Sanitation in the Kitchen. Mrs. Anthony

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1 Sanitation in the Kitchen Mrs. Anthony

2 1. If it tastes okay, it is safe to eat 2. If you get sick from eating food it was from the last thing you ate. 3. The worst that can happen to you is a stomach ache 4. If I ve never been sick from the food I prepare, I don t need to worry about feeding it to others 5. People never used to get sick from their food Myth vs. Fact

3 6. As long as I left the lid on the food that has sat out long, it is okay to eat. 7. If you let a food sit out for more than 2 hours and reheat it and make it really hot, it will be okay. 8. If a hamburger is brown in the middle, it has been cooked to a safe internal temp. 9. I eat a vegetarian diet, so I don t have to worry about food poisoning. 10. We should be scared to eat almost anything. Myth vs. Fact cont

4 Sanitation means following practices that help prevent disease It is estimated that each year 48 million Americans suffer from food-borne illness,128,000 get hospitalized, & 3,000 death happen (E-coli, Salmonella, Listeria) Children, pregnant women, and older adults are at most risk The illness can be mild (1-2 days) or severe and require hospitalization What is Sanitation?

5 Microorganisms- tiny living creatures visible only through a microscope Poor food handling practices allow these harmful microorganisms to grow and spread Bacteria is EVERYWHERE! It is carried by humans, animals, insects, and objects Food-Borne Illness

6 To keep food safe to eat 1. Keep yourself and your kitchen clean 2. Don t cross-contaminate 3. Cook food thoroughly 4. Refrigerate promptly 4 Basic Food Safety Rules

7 Personal hygiene is keeping yourself clean so you do not introduce harmful microorganisms into food as you handle it Washing your hands is the best way to stop spreading germs! Wet hands with hot water Lather with soap and rub for 20 seconds Scrub fingernails, back of hands, and wrists Rinse under warm water Dry with paper towel 1. Keeping yourself clean

8 Washing your hands before food preparation, after sneezing, coughing, using the rest room, and touching your face or hair Keeping hair away from face Wear clean clothes/apron (dirty clothing has bacteria) Don t handle food with an open cut or sore Avoid cooking and tasting the same spoon, and licking your fingers Wash hands after handling raw meat/eggs Personal Cleanliness

9 Keep pets out of kitchen! Wipe spills/remove dirty utensils Wash cutting board that has had meat on it before cutting anything else Don t wipe hands on dish towel-use separate towels so dishes don t get bacteria Don t use dish cloth that has been dropped on the floor 1. Keeping the kitchen clean

10 Occurs when harmful bacteria spread from one food to another Juices from raw meat, poultry, and seafood are large bacteria carriers Can happen by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch readyto-eat food If possible have 2 cutting boards: one for meat, poultry and seafood Microorganisms are easier to wash from plastic than from wood, but both can carry if not washed well 2. Cross Contamination

11 Bacteria grows fastest within a range that includes room temperatures During cooking high food temperatures normally kill most bacteria (165 F) With cold refrigerator temperatures, bacteria grow more slowly, yet remain alive Freezing stops bacteria from growing, but does not kill them 3. Cook Food Thoroughly

12 Ground meats: pork, beef, veal, lamb 155 degrees Seafood, pork, beef, veal, lamb: 145 degrees All poultry (whole or ground): 165 degrees Leftovers- Reheat temperature of all foods: 160 degrees Cooking meat thoroughly

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14 The DANGER ZONE: Keep food hot: above 140 degrees Fahrenheit Keep food cold: below 40 degrees Fahrenheit Freezer temperature should be at 0 (32 F) degrees Clean refrigerator often Refrigerate dairy products and perishable items right away (2 hr rule) And never taste questionable food! 4. Refrigerate/Storage

15 Thaw frozen foods in the refrigerator, not on the counter! Thaw frozen foods in cold water in the sink, changing the water every 30 minutes. Microwave food on Defrost. *Which one do you think is the quickest way? Longest way? Defrosting Food! 3 WAYS

16 Storing foods Follow package directions Follow the principle of first in, first out Write the purchase date Raw meat should be stored on bottom shelf or refrigerator On a plate to catch juices Away from ready to eat food and open containers 4. continued

17 The four F s can spread disease: Flees Food Fungus Flies Symptoms of food poisoning: NDV Vomiting Nausea Diarrhea Things to remember

18 1. Have each student rub 1 Tbsp. cooking oil on their hands like lotion. 2. Sprinkle ½ tsp. ground cinnamon on each pair of hands. 3. The students need to rub the cinnamon with the oil all over their hands. 4. Assign each student in the unit a different hand washing method. 1.Cold water for 10 seconds (Red Kitchen). 2.Cold water for 15 seconds (Orange Kitchen). 3.Cold water for 20 seconds (Yellow Kitchen). 4.Warm water with soap for 10 seconds (Green Kitchen). 5.Warm water with soap for 15 seconds (Blue Kitchen). 6.Warm water with soap for 20 seconds (Purple Kitchen). 5. Have the students compare how clean each of their hands are. Note, who still has oil and cinnamon left. 6. Demonstrate and explain the importance of the temperature of water with the application of soap and friction to clean hands thoroughly. 7. It takes a minimum of 20 seconds to clean hands which is how long it takes to sing the ABC song. 8. Again, have all of the students thoroughly wash their hands singing the ABC song together. Hand washing activity

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