Knifes
Two safety tips
Never use a knife to open a can
Make sure you are using a sharp
You wash your hands for
20+ Seconds
What is the dip and sweep method
You scoop up the powder/sugar you are using and use the back of the knife to push to extra on top away from you back into the bowl
4+ Times you should was your hands
After going to the bathroom
After touching a pet
After touching raw meat, eggs, fish, etc
After touching your face, nose, hair
You separate these foods
Meat
Seafood
Produce
Stabilizing a cutting board
Put a damp rag, or towel under it
You get sudden vomiting
Staph
You don’t measure this over the bowl
Liquids
You use soap when you wash your hands, because
Soap kills germs that are able to Get into the cell
It kills it or makes it so they can’t replicate
Common foods linked to food borne illnesses
Raw Meat, Eggs
Chefs Knife
To mince different foods
One or more illnesses with antibiotics
Salmonella
Campylobacter
Botulism
One thing that needs to be sifted
Powdered sugar
whole wheat flour
when it says to in the recipe
Danger Zone
40-140
At least 3 steps with washing your hands
Warm water running
Soap on hands
Wash for 20+ seconds
Back of hands, in between fingers
Dry with towel
Use towel or elbow to turn off water
Storing knifes
In a knife block each knife separate from each other
Two food borne illnesses without treatment
Listeria
Norovirus
You put this in a measuring cup or spoon so liquids don’t stick
A little bit of oil
A little bit of butter
This happens at 160-212
Kills bacteria
One Reason Why Antibacterial Soap Isn’t Necessary To Use
You Gain a Resistance To It
Serrated knife
To cut bread and tomatoes
You may get a UTI from undercooked meat or raw milk
E.Coli
You pack this into the spoon or cup
Brown sugar
Shorting
Don’t use a wooden cutting board
Juice can get stuck in the wood
These People Have An Increased Risk Getting a Food Borne Illness
Pregnant people
People Who Have Diabetes
Older/Young People
Obesity