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Safe Kitchen_ Safe Food

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					Safe Kitchen, Safe Food
  Preventing Kitchen Accidents
• Knowledge is one of the most useful
  resources for working in a kitchen
• What are the sources of Danger?
• Knives
• Oven
• Wet floors
• Worn out electrical appliances
• Cleaning products
                              CUTS
• Knives are one of the most useful tools in the kitchen,
  but also one of the most dangerous.
• Always cut away from the body on a proper cutting
  surface.
• Keep the blades sharp and clean. Keep the knife grips
  clean.
• Never leave knives lying in water as it can injure an
  unsuspecting dishwasher.
• When wiping blades, always point the cutting edge away
  from the hand.
• Lay knives flat and away from counter edges.
• If a knife should fall, do not try to catch it. Pick it up after
  it has fallen.
• Always return clean knives to their proper storage areas
  when done working with them.
BURNS



Steam is often thought of as the cloud of visible vapor that
comes out of a teapot. Wrong! The visible part is just the
part of the steam cloud that has cooled down to under the
boiling point of water and is visible as a cloud of
condensed water droplets. Real, live, dangerous steam is
water vapor that is above the boiling point of water, often
way above it, and escaping confinement. It can be highly
pressurized and moving very fast, and is almost invisible
as it escapes its confinement. It causes real nasty burns.
                          Fire
• Kitchen fires can be serious. They often involve
  igniting combustibles and flare-ups of things
  being cooked. Defects in ovens, burners,
  electrical and gas connections are also
  hazardous.

  Preventing Kitchen Fires
  Here are four simple things you can do to help prevent
  kitchen fires:

1. Keep burners clear.
2. Watch pots to prevent foods from boiling over onto a hot
   stovetop.
3. Turn pot handles inward to prevent potential accidents.
4. Wear short sleeves when cooking to prevent clothes
   from being ignited.
           Falls and Spills
• Always clean up messes and spills to
  prevent falls.
• Close cabinet doors and drawers when
  done.
• Use a sturdy step ladder to reach for
  things.
• Do not step on objects that are unstable.
                    Electric shocks
• Overloaded receptacles. Avoid overloading a
  receptacle or an electrical circuit. Fires can occur when
  overloaded wires become hot. Most receptacles are
  designed for two plugs only. advised to consult a
  qualified licensed electrician about installing these safety
  devices, although many newer homes have them
  already.




• Check equipment. It’s advisable to check the condition
  of cords, plugs, and insulation on double-insulated tools
  for signs of fraying or other damage

• Do not handle or operate appliances when your hands
  are wet or when the appliances are on wet surfaces,
  such as a countertop that has water on it.
 Foodborne Illness
Is also known as food poisoning
This is a result from eating food that is
  unsafe to eat
Food can carry bacteria into your stomach
Many types of bacteria can cause food
  poisoning such as
E. Coli
Salmonella
Botulism
Practicing Cleanliness
• Prevent bacteria from spreading by
  following some basic food safety rules
• Wash hands before preparing food and
  after using the bathroom
• Use hot soapy water to wash utensils,
  cutting boards and counter tops
• Use clean dishcloths, sponges, and
  towels.
Continue……
• Keep your hair out of the food, if long pull
  it up
• Use clean dishcloths, sponges, and
  towels.
• Keep pets out of kitchen
• Avoid the Danger zone 40 to140
         Cross-Contamination
• This occurs when harmful bacteria are
  transferred from one food to another
• Example: Using the same knife and cutting
  board to cut vegetables and dice chicken.
• Place cooked food on a clean plate.
  Never use the same plate that held the
  raw food, unless it has been washed
  thoroughly!
• Avoid cross contamination during
  shopping by keeping food separated
To help prevent Foodborne illness
Purchase perishable foods last –put away
 first
• Avoid the Danger zone 40 to140

• Do not thaw meat on the counter
• Keep foods at the proper temperature
  when thawing, cooking, and serving them.
“Keep hot foods hot and cold foods cold”
         Foodborne Illness facts
• Millions of people get sick from dangerous
  bacteria in food every year.
• Many people don’t link their illness to
  Foodborne bacteria. They think they have
  a case of the flu.
• You can become sick anytime from 20
  minutes to 6 weeks after eating food
  with some types of harmful bacteria.
Continue…..
• Infants and young children, pregnant
  women, and older adults are at greatest
  risk for Foodborne illness, as are all
  people with weakened immune systems
        IT'S SAFE TO BITE WHEN THE
           TEMPERATURE IS RIGHT!
• Using a food thermometer is the only sure
  way of knowing if your food has reached a
  high enough temperature to destroy
  Foodborne bacteria.
         Storing Food Safely
• Make sure to set up a rotation system so
  the older food is used before the newer
  food.
Refrigerator storage
• Cover all foods
• Store perishable items in coldest locations
• Watch for cross contamination
• Wipe up spills
• Throw out perishables
Freezer Storage
• Freezer burn is when food has dries out
  and loses its flavor because of improper
  freezing.
• Store meat no more than six months,
  veggies 6 to 9 months
• Wipe up spills
• Dry Storage
• What foods do not need to be stored in the
  refrigerator?
• Once a jar has been opened, it should be
  refrigerated examples?
• Watch out for pests
• Do not store food under the sink

				
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posted:7/2/2012
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