WORK HABITS

• Wash hands- kills bacteria
• Cook all foods fully and properly- prevents food poisoning.
• Keep flammable materials away from cooking station
• Keep refrigerator at 40 degrees-freezes bacteria

HAZARDOUS CHEMICALS

• Never transfer hazardous products to another container.
• Never mix different chemicals products or compounds such as bleach/ammonia.

ELECTRICITY GUIDELINES

• Read appliance booklets before using appliances.
• Keep electrical cords away from water and hot objects.
• Unplug portable appliances before cleaning them.

GREASE FIRES

• Use baking or salt to put out a grease fire NOT water

FIRST AID

• Burns-cool it with cold water
• Cuts- Stop severe bleeding with pressure of a thick cloth;get medical help

HAND WASHING

PEOPLE AT RISK OF FOOD BORNE ILLNESS

• Pregnant women
• People infected with disease
• Young children and other adults
• Infants

BACTERIA IN MEAT, POULTRY, AND EGGS

• SALMONELLA!!

DEADLIEST FOOD POISONING

• Botulism!!!

DANGER ZONE

• Danger zone temperature is a temp where bacteria grows
• Temp.- 40 degrees to 140 degrees

CROSS CONTAMINATION

• The transfer of harmful bacteria from one food to another.
• Prevention- avoiding unnecessary contact with food

COOKING AND FREEZING

• Cooking kills bacteria
• Freezing food makes bacteria dormant

THAWING FOOD

• Best way to thaw food is in the refrigerator.
• Second is cold water thawing.
• Lastly, there's microwave thawing.

LEFTOVERS

• Keep leftovers no longer than 3 to 4 days

BOTULISM

• Food sources: improperly home canned foods
• Symptoms: double vision,slurred speech, difficulty swallowing, muscle weakness
• Treatment: anti-toxin

E. COLI

• Food sources: ground meat, raw milk, dairy products, raw fruit, veggies with animal manure
• Symptoms: diarrhea, fever, and vomiting
• Treatment: wait it out

SALMONELLA

• Food sources: raw meat, poultry, eggs, and unpasteurized milk
• Symptoms: diarrhea, fever, and abdominal cramps
• Treatment: wait it out

BACTERIA

• Single celled or non-cellular organisms

TOXINS

• Poisonous substances produced by organisms.

TWO HOUR RULR

• Refrigerate perishable foods so total room temperature time is less than 2 hours.

PERISHABLE FOOD

THAW LAW

• The best way to thaw perishable foods is in the refrigerator.
• 2 other safe ways are in cold water or microwave