Practicing Safety & Sanitation

Staphylococcus

-A pathogenic bacterium that resembles tiny circles in the shape of grapes. It can be found in the mouth, eyes, ears, and sinuses. -Typical contaminated foods include custard, cream-filled pastry, milk, processed meats, and fish.

FIRES AND EXTINGUISHING METHODS

-A small grease fire can be extinguished by covering it with baking soda. -A pan fire can be extinguished by covering the pan with a lid. -Fire blanket can be used as a protective shield during escape.

Burns...Third Degree

-Affects outside and inside layers of skin and possibly organs. -Skin appears black. -Requires emergency treatment. Call 911 immediately.

When Should I change out my gloves?

-As soon as they become soiled or torn. -Before beginning a different task. -At least every 4 hours during continual use, and more often if necessary. -After handling raw meat, seafood, or poultry & before handling ready-to-eat food.

Guidelines for Preventing Kitchen Accidents

-Avoid overloading electrical outlets. -Be careful with flammable materials. -Disconnect cords by pulling the plug. -Do Not pull the cord. -Do not store sharp, heavy objects such as appliances, large utensils, or large pans overhead. -Keep cupboard doors closed. -Follow appliance directions carefully and do not remove safety labels or guards from appliances. -Keep electrical appliances away from water.

Personal Hygiene Program

-Avoiding personal behaviors that can contaminate food -Washing & caring for hands -Dressing appropriately -Limiting where you eat, drink, smoke, & chew gum or tobacco -Preventing employees who may be carrying pathogens from working with or around food, or from working in the operation.

Allergic Reactions

-Can be sudden and must be treated immediately. -Epinephrine is the most common antidote drug used and is often administered through an automatic injection device. -Seek further medical attention immediately. Inform health professional of the medication which has been given.

Cuts and Wounds

-Do not touch anything with cut or wound. -Clean with soap and water. -Apply direct pressure to bleeding cut with clean cloth. -If cloth soaks through, do not remove...apply a second cloth. -Elevate a bleeding limb higher that the heart unless you suspect a broken bone. -Apply after bleeding stops.

Choking

-Do not try to retrieve an object from the victim's throat. -Perform the Heimlich until the object comes out or the victim loses consciousness. -If victim loses, lay flat on back and sweep the victim's mouth / open airway / check for breathing / give two slow breathes / give five abdominal thrusts / continue until object is removed or medical help arrives. -If object has come out but victim is not breathing, begin cpr. -Call 911 or your emergency number...If you are alone, use chair or counter to try and force the object out.

Preventing Shock

-Don't touch plugs or switches with wet hands. -Don't use lightweight extension cords with small appliances. -Don't overload electrical outlets. -Don't use damaged appliances. -Do not touch the person if they are connected to the power source. -Disconnect the appliance or turn off the power causing the shock. -Use a non-conducting material (rope, dry cloth, wooden pole) to pull the person away from the electrical source.

Campylobacteriosis

-Generally spread by eating or drinking contaminated food or water. -Contact with infected people or animals -Will not readily grow in food. -The risk is greater with the consumption of raw or undercooked food of animal origin. -Household pets with diarrhea have often been shown to be the source of infection for many. -Irradiation (a commercial food preservation method that exposes food to gamma rays to increase shelf life and kill harmful microorganisms) readily destroys it and greatly reduce the incidence on poultry.

E. Coli infection

-Germ that causes severe cramps and bloody diarrhea. -More common during the summer months and in northern states. -The most common way to get this infection is by eating undercooked hamburgers.

Situations That Can Lead to Contaminating Food

-Having a foodborne illness -Having wounds that contain a pathogen. -Having contact with a person that is ill. -Touching anything that may contaminate their hands and then don't wash them. -Having symptoms such as diarrhea, vomiting, or jaundice. -With some illnesses, a person may infect others before showing any symptoms OR after all symptoms are gone. -Carriers - EX: Staphylococcus aureus - carried in the nose of 30-50% of healthy adults. 20-35% carry it on their skin.

Electrical Shock

-If a victim is touching a live household electrical wire, call 9-1-1 and being first-aid. -Do not touch victim if they are still in contact with live current. --Symptoms include burn marks on mouth or skin, tingling sensation, dizziness, muscle pains, bleeding, headache, or unconsciousness. If unable to do this, the separate victim from current using a non-conductive material. -If a victim is not breathing or does not have a pulse, begin CPR. -If the victim has been burned, begin first-aid for the burns. -Keep victim inactive until help arrives.

Poisoning

-If victim is not breathing, or does not have pulse, or heartbeat, begin CPR. -Try to identify the poison. -Call poison control center or 911. Follow instructions given by emergency personnel. -Place victim in recovery position.

Burns...Second-Degree

-Immerse in cold water. -Dampen clean cloths in cold water and apply them repeatedly. -Do not rub the area or break blisters. -Use burn ointment only. -Dress the area with gauze that does not stick to skin and change daily. -Call doctor if there are signs of infection.

Trichinosis

-Infestation with or disease caused by trichinae and marked especially by muscular pain and fever. -Caused by eating uncooked or poorly cooked meat from an animal that carries the parasite.

Preventing Chemical Poisoning

-Keep all hazardous out of children's reach. -Keep all hazardous products in their original containers. -Wash all fresh fruits and vegetables to remove pesticides and insecticides. -In case of poisoning call the nearest poison control center immediately.

Guidelines for Preventing Kitchen Accidents continued...

-Keep handles of pan turned away from outer edges of the range. -Keep kitchen floors clean and dry to avoid accidents by slipping. -Open the lids of pots and pans away from you so steam will not burn hands or face as the lid is removed. -Store and wash sharp objects and knives separately. -Store kitchen chemicals away from heat and food. -Use a sturdy stool when reaching for objects. -Use dry potholders when handling hot pots to avoid burns. -Wear safe clothing and shoes. -When taking items out of the oven, clear the area, pull open the oven door, pull out the rack with a dry pot holder, and then take the item out and place it on a cooling rack.

Prevention: Cooling & Reheating

-Keep hot foods hot & cold foods cold -Reheat to 165* Cooling: -Place hot foods in shallow containers -Foods should not be in danger zone for more than 2 hours

Cook

-Keep hot foods hot (above 140 degrees F) -Meat such as steak and roast should have an internal temperature of 145 degrees F -Ground beef, meatloaf 160 degrees -Whole poultry 180 degrees -Poultry breast 170 degrees -Do not partially cook foods and then set aside or refrigerate to complete the cooking later. -Dispose of bulging, leaking or damaged cans. -Use only clean, fresh, unbroken eggs. -Do not eat raw cookie dough or taste partially cooked dishes containing meat, poultry, fish or eggs.

Preventing cuts

-Keep knives sharp; don't try and catch a falling knife; sweep up glass immediately -Wash and store knives separately. -Never pick up broken glass with your bare hands. -Use a broom and a dust pan. -Cover wound with clean cloth and apply pressure. If minor clean with soap and water.

Separate

-Put raw meat in plastic bags before placing them in your shopping cart. -Store raw meat in a separate area of the refrigerator. -Don't taste and cook with the same spoon. -Never use the same utensils, cutting board, etc. after using on raw meat. -Have a separate towel for wiping hands and dishes. -Never taste food that looks or smells questionable.

Soft Tissue Injuries RIC

-Rest the injured limb or joint. -Apply ice packs to reduce swelling. -Apply a firm compression bandage to add support. -Elevate the limb.

Food Borne Illness

-Result from eating contaminated foods -For bacteria growth warmth, moisture, and food are needed -Can not be detected from appearance or smell.

Burns...First Degree

-Run cold water over the burned area. -Keep the area uncovered or apply a dry dressing. -Do not use butter, lotions, or oils. Use a burn ointment. -Call doctor if infection arises

Danger Zone

-Temperature range of 41*-135* -Bacteria reproduce rapidly -Freezer stops bacteria growth -Fridge slows bacteria growth

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

Prevention: Storage

-Throw food with off-odor away -Don't use bulging cans -Store raw meat covered in fridge so it will not contaminate other foods -Keep freezer at 0* -Store foods in fridge so air can circulate

Preventing Falls

-Use a steady step stool or ladder to reach high places. -Don't walk on a wet floor. -Make sure rugs have a non skid backing. -Stay in your own kitchen areas! No one should ever be in another kitchen area! -Never sit on tables, or counters. Never stand on chairs. -If you suspect a broken bone do not move the person. Make person comfortable.Do not give them anything to eat or drink

Preventing Burns and Fires

-Use potholders not dish towels. -Turn pan handles inward. -Open pan lids away from you to prevent steam burns. -Never leave a pan of grease unattended. (Always have Salt or Baking Soda Handy) (Keep a fire extinguisher handy.) -Immediately run cold water over a burn.

When to Wash Hands

-Using the restroom -Handling raw meat, poultry, & seafood -Touching the hair, face, or body -Sneezing, drinking, smoking, or chewing gum or tobacco -Handling chemicals that might affect food safety -Taking out the garbage -Clearing tables or dirty dishes -Touching clothing or aprons -Handling money -Touching anything else that may contaminate hands - dirty equipment, work surfaces, towels, etc.

Clean

-Wash hands for 20 seconds with soap and warm water before starting to work with food. -Keep hair tied back and avoid touching it. -Cover an open sore or cut with rubber gloves. -Cover coughs and sneezes and wash hands immediately. -Wash hands thoroughly after handling raw meat. -Use paper towels to clean raw meat juices, throw the paper away and clean area. -Wash dish cloths and sponges daily.

Prevention: Preparation

-Wash your hands -Clean and sanitize work surfaces -Wash dishes in hot soapy water -Use plastic or nonporous cutting boards -Use a clean thermometer to measure internal temperature of foods -Don't eat pink ground beef -Don't eat raw eggs -Always wash items after they come in contact with raw meat -Never placed cooked food on plate that held raw meat

Listeriosis

-infection is a foodborne bacterial illness Listeria infection is most commonly contracted by eating improperly processed deli meats and unpasteurized milk products. -Infection is rare, but when it does occur it most frequently affects pregnant women in their last trimester, newborns, children and adults whose immunity is weakened by diseases such as cancer or AIDS.

Actions that Can Contaminate Food

-scratching the scalp -running fingers through the hair wiping or touching the nose -rubbing an ear -touching a pimple or an infected wound -wearing a dirty uniform/clothing -coughing or sneezing into the hand -spitting

Thawing Foods

-the fridge -In a sink full of cold water (change frequently) -In the microwave

Types of Burns

1st Degree - Mild Sunburn; only the first layer is affected. Easily treated with aloe or lotion 2nd Degree - Scalding from hot water; deep redness & pain; appears wet and shiny 3rd Degree - More severe & require medical attention; Deeper layers of skin and nerve endings have been affected

Botulism

A food-borne illness, caused by eating food containing the spore-forming bacteria Clostridium botulinum, that paralyzes the muscles and can easily cause death. This form of food poisoning is often caused by improper home canning. -Source: Improperly canned foods Honey -Symptoms: Affects nervous system Double vision Not able to speak or swallow

Microorganism

A living substance so small it can be seen only under a microscope.

Contaminant

A potentially harmful substance that has accidentally gotten into food.

Spore

A small, single-celled reproductive body that is highly resistant. Will continue to grow little water. Allows food to be resistant to heat, freezing, chemicals.

Salmonellosis

An infection with a bacteria called salmonella (a disease found in raw and undercooked eggs, poultry, meat, fish, and unpasteurized milk)

Moisture

Bacteria, yeast, and molds love a moist environment to grow and multiply rapidly. Meats, poultry, fish eggs, produce and soft cheeses are examples of foods with a high amount of moisture. Salty or sugary food has a lower level of moisture and have a shelf life non-conducive to bacteria. Dry cured and dehydrated meats, as well as jellies and jams, deprive microorganisms of water due to their high salt and sugar levels and inhibit bacteria reproduction.

Temperature

Because microorganisms multiply in the DANGER ZONE, foods should not be left at room temperature for long periods of time. When preparing foods, work with small amounts and then return to refrigeration or heat. In other words, always keep hot foods hot and cold foods cold. After service, do not allow foods to sit for more than 2 hours in the DANGER ZONE. Also, cool left over foods quickly.

Perfringens Poisoning

Clostridium perfringens is one of the most commonly reported foodborne illnesses. Sometimes it is called the "food service germ" because food served in quantity and left for long periods on a steam table or at room temperature can cause this illness.

Hand Care

Fingernail Length should be - Short & clean. False Nails - Hard to keep clean, can fall off into food, wear gloves. Nail Polish - can disguise dirt, may flake into food. Hand wounds - wear bandage AND gloves, band-aid may fall into food, glove prevents staph from contaminating food & causing illness.

FIFO

First-in, First-out This is how food is rotated. Always use the first item you buy. When you purchase a new one make use you put it behind the one you already have.

F.A.T. T.O.M.

Food, Acidity, Temperature, Time, Oxygen, Moisture

Work/Lab Attire

Hair Restraints - hair should be pulled back by hat or hair restraint Clean Clothing - may carry pathogens that can cause food borne illness. Aprons - remove aprons when leaving prep areas. Jewelry - remove jewelry from hands and arms before preparing food or when working around prep areas. (rings, bracelets, watches, dangly jewelry)

Hepatitis A

Hepatitis A is a highly contagious liver infection caused by the hepatitis A virus. The virus is one of several types of hepatitis viruses that cause inflammation and affect your liver's ability to function.

Sanitation

Maintaining clean conditions to prevent disease and promote good health.

Time

Microorganisms reproduce by cell division. The longer the food is exposed to ideal conditions, the faster cells divide and the greater the risk for food poisoning. When low acid, high protein foods are exposed to the DANGER ZONE (40° to 140°F) for more than 2 hours, pathogens have multiplied so rapidly that the food will quickly make people sick.

Oxygen

Microorganisms that need (air) to grow are called aerobic. When foods are canned, oxygen cannot penetrate. These foods are shelf stable and do not require refrigeration until they are opened. Some microorganisms will grow only in anaerobic conditions (in the absence of oxygen). Botulism, a rare type of food borne illness, grows only in anaerobic conditions and is found in home canned foods that are improperly processed.

Food

Nutrients in food determine whether microorganisms will grow. High protein, moist foods (meat, milk, eggs, and fish), are high risks for food poisoning. That is, they are highly likely to cause foodborne illness because they are an ideal food source to support the growth of bacteria.

Hand Antiseptics

Only use hand antiseptics after hand washing. Never use them in place of it. Wait for hand antiseptic to dry before you touch food or equipment.

Bacteria

Single-celled or non-cellular microorganisms that live almost everywhere.

Policies for Eating, Drinking, Smoking & Chewing Gum or tobacco

Small droplets of saliva can contain thousands of pathogens. Do NOT eat, drink, smoke, or chew gum or tobacco

Steps for Hand washing

Step 1: Get paper towel ready Step 2: turn on Hot Water - as hot as you can stand it. (at least 100° F) Step 3: Apply Soap - Enough to build a good lather Step 4: Scrub vigorously - at least 15 seconds. Sing "Happy Birthday" twice!Clean under fingernails, between fingers, wrists, arms Step 5: Rinse with hands down Step 6: Dry Hands completely Step 7: Use towel to turn off water

Acidity

The degree of acidity or alkalinity (base) of a substance is measured by its pH. pH is measured on a scale from 0 to 14.0. A product with a pH of 7.0 is exactly neutral. Foods with a pH below 7.0 are acidic; a pH above 7.0 is alkaline. The lower the pH, the higher the acidity; the higher the pH, the lower the acidity. Bacteria love an environment that is neutral or slightly acidic, a pH range between 6.6 and 7.5. High acid foods (like fruits and vinegar) stop or seldom provide the conditions for bacterial growth.

Types of Fire Extinguishers

Type A: extinguishers are used for ordinary combustibles (cloth, wood, rubber, plastics). Type B : extinguishers are used for flammable liquid fires (oil, gasoline, paints, lacquers, grease, solvents). Type C : extinguishers are used for electrical fires. Type D : extinguishers are used for metal fires (these types of fires are dangerous and seldom handled by the general public).

Food borne illness

a disease transmitted by food

Toxin

poison

Cross Contamination

the spreading of pathogens from one food to another