1 / 8

Kitchen Basics- Kitchen Cleanliness

Kitchen Basics- Kitchen Cleanliness. Chapter 5- Part I. Foodborne Illnesss. Contaminants in food cause over 76 million illnesses and 5000 deaths in the US each year Contaminant: substance, such as a chemical or organism, that makes food unsafe to eat

drea
Télécharger la présentation

Kitchen Basics- Kitchen Cleanliness

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Kitchen Basics- Kitchen Cleanliness Chapter 5- Part I

  2. FoodborneIllnesss • Contaminants in food cause over 76 million illnesses and 5000 deaths in the US each year • Contaminant: substance, such as a chemical or organism, that makes food unsafe to eat • Foodborne Illness: sickness caused by eating food that contains a contaminant • Children, pregnant women, older adults, and chronically ill are most at risk

  3. Roots of Foodborne Illness • Microorganism: living thing so small that it can only be seen through a microscope • Bacteria • Toxin: a poison that some bacteria produces • Spore: protected cell that develops into a bacteria when the right conditions are present- warmth and moisture

  4. Cleanliness in the Kitchen • Sanitation: prevention of illness through cleanliness • Personal Hygiene: • Thoroughly washing hands, body, and face • 20 second scrub for hand washing • Clean clothes: bacteria can grow in spots and stains • Sneezing and Coughing

  5. Cleanliness in the Kitchen- cont’d • A Clean Kitchen- limits bacteria! • Wash work surfaces with hot, sudsy water before preparing food • Wash the tops of cans before opening • Use a clean spoon to taste food during cooking • Change dishtowels often- use separate towels for wiping hands, wiping dishes, and other purposes • At the end of the day, dishcloth goes in the laundry and is replaced with a new one • Let sponges air dry over night • Keep pets out of the kitchen- hairs carry bacteria

  6. Cleanliness in the Kitchen- cont’d • Clean Up • Washing Dishes • Scrape and rinse soiled dishes and place to one side of sink • Group dishes: plates and bowls together, glasses together, knifes separate • Pre-soak any cookware that has food stuck to it • Sink needs to be full with hot water, enough to remove grease but not burn • Use a sponge or dishcloth- glasses first to greasy cookware last- change water • Rinse dishes in hot water • Let dishes air dry

  7. Cleanliness in the Kitchen- cont’d • Avoid cross contamination: • Spread of harmful bacteria from one food to another • Most common with raw meat, poultry, seafood, and eggs • Keep the foods above separate in shopping cart and in grocery bags and store them in sealed containers or plastic bags in the refridgerator

  8. Cleanliness in the Kitchen- cont’d • Cutting Boards • Common source of cross contamination • Keep two cutting boards and always use the same one for meat, poultry and seafood • Set one aside for foods other than meat • Wash in hot, sudsy water after each use and dry with a clean towel • Discard boards with hard to clean cuts or grooves • Plastic cutting boards are easier to wash

More Related