Food and Nutrition Safety Test

• Kitchen sinks hold as much bacteria as a washroom
• Items that can contaminate food include:

  • Dirty equipment (physical items like people and metal, animals, rodents, chemicals, viruses, bacteria)
  • The Danger Zone for bacterial growth is between 2° to 55°C
  • Always place meat or foods that need to be defrosted at the bottom shelf and produce at the top
  • All meat when being cooked should reach 140°C
• Kitchen safety for washing hands:

  1. Get hands wet with hot or warm water

  2. Put soap on hands

  3. Emulsify

  4. Focus on one hand at a time

  5. Clean nails, fingers, thumb, palm, back hand

  6. Repeat on the other hand

  7. Dry hands with a paper towel

  8. Turn off the water

  9. Dispose of the paper towel
• Rules for kitchen knife safety:

  • When walking with a knife, hold it close to your thigh facing down
  • Cut away from the body
  • When there are distractions, put the knife down
  • Always hold the knife in the dominant hand
  • Clean knives immediately after use
• Sanitation procedures for food handling:

  1. Wash all utensils & dishes in hot soapy water

  2. Use clean laundry to wash and dry the dishes

  3. Fold apron and return to bin, wash if dirty

  4. Dispose of waste properly

  5. Remove lids from cans immediately
• Safe use of knives and sharp equipment:

  1. Slice and chop foods on a cutting board, keeping fingers away from the blade

  2. Always cut away from yourself

  3. Lay sharp knives aside carefully after use, wash and dry immediately

  4. Pull out electrical appliances by the plug, not the cord
• Personal hygiene rules:

  1. Tie back long hair, remove jewelry, and roll up sleeves when working with food

  2. Wash hands with soap & water for 20 seconds, dry with paper towels

  3. Ensure fingernails are free of nail polish

  4. Always wear a clean apron
• Safe use of electrical equipment:

  1. Ask for assistance if unsure about using an appliance

  2. Unplug mixers before removing beaters

  3. Plug or unplug appliances with dry hands

  4. Keep electrical appliances away from sinks
• Fire safety measures in the kitchen:

  • Keep the stove area clutter-free and wear short sleeves or roll them up
  • Turn pot handles to the back burner
  • Do not leave food unattended
  • Do not overload power sockets
  • In case of fire, turn off the heat and use baking soda or salt to extinguish the flames
• Need to secure the knife and cutting board properly
• Knife Safety:

  • Importance of not leaving the knife on the edge of the table
  • Always placing the knife at the top of the cutting board when not in use
  • Video highlighting common accidents in the kitchen and the importance of proper knife training
• Proper Use and Storage of Knives:

  • Storing knives in knife blocks
  • Keeping knives sharp
  • Correct way to hold a knife
  • Cutting away from the body
  • Being cautious when using a knife in the presence of distractions
• Hand Hygiene and Cleanliness in the Kitchen:

  • Proper handwashing technique
  • Cleaning knives immediately after use
  • Dressing for safety
  • Tying back long hair
  • Avoiding loose clothing and accessories
  • Wearing an apron
• Clean as You Go and Avoiding Cross-Contamination:

  • Importance of cleaning as you go
  • Avoiding cross-contamination in the kitchen
• Proper Use of Ovens and Stoves:

  • Importance of turning off heat sources when done using them
• Safety tips for the kitchen:

  • Dress for safety success: tie up long hair, avoid loose clothing or accessories
  • Hygiene: wash hands with soap before cooking, wash hands every time you touch your mouth or face, wash tasting spoons before reusing
  • Clean as you go to avoid accidental cross-contamination by ingredients like raw eggs
• Using knives in the kitchen:

  • Securely hold the knife with four fingers on one side and thumb on the opposite side of the handle
  • Anchor your cutting board and place a damp towel underneath to prevent sliding
  • Fingers rolled back to create a bear claw grip to hold the food being cut
  • Eyes on the knife, take your time, yield to falling knives if dropped
• Heating elements like ovens, toaster ovens, and stoves:

  • Always use an oven mitt when handling hot items
  • Use heatproof surfaces like hot pads or towels for hot pans, avoid plastic surfaces
  • Monitor the flame on the stove to prevent it from getting too high
  • Turn off all heating elements when finished
• To prevent kitchen fires, it's crucial to keep the cooking area clutter-free, avoid overloading cords of electrical appliances, and keep clothing away from cooking surfaces
• In case of a kitchen fire, remember the "stop, drop, and roll" technique if clothes ignite, and always have a fire extinguisher handy
• Engineer Mike demonstrates the "PASS" method for using a fire extinguisher: Pull, Aim, Squeeze, and Sweep
• Five key ingredients for kitchen safety include:

  1. Keep an eye on what you fry to prevent unattended cooking fires

  2. Stand by your pan while cooking to prevent burns

  3. Turn pot handles towards the back of the stove to avoid accidental tipping

  4. Keep a lid or cookie sheet nearby to extinguish grease fires by covering them

  5. For microwave and oven safety, avoid using metal utensils or aluminum foil in the microwave, and ensure the oven is empty before turning it on
• In case of a grease fire, never use water as it can cause the fire to spread; instead, cover it with a lid or cookie sheet until it cools down
• Check smoke alarms at least twice a year, create and practice a fire escape plan, and conduct home fire drills both during the day and at night
• If there is a fire, evacuate immediately and call 911
• Key points on the importance of food safety in homes:

  • Kitchen hygiene is crucial to prevent foodborne illnesses, with kitchen sinks harboring high levels of bacteria
  • Approximately 5,000 people in the United States die from food poisoning annually
  • Only a small percentage of kitchens receive acceptable ratings in inspections, with critical violations common
  • Understanding and implementing prevention measures is crucial
  • Causes of contamination include physical objects, chemicals, insects, rodents, animals, and bacteria
  • Common pathogens like Salmonella, Campylobacter, Shigella, E. coli, viruses, and parasites cause foodborne illnesses
  • Improper handwashing, cross-contamination, improper sanitization, and incorrect temperatures contribute to the spread of foodborne illnesses
  • The temperature danger zone for food (42-134 degrees Fahrenheit) is where bacteria thrive, highlighting the importance of proper cooking and refrigeration
• • Refrigeration slows bacterial reproduction but does not eliminate bacteria or their toxins, stressing the need for proper handling and storage of hazardous foods
• Equations related to food safety and handling:

  • The danger zone = 42-134°F: Temperature danger zone for bacterial growth
• Mops, sponges, and dishcloths can be as dirty as bathrooms and contaminate food
• Proper hand washing is crucial to prevent the spread of germs and maintain food safety
• When placing foods in a hot oven, testing, or removing foods, open the oven door completely, and pull out the oven rack to prevent your arms from touching the sides of the oven
• Use a kitchen ladder to reach high storage areas
• Store all sharp or pointed tools in specially designed holders or containers near where they will be used
• Foodborne illnesses can be caused by bacteria, viruses, parasites, or toxins.
• Never place sharp knives in the sink until they are ready to be washed; wash them individually, remove immediately from water, and dry carefully; do not place sharp knives in the dishwasher as the heat of the dishwasher will destroy the temper (the ability to keep a sharp edge) of the knife
• For an electrical fire, use a chemical extinguisher directed at the base of the fire
• Use adequate heat protection when handling hot containers; potholders/oven mitts should be well padded and protected so the heat does not penetrate and form steam; a dish towel or apron is not adequate protection and may catch fire
• Keep kitchen traffic paths clear at all times and minimize clutter on counter tops
• Turn off appliances when not in use and unplug them
• Keep pot handles turned to the back or side of the cooktop to prevent accidents