Safe Kitchen Safe Food Kitchen Basics l Working

Safe Kitchen, Safe Food

Kitchen Basics l Working efficiently and safely in the kitchen starts with knowing something about how kitchens are equipped and organized. l Meal preparation is much easier when the kitchen includes basic equipment.

Major Appliances l Four major appliances are: Refrigerator Range-(Oven and Stovetop) Dishwasher Microwave

Small Appliances l There is a small appliance for almost every food preparation task. Some examples include: Electric Mixers Food Processors Blender Crock Pot

Other Kitchen Equipment l. A well equipped kitchen also includes a variety of utensils. Tools such as: Knives Cutting Boards Measuring Cups Pots and Pans

Kitchen Organization Work Triangle: a clear path from the refrigerator to the sink to the range. l If you drew a diagram and connected these three points it would be a triangle. If it is not an equilateral you waste steps and it is not efficient. *

Kitchen Organization Work Centers: the arrangement of the major appliances create organized areas where tasks are performed. l There are four work centers. Food Storage Center Cooking Center Preparation Center Clean-Up Center *

Preventing Kitchen Accidents l The kitchen is the room in homes where the most accidents occur. l Knowing what dangers are present will help you avoid them.

Sources of Danger l l l l Knives And Other Sharp Objects (Can Tops) Grease Electric Appliances Cleaning Products Metal Pots and Pans Spills Leaks From Gas Appliances

Preventing Foodborne Illness: (also known as food poisoning) A sickness that results from eating food that is unsafe to eat. l Bacteria are carried by people, insects, and objects. When they multiply they are a health hazard. *

Food Bacteria E. coli: Generally found in raw or undercooked ground meat, in contaminated water, and in unpasteurized milk. * Salmonella: Found in raw or undercooked poultry and eggs. * Botulism: The most serious of the food bacteria. Generally found in dented or improperly canned foods. *

Practicing Cleanliness l l l Wash hands well before working with food and after using the restroom or smoking. Use hot, soapy water to wash tools, utensils, cutting boards, and other surfaces every time you prepare food. Use only clean dishcloths. Wash the tops of cans before you open them. Use a separate spoon when tasting food. Use a tissue when you sneeze or cough and immediately wash your hands.

Practicing Cleanliness l Keep your hair out of the food and tie it back. l Wash fresh fruits and vegetables under cold, running water. l Keep pets out of food areas. l Avoid touching the eating surfaces of plates, glassware, and flatware.

Avoiding Cross-Contamination: occurs when harmful bacteria are transferred from one food to another. l Make sure that raw meat, poultry, and fish are kept away at all times-in the shopping cart, in the refrigerator, and on the counter tops. l Wash everything that has come into contact with raw meat. l Place cooked food on a clean plate. *

Controlling Temperatures l You can help prevent foodborne illnesses by keeping food at the proper temperatures when thawing, cooking, and serving. l A general rule is to keep hot foods hot and cold foods cold. l Avoid keeping perishable and cooked foods between the temperatures of 40º and 140º. This is called the temperature danger zone.

Thaw Foods Safely l Freezing foods does not kill bacteria. It keeps it from growing. l Never leave frozen meat, poultry, or fish on the countertop to thaw at room temperature.

The Thawing 3 In the refrigerator overnight. 2. In a leak-proof plastic bag under cold water. 3. Defrost in the microwave. l Be sure to cook food immediately after you thaw it. 1.

Cook Foods Thoroughly l Proper cooking reaches a high enough temperature to kill harmful bacteria. l Check the internal temperature by using a thermometer. l Some safe internal temperatures are

Cook Foods Thoroughly l Some safe internal temperatures are: ~Fish: 145º F ~Meat and Egg Dishes: 160º F ~Reheating Leftovers: 165º F ~Poultry: 180º F

Safe Packed Lunches l Packed lunches cannot be refrigerated, so follow these tips: ¡ ¡ Use an insulated lunch bag to maintain temperatures. Freeze cold foods before you pack them. They will thaw before lunchtime and will keep other foods cool.

Storing Food Safely Rotation: older supplies are used before newer ones. l Storing foods properly keeps it safe and saves money because less food is wasted. l A good rule to follow with all food storing is first in, first out. *

Refrigerator Storage l The refrigerator is the place for perishables such as: ¡ Dairy Products ¡ Eggs ¡ Meat ¡ Poultry ¡ Fish ¡ Some Fresh Fruits and Vegetables

Refrigerator Storage l Some foods can dry out quickly in the refrigerator so use covered containers or wrap foods in foil or plastic wrap. l The internal temperature of a refrigerator should be between 32 and 40º F.

Freezer Storage l Perishable foods that require long term storage should be kept in the freezer. l The temperature of the freezer should be maintained at 0º or lower. * Freezer Burn: a condition in which food dries out and loses flavor because of improper freezing.

Dry Storage l Dry storage consists of kitchen cabinets or shelves where food remains at room temperature. l Unopened packages can be stored for weeks or even months. Once opened you may need to change storage methods.