Sanitation While Cooking

Safe and Sanitary Practices in the Kitchen

Review the Safe and Sanitary Practices in the Kitchen Guiding Questions for the Video

Sanitation Recommendations . . .

1. Sanitize all cooking equipment by washing it carefully in hot soapy water and rinsing thoroughly.

   1. Cutting boards and knives should be used for specific purposes only.

      1. a cutting board for fish and poultry

      2. a cutting board for vegetables

      3. a cutting board for breads and baked products

      4. a different cutting board for meat

   2. Cross contamination can occur when poultry or meat are on one surface and another food comes in contact with it.

2. Sanitize all surfaces with a disinfectant often.

   1. Bacteria can be carried in juices of raw meat.

   2. Refrigerate raw meat, poultry, and seafood in containers on the bottom shelf of the refrigerator – the coolest location.

   3. Use containers large enough to prevent raw juices from dripping onto other food or touching other food.

   4. Separate raw food from other food while

      1. shopping for food

      2. storing foods

      3. preparing foods

      4. serving foods

3. When you taste the product, do not return the spoon to the bowl. Double-dipping spreads harmful organisms from your mouth to the food.

4. Follow food safe practices by using a clean spoon each time you check your food.

5. Raw fruits and vegetables can be contaminated with bacteria, viruses, and parasites.

   1. Wash them thoroughly before you prepare and eat them.

   2. Use a brush to scrub produce with firm or rough surfaces, such as oranges, cantaloupes, potatoes, and carrots.

6. Cross-contamination can be avoided by sterilizing cutting boards after use with a bleach solution and boiling water.