Kitchen safety! Standard 1 Objective 1-5 Avoiding

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Published 2025-05-23 · 22 slides · 0 views

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Kitchen safety! Standard 1 Objective 1-5 Avoiding

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Kitchen safety! Standard 1 Objective 1-5 Avoiding Kitchen Accidents ELECTRIC SHOCK CUTS SPILLSFALLS BURNS LIFTING TECHNIQUES CHEMICAL STORAGE KNIFE HANDLING The Claw Flat Hand Whats the Best Knife? Always use a SHARP knife! More

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Kitchen safety! Standard 1
Objective 1-5

Avoiding Kitchen Accidents

ELECTRIC SHOCK

CUTS

SPILLS/FALLS

BURNS

LIFTING TECHNIQUES

CHEMICAL STORAGE

KNIFE HANDLING The Claw & Flat Hand

What’s the Best Knife? Always use a SHARP knife!

More efficient
Dull knives are dangerous!

Food-Borne Illness A food-borne illness is an illness caused by infected food.
Eating contaminated foods containing poisonous toxins can cause food borne illness
The best prevention of food-borne illness is WASHING YOUR HANDS!

BACTERIAL GROWTH Bacteria reproduce through a process called binary fission. This occurs rapidly when food is left in the danger zone.
Bacteria need 6 things to grow:
F= Food source (especially high protein foods)
A= Acidity (low acid, over 4.6 pH)
T= Time
T= Temperature (danger zone)
O= Oxygen (though some are anaerobic)
M= Moisture

VOCABULARY Microbes: anything too small to be visible to the naked eye. The 3 types of microbes in food are:
Bacteria
Viruses
Fungi (yeast and mold)

NDV’s= the common symptoms of most food-borne illness NAUSEA DIARRHEA VOMITING

FBI’s: the most UNWANTED

Can I get a Food-Borne Illness? Anyone could be susceptible to food-borne illness, particularly if your immune system is weak. But there are special populations of people who are most vulnerable to FBI’s: Y= Young
(children under 5) O= Old
(over age 65) P=Pregnant I=Immuno-compromised
(allergies, chronic illness, etc…)

The DANGER ZONE DANGER ZONE
41-135˚F 145˚F=Seafood, solid cuts 155 ˚F=Ground meats 165 ˚F=Poultry, leftovers 40˚F and below=cold storage 0˚F = Freezer temperature

Handwashing! CLEAN HANDS SAVE LIVES!

Handwashing 20 seconds
Hot, soapy water
Hot, soapy water is essential because:
“Using soap to wash hands is more effective than using water alone because the surfactants in soap lift soil and microbes from skin, and people tend to scrub hands more thoroughly when using soap, which further removes germs”
http://www.cdc.gov/handwashing/show-me-the-science-handwashing.html

Dishwashing Use hot, soapy water
Follow an order:
Glassware is first, then silverware
Plates, bowls, serving tools
Mixing and cooking tools
Pots, pans and baking sheets
Cutting boards
ALWAYS WASH KNIVES SEPARATELY!

Kitchen safety! Standard 1 Objective 1-5 Avoiding

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