unit 6—safety & sanitation

Food & Nutrition

Unit 6—Safety & Sanitation

6.1—9 Terms

• Heimlich Maneuver• Bacteria• Temperature Danger

Zone• Irradiation

• Cross Contamination• Safety• Sanitation• Canning• Food Borne Illness

1.

• Single celled microorganisms that live in soil, water, & the bodies of plants & animals--

1.

• Bacteria

2.

• Process of preserving food by heating & sealing it in airtight containers for storage--

2.

• Canning

3.

• The transfer of harmful bacteria from one food to another food--

3.• Cross Contamination

4.

• A disease transmitted by food--

4.

• Food Borne Illness

5.

• Procedure that removes food or other obstacles form a choking person’s airways--

5.

• Heimlich Maneuver

6.

• A commercial food preservation method that exposes food to gamma rays to increase shelf life & kill harmful microorganisms--

6.

• Irradiation

7.

• The condition of being secure from threat of danger, harm or loss--

7.

• Safety

8.

• Maintaining a clean condition in order to promote hygiene & prevent disease--

8.• Sanitation

9.

• Zone from 41 degrees F to 135 degrees F in which foods should not be stored or kept for long periods of time due to risk of spoilage & bacteria growth--

9.

• Temperature Danger Zone

6.2• Describe food preparation, preservation, serving

& storage techniques that prevent food poisoning—

• Improper food handling can contaminate food & make you ill

• Kitchen accidents can cause severe injuries• Food left at room temperature can become a

breeding ground• Refrigeration slows bacteria growth• Soil, humans, insects, cooking tools can all

transfer bacteria to food

Refrigerator

• Cold Storage

Safety in Kitchen• Keep refrigerator & freezer clean• Package food for refrigerator & freezer & store

promptly• Moisture vapor proof packaging is best for

freezer—to prevent freezer burn• Store leftovers in tightly covered containers• Thaw foods immediately before cooking (do not

thaw)• Do not leave food out of refrigerator longer than

2 hours

Safety in the Kitchen

• Reheat leftovers to 165 degrees F• Remove stuffing from stuffed foods before

refrigerating• Do not partially cook food & finish later• Do not open bulging, dented cans• Do not taste anything that looks or smells

off• Store non-perishables in sealed containers

—away from pests

Safety in the Kitchen

• Do not refreeze foods• Do not use broken eggs• Do not eat any food containing uncooked

meat or eggs

6.2.1

• Investigate prevention of food spoilage in the food industry--Research

6.2.2

• Recognize the temperature danger zones-• Keep hot foods hot—above 140 degrees F• Keep cold foods cold—below 40 degrees

F• Bacteria multiply rapidly between these

temperatures• Room temperature is an unsafe condition

6.3

• Differentiate between food borne illnesses & the definition for each—

• Parasites—need another host to live• Protozoa—tiny one celled animal• Viruses—simplest known type of

microorganism • Natural Toxins—mushrooms, poisonous

rhubarb plant, wild fruits, roots & berries

Microorganisms

• Campylobacteriosis• E. Coli Infection• Listeriosis• Perfringens poisoning • Salmonellosis• Shigellosis• Vibrio infection

• Trichinosis-worm-uncooked pork

• Hepatitis A Virus—bad water, sewage

• Toxoplasmosis• Botulism• Staphylococcal

Poisoning

Microorganisms--

• Campylobactriosis—contaminated food & water—great risk with raw or undercooked foods of animal origin—household pets with diarrhea are a source of infection

• E Coli—germ hat causes severe cramps & bloody diarrhea--undercooked hamburgers are a great risk—most common during summer months & northern states

Campylobactriosis

• *

E Coli

• *

Salmonellosis

• *

Trichinosis

• Uncooked pork

Microorganisms--

• Listeriosis—affects pregnant women in 3rd trimester, children & adults whose immune system is weakened by major diseases—transmitted by soil, water, soft cheeses, milk, deli cold cuts, undercooked chicken & hot dogs & shellfish

• Perfringes—most reported—called ‘the food service germ’—food served in quantity & left on steam tables or at room temperature is a danger—often called 24 hour flue

Microorganisms-

• Salmonellosis—found in raw & undercooked eggs, poultry, meat, fish & unpasteurized milk—wash hands after restroom-reptiles harbor this bacteria

• Trichinosis—worm from undercooked pork or from pigs fed meat scraps & garbage—causes muscular pain & fever

Microorganisms-

• Botulism—paralyzes muscles—can cause death—caused by improper home canning (process of preserving food by heating & sealing it in airtight containers for storage)

• Honey can contain these spores & should not be fed to infants—this same bacterium is used to produce Botox

Microorganisms-

• Staphylococcal—resembles tiny circles in shape of grapes—found in mouth, eyes, ears & sinuses—custard, cream-filled pastry, milk, processed meats & fish are sources—careful food preparation will prevent it—skin infections should heal before handling food

6.3.1• Research current issues involving food borne

illnesses—• Symptoms of foodborne illness—• Abdominal Cramps• Diarrhea• Fatigue• Headache• Fever• Vomiting

6.4• State safety precautions to follow in the kitchen

—• Keep work area clean—wipe as you go• Use paper towels for spills & throw away—cloth

causes cross contamination• Remove dirty utensils as you use them—place in

hot soapy water• Never use same utensils—cutting boards for

both raw & cooked foods• Wash tops of cans before opening them

Kitchen Safety

• Wash counters & boards with a chlorine bleach solution regularly

• Keep pets & insects out of kitchen• Wash dishes in hot water & detergent• Rinse in scalding temperature & allow to

air dry• Do not keep any food under sink• Baking soda & vinegar are good for

cleaning counters & appliances

When Washing Dishes--

• *Follow this order:• 1. Glasses• 2. Flatware• 3. Dishes• 4. Pots-Pans• 5. Greasy Utensils

6.4.1

• Evaluate a kitchen for safety hazards—• See handout

6.5• Explain basic first aid procedures—• A. Preventing chemical poisoning—• Furniture polishers, cleaners, bleach—look like

food• Keep all hazardous products in their original

containers• Keep all medications up high• Never leave these products out if interrupted• Wash all fruit & vegetables before using• *Keep these out of children’s reach

B. Preventing Cuts-(Knives, sharp appliances, broken glass,

disposals)• Store sharp knives separately • Use knives correctly—not for household tasks• Unplug mixers, food processors before

dislodging blades• Dispose of can lids after opening cans• Never pick up broken glass with your hands• Cover cut with a clean cloth—apply pressure to

stop bleeding

C. Preventing Burns-(scalding liquids, spattering grease, hot cooking

utensils, hot ranges, ovens, portable appliances)• Use pot holders• Open lids away from your face when cooking• Make sure range top & ovens are off after using• Keep small appliances unplugged when not in

use• Do not keep paper or cloth items near the range

or oven• Never leave the kitchen while cooking

C. Preventing Burns

• Keep a fire extinguisher handy• Know that soda & flour will put out a small

grease fire—not water• Place a burn in cold water bath• Do not apply ointments of any kind• Install a smoke alarm near kitchen

D. Preventing Falls-• (unsteady step stools, wet or cluttered floors)• Do not stand on a chair to reach high places• Buy a small ladder• Never walk on wet surfaces• Wipe up spills immediately• Keep this traffic area clear of objects• Avoid throw rugs• Do not move any one that has fallen until you

know more

E. Preventing Electric Shock-• (faulty wiring, overloaded outlets, damaged appliances)• Respect electricity• Do not use these items with wet hands• Use heavy gauge electric cords• Do not overload outlets• Place safety covers over unused outlets for children• Unplug toaster before dislodging bread• Unplug cords by pulling on the plug—not the cord• Do not use appliances with damaged cords• Do not touch someone who is being shocked—stop the

electricity from the source

F. Preventing Choking-

• (trapped food blocks the airway)• Chew food thoroughly before swallowing• Avoid talking & laughing when eating• Do not give children hot dogs, carrots,

peanuts• Learn CPR & the Heimlich maneuver

G. Preventing Bumps-

• Keep all cabinet doors & drawers closed• You can bump your head!

6.5.1

• Demonstrate basic first aid procedures--