Food Safety & Hygiene Practices

Cooking Rules

Personal Hygiene

• Hair should be tied back or kept away to avoid contact with food using headbands or elastics.
• Outerwear like jackets, coats, scarves, and loose hoodies are to be removed when working with food.
• When in a food lab, aprons should be worn securely at all times.
• Wash hands with liquid soap and hot water, drying them with a paper towel before handling food or equipment.
• Hands should be rewashed after touching the face, hair, nose, or mouth.

Food Handling

• Do not handle food products from the common class container.
• Use a clean spoon when testing a product in the lab.
• Remove foods from the common class container using a clean measuring spoon or cup.
• Inform the teacher about coughing, sneezing, open cuts, sores, or rashes that may require an alternate activity.
• Fresh produce is required to be washed.

Sanitation

• After use, all utensils and equipment should be washed in warm soapy water.
• Utensils and equipment should be thoroughly rinsed and dried, then returned to their designated spots.
• Clean sponges should be used to wash utensils and equipment, seek a clean sponge from the teacher if needed.
• Clean dish cloths are to be to dry utensils and equipment; used cloths are to be placed in the dirty laundry basket.
• Sinks, counters, floors, and stove tops should be clear of debris at the end of a lab.
• All garbage should be placed in the appropriate place.
• Clean up spills immediately to avoid slips.

Electrical Equipment

• Hand-held mixer should not be plugged in until the beaters are secure.
• Unplug hand-held mixers before removing the beaters.
• Electrical appliances need to be pulled out by the plug, not the cord, using dry hands.
• Only microwavable containers should be used in the microwave; never use aluminum or metal.

Personal Safety

• Cuts or burns are to be reported to the teacher immediately.
• Work efficiently, quietly, and carefully without disturbing others.
• Appropriate utensils and equipment should be used for each task.
• Any damaged utensils should be reported to the teacher immediately.

Knives and Other Sharp Equipment

• Food should be sliced and chopped on the appropriate cutting board.
• Cut away from yourself, keeping fingers away from the blade.
• Knives and blades should be carried with the sharp edges pointed down.
• Sharp edges, knives, and blades are to be washed and wiped separately from other items.
• Washed knives need to be dried with the blade pointing away from you.
• Clean, dry, sharp objects should be returned to their designated place.
• Lids from cans of food are to be fully removed.
• Lids are to be discarded into the garbage bin immediately.
• Any broken glass should be communicated to the teacher immediately, following their instructions for cleanup.

Ovens and Cooktops

• Oven mitts should always be used when handling hot dishes or containers.
• The oven rack needs to be pulled out first when placing dishes or containers into or removing them from the oven.
• Ensure there is a clear path when removing hot items from the oven or stove top onto a trivet or cooling rack.
• Lids from a hot pot should be opened away from yourself to avoid steam burns.
• Pot handles should be turned so they do not extend over a hot burner or over the edge of the cooktop; handles should be over the countertops.
• Stovetop burners and ovens should be turned off when not in use.
• In case of a fire, immediately turn off the heat and cover the fire with a lid.
• If fire persists, pour baking soda onto the flames.
• Be familiar with the use of fire and safety equipment in the room.

Cooking Terms

Common Culinary Techniques

• Puree: To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
• Broil: To cook on a grill under strong, direct heat.
• Al Dente: An Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
• Sift: To put one or more dry ingredients through a sieve or sifter.
• Caramelize: To heat sugar in order to turn it brown and give it a special taste.
• Cream: To soften a fat, especially butter, by beating it at room temperature, often with sugar for a smooth, soft paste.
• Steam: To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer with a rack and tight cover, using a small amount of boiling water, adding more as necessary.
• Bake: To cook by dry heat, usually in the oven.
• Whip: To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
• Chop: To cut solids into pieces with a sharp knife or another chopping device.
• Knead: To work and press dough with the palms of the hands or mechanically to develop the gluten in the flour.
• Fold: To incorporate a delicate substance into another without releasing air bubbles, cutting down through the mixture and gently rotating the bowl.
• Blend: To incorporate two or more ingredients thoroughly.
• Saute: To cook and/or brown food in a small amount of hot fat.
• Julienne: To cut vegetables, fruits, or cheeses into thin strips.
• Mince: To cut or chop food into extremely small pieces.
• Simmer: To cook slowly in liquid over low heat (around 180°F), with the liquid's surface barely moving with slowly rising bubbles.
• Blanch: To immerse in rapidly boiling water and allow cooking slightly.
• Marinate: To flavor and moisturize pieces of meat, poultry, seafood, or vegetable by soaking or brushing them with a liquid mixture of seasonings, or by rubbing with dry seasoning mixtures.
• Mix: To combine ingredients usually by stirring.
• Dice: To cut food in small cubes of uniform size and shape.
• Reduce: To boil down to reduce the volume.
• Dredge: To sprinkle or coat with flour or another fine substance.

Cooking Tools

Common Kitchen Utensils

• Sponge: Used for cleaning utensils and dishes.
• Metal Spatula: Used for mixing and spreading things.
• Saucepan: Container with one long handle and a lid, used to cook small amounts of food, such as sauces, gravy, and vegetables.
• Ladle: Used for serving soup, stew, or sauce.
• Baking Sheet: A metal tray on which food may be cooked in an oven.
• Pastry Brush: Used to spread butter, oil, or glaze on food.
• Muffin Pan: A pan with cylindrical indentations used for baking.
• Blender: Used for liquefying, chopping, or pureeing.
• Sharpening Tool: Used to realign blade edges.
• Liquid Measuring Cup: Used primarily to measure the volume liquid, such as broth, oil or milk
• Box Grater: Grating surfaces are ideal for cheese, vegetables, chocolate and more.
• Plastic Cutting Board: Used for cutting and slicing food items and a reservoir that collects excess liquids and helps control mess.
• Dish Cloth: Used for washing or drying utensils or dishes.
• Stockpot: Used for cooking larger amounts of food, such as vegetables or pasta.
• Skillet: Used for browning or frying meat, vegetables, and eggs.
• Double Boiler: Water is usually boiled in the lower pan, and food is placed in the upper pan.
• Wok: Used for stir-frying meat and vegetables.
• Bread Knife: That does cut through hard crust with ease and does not damage soft bread.
• Casserole Dish: Used in the oven and as a serving vessel.
• Electric Mixer: It automates the repetitive tasks of stirring, whisking or beating.
• Paring Knife: Used mainly for peeling fruits and vegetables.
• Wooden Spoon: Used for mixing food.
• Slotted Spoon: A large spoon with slots or holes for draining liquid from food.
• Rubber Spatula: Used to scrape the sides of bowls or the insides of jars, and to fold ingredients
• Whisk: Used to lighten the texture of food by incorporating air, emulsifying and blended ingredients.
• Dry Measuring Cups: They are used for measuring solid cooking ingredients like flour, and oats.
• Tongs: Used to grip, turn, or remove small items in a pan of hot oil or liquid.
• Chefs Knife: It can be used for many tasks, such as trimming, chopping, slicing, and dicing.
• Vegetable peeler: It is used to remove the outer skin or peel.

Food Safety

Techniques to Avoid Food borne Illness and Cross Contamination

• Hands and counters need to be washed after handling raw meat/poultry/egg.
• A glass cutting board should be used for raw meat and poultry.
• Switch to a clean utensil once meat/poultry/egg is cooked.
• Fresh produce needs to be washed.
• Work space is santitzed after handling raw meat/poultry/egg.

Appropriate Personal Hygiene Practices

• Hair needs to be tied back.
• Hands need to be washed before beginning food lab.
• Aprons need to be worn properly.
• A glove needs to be used to cover a cut or wound.
• Hand and wrist jewelry must be removed.
• There should be no loose clothing.
• Dress according to school dress.

Food Preparation

• Appropriate kitchen tools, equipment, and ingredients should be used during the lab.
• Demonstrates the ability to safely use, clean, and store tools and equipment in the kitchen.
• Places dish rack on counter properly (draining into sink)
• Dishes are washed with hot, soapy water
• Dishes or dried completely with a clean, dry dish towel.
• Dishes are promptly put away where they belong
• Counters are cleaned and removes all clutter.
• The dish rack mat is dried down before placing under the sink.
• All food is removed from sink and sink is dried down.
• Stove top is wiped down.
• Kitchen area is swept and debris is thrown away.

Proper Measurement Techniques

• Uses appropriate techniques when measuring wet and dry ingredients
• Liquid measuring cups are for liquids while dry measuring cups are for dry ingredients
• Liquid Measuring Cup Use water, oil, milk
  • Put the cup on a flat surface, and blend it so that you can see the measurement at eye level
• Dry Measuring Cup Use flour, sugar and honey
  • Use the dip and sweep method which is to dip it in then sweep the level with the black of the knife
• Measuring Spoons Use baking powder and vanilla extract
  • Dip the measuring spoon in the dry ingredient and use the back of the knife to level it off
  • Hold the spoon level an pour it in until completely full (put this over a bowl to make sure it does not spill)

Identifying and classifying Microorganisms

• NOTE* Main focus being bacteria
• Mold
  • A micro organism that requires air, oxygen grow moulds in a moist environment
  • It is found on affected food that is in a moist environment, and it looks green, white, blue and fuzzy
  • It is very easy to detect on a food
• Yeast
  • It is an aerobic single celled plant that thrives in moist concentrations of sugar or salt
  • It is mostly found on food with high levels of sugar and salt
  • Examples are found in Jarred pickles; syrup and fruit juice.
• Bacteria
  • It can grow with or without air and prefer a moist, warm environment
  • The kitchen is ideal for bacteria to breed
  • While some are harmful some are less harmful which can be destroyed by boiling
  • Boiled water kills bacteria
• Viruses
  • Don't grow on food but are frequently transmitted from person to person
  • Careless food handling and lack of hygiene can create the right conditions for the virus to spread
  • A person affected with a virus can inadvertently contaminate food and water consumed by others unless careful precautions are taken
• Parasites
  • An organism that can be grain on another organism
  • By consuming food containing parasites, you introduce parasites into your own digestion system
  • Although these carriers of foodborne illness differ in behaviour and characteristics, the risk of contamination by any one of them can be significantly reduced by cooking/refrigerating

Common Food Intoxications

• Clostridum Perfringens
  • The spores release toxins in the intestinal tract
  • They are found in slow cooker and cafeteria heating table foods, room temperature gravy and sauces
  • Usually show symptoms that involve stomach cramps and diarrhea; possible nausea
• Staphylococcus Aureus
  • It is found on human skin and in nasal passages
  • They are found in handmade items such as sandwiches puddings, sliced meats
  • Nausea, vomiting, and stomach ache cramps/diarrhea are common indicators
• Botulism
  • Grows in environments without oxygen
  • Under processed foods, canned low-acid foods, untreated garlic, oil products are possible carriers
  • Some symptoms range from constipation, dorahera, vomiting; possible fatigue, blurred vision, paralysis, death
  • this is the most serious

Common Food Infections

• *Salmonella
  • It occurs after eating affected foods or after cross contamination
  • Found in Raw/undercooked poultry and turkey, eggs, other meat types, fish, milk and protein
  • Cramps/Nausea, Fever and Diarrhea are prevalent symptoms
• E- Coli
  • Typically found in the intestines of cattle
  • Can be found in Raw ground beef, uncooked meat, unpasteurized milk
  • Can exhibit Severe abdominal cramps, diarrhea vomiting; may also yield Kidney failure, brain damage, death
• Listeria Monocytogenes
  • Bacteria is found in soil and water
  • Commonly exhibits itself in deli meats, Frozen yogurts, milk, cheese products, or seafood
  • Headache fever, nausea, vomiting, and backache are possible symptoms

Food Safety Practices:

• Clean:
  • Wash your hands, kitchen surfaces and equipment with warm soapy water to eliminate bacteria
• Separate:
  • keep raw food from cooked foods
• Cook:
  • cook food to a safe internal temperature
  • use a digital food thermometer
  • chicken, beef, and eggs
• Chill:
  • Refrigerate food below 4 degrees celsius
  • do this within 2 hours

Food Inspection Agencies' roles in Canada

• The Canadian Food Inspection Agency:

  • Investigates and initates food borne illness
  • Enforces food laws
  • Ensures compliance and inspection of food producers

• Health Canada:

  • Sets food safety standards/policies
  • Makes health risk assessment decisions are food market
    • Communicates to public on food safety issues

• Public Health Agency Canada:

  • acts as first point of contact for federal government for human health impact of foodborne outbreaks
  • Conducts public health surveillance
    • Leads epidemiological investigations when investigations occur in more than one province

Test your knowledge of essential food safety and hygiene practices. Learn about the importance of removing outerwear, proper handwashing techniques, and preventing cross-contamination. This quiz covers best practices for measuring ingredients and maintaining a safe food lab environment.