Unit #2: Food and Kitchen Safety

Guided Notes Packet

Concept #3: Food Safety and Sanitation

Learning Targets:

  • Describe the causes, effects, and treatment of foodborne illness.
  • Explain proper kitchen sanitation.
  • Discuss how to protect food from cross-contamination.
  • Identify proper food storage procedures.
  • Explain how to keep food out of the temperature danger zone.

What is Foodborne Illness?

  • Foodborne Illness:
  • Bacteria:
  • Contaminants:

Keep Food Clean:

  • Sanitation:
  • Guidelines:

Avoid Cross-Contamination:

  • Cross-Contamination:
  • Guidelines:
  • Keep ______animal foods separate from ready-to-eat foods.
  • Keep a separate cutting board just for ______animal foods and one for procedure and grains.
  • Use ______cutting boards that are free of cracks.
  • Clean all cutting boards with ______, ______water.
  • Wash everything that touches ______food before reusing it.
  • Use paper towels to wipe up food ______.

Food Safety and Shopping:

  • Put raw animal foods in plastic bags so they don’t ______on other foods.
  • Check ______label for safe-handling instructions.
  • Pick canned foods without ______, ______, ______, or ______.
  • Choose high-quality, fresh produce.
  • Shop for ______, ______, and ______foods last.
  • Avoid food packages with ______, ______, and ______or ______safety seals.
  • Take groceries home right away.

Store Food Properly:

  • Freezer Storage:
  • Store frozen foods in their original ______.
  • Freezer Burn:
  • Label foods with ______, ______frozen, and serving amounts.
  • Refrigerator Storage:
  • Perishable:
  • Danger Zone:
  • Guidelines:
  • Use wrap to ______foods.
  • Put raw animal products on ______, bottom shelves.
  • Leave space for cold air to ______.
  • Wipe up spills right away.

Dry Storage:

  • Guidelines:
  • Do not store foods above the ______.
  • Do not keep foods under the ______.
  • Do not store ______products or ______near food.
  • Store opened packaged and bulk foods in tightly covered containers.
  • Read the labels on food packaging.

Control Food Temperature:

  • Thawing Methods:
  • Cooking Guidelines:
  • Service Guidelines:

Leftovers:

  • Throw away food that is kept too long at ______temperature.
  • Refrigerate or freeze leftovers as soon as the meal is over.
  • Eat refrigerated leftovers within ____-____ days.
  • Reheat leftover solid foods to ______degrees Fahrenheit.
  • Boil leftover ______, ______, and ______before eating.

Concept #4: Kitchen Safety

Learning Targets:

  • Identify common kitchen hazards.
  • Explain how to handle kitchen emergencies.

How to Prevent Kitchen Accidents:

  • Keep ______, loose ______, ______, or ______strings from dangling.
  • Pay attention to your ______.
  • Use the right tool for the job.

How to Prevent Cuts:

  • Use a cutting board.
  • Do not try to ______a falling knife.
  • Use knives only to cut foods.
  • Do not swing your arms when walking with a knife.
  • Wash knives separately from other dishes.
  • Store knives in a knife ______, ______, or drawer divider.
  • Use a can opener that makes a smooth edge.
  • Throw away chipped or cracked ______and ______.
  • Never pick up broken glass with bare fingers.

How to Prevent Falls, Bruises, and Back Injuries:

  • Clean up spills ______.
  • Never walk on a wet floor.
  • Use a sturdy ______or step stool.
  • Choose kitchen rugs with nonskid backing.
  • Store heavy items within easy reach.
  • Close drawers and cabinet doors after you open them.

How to Prevent Electrical Shock and Burns:

  • Keep electrical appliances and cords away from ______.
  • Never use electrical appliances when your hands are ______.
  • Unplug appliances before ______them.
  • Keep appliances and their cords in good condition.
  • Hold the plug, not the cord when you unplug an appliance.
  • Do not run electrical cords under a rug.
  • If food gets stuck in an appliance, ______it first.
  • Never insert a fork or other object into an appliance.
  • Do not plug too many appliances into one outlet.
  • If someone around you gets shocked, do not touch them until it is safe.

How to Prevent Burns and Fires:

  • Wear close-fitting clothes.
  • Keep flammable materials at least _____ feet away from the range.
  • Flammable:
  • Keep equipment ______.
  • Use dry potholders and oven mitts.
  • Turn pot and pan handles toward the center of the range.
  • Watch foods carefully.
  • Tilt the cover of a hot pan so steam flows ______from you.
  • Wait until appliances cool before cleaning them.
  • Keep aerosol cans away from heat.
  • Keep a fire extinguisher nearby.

How to Prevent Poisoning:

  • Guidelines:
  • Keep food away from pesticides.
  • Pesticides:
  • Point spray containers away from people.
  • Keep household chemicals in their original containers.
  • Never mix chemicals or store them near food.
  • If someone is poisoned call the poison control center.
  • Poison Control Center:
  • Antidote:

How to Handle Kitchen Emergencies:

  1. Keep emergency telephone numbers by the phone.
  2. Keep a first-aid kit nearby.
  3. First-Aid:
  1. Have an action plan in case of a fire.
  2. Learn the Heimlich maneuver.
  3. Heimlich Maneuver:
  1. Learn Cardiopulmonary Resuscitation.
  2. Cardiopulmonary Resuscitation (CPR):

How to Put Out a Kitchen Fire:

  • Us the right fire extinguisher.
  • Use baking soda, ______, or a fire extinguisher.
  • Put the cover on a pan or close an appliance door.
  • Leave a burning pan on the range.
  • Turn off the heat source.
  • Stop, drop, and roll.
  • Leave if the fire seems out of control.

Bibliography:

  • Duyff, R.L. (2010). “Food, nutrition, and wellness.” Glencoe McGraw-Hill; New York.