symptoms include difficulty breathing, double vision and even death