Kitchen Safety
Safe or unsafe: keep a towel close to a stove to quickly clean up spills
UNSAFE: FIRES CAN START THIS WAY!
Where should cleaning products be stored?
Any place AWAY from food; avoid counters
Oven mitts and towels on the stovetop can cause:
burns and fires
What is the main cause of food-bourne illnesses?
cross-contamination
The prep cook was drinking water out of a glass on his prep station. A box of food knocked the glass over causing it to shatter. The prep cook cleaned up the glass with a towel and kept prepping the food.
1. There should not be any glass at the prep station.
2. The glass should have been cleaned up with a broom and dust pan
3. The food should have been thrown away in case there was broken glass
metal in a (what?) can cause a fire?
Microwave
What is the Temperature Danger Zone?
Food temperatures between 41 and 135 degrees
To put out a grease fire in a pan you should?
put a lid on it
Foods most likely to become unsafe; name at least 2
milk and dairy items
eggs
soy
baked potatoes
fish, shellfish, crustaceans
rice, beans, veggies
melons, tomatoes, leafy greens
spouts
Mary needed to make salsa but forgot to get a knife. She called her co-worker ot bring her a knife in a hurry. Her co-worker stopped cutting the chicken he was working on, grabbed a knife, and ran over to Mary as fast as he could to deliver it to her.
1. Co-worker did not wash his hands before grabbing the knife to give to Mary
2. Mary could have gotten the knife herself
3. The knife should have been carried pointing downward
You put out a fire on a towel by...
pouring water on it
True or False: poor hygiene, cross-contamination, temperature abuse, and poor cleaning and sanitizing are ways that people can make food unsafe
TRUE!
True or false: Steam can cause burns.
TRUE!
fever, chills, diarrhea, vomiting, and stomach cramps
Describe the incorrect action:
As Josie was cooking beef on the stovetop, a grease fire started. She quickly grabbed a bucket of water from the sink and dumped it on the fire. Then she began swatting at the fire with a towel.
1. She should not have swatted the grease fire wiht the towel
2. She should not have dumped water on the GREASE fire. She should have put a lid on the pan to stop the fire.
Bacteria is an example of what type of contaminate?
Biological
Name at least ONE of the three food hazards
Biological, chemical, physical hazards
True or False: it is important to keep knives sharp
TRUE
What does FIFO stand for?
First in, first out
Describe the incorrect action:
While working on a shift, the chef wanted to keep in touch with his friend so he plugged in his food on the counter while he was washing dishes. He was washing knives and plates. He wanted to see if his friend had texted. He checked his phone.
1. The cook should not have his phone plugged into an outlet near the water.
2. He should wait until he was done washing to the dishes before checking his phone.
3. He should NOT be washing knives and plates at the same time.
Where should pan handles be located?
Turned inwards towards to the center of the stove
What does FATTOM stand for? (Think biological hazard)
Food, Acidity, Time, Temperature, Oxygen, Moisture
What can YOU do to keep food safe?
Wash your hands
Keep hair tied back
Wear Gloves
Cover your hair
Wear Clean Clothes
Remove jewlery
Keep nails short and unpainted
What two groups are at the highest risk for foodborne illnesses?
very young
very old
immune-compromised
Describe the incorrect action:
Austin makes his sister's lunch. He had to stop in the middle of making her sandwich to use the bathroom. He washed his hands for 5 seconds after finishing. His sister was sick during school and had to come home.
Austin should have washed his hands for at least 20 seconds.