Sanitation Rules: Always wash hands for a minimum of 20 seconds with hot soapy water

Sanitation Rules: Always wash hands for a minimum of

20 seconds with hot soapy water.

a. BEFORE Cooking

b. DURING Cooking

Wash your hands:

• Going to the bathroom• Sneezing• Coughing• Changing Diapers

Wash your hands after:

Wash your hands

• Before and after handling raw meat, poultry or eggs

Wash your hands:

a. rinse and scrape any food left on dishes

b. Fill one sink with hot soapy water

c. Fill the other sink with plain hot water

d. Wash dishes in soapy water, then rinse all soap away in the plain hot watere. Place dishes in dish rack or dry with a clean towel

Washing Dishes

a. Glassware

b. Silverware/Flatware

c. Dishware

d. Pots and Pans

Wash the dishes in the following order:

• Keep all work surfaces clean

• Disinfect work surfaces to prevent cross-contamination

Work Surfaces

• Spread of harmful bacteria from one food to another

• Never place cooked food on a plate which has previously held raw meat, poultry or seafood

• Always wash hands, cutting boards and utensils with hot soapy water after they come in contact with raw meat, poultry or seafood

Cross-Contamination

• When tasting foods, use a clean spoon every time.

• To reduce pest/insects, avoid crumbs or spills, keep staples in airtight containers and dispose of garbage properly

Sanitation

Wear gloves while cooking if you have a cut or open sore on your hands.

Sanitation

• Appropriate clothing includes clean clothing and an apron

• Pull back or cover hair while working in the kitchen.

Sanitation

• Food-borne illness results from eating contaminated foods containing poisonous toxins. – Fever, headache and digestive troubles are

symptoms of food-borne illness

Food-borne illness

Food Borne Illness Statistics

• The CDC estimates that food borne illnesses cause:

– approximately 76 million illnesses

– 325,000 hospitalizations

– 5,000 deaths in the United States each year

Food-borne illness Statistics

Food will often look and smell normal. They may not always have off odors or flavors

When in Doubt,

Throw it out!

Spoiled Food:• Wilted or bruised• Slimy• Smelly• Brown• Moldy• Foul Taste• Damaged Package

Food-borne illness

• General Conditions for bacterial growth

-Warmth-Moisture-Food-Time

Bacterial Growth

Botulism:

• Source– Improperly canned

foods

– Honey

– Low acid foods

• Symptoms– Affects nervous system

– Double vision

– Not able to speak or swallow

Botulism

E-Coli

• Sources– Undercooked ground beef– Un-pasteurized milk– Fruit juice, fresh fruits &

vegetables– Fecal matter & infected soil

• Symptoms– Cramps– Diarrhea– Nausea– Vomiting– Fever

E-coliE-coli will be killed by cooking to a high enough temperature

Hepatitis A• Source

– Toxins from fecal bacteria, transferred by human contact

• Changing diapers/going to the bathroom and not washing hands

• Symptoms– Fever– Loss of appetite– Nausea– Vomiting– Jaundice

Hepatitis

Salmonella

• Source– Fresh poultry

– Raw eggs

• Symptoms– Cramps

– Diarrhea

– Nausea

– Chills

– Fever

– Headache

Salmonella

Staphylococci

• Source– Spread through human

mucous contact to food source

• Sneezing/coughing not washing hands

• Symptoms– Nausea

– Vomiting

– Diarrhea

Staphylococci

• A large majority of food-borne illnesses can be prevented by – Proper hand washing– Throw away food with off odor or bad taste– Do no buy dented or bulging cans– Clean and sanitize work surfaces

Prevention

41° to 135°

Danger Zone

Food should not be in the danger zone for

more than 2 hours

Keep hot foods hot and cold foods cold!

• Heating, reheating and serving foods: 165 degrees

Reheating and Serving

• Cold storage of foods: 40 degrees or below

• Freezer temperature should be at 0 degrees Fahrenheit to keep foods frozen solid

Storing Food

Ground Meat

• Ground meat must be cooked to 155 degrees

• Do not eat ground beef if it is pink inside

Seafood, beef, veal, lamb, pork: 145 degrees

Ground meats (pork, beef, lamb) : 155 degrees

All poultry (whole or ground): 165 degrees

Internal Food Temperatures

In the fridge for 2-3 days

Safest way to thaw frozen food

• Under cold, running water,

• In the microwave

Other ways to thaw frozen food immediately

or sink full of cold water, change water every 30 minutes

• Never defrost foods at room temperature

Thawing frozen foods