Food Safety Notes

Food Safety Notes

FOOD SAFETY NOTES Miss Harper Hands should be washed with WARM water and Soap for at

least 20 seconds. Wash your hands before handling food, after you use the restroom, whenever you touch meat or eggs, and

whenever you switch from handling raw food to handling ready to eat food. You should wear a band-aide and gloves

when you have a cut on your hands. Keep all surfaces CLEAN (free of dirt and dust) and

SANITIZE (free of germs and bacteria). To sanitize a work surface, you should use a solution of 1

teaspoon bleach per pint of water that is in a LABELED spray bottle. Food-borne illness is also called FOOD

POISONING. Food-borne illness results from bacteria contaminated foods that contain harmful

microorganisms. THE CONDITIONS NEEDED FOR OPTIMAL BACTERIAL GROWTH ARE: Food

Acidity Temperature Time Oxygen Moisture Contaminated food

does not always TASTE BAD or SMELL bad. Never consume food that may be

contaminated. When in Doubt, THROW IT OUT. TEMPERATURE ZONES: THE DANGER ZONE (WHERE

PERISHABLE FOOD SHOULD NOT BE KEPT) IS FROM 40-140 DEGREES F. GROUND BEEF, CHICKEN, PORK AND LEFTOVER FOOD

SHOULD BE COOKED TO AN INTERNAL TEMPERATURE OF 165 DEGREES F. Use a THERMOMETER to check internal

temperatures of meats. Keep hot food above 140 degrees and cold food below 40 degrees to slow/stop the growth of bacteria.

Never keep food on the counter or cool for longer than 2 hours. Food can be safely thawed by

using the defrost cycle of the MICROWAVE, running it under COLD RUNNING WATER, or leaving it in the BOTTOM OF THE REFRIGERATOR.

Food that is contaminated cannot become uncontaminated by placing it in the refrigerator or freezer.

PERSONAL CLEANLINESSL: Once your hands are properly cleaned, dont touch your Hair or Face or Clothes.

Avoid stirring and TASTING with the same spoon so food does not become contaminated. Keep long HAIR out of

your face and the food so it does not pose a safety or sanitation hazard. KITCHEN SAFETY: Sanitation: Handwashing At least 20 seconds with warm-hot water and

soap. Clean- free of dirt and dust. vs Sanitizing- free of bacteria

ACCIDENTS: Carelessness- Be careful, pay attention. Be Proactive- Think about the hazards that could happen and safety rules you have learned before taking an action.

KNIVES: Keep knives on counter until ready to wash, dry and put away. Do not soak knives or put in sink with other utensils. Sharp knives are safer than dull knives.

Always use a cutting board when cutting. PREVENTING BURNS: Always use only dry pot holders / oven mitts Always use pot holders when removing lid of a pan or working with hot grease or taking things

in and out of the oven. Put cool running water on a burn to prevent blistering. PREVENTING FIRES: Grease Fires: NEVER ADD WATER- ADDS

OXYGEN Use Baking Soda to put out a grease fire. NEVER EVER put METAL in the microwave. Locate fire extinguishers in classroom and at home. PREVENTING CUTS AND

BRUISES: Do not use bare hands to clean up broken glass. Do not use chipped ceramic or glass items.

PREVENTING POISONING: All cleaning bottles should be labeled and stored properly. Away form food and away from where kids and animals could get it. PREVENTING ELECTRICAL

SHOCK: Make sure not to use electrical appliances with wet hands or wet area or near a sink.

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