kitchen safety do now: list 6 important kitchen safety rules that we’ve discussed this week on a...
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Kitchen Safety
• Do Now: List 6 important Kitchen Safety rules that we’ve discussed this week on a piece of loose leaf paper
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Food borne Illnesses
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What are Food borne Illnesses?
• According to the CDC, each year 48 million illnesses and 3,000 deaths can be traced to foodborne pathogens.
• A food-borne illness is food that has been contaminated.
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Causes
• Harmful bacteria are the most common cause of food borne illnesses. Some bacteria may be present on foods when you purchase them.
• Raw foods are the most common source of food borne illnesses because they are not sterile.
• Ex.) Chicken, Ground beef, Eggs, Unpasteurized Milk
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Symptoms
• In most cases, symptoms resemble the flu and may last a few hours or even several days. Symptoms can range from mild to serious and include:
• abdominal cramps • nausea • vomiting • diarrhea• fever • dehydration
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How does food become contaminated?
• We live in a bacterial world, good and bad so there are many opportunities for food to become contaminated as it is produced and prepared:
• 1. During slaughter, raw meat and poultry can become contaminated. Seafood can become contaminated during harvest or through processing
• 2. Later in food processing, other bacteria can be introduced from infected humans who handle the food, or by cross contamination
• 3. After purchase, the consumer can contaminate the food
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Facts• Most bacteria grow undetected because bacteria
doesn’t smell or look bad.
• Freezing and Refrigeration of food slows bacteria’s growth but does not destroy the bacteria.
• The bacteria is ONLY destroyed by heat
• Thorough cooking to the proper internal temperature is the only way to destroy the bacteria.
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“Danger Zone”
• Bacteria multiply rapidly between 40°F to 140°F
• To keep out of this danger zone, keep cold foods cold and hot foods hot.
• “When in doubt, THROW IT OUT!”
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To prevent harmful bacteria from growing in food:
• 1) CHILL: Refrigerate foods immediately. Foods cannot be left out for more than 2 hours. Always store and refrigerate leftovers in shallow dishes.
• 2) COOK: Cook meat, poultry and eggs to the proper internal temperature and that will kill the harmful bacteria
• 3) SEPARTE: Prevent cross-contamination • 4) CLEAN! Wash hands before and after
handling food. Always clean counters before preparing food.
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KEEP HOT FOOD HOT and COLD FOOD COLD
• Hot food should be cooked to 140 degrees or higher via meat thermometer
• Cold food should be refrigerated lower than 40 degrees or frozen at zero degrees
• When food is cooked and left out for more than 2 hours, bacteria can multiply quickly.
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Thaw Foods Safely
• The proper way to thaw such products is to either thaw them in the refrigerator, under cold water or in a microwave
• NEVER thaw on the countertop.
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Wash Your Hands• Our hands naturally
carry bacteria on them and there is bacteria on food. We can transfer that bacteria to the food.
• Hands should be washed before, during and after preparing food with warm, soapy water for 20 seconds
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Wash Fruits and Vegetables• Because fresh fruits and
vegetables are grown outside, they may come in contact with a wide range of bacteria.
• Most of these bacteria are harmless, but it is important to realize that fresh fruits and vegetables should be washed thoroughly under running water before you consume them with a fruit/ vegetable brush.
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Don’t Cross Contaminate
• It is important to make sure that you don’t allow the juices associated with raw meat and poultry to contaminate other areas of your kitchen.
• Clean utensils and cutting boards thoroughly
• Always store raw meats on the bottom of the refrigerator
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Common Food borne Illnesses
1) Salmonella
Common Source: raw poultry, raw eggs
2) E. Coli
Common Source: ground beef, unpasteurized milk
3) Botulism
Common Source: dented or bulging cans
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You Tube
• What NOT to do in the kitchen
• Kitchen Fires
• Washing Fruits and Veggies
• Kitchen and Food Safety
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CBS News
• 10 Most Common Kitchen Mistakes