PRESENTATION OUTLINE
PREVENTING KITCHEN ACCIDENTS
Some general work habits that can make a safe kitchen:
-when a knife falls move away, don't try to catch it
-turn all pot handles in
-always use sharp knives
-don't pick up glass with a bare hand
When using chemicals in the kitchen make sure you use them with caution and never mix them.
When using electricity make sure you:
-don't put the cords in water
-don't let wires over heat
-unplug wires when you are not using them
To put out a fire on a range top you should use a fire extinguisher or cut off the fires oxygen
People who are more susceptible to food borne illness are:
-infants
-pregnant woman
-young children and older adults
-people infected with disease
Salmonella is the most common bacteria in raw meat, poultry, and eggs
Botulism is the most deadly form of food poisoning
The danger zone is the area your food should not be at, 40-140
Cross contamination is the transfer of harmful bacteria from one food to another. To avoid this, don't let your cutting boards get to many groves and us separate ones.
Bacteria can survive freezing temperatures but cooking foods to its proper interior temperature is the best way to kill bacteria
The best way to thaw food is to:
-refrigerate it
-put it in cold water
-microwave it
It is only safe to keep leftovers 3-4 days
Botulism
Food source: improperly home canned foods
Symptoms: double vision, slurred speech, and muscle weakness
Treatment: anti-toxin
E. Coli
Food sources: ground meat, raw dairy, and raw fruit
Symptoms: diarrhea, fever, and vomiting
Treatment: wait it out
Salmonella
Food sources: raw meat, poultry, and eggs
Symptoms: diarrhea, fever, and abdominal cramps
Treatment: wait it out
Bacteria:
Single celled or non-cellular microorganism
Toxin:
Poisonous substances produced by organisms or bacteria
Two hour rule:
Refrigerate perishable foods so total room temp time is less than two hours
Perishable food:
foods that are likely to spoil or expire if not handled readily
Thaw law:
the best way to thaw perishable foods is in the refrigerator
