WHAT DO YOU DO WHEN:
First Degree Burn Cut Electrical Shock Keep Cleaning
supplies What two chemicals
should never be mixed?
Place burned area under cold running water
Disconnect the main power source before approaching injured person
Apply direct pressure over wound
Chlorine and Ammonia Away from food
Questions Answers
WORK ENVIRONMENT
1. With Electrical appliances, use_______ Hands, stand on____ floor and keep away from_____.
2. Plug cord into electrical appliance_____plugging into power source.
3. To extinguish a grease fire: A_____ B_____ C_____
4. Cleaning supplies should be stored_____from foods. Keep cleaning supplies in _____containers.
5. _____knives are more dangerous and less efficient than___knife.
6. Turn handles____from the front of the range.
7. Clean up spills____ to avoid falls.8. Lift lids on hot foods____from you.9. Store heavy items on_____shelves.10. Use a_____ _____ for reaching high
objects.
Sharp Away (4 Times) Original Dull Dry ( 2 Times) Immediately Fire Extinguisher Lower Step Stool Baking Soda/Salt Water Use a lid on the Pan Before
Questions Answers
GREASE FIRES????????
http://www.ksl.com/?sid=27097981&nid=148&title=layton-firefighters-demonstrate-grease-fire-prevention&fm=home_page&s_cid=queue-8
SANITATION RULES Wash Hands After : For 20 seconds with soap and hot water Using the Restroom Sneezing Coughing Before and After handling Raw Meat Poultry
or Eggs
MORE SANITATION GUIDELINES
When tasting foods, always use a clean spoon
and use only once. DO NOT USE YOUR FINGER!!!!!!!!!!!!!!!!!!
Wear gloves if you have acut or open sore on hands
Wear appropriate clothing:Clean ApronHair tied Back
WHAT'S THE DIFFERENCE BETWEEN CLEAN AND SANITIZE?
Clean-Remove visible dirt
Sanitize: Is to use a chemical when cleaning.
E-COLI
Undercook Ground Beef, Unpasteurized milk, fresh Fruits and Vegetables.
Bacteria spread by air from soil, ground and fecal matter to food sources.
STAPHYLOCOCCUS
Staphylococcus Aureus is a food intoxication caused by bacteria found in the nose, throat, and on the skin. These bacteria are easily spread by coughing or sneezing. Staph bacteria do not cause the food intoxication; they produce a toxin that causes the illness. This bacteria grows best on starchy foods or on moist meat dishes. Symptoms include: nausea, vomiting and stomach cramps.
SALOMONELLA
Most common food-borne illness Found in fresh and undercooked poultry and
raw eggs Bacteria
HEPATISIS
VIRUS Toxins from fecal bacteria transferred by
human contact, usually through improper handwashing.
HOW TO PREVENT FOOD-BORNE ILLNESSES
Keep Food Out of the Danger Zone
41-135
Foods should not be in the Temperature Danger Zone for more than two hours
WAYS TO PREVENT FOOD-BORNE ILLNESSES
Practice proper hand washing Throw away any food with an off odor and do
not taste or use Do not buy bulging cans Frequently clean and sanitize work surface Avoid Cross Contamination
SAFE WAYS TO THAW FOOD
In the microwave if used immediately
In the refrigerator for 2-3 days
Under cold, running water