Culinary Food Safety

Bacteria, viruses, parasites

Causes of food bourne illness

Keep a clean lab area, make sure to close cabinets, don't use long wires, after using and appliance unplug if, wash knives separately

Classroom safety procedures

1. Mild intestinal discomfort 2. Severe dehydration 3. Bloody diarrhea

Common symptoms of food borne illness

40-140

Danger zone

Brush big pieces into container, wipe little pieces of with paper towel Take the glass out then drain the sink

How to take care you broken glass in the kitchen

160-212

Proper cooking temps needed to kill bacteria

0

Proper freezer temp used to keep food cold

40

Proper refrigerator temp used to keep food cold

1. Cut food away from you 2. Never catch a falling knife 3. Wash knives separately

Proper ways to use and store knives

When in doubt, throw it iht

Rule of thumb

Meat Poultry Seafood Eggs Dairy

Sources of food borne illness

1. Turn off source of heat 2. Put a lip on contained grease fire 3. Sprinkle baking soda on it 4. If bad, fire extinguisher

Steps to putting out a grease fire

1. Odor 2. Mold 3. Color

To determine that food has spoiled

1. Turn pots and pan handles in 2. Use oven mits or pads when touching hot containers 3. No metal in microwave

Ways to orevent burns in stove, in the oven , microwave

1. Do not reuse cutting boards without cleaning 2. Wash tops of cans to prevent dirt from getting into food 3. Wash cooking utensils before using in other food items 4. Do not reuse same dish towel to wipe hands and dry dishes

Ways to prevent cross contamination

Food left in the danger zone are more likely to promote bacterial growth

What does the danger zone mean