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SS Notes

Sanitation is the process of preventing illness through clean practices such as washing hands with soap and water, storing food safely, tying back hair, and wearing an apron. Germs like bacteria and viruses can cause foodborne illness if food is not handled properly. Proper sanitation includes washing hands before preparing food, cleaning surfaces, separating raw and cooked foods, cooking foods to safe temperatures, and refrigerating foods promptly. Cross contamination is the transfer of bacteria from raw to ready-to-eat foods and can be prevented by washing hands and surfaces thoroughly.

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42 views

SS Notes

Sanitation is the process of preventing illness through clean practices such as washing hands with soap and water, storing food safely, tying back hair, and wearing an apron. Germs like bacteria and viruses can cause foodborne illness if food is not handled properly. Proper sanitation includes washing hands before preparing food, cleaning surfaces, separating raw and cooked foods, cooking foods to safe temperatures, and refrigerating foods promptly. Cross contamination is the transfer of bacteria from raw to ready-to-eat foods and can be prevented by washing hands and surfaces thoroughly.

Uploaded by

sid.chiles
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Sanitation

 Definition:
_____________________________________________________________

_____________________________________________________________

 GERM free! Everything Nice and clean!


 The process of following practices to prevent illness
 _____________ hands
 Using ____________ soapy water
 Storing food safely
 Using proper food handling processes
 Tying back _____________
 Wearing an _______________

Washing Your Hands

1. Wet hands
2. Lather up! Use soap!
 sing (Twinkle-Twinkle, ABC’s, Happy Birthday)
 watch the clock for ______________________
3. Scrub. In between fingers, back and front of hands, in fingernail beds
4. Rinse with hot water
5. Towel dry
6. Turn off water using a ________________________
Washing Dishes

 Fill sink with _____________soapy water


 Scrape all food into the garbage
 Wash the cleanest dishes first, and the dirtiest dishes _______________
 Rinse the dishes clean with _________
 ____________ is the most sanitary way to dry dishes
 Change water if ________________
 NEVER PUT A ______________IN THE SINK

Foodborne Illness

 Foodborne illnesses, also known as food poisoning, are caused by eating food
containing harmful _________________
 Can be mild to fatal
 Bacteria are the most common cause of ______________
 Bacteria need 3 conditions to multiply, _________________________________
 These organisms can only be seen under a __________________ but they are
still there.. GROSS!
 These organisms can be found in food, water, and in and on
__________________, animals, and birds

Symptoms

 Stomach cramps
 Nausea
 _______________
 Vomiting

Prevention

 ________________________________ after You…


 Go to the ___________________
 Blow or wipe your nose
 Vomit
 _______________
 Touch raw meat, poultry, fish, or ________________
 Use gloves, tongs, and utensils when handling ____________________ food
 Cook foods until _______________________
Prevention

 Keep hot foods hot and cold foods cold


 Temperature danger zone
 __________________
 Allows rapid growth of bacteria and production of toxins
 Do not hold food in this zone for more than _________ hours!
 The SAFEST way to defrost frozen food is in the ________________ Place the
frozen food on a _________, and place it in the refrigerator __________in
advance.
 Clean and sanitize all surfaces and equipment that contact food

Common Types and Locations

 E.Coli – from __________________________


 Salmonella – from uncooked eggs and ________________
 Botulism – dented or _________________cans
 Staph – ______________ and ______________ while handling/preparing
foods
 Perfringens- “buffet germ”, grows rapidly in _______________ of food

Cross Contamination

 Definition: _______________________________________________________

_______________________________________________________
 NEVER use the same utensil or cutting board for both ____________ and
___________ meats, poultry, fish or eggs
 ____________ can transfer bacteria from raw to cooked foods
 Utensils and hands can also carry traces of food that your classmates are
____________ to
 Always wash your hands and utensils thoroughly
Four Steps/Components of Food Safety

Clean

 Personal Hygiene
 Washing Hands in hot soapy water, ________________ scrub
 Washing hands before, ____________, and after preparing food in the
kitchen
 Wash hands if you sneeze, cough, or touch your _____________ in any
way
 Kitchen
 Clean and ___________ all surfaces and utensils in hot, sudsy water

Separate

 Separate cooked and ready to eat foods from _____________


 Do not taste or sample anything during the cooking process!
 Never use the same utensil, cutting board, or plate for raw and
________________

Cook

 Cooking raw meat, poultry, seafood, and eggs to a safe,


___________________________ can kill harmful bacteria.
 Do not taste uncooked or partially cooked dishes
 Reheat foods __________________, to 165° or above.

Chill

 Do not allow food to sit in the temperature danger zone longer than
__________.
 Refrigerators should be kept at ____________ or below
 Freezers should be kept at ____________ of below
Safety in the Kitchen
Sink Rules

 Never place a _______________ in the sink


 Wash knives ____________________
 Handle all glass objects with extreme care
 If glass breaks, tell a teacher. Do not _________________it!
 Never place a cold glass in hot water, it will _________________

Stove Rules

 When removing items from the oven use oven mitts, pot holders, or hot pads…
_____________________________________!
 Always use a dry oven mitt, NEVER a _______ one.
 Open the oven all the way to avoid ________________
 Keep flammable objects away from the range such as, towels, recipes,
____________________, loose clothing, ____________, and utensils
 When using pots on the range…______________ should be turned ________________
 When removing a lid from a pot, always open it ____________your face
 In the event of a grease fire…_________________ will smother the flames!
Immediately tell a teacher if a fire occurs.

Cutting Rules

 Always use a ________________________


 Never use the same cutting board for two different food items—
_______________________________
 Always use a sharp ______________, it is safer than a dull knife
 When giving a knife to another person, place it on the counter and let the other
person ________________________.
 Use extreme care; watch your fingers
 Never place a knife in a _______________

Other Safety Concerns

 Always plug in and unplug appliances by holding the _____________, not the cord
 Never get anywhere near the ___________ with electrical appliances
 When cleaning a small kitchen appliance, such as a hand mixer, ___________ it and
remove the beaters. Wash the beaters and wipe down the base with a ___________

Mrs. Knox’ Three Non-Negotiable Rules

 Tie hair back-Away from face and food


 No throwing or “shooting” ____________________
 No chewing gum

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