Kitchen Safety and Hygiene

• Following good food safety helps prevent the contamination of food through harmful bacteria
• Practicing good kitchen safety is essential to prevent accidents, especially when tired or unwell
• Keeping clean is a way to practice personal hygiene
• Sweat glands constantly produce moisture

Workplace Attire

• Chef's hats are used for hair restraint and ventilation
• Neckerchiefs are worn around the neck
• Double-breasted chef's jackets protect against burns and scalds
• Aprons protect against spills and burns
• Chef's pants prevent injuries like burns and cuts

Fire Precautions

• Three components are needed for a fire to start: fuel, air (oxygen), and heat
• Fires can be extinguished through starving (removing fuel), smothering (removing air), and cooling (removing heat)

Types of Extinguishers

• Water extinguishers (red) are ideal for fires involving wood, paper, and cloth; avoid using on electrical equipment, fats, or oils
• Carbon dioxide extinguishers (black) work well on flammable liquids or liquefiable solids and are safe for electrical equipment
• Foam extinguishers (cream) are for flammable liquids and also work for paper, wood, etc.
• Dry powder extinguishers (blue) are suitable for flammable liquids and liquefiable solids and safe for electrical fires, but do not penetrate well
• Other fire safety tools include fire blankets, fire hoses, and water sprinklers (68'C)

Speed and Accident Prevention

• Raising the alarm promptly warns others and provides time for safety
• Using tools and equipment correctly in the kitchen prevents harm
• Excessive haste is not advised
• Distractions and failure to apply safety rules lead to accidents

Reporting Accidents

• Major injuries must be reported quickly
• A written report should follow within seven days on official form F2508

Accident Record Information

• An accident record should include the date and time, full name, address, occupation, nature of injury, location, and details of the reporter

First Aid and Treatment

• First aid means immediate treatment
• Treat shock (faintness, sickness, clammy skin, pale face) by keeping the person comfortable
• Address fainting (whiteness, dizziness, sweating) due to standing in poorly ventilated areas
• Cover cuts with blue waterproof dressing after washing
• Control bleeding with direct pressure and bandaging
• For nosebleeds, have the person sit with head forward, loosen clothing, breathe through the mouth, and pinch the nose for 10 minutes
• Immobilize broken bones before moving the person
• Place burns and scalds under cool, running water
• For electrical shock, switch off the current and use dry insulating materials to free the person

Cleaning Kitchen Areas (Chapter 3)

• Establish a cleaning schedule to ensure all areas are cleaned regularly

Safety During Cleaning

• Wear protective gloves
• Wash hands after cleaning
• Dilute products following instructions
• Prepare fresh solutions
• Use weaker agents first
• Never mix cleaning agents
• Do not pierce aerosol cans

Surfaces and Cleaning Solutions

• Cleaning solutions depend on the type of surface
• Metal (stainless steel, galvanized steel): follow appropriate cleaning methods
• Wall tiles (ceramic): resistant to chipping but requires proper care
• Floor tiles (ceramic or quarry): non-porous and slip-resistant
• Vinyl: less expensive than ceramic, used as sheets or tiles
• Painted: use moisture-resistant paint for ceilings, doors, and walls
• Laminated: made with strong plastics for easy cleaning
• Glass: clean windows and vision panels effectively

Cleaning Agents

• General-purpose (neutral) cleaners work for moderately greasy surfaces
• Sanitizers are for 'clean-as-you-go
• Sanitizer wipes are for wiping food surfaces on 'clean-as-you-go' basis and meant to be discarded after single use
• Hard surface cleaners are more specialized but can be corrosive if not used carefully
• Solvents dissolve heavy grease and oil
• Abrasives clean enamel and ceramic surfaces
• Water is the simplest cleaner
• Soap is unsuitable, leaving a scum
• Chemical disinfectants are not for kitchen use

Utensil Materials

• Stainless steel is durable and easy to clean, but needs good heat conduction
• Coated metal (non-stick) can be durable if high quality is used
• Wood should not be soaked in water to prevent splitting
• Plastic is durable when looked after and won't leave shattered pieces
• Porcelain, earthenware, and glass are for cooking and serving
• Cast iron is mostly for frying pans, but wipe firmly with cloth after cleaning
• Aluminum is inexpensive, but light sauces can become gray

Common Utensils

• Chopping boards are used for food preparation involving cutting, slicing, chopping, and carving
• A color-coding system reduces cross-contamination (brown for cooked meat, blue for raw fish, red for raw meat, yellow for cooked fish, green for vegetables)
• Pots and pans of varying materials (aluminum, stainless steel, copper, and iron) serve specific purposes
• Bowls, dishes, and molds mix, store, and mold cold dishes
• Whisks beat cream and eggs
• Sieves, colanders, and strainers come in a variety of hole sizes and shapes
• Spoons, ladles, and slices stir and handle food while measuring, pouring, and portioning
• Graters grate cheese and carrots
• Peelers, zesters, and corers are handheld
• Tin openers are available for bench tops or handheld

Types of Cutting Equipment

• Mincing machines attach to mixers or as separate equipment
• Chipping machines need generous water to remove starch
• Slicing machines should set slice thickness control at zero to prevent blade access
• Rotary knife chopping machines need all food contact areas cleaned
• Mandolins should be submerged during washing and rinsing

Types of Waste

• Food waste includes trimmings from preparing the food, and customer's plates left-overs
• Commercial waste includes packaging, empty cans, bottles etc.
• Domestic waste comes from a private household

Waste Storage

• Keep waste away from foodstuffs
• Close all containers
• Store containers upright and use the original containers
• If transference is needed, be sure to label the new container
• Store waste in a ventilated room

Unidentifiable and Hazardous Waste

• Storage: hazardous cleaning agents, used oil, cigarette ends, sharp objects, and syringes
• These must be safely stored away from food items and disposed of safely

Microorganisms Contaminating Food (Chapter 4)

• Molds appear like cat whiskers on sweet foods, meat, and cheese
• Yeasts grow on moist, sugary foods and drinks
• Bacteria spread through cross contamination

Bacteria

• Spores help bacteria survive in harsh conditions and are unable to grow or reproduce

Bacteria Cause Spoilage and Disease

• Spoilage bacteria degrade foods and reduce food quality
• Pathogenic bacteria cause illness through infection or toxins

Conditions for Bacteria to multiply

• Bacteria multiply under such conditions as a food source, mildy acidic environment (4.6-7pH), 41° F (5°C) and 140°F (60°C) temperature, time, environment and moisture
• The temperature danger zone is between 41°F (5°C) and 140°F (60°C)

Bacterial Division

• Every 15 to 30 minutes bacterial cells can double, it takes 5 hrs to create a million cells
• Reduction of cross contamination is a very important way to prevent biological foodborne hazards

Oxygen

• Aerobic require oxygen and anaerobic don't

Foodborne Illness Classification

• Infections are caused by eating food containing disease causing microorganisms
• Intoxication is caused by eating food with a harmful chemical or toxin
• Toxin mediated infections are caused by eating food that produces toxin once inside

Foodborne Illness Bacteria

• Bacillus cereus are able to survive with or without oxygen
• Clostridium perfringens are anaerobic
• Campylo bacter jejuni is a foodborne illness cause
• Listeria monocytogenes are facultative anaerobic
• Salmonella spp. are facultative anaerobic
• Shigella spp. are anaerobic

Mise-en-Place (Chapter 5)

• This means "putting in place" and is essential for efficient food preparation

Importance of Good Preparation

• This involves organizing materials and ensuring the tools are clean

Benefits of Good Kitchen Prep

• Good preparation enhances workflow by keeping everything within reach. and reduces unnecessary movement

Cutting Techniques

• A cooks essential skill is efficient knife handling for precise cuts

Basic Vegetable Cuts

• Julienne (Strips): Cut into 1-inch lengths and then into strips
• Brunoise: Cut into convenient lengths, 1/12-inch slices, then strips, and finally tiny squares
• Macedoine: Cut into convenient lengths, 1/4-inch pieces, then strips, and finally tiny squares
• Jardiniere: Cut into 1/2-inch lengths, then 1/4-inch pieces and thicker strips
• Paysanne: Four types triangles, squares and rounds, the form depends on the items shape

Cutting Equipment

• Vegetable peeler is used to peel vegetables and fruit
• Vegetable, filleting, medium-large, carving, palette and boning knives have specific cutting purposes