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Chapter 22 emphasizes the importance of kitchen safety and hygiene to prevent foodborne illnesses. Always wash your hands before and after cooking, especially after handling raw meat or sneezing. Keep hot foods above 140°F and cold foods below 40°F to stay out of the danger zone. Utilize potholders for hot items and clean up spills immediately. When tasting, use a separate spoon to avoid contamination. Maintain a tidy workspace by using soapy water for cleaning, paper towels for drying hands, and ensuring all surfaces are sanitized.
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Working in the Kitchen Chapter 22 Pages 381-393
Wash hands before cooking Wash hands after sneezing, coughing, etc. Wash hands after handling raw meat Keep hot and cold foods out of the danger zone Cold food below 40 degrees F Hot food above 140 degrees F Use potholders for hot foods Kitchen Safety Clean-up spills When cooking foods should be tasted with a separate spoon When cooking read carefully, listen and think Close cabinet doors and drawers
Cleaning the Kitchen • Use hot soapy water to wash hands • Use paper towels for drying hands • Use a towel for clean-up • Use a separate towel for drying dishes • Wash dishes, clean counter, stove and brown tray • Return cleaned items to the brown tray • Read, think, listen and work quickly and quietly
