Good Cover with a lid Baking Soda Salt

Good Cover with a lid Baking Soda Salt Bad Water Flour

Keep clothing away from direct heat Turn handles away from the front of the range

Avoid Plastic on or near the range Lift hot foods away from you

Stand to the side of the oven when opening it Use hot pads or oven mitts for handling hot pans

Dull knives are more dangerous and less efficient than sharp knives

Burns: Place burned area under cold running water Cut: Apply pressure over wound

Always wash hands for a minimum of 20 seconds with hot soapy water.

• Before and after handling raw meat, poultry or eggs

a. BEFORE Cooking b. DURING Cooking

Going to the bathroom Sneezing Coughing Changing Diapers

Clean-remove visible soil and food particles Sanitize- moist heat or chemical agents to reduce pathogens

The transfer of harmful bacteria from one person, object or place to another. Preventing cross-contamination is a key factor in preventing food-borne illness Always wash hands, cutting boards and utensils with hot soapy water after they come in contact with raw meat, poultry or seafood

Disease causing organism General Conditions for bacterial growth -Warmth -Moisture -Food -Time

Infectious agent that causes disease or illness Examples Virus Fungus Bacterium

Appropriate clothing includes clean clothing and an apron/chef coat Pull back or cover hair while working in the kitchen.

Wear gloves while cooking if you have a cut or open sore on your hands.

Food-borne illness results from eating contaminated foods containing poisonous toxins. Fever, headache and digestive troubles are symptoms of food-borne illness

Spoiled Food: Wilted or bruised Slimy Smelly Brown Moldy Foul Taste Damaged Package Food will often look and smell normal. They may not always have off odors or flavors When in Doubt, Throw it out!

Source Improperly canned foods Honey Low acid foods Symptoms Affects nervous system Double vision Not able to speak or swallow

Sources Undercooked ground beef Un-pasteurized milk Fruit juice, fresh fruits & vegetables Fecal matter & infected soil Symptoms Cramps Diarrhea Nausea Vomiting Fever v. E-coli will be killed by cooking to a high enough temperature

Source Toxins from fecal bacteria, transferred by human contact Changing diapers/going to the bathroom and not washing hands Symptoms Fever Loss of appetite Nausea Vomiting Jaundice

Source Fresh poultry Raw eggs Symptoms Cramps Diarrhea Nausea Chills Fever Headache

Source Spread through human mucous contact to food source Sneezing/coughing not washing hands Symptoms Nausea Vomiting Diarrhea

Most often been associated with unpasteurized dairy products, contaminated water, poultry, and produce.

A large majority of food-borne illnesses can be prevented by Proper hand washing Throw away food with off odor or bad taste Do no buy dented or bulging cans Clean and sanitize work surfaces

41° to 135° Food should not be in the danger zone for more than 2 hours Keep hot foods hot and cold foods cold!

Heating, reheating and serving foods: 165 degrees

Cold storage of foods: 40 degrees or below Freezer temperature should be at 0 degrees Fahrenheit to keep foods frozen solid

Seafood, beef, veal, lamb, pork: 145 degrees Ground meats (pork, beef, lamb) : 155 degrees All poultry (whole or ground): 165 degrees

In the fridge for 2 -3 days

• Under cold, running water, or sink full of cold water, change water every 30 minutes In the microwave

Never defrost foods at room temperature

Bottom Shelf-This is the place to put fresh meat and fish. Placing them at the bottom also prevents them from dripping onto other foods. Middle & Top Shelf -Store eggs, dairy products, sandwich meats, leftovers, and products marked "Refrigerate when opened" Bottom drawers- vegetables and fruits that can be damaged by lower temperatures Door-The compartments or shelves on the inside of the door are the warmest part of the refrigerator (10 -15°C) and are intended for products that need only light refrigeration. These include drinks, mustard and butter