Introduction to Culinary Arts
Kitchen Safety & Sanitation
What You Don’t Know CAN Hurt
You!
HOSP–ICA-4: Demonstrate and practice correct sanitation as it relates to
healthy living and the modern commercial kitchen and bake shop.
HOSP-ICA-6: Analyze and examine fundamental safety skills and practices
related to the commercial kitchen.
Every day we assume that the food we eat is safe. However,
unless everyone who has handled the food has used good
sanitation practices this may not be the case. SANITATION is the
process of handling food in ways that are clean and healthy.
What do you see wrong in this picture?
No one likes to cut a finger on a knife, get burned or slip and fall.
Most of us, however, have had one or more of these accidents.
SAFETY in the kitchen means using precautionary methods in
the kitchen to prevent an accident. Most accidents in the
kitchen are due to carelessness.
What could make this kitchen unsafe?
SAFETY first. How much do you already know about kitchen
safety? For each question below, decide whether the practice
is safe or unsafe. Click the box next to each question to
reveal the answer.
UNSAFE
1. Use a towel or your apron to remove a pan from the oven.
SAFE
SAFE
2. Pour salt or baking soda over the flames of a grease fire.
UNSAFE
4. Pour water on a grease fire.
SAFE
UNSAFE
UNSAFE
3. Wipe up spills on the floor right away.
5. Tie back long hair.
6. Climb up on the counter to get items from the top shelf.
7. Use electric appliances with wet hands.
UNSAFE
SAFE
8. Wear loose clothing while working in the kitchen.
UNSAFE
10. Keep cabinet doors open so everything is in easy reach.
9. Cut away from your body when using a sharp knife.
SAFETY first. How much do you already know about kitchen
safety? For each question below, decide whether the practice
is safe or unsafe. Click the box next to each question to
reveal the answer.
SAFE
UNSAFE
UNSAFE
SAFE
UNSAFE
SAFE
UNSAFE
11. Personal hygiene is important while preparing food.
12. Hide kitchen accidents to avoid upsetting the instructor.
13. Store knives in backpacks to transport them.
14. Do not wear finger nail polish and long fingernails.
15. Sit on the kitchen work tables during break time.
16. When removing pan from oven, pull the rack out.
17. Leave sharp knives in a sink full of water.
UNSAFE
SAFE
18. Plug several cords into an electrical outlet at a time.
UNSAFE
20. Use cold, soapy water for washing dishes.
19. Disconnect appliances before cleaning them.
FOCUS STANDARDS
HOSP–ICA-4: Demonstrate and practice correct sanitation as it relates to healthy
living and the modern commercial kitchen and bake shop.
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Identify personal hygiene policies and hand washing procedures.
Identify the biological, physical, and chemical contaminants, and prevention measures.
Practice proper contaminant prevention measures as it relates to food preparation in the commercial
kitchen.
Identify and demonstrate proper pot and pan washing with four-compartment sinks and the use of
sanitizers and detergent chemicals.
Demonstrate the proper use and cleaning of an automatic dishwasher (if available) and identify the
chemicals used for dishwasher cleaning.
Discuss pest control and management of infestations.
Discuss Health Department inspections and facility requirements of commercial foodservice
establishments. Students conduct a mock Health Department inspection of the kitchen lab.
Identify and demonstrate proper receiving and storage principles such as FIFO, rotating inventory, and
storage/receiving temperatures.
Discuss and practice proper labeling of stored foods.
Identify the factors that affect the growth of food borne pathogens (i.e. FATTOM) and explain how time
and temperature guidelines can reduce growth of microorganisms.
List and demonstrate food handling, preparation, and storage techniques that prevent cross-contamination
between raw and ready-to-eat foods and between animal and seafood, including sources of other
potentially hazardous food products.
Discuss and practice the proper use of gloves in food handling.
Identify, calibrate and properly use thermometers.
FOCUS STANDARDS
HOSP-ICA-6: Analyze and examine fundamental safety skills and practices
related to the commercial kitchen.
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Discuss principals of basic First Aid treatments for a foodservice environment
including basic cuts, lacerations, abrasions, punctures, CPR, food allergies,
anaphylactic shock, Heimlich maneuver, and minor burns.
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Examine and practice correct Fire Safety procedures using correct classifications of
fire extinguishers, hood suppression systems, and emergency evacuation routes.
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Practice and examine kitchen safety in the areas of falls, strains, sprains, and lifting
using proper techniques.
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Identify gas safety issues for gas ranges and ovens, including shut off valves and
pilot lights.
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Examine and identify a Material Safety Data Sheet and explain their importance when
handling common foodservice chemicals. Display manual of all MSDS for each
chemical used in the kitchen, dining room, and dish room.
ACADEMIC/ NATIONAL
STANDARDS
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ELACC9-10SL1: Initiate and participate effectively in a range of collaborative discussions(oneon-one, in groups, and teacher-led) with diverse partners on grades 9–10 topics, texts, and
issues, building on others’ ideas and expressing their own clearly and persuasively.
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ELACC9-10SL4: Present information, findings, and supporting evidence clearly, concisely, and
logically such that listeners can follow the line of reasoning and the organization, development,
substance, and style are appropriate to purpose, audience, and task.
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SMI5: Students will compare and contrast parameters affecting microbial growth, ways of
controlling growth of microorganisms, and examine the effects that physicochemical factors can
have on microbes.
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ELACC9-10SL2: Integrate multiple sources of information presented in diverse media or formats
(e.g., visually, quantitatively, orally) evaluating the credibility and accuracy of each source.
National / Local Standards / Industry / ISTE:
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NFCS-8.2. Demonstrate food safety and sanitation procedures
UNDERSTANDINGS & GOALS
Enduring Understandings:
 From this session, students will identify and demonstrate proper preventive measures
of biological, physical, chemical contaminants and to identify the factors that affect the
growth of food born pathogens and explain how time and temperature controls can
greatly reduce the risk of bacterial growth in our foods. Additionally, students will
identify the principles of proper receiving, storage, and food handling techniques.
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Food safety is everyone’s responsibility in minimizing the risk of food borne illnesses.
Food handler’s personal hygiene practices are a leading cause of biological and physical
contamination. Knowledge and understanding of one’s personal hygiene and properly
washing one’s hands and knowing when you should wash your hands are vital in
minimizing food contamination and preventing food borne illnesses.
Essential Questions:
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Why is it important to safeguard our food during the receiving, storage and preparation
and service of our food?
Explain how preventing cross contamination and monitoring food temperatures are
essential aspects of a food handler’s diligent responsibilities.
What are the factors that affect the growth of food-borne pathogens?
Why is personal hygiene an important aspect of a food handler’s regular routine?
How does a food handler know if he or she has met the standards required by the
state of Georgia health inspection code?
Why is food safety so important?
OPENINGBELL RINGER
Please ensure that your
sourcebook is organized
properly:
•Cover Page
Name
Period
2013-2014
Intro to Culinary Arts
•Table of Contents
(2 pages- front only)
•Section 1- Notes
•Section 2- Bell Ringers
•Section 3- Lab Report
Work Period
Define the terms (40
Total) in the Food
Safety & Sanitation
PowerPoints on the
school webpage.
They are labeled in
Presentations in
the Culinary Arts
course.
OPENINGBELL RINGER
Please ensure that your
sourcebook is organized
properly:
•Cover Page
Name
Period
2013-2014
Intro to Culinary Arts
•Table of Contents
(2 pages- front only)
•Section 1- Bell Ringers
•Section 2- Notes
•Section 3- Lab Report
LEAST WANTED POSTER
(Foodborne Illness Notetaking Guide)
Working with someone at
your table, ensure that
the abovementioned
assignments are
complete.
(15 minutes)
OPENINGBELL RINGER
Please ensure that your
sourcebook is organized
properly:
Work Period
Updates/Reminder
*There are several handouts and
posters without names.
Complete all missing
assignments.
•Cover Page
Name
Period
2013-2014
Intro to Culinary Arts
•Table of Contents
(2 pages- front only)
•Section 1- Bell Ringers
•Section 2- Notes
•Section 3- Lab Report
Return permission slip for SGTC.
Using the following site,
complete the handouts
provided:
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http://ww2.chambersburg.k12.pa.u
s/about/schools/faust/faustlibrary/
Webquests/safety/index.htm
Start’Em Out Right
ServSafe Case Study
OPENINGBELL RINGER
Listen to the following case study
and respond to the questions
below:
Please ensure that your
sourcebook is organized
properly:
•Cover Page
Name
Period
2013-2014
Intro to Culinary Arts
1.
2.
•Table of Contents
(2 pages- front only)
•Section 1- Notes
•Section 2- Bell Ringers
•Section 3- Lab Report
3.
What things would you change
or fix in this operation?
What would you include when
designing the personal hygiene
programs?
How would you introduce this to
the staff and to the children?
OPENINGBELL RINGER
Please ensure that your
sourcebook is organized
properly:
•Cover Page
Name
2013-2014
Intro to Culinary Arts
•Table of Contents
(2 pages- front only)
•Section 1- Bell Ringer
(30 pages)
•Section 2- Notes
(50 pages)
•Section 3- Lab Report
(20 pages)
MAKE UP DAY
*Complete ServSafe
PowerPoint
Presentations & Notes
*Complete ALL missing
work
-Deadline Tuesday
3/11/14
-TODAY is the only day you
will have in class to
work.
*Sourcebook Checkcounts as a test grade.
*ServSafe Test on
TOMORROW!!
Culinary Sanitation Terminology
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Contamination
Sanitation
Bacteria
Infection
Virus
Parasite
Allergy
Temperature danger zone
Potentially hazardous foods
(PHF)
Foodborne illness
Aerobic bacteria
Anaerobic bacteria
Facultative bacteria
First In, First Out (FIFO)
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Cross-contamination
Clean
Sanitary
Food-contact surface
Pest control operator (PCO)
Hazard Analysis Critical
Control Point (HAACP)
Critical control point (CCP)
Intoxication
Mold
pH
Pathogen
Chemical hazard
Physical hazard
Biological hazard
Culinary Safety Terminology
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Occupational Safety and Health Administration (OSHA)
 Heat exhaustion
 Heatstroke
 Fire Extinguisher
 Kitchen hood fire suppression system
 Arson
 Evacuation routes
 Fire detectors
 Fire emergency plan
 Environmental Protection Agency (EPA)
 General safety audit
 Material Safety Data Sheet (MSDS)
Work Period
Define the terms (40 Total) in the Food Safety & Sanitation PowerPoints on the
school webpage. They are labeled in Presentations in the Culinary Arts course.
Sanitation
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Contamination
Sanitation
Bacteria
Infection
Virus
Parasite
Allergy
Temperature danger
zone
Potentially hazardous
foods (PHF)
Foodborne illness
Aerobic bacteria
Anaerobic bacteria
Facultative bacteria
First In, First Out (FIFO)
Sanitation
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Cross-contamination
Clean
Sanitary
Food-contact surface
Pest control operator
(PCO)
Hazard Analysis
Critical Control Point
(HAACP)
Critical control point
(CCP)
Intoxication
Mold
pH
Pathogen
Chemical hazard
Physical hazard
Biological hazard
Safety
•Occupational Safety
and Health
Administration (OSHA)
•Heat exhaustion
•Heatstroke
•Fire Extinguisher
•Kitchen hood fire
suppression system
•Arson
•Evacuation routes
•Fire detectors
•Fire emergency plan
•Environmental
Protection Agency
(EPA)
•General safety audit
•Material Safety Data
Sheet (MSDS)
WORK PERIOD- SERVSAFE NOTES
Define the terms (40 Total) in the ServSafe~ Safety & Sanitation
PowerPoint on the school webpage.
Complete the notes below using the CONTAMINATION AND FOOD
ALLERGENS/ THE SAFE FOOD HANDLER PowerPoint
SERVSAFE CONTAMINATION AND FOOD ALLERGENS
 Name the three types of food-borne contaminants
 How are biological toxins produced?
 Name three types of biological toxins.
 Name the three types of chemical contaminants.
 Give seven examples of physical contaminants.
 Name the eight common food allergens.
 What are some symptoms of an allergic reaction?
SERVSAFE THE SAFE FOOD HANDLER
 Name the eight personal behaviors that can contaminate food.
 What are the components of good personal hygiene?
 Outline the steps for proper handwashing.
 How often should gloves be changed?
 What is proper work attire for a foodhandler (list all five)?
SAFETY
Culinary Terminology
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Occupational Safety and Health Administration (OSHA)-governmental agency
that defines and enforces safe working conditions
Heat exhaustion-heat-related condition that results when the body loses too much
water and salt
Heatstroke-more severe heat-related condition in which the body’s usual ability to
deal with heat stress is lost
Fire Extinguisher-pressurized canister filled with a substance that puts out fires
Kitchen hood fire suppression system- an installed, comprehensive fire-fighting
system that automatically puts out a fire before it spreads
Arson- opposite of an accidental fire
Evacuation routes- escape routes
Fire detectors- devices that warn you about a fire so you can get out of the
building safely
Fire emergency plan-an established plan of action in case of a fire
Environmental Protection Agency (EPA)-require tracking of chemicals that pose
a risk to health
General safety audit- a review of the level of safety in an establishment
Material Safety Data Sheet (MSDS)-describes specific hazards posed by a
chemical
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SANITATION
Culinary Terminology
Contamination-the unwanted presence of harmful substances or levels of
dangerous microorganisms in food
Sanitation- creation and practice of clean and healthy food-handling habits
Bacteria- single-celled organisms that reproduce by dividing
Infection-illness resulting from live bacteria
Virus-very small organism that invades another cell and causes it to reproduce
the virus
Parasite-organism that lives in/feeds on the body of another live creature
Allergy-occurs when the body interprets a normally harmless protein as a
dangerous substance
Temperature danger zone- temperature in which bacteria grows (41F-135F)
Potentially hazardous foods (PHF)- any foods that require time and
temperature control for safety
Foodborne illness- any illness caused by eating contaminated food
Aerobic bacteria- bacteria that require oxygen
Anaerobic bacteria- bacteria that thrives without oxygen
Facultative bacteria- bacteria that can grow either with or without oxygen
FIFO- Rotate stock to utilize the oldest product first
SANITATION
Culinary Terminology
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Cross-contamination-occurs when harmful microorganisms are transferred from one
product to another
Clean- visible appearance that something is unsoiled
Sanitary- an environment that is free from pathogens
Food-contact surface- any surface that comes in contact with food
Pest control operator (PCO)- licensed professional who uses various chemicals,
sprays, and traps to prevent or eliminate infestations
Hazard Analysis Critical Control Point (HAACP)- system that identifies and
manages key steps in food handling where contamination occurs
Critical control point (CCP)- step in food handling at which control can be applied to
prevent or eliminate a food safety hazard
Intoxication- illness resulting from ingestion of bacteria that create/contain toxins
Mold-name for a large family of single-cell fungi
pH-measure of acidity or alkalinity of a substance
Pathogen- an organism that is dangerous to humans
Chemical hazards- any chemical that contaminates food
Physical hazards-solid materials that pose danger to consumers when present in food
Biological hazards- consist of harmful organisms that cause foodborne illness.
Guest Speaker
Jane Arnold
Environmental Health Specialist
Three questions I
have for the speaker:
 My questions
answered:
 Three other interesting facts that I
learned:
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Foodborne Illness Rap
Foodborne Illnesses
•Salmonella
•Shigella
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http://www.youtube.com/watch?v=ZbH_mSk2d
Nk&feature=related (Don’t Get Sicky Wit It
Music Video)
•Listeria
•Staphylococcal
•Clostridium
•Botulism
•Campylobacteriosis
•Hemorrhagic colitis
•Hepatitis A
You have been given a contract with Woodson
Records to create a Food-borne Illness PSA. It
should be a rap, song, poem that includes facts
about the following:
 Description
Submit Lyrics &
 Symptoms
Performance Via
 Source (Food Involved)/Cause
Edmodo
 Treatment/Prevention
•Trichinosis
•Anisakiasis
•Giardiasis
•Toxoplasmosis
•Intestinal Cryptosporidiosis
•Cyclosporiasis
•E-Coli
Foodborne Illnesses
Poster
Define/Explain what makes
symptoms a foodborne illness.
 What are symptoms of specific
foodborne illnesses?
 What foods are linked to a specific
foodborne illness?
 Identify treatments for a specific
foodborne illness.
 Site statistics of foodborne illness.
 Research facts on safe food
handling.
 Images of foodborne illnesses
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Foodborne Illnesses
•Salmonella
•Shigella
•Listeria
•Staphylococcal
•Clostridium
•Botulism
•Campylobacteriosis
•Hemorrhagic colitis
•Hepatitis A
•Trichinosis
•Anisakiasis
•Giardiasis
•Toxoplasmosis
•Intestinal Cryptosporidiosis
•Cyclosporiasis
•E-Coli
Foodborne Illnesses
•Salmonella
LEAST WANTED POSTER
Students will work with a partner to produce poster
on a foodborne illness. Their focus should be to make
it humorous and engaging for the class to view.
•Shigella
•Listeria
•Staphylococcal
•Clostridium
The poster should include:
•Botulism
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•Hepatitis A
Description of this illness
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What foodborne microrganism causes this illness
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Symptoms of this foodborne illness
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How this illness is transmitted (foods, etc.)
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Treatments for this specific foodborne illness.
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Site statistics of foodborne illness.
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Research facts on safe food handling.
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Images of foodborne illnesses
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What people are at the highest risk
It should be colorful, interesting to look at, and utilize
humor. Students will go on a "Gallery Walk" to
look at each one.
•Trichinosis
•Anisakiasis
•Giardiasis
•Toxoplasmosis
•Cyclosporiasis
•E-Coli
DUE
TODAY!!
Work Period
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Submit Foodborne Illness Rap, if you have not already
done so.
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Complete, if you have not already done so, Reviewing
Key Terms & Ideas on pages 558 and 586 in the
Creative Living textbook. Write questions and answers or
complete statements. YOU WILL NEED TO SHARE
BOOKS AND PAIR UP WITH INDIVIDUALS AT
YOUR OWN TABLE. DO NOT CHANGE SEATS!!! DO
NOT WRITE THIS IN THE SOURCEBOOK!!!!
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ARTICLE DAY: Complete, if you have not already done
so. Read the article “Raw Milk Becomes Contentious”
and respond to the discussion questions in the Notes
section of the Sourcebook. Remember to write the title
of the article, author, source, and date.
Flow of Food Notes
Introduction, Purchasing, Receiving, Storage, Preparation, Service
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How do you create barriers between food products?
How do you prevent time-temperature abuse?
What are the common types of thermometers? What do they measure? Which
types of foods are measured with each?
What are the directions for doing the ice-point method? Boiling-point method?
Calibrating a bimetallic stemmed thermometer?
What is the receiving criteria for meat (acceptable only)? Poultry? Fish?
Shellfish? Crustacea? Shell Eggs? Dairy Products? Fresh Produce? Refrigerated
Processed Food? MAP/Vacuum Packed? Canned Food? Dry Food? UHT
Pasteurized? Bakery Goods? Potentially Hazardous Hot Food?
General Storage Guidelines? Refrigerated Storage? Frozen Storage? Dry
Storage? Meat? Poultry? Fish? Shellfish? Shell Eggs? Dairy? Produce? VacuumPacked? UHT? Canned and Dry Products? (Blue Writing In Most Cases unless
white is a part of the guidelines)
Four acceptable methods of thawing.
Internal temperature and time for all foods identified in the slides.
Facts about microwave cooking.
Cooling temperatures and time.
Safe methods for cooling.
Proper method for storing cooled food.
Temperature and Time for reheating food.
General rules for holding food
Internal temperature for holding potentially hazardous hot food? Cold food?
Temperature to protect food in vending machines.
WORK PERIOD
ServSafe Notes
 Complete ALL missing assignments from
grade report.
 Ensure that the following are complete:

– Sourcebook is organized (Bell Ringers/Articles,
Notes, Lab Report Section)
--Notes are complete. ServSafe Test on
TOMORROW!!
WORK PERIOD
Employee Food Safety and Sanitation Training
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Flow of Food-Introduction
Flow of Food-Purchasing and
Receiving
Flow of Food-Storage
Flow of Food-Preparation
Flow of Food-Service
Food Safety Systems
Sanitary Facilities and
Equipment
Cleaning and Sanitizing
Integrated Pest Management
Food Safety Regulation and
Standards
Presentation:
 Each member must present a
portion of the PowerPoint
 Presentation must include an
activity and assessment
ServSafe Centers
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PSA Center- Safety & Sanitation Raps Evaluation
Flow of Food Center- Accept or Reject/ Cooking
Temperatures
Management Systems Center- Seafood Depot Case
Study
Facility Center- You’re the Architect
Cleaning/Sanitizing Center- Matching Game
Pest Management Center- Cockroach Song
Employee Safety Training- How Would You Teach
It?