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
