Objective 2
-
Identify kitchen sanitation and safety
hazards.
After studying information about kitchen
sanitation and safety, you will answer review
questions and identify kitchen hazards.
Cleanliness in the kitchen is not only
important for you, but also for others for whom you
might be cooking. You’ll be amazed at how following
simple guidelines can keep your food safe. Besides
being concerned with sanitation, a good cook is also
concerned with safety—preventing kitchen accidents.
The following is a list of miscellaneous cleanliness
and safety practices that often do not appear in
manuals or textbooks, but are helpful in maintaining
a safe and clean kitchen:
- With few exceptions, use clean utensils,
not hands, to mix foods.
- Do not use the same spoon more than once
for tasting food while preparing or cooking. (In
addition, using a spoon to serve baby food directly from
a jar or can may contaminate any remaining food).
- Check the temperature in your refrigerator
and make sure it is 35–40° Fahrenheit.
- Cover coughs and sneezes with disposable
tissues.
- If you have a contagious illness, an
infected cut on the hand, or other skin infections, you
should probably try to avoid food preparation duties.
- Follow recipes carefully, using the proper
equipment.
- Keep pot handles turned inward so they
cannot be bumped, which may cause the pot to fall and
the contents to spill.
- Be cautious of where electric appliances
and cords are placed.
- Use common sense.
Reading Assignment
-
Betty Crocker’s Cookbook: Read the
“Food Safety- The Basics,” Section of your cookbook, pp.
27-34
Video Assignment