1. Kitchen &
Food Safety
Foodborne Illnesses
Kitchen Sanitation & Safety
Temperature Control

2. Foodborne Illnesses
 Any illness resulting from
eating unsafe food
 Can be mild to fatal
 Caused by
microorganisms (bacteria,
parasites and viruses)
 Many microorganisms are
used in small amounts in
food production (yogurt,
some cheeses, etc)

3. Contamination of Foods
 Occurs when harmful bacteria
multiply to dangerous amounts
 The right environment is needed
(type of food, moisture levels,
temperature, time)
 Bacteria multiply extremely rapidly
between 4 and 60 C. This is called
the Danger Zone.
 Keeping hot foods hot (over 60C)
and cold foods cold (under 4C)
slows bacteria growth and helps
prevent food contamination

4. Symptoms of Foodborne Illnesses
 occur from 30 min. to 2 wks.
after eating contaminated
food (usually 4-48 hrs)
 General symptoms include
nausea, vomiting, diarrhea,
abdominal pain.
 If these symptoms are
severe immediate attention
is required (emergency
room)
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5. Who is at risk
 Those with
weakened immune
systems are most
at risk—the elderly,
pregnant women,
infants and young
children
 Anyone can be a
victim of foodborne
illness
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6. What should you do if you suspect
foodborne illness?
 Rest and drink plenty of fluids
 Call the local health department and make a report if:
 The food came from a restaurant
 The food was prepackaged from a store
 It was eaten at a large gathering and others might be sick
 To prevent foodborne illness—
 Keep foods at the correct temperature
 Cook foods properly
 Prevent the spread of microorganisms

7. Shopping for food safely
 Check freshness dates on
packages
 Choose canned goods without
rust, dents, or bulges
 Keep raw meats separate from
other foods
 Be sure packages are
unopened
 Select foods that should be
cold at the end of your
shopping trip

8. Storing food safely: Dry goods
 A dry and dark place
 Never under the sink,
next to a heat source or
near cleaning products
 Foods include cereals,
crackers, canned foods,
dry beans, pasta, spices
 Rotate your supply by
putting the new
purchases behind the
older ones in the cabinet

9. Storing food safely: Refrigerator
 temp = 2-4 C.
 Store perishable fruits, nuts,
vegetables, dairy, eggs, meats,
poultry, leftovers
 Keep foods in airtight containers
 Wipe up spills immediately
 Discard spoiled foods
 Use door shelves for condiments
that are not as perishable as
other items

10. Storing food safely: Freezer
 temp = -10 - 0 C.
 Store frozen foods and foods that
keep longer if they are frozen
(meats, breads, nuts)
 Wrap foods tightly to avoid freezer
burn
 Label foods with the date and the
name of the food
 Rotate your supply to use oldest
foods first

11. Never eat foods. . .
 That come from leaking, bulging
cans or from cracked jars
 That come from containers that
spurt liquid when opened
 That are slimy, mushy,
discolored, or do not look or
smell right
 Leftovers older than four days
 Any food you are unsure of
 Mould on hard cheeses can be
cut away to a depth of 1cm.
Rewrap the cheese tightly in
clean plastic and restore.

12. Keeping it Clean!
 To prevent contamination of
food, wash hands for 20
seconds:
 Before food preparation
 After handling raw food
 After using the toilet or
changing a diaper
 After touching pets
 After touching your mouth,
nose, hair, etc.

13. More cleanliness
 Don’t handle food if you have
symptoms of illnesses
 Tie back long hair before
preparing
 Wear a clean apron
 Cover any cuts or sores on your
hand
 Don’t sneeze or cough over food
 No ‘double-dipping’ while taste
testing

14. Keeping your kitchen clean
 Regularly clean surfaces and appliances
 Clean up as you go
 Keep dirty dishes away from food preparation areas
 Always use clean dishes and utensils
 Wipe the top of canned foods before using

15. Prevent Cross Contamination (CC)
 CC is when harmful bacteria are transferred from one
food to another. This can happen easily when handling
raw meats, poultry & fish
 Use separate cutting boards & knives, or sanitize the
equipment before cutting other foods
 Ensure the juices from these foods do not touch other
foods
 Wash everything that comes in contact with these foods
 Never place ready to eat food on a plate that held raw
meat, poultry or fish
 Sanitize equipment and counters by adding a drop of
bleach to the hot soapy washing water

16. Thawing foods: NEVER on the
Counter!
 In the refrigerator:
 place frozen food in a plastic bag on the lowest shelf.
Allow a day or two to thaw.
 In cold water:
 place frozen food in sink or large bowl with cold water.
Change the water frequently. This is a little quicker than
the refrigerator.
 In the microwave:
 place in a microwave safe container and use the defrost
setting. Check frequently so it doesn’t begin cooking

17. Serving food safely
 Keep hot foods hot =
above 60 C.
 Keep cold foods cold =
below 4 C.
 Perishable foods should
not be left out at room
temperature for more
than 2 hours

18. Preventing Kitchen Accidents
 Remove loose, bulky clothing & dangly jewelry
before cooking
 To prevent cuts:
 Keep knives sharp and store them in a block or
special drawer
 Don’t soak knives or fragile glass items in a soapy
sink where they might not be seen
 Always use a cutting board
 Broken glass: immediately sweep up and then wipe
the area with damp paper towels (shards of glass)

19.  To prevent electrical
shock
 Keep water away from
electrical outlets &
appliances
 Keep electrical cords away
from heat sources
 Unplug appliances before
cleaning with a damp
wash cloth
 Do not overload an outlet
with too many appliances

20. Preventing Falls
 To prevent falls
 Keep cabinet doors closed
 Wipe up spills immediately
 Use a sturdy step stool to
reach tall things
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21. Preventing burns & fires
 To prevent burns and fires
 Keep an eye on foods that are
cooking on the stove
 Keep potholders handy
 Turn handles of pots ‘in’ towards the
stove or counter
 Lift the lid of a hot pot away from
your face, like a shield
 Keep a fire extinguisher near the
kitchen and know how to use it

22. If you burn yourself . . .
 use cold running water
to draw out the heat
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23. Four types of kitchen fires
 Fabric & paper
 keep flammables
away from the
elements
 extinguish with water
 Grease & oil
 smother the fire = a
lid, salt, baking soda
 NEVER use water
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24.  Electrical fire
 use a fire extinguisher
 IF you turn off all power
to the house at the
electrical panel, you can
use water
 Oven fire
 turn off the oven
 keep the door closed
 if possible, block the
vents
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25. Handling Emergencies
 keep a first aid kit and fire
extinguisher handy
 Know CPR and the Heimlich
maneuver
 Stay calm
 Call for help if you need it
 Have emergency numbers
close to the phone

26. Danger Symbols
Four symbols are printed on product labels in Canada
to indicate the type of DANGER a product can pose
CORROSIVE
The product can burn
your skin or eyes. If
swallowed, it will damage
your throat and stomach.

27. EXPLOSIVE
The container can
explode if heated or
punctured. Flying pieces of
metal or plastic from the
container can cause
serious injury, especially to
eyes.
POISON
If you swallow, lick, or in
some cases inhale the
chemical, you could
become very sick or die.

28. FLAMMABLE
The product or its fumes
will catch fire easily if it is
near heat, flames or
sparks. Rags used with
this product may begin
to burn on their own.
**Store flammables away from the heat.

29. Two Symbol Frames
• Inverted Triangle =
the container is
dangerous
• Octagon = the
contents of the
container are
dangerous

30. To Prevent Poisoning . . .
 Store household chemicals
away from food and where
children cannot access them
(either up high or in a locked
cupboard)
 Follow label directions when
using
 Never store in an unmarked
container
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