Kitchen

Safety
& Sanitation
L/O/G/O

www.themegallery.com

Kitchen Test
You must make at least an 80% on your
kitchen test to cook in the kitchen lab.
Everything on your test is in this
PowerPoint.
Pay close attention, and fill in your notes
guide with the PowerPoint.

Sanitatio
n

Terms to Know
Cross Contamination- The transfer of
pathogenic microorganisms from one food
or food contact source to another food

Food Contact Source- Something that

comes in contact with food and becomes
contaminated with microorganisms

Foodborne Illness
AKA- Food Poisoning

is a sickness caused by eating food that contains a

contaminant.

What is a contaminant?

Parasite
Fungi
Viruses
Harmful bacteria

Bacteria
One-celled living organisms so small
that they can only be seen with a
microscope.

Eating small amounts of bacteria will

not usually make you sick. But when
there is food, moisture, and warmth,
bacteria can multiply to harmful levels.

Types of Bacteria
Salmonella and E. Coli can make a
person extremely sick or even cause
death.

Salmonella
Symptoms
abdominal cramps
Headache
Fever
severe watery diarrhea
Nausea and vomiting may
also occur.
People infected with
salmonella can have mild or
no symptoms

Where is it Found?
raw food products that
come from animals
Eggs
Meat
Unpasteurized milk
Unpasteurized dairy
products.

Sanitation
Sanitize means to thoroughly clean
surfaces to get rid bacteria.
Keep sponges clean
Wipe cans before opening
Use a clean spoon each time you taste
food while you are cooking
Wash dishtowels often
Wash cutting boards and utensils in hot,
soapy, water.

Personal Cleanliness
You should always have clean hands in
the kitchen.
NOTE: In our kitchen lab, you need to
wash your hands with hot water and soap
for at least 30 seconds, or long enough for
you to sing your abcs in your head.

Personal Cleanliness
If you have cuts or scrapes on your hands,
wear gloves while preparing food.

Get your hair pulled up off your shoulders

and off your face before preparing food.
Wash your hands again if you run you hands
through your hair or touch your face or leave
the kitchen.

Safe Food Preparation and

Service
Wash produce

thoroughly (with
cold water)
Use separate cutting
board for meat and
veggies
Thaw food safely
Wait before tasting
Cook food until
done

Finish cooking once

you start
Heat leftovers
properly
Use sauces
carefully
Clean serving plates
Serve food promptly
Keep temperatures
consistent.

How Germs Spread

Sneezes
Coughs
Breathing
Sweat
Saliva
Blood
Shaking Hands

Safety

Basic Kitchen Safety Tips

Dont let hair or jewelry dangle- could cause fires.
Put items back where they belong
Close drawers and doors
Use tools for what they were meant to do
Clean up after yourself
Keep electrical appliance in safe areas
Store foods properly

Safe Food Handling

Food safety following practices

that help prevent food borne
illness and keep food safe to eat

Buy cold food last and get it home

fast
Keep refrigerator at 40F and the
freezer at OF
Be very clean when you prepare food
(wash hands, keep foods separated,
thaw foods in refrigerator)
Cook all meats and poultry
thoroughly
Cook food evenly when using a
microwave
Never leave food out for more than
2hrs
Store leftovers in small containers
Reheat foods thoroughly

Electrical Appliance Safety

Tips
Never use electrical appliances
when your hands are wet or
when standing on a wet floor
Keep electrical appliances away
from water
Avoid damaging electrical cords
Avoid plugging too many
appliances into an electrical
outlet
Never put your hand in an
appliance that is plugged in
Never use damaged appliances

Stove and Oven Safety Tips

Do not leave food cooking on the stove
unattended
Keep flammable objects away from the stove
Use oven mitts when removing hot objects
off of the stove or out of the oven
Always turn pot and pan handles inward to
keep them from being knocked down
Do not use plastic items near the stove or
oven
Arrange oven racks properly before cooking
Stand to the side when opening the oven
Do not reach into a hot oven
Clean up spills in oven or on stove after they
have cooled down

Fire Safety and Prevention

in the kitchen

If a grease fire begins, smother it with

a lid or an oven mitt

If an oven fire begins, turn off the heat

and keep the door closed

If a toaster fire begins, unplug it

If a microwave fire begins, unplug it

and keep the door closed

If a fire begins in the kitchen, use a

portable fire extinguisher to put it out;
if nothing else works, call the fire
department before fighting it

Lab Rules

LAB RULES
DO RULES
Do wash your hands
Do start hot soapy
DONT RULES
water
Do work quickly and Dont run in the
kitchens
quietly
Do not abuse any
Do enjoy your lab!
equipment
Dont fight or argue
with lab partners
Dont leave your
kitchen in a mess

Consequences
1. 10 minute time-out from the kitchen.
2. NO cooking for the day and a zero for
the lab.

Cooking Test will be on

L/O/G/O