Safety _ Sanitation by tangshuming


									   Tie back hair the whole period
   Wear fitted clothing or clothes that don’t
   You should open pan lids away from you to
    avoid steam burns
   Close drawers and doors after use
   Use the right tool for the job
   Store heavy/bulky items on low shelves
   Wear pot holders when handling hot things
 Sanitation
 Contaminant
 Bacteria
 Cross-contamination
 Foodbourne Illiness
 Danger Zone
 Keep floor clean
 Wipe up spills
 Use a stepstool to
  reach high places
 Keep knives sharp
 Let a falling knife fall…don’t try to
  catch it
 Wash sharp items separately from
  other dishes
 Sweep up broken glass
  immediately, wear gloves when
 Water and Electricity DON’T mix!!!
 Replace damaged cords
 Keep cords behind item or in a safe
 Do not touch any electrical plugs,
  switches, or appliances when your
  hands are wet
 Read labels for proper use, storage, and
 Keep in original containers
 NEVER mix chemicals
 Store away from food and children
 Wear clean clothes/apron
 Remove jewelry
 Wash hands
 Wear plastic gloves if you have an open
  wound on your hand
 Wash hands again after sneezing or
  touching face/hair
 Do not sneeze/cough around food
 Keep work area and equipment clean
 Avoid cross-contamination:
    › Letting microorganisms go from one food to
 Use non-porous cutting boards
 Use separate spoons for tasting
 Use separate towels for hands and dishes
 Food can become contaminated at any
  point from the farm to the table
 Clean as you go
 Presoak tough items
 Use a small amount of soap with hot
 Use dishcloth's to clean dishes
 Set knives to the side & clean at the end
 Dry with clean towel
 Keep hot foods hot and cold foods cold
 The danger zone is 40 degrees to 140
 Freezing does not kill bacteria, it prevents
  it from growing
 Refrigerators slow the growth
 Use a thermometer to check food
 Boiling kills most but not all bacteria
 Thawing foods at room temperature is
  not okay

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