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Safety and Sanitation Today’s Teen Chapter 34 Notes Objectives • You will learn to . . . • describe how to prevent injuries from occurring in the kitchen. • demonstrate what to do to control food borne illness. Vocabulary: • Food borne illness – an illness caused by eating spoiled food or food containing harmful bacteria. (also called food poisoning) • Bacteria – one-celled living organisms that are so small they can only be seen with a microscope. Vocabulary (continued) • Cross-contamination – when bacteria is transferred from one food to another. • Sanitize – to clean to get rid of bacteria. The first step to prevent food borne illness. Sanitation • Food safety is the responsibility of food producers and the government. Once bought, it is your responsibility. • Wash hand-before handling food, after using the bathroom, after handling raw meat, fish or poultry Sanitation (2) • Use separate towel for drying hands and drying dishes • Thoroughly wash all utensils • Use a clean spoon every time you taste food • Keep all kitchen surfaces clean • Wash raw fruits and vegetables Sanitation (3) • Cook hamburgers or foods with ground beef, poultry, fish or eggs • Keep food out of the Danger Zone (40-140) • Refrigerate or freeze leftovers within two hours