Chapter
1
Safety and Sanitation Principles
Contents
 Section 1.1 Safety Basics
 Section 1.2 Sanitation Challenges
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Chapter 1 Safety and Sanitation Principles
Section 1.1 Safety Basics
• Burns and injuries can easily occur.
• Establish fire safety procedures.
• Know first aid measures for injuries.
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Chapter 1 Safety and Sanitation Principles
Content Vocabulary
occupational
back support
puncture
wound
flammable
Heimlich
maneuver
lockout/tagout
emergency
first aid
shock
abrasion
laceration
Academic Vocabulary
routine
document
cardiopulmonary
resuscitation
(CPR)
general safety
audit
avulsion
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Chapter 1 Safety and Sanitation Principles
Safe Working Conditions
• Each worker must personally
practice kitchen safety.
• Wear personal protective
clothing:
• aprons
• gloves
• shoes
• back braces
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Chapter 1 Safety and Sanitation Principles
Safe Working Conditions
• Foodservice workers are responsible to
help prevent:
• slips and falls.
• cuts.
• burns and scalds.
• other personal injuries, such as those from
heavy lifting.
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Chapter 1 Safety and Sanitation Principles
Safe Working Conditions
• Follow safety guidelines including those for
sharp tools.
• Clean and maintain all equipment, following
safety rules.
How do you think cleaning home
equipment might be different from
cleaning professional equipment?
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Chapter 1 Safety and Sanitation Principles
Fire Safety
• Prevent and control fires through good work
habits. Be prepared for emergencies.
• Fire protection equipment includes
fire extinguishers and hood and
sprinkler systems.
emergency
A potentially life-threatening situation that
usually occurs suddenly and unexpectedly.
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Chapter 1 Safety and Sanitation Principles
Emergency Procedures
• Every foodservice worker must know basic
first aid and life-saving techniques.
first aid
Assisting an injured person until
professional medical help can
be provided.
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Chapter 1 Safety and Sanitation Principles
Emergency Procedures
Explain each of the following first aid
procedures.
Procedure
Explanation
Treat First-Degree
Burns
Cool skin with water, not ice; never apply ointments; bandage
the burn
Treat Minor Wounds
Clean with soap and water; place sterile gauze on cut; apply
direct pressure
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Chapter 1 Safety and Sanitation Principles
Emergency Procedures
• Learn the Heimlich
maneuver to help
someone who is choking.
Heimlich maneuver
A series of thrusts to the abdomen that
can help dislodge something that is
stuck in a person’s airway.
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Chapter 1 Safety and Sanitation Principles
Emergency Procedures
• Cardiopulmonary resuscitation (CPR) should
be performed quickly on those who are
unconscious because of choking, cardiac arrest,
stroke, or heart attack.
cardiopulmonary resuscitation
(CPR)
Emergency care that is performed on
people who are unresponsive.
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Chapter 1 Safety and Sanitation Principles
Section 1.2 Sanitation Challenges
• Food becomes contaminated by exposure
to harmful microorganisms or
chemical substances.
• Insects and rodents can physically
contaminate food.
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Chapter 1 Safety and Sanitation Principles
Content Vocabulary
Academic Vocabulary
sanitary
pathogen
result
contaminated
bacteria
transmit
direct
contamination
virus
crosscontamination
fungus
sanitation
hazard
parasite
mold
cleaning
sanitizing
toxin
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Chapter 1 Safety and Sanitation Principles
Contamination Basics
• Foodborne illnesses can
sicken and even kill people.
• Foodservice workers must
know how to keep a clean,
safe food preparation
environment.
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Chapter 1 Safety and Sanitation Principles
Contamination Basics
• Two types of contamination:
• direct contamination
• cross-contamination
direct contamination
cross-contamination
Raw foods, or the plants
or animals from which
they come, are exposed
to toxins.
The movement of harmful
microorganisms from one
place to another.
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Chapter 1 Safety and Sanitation Principles
Contamination Basics
• Know the different types of food hazards:
biological, chemical, and physical.
• Foodborne illness can be caused by:
• improper cooking of food
• cross-contamination
hazard
• poor hygiene
A source of
danger.
• foodhandler illness
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Chapter 1 Safety and Sanitation Principles
Contamination Basics
• Biological hazards in the kitchen include:
• Bacteria
bacteria
Tiny, single-celled microorganisms.
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Chapter 1 Safety and Sanitation Principles
Contamination Basics
• Biological hazards in the kitchen include:
• viruses
viruses
Simple organisms that are responsible
for many food-related illnesses.
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Chapter 1 Safety and Sanitation Principles
Contamination Basics
• Biological hazards in the kitchen include:
• parasites
parasite
An organism that must live in or on a
host to survive.
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Chapter 1 Safety and Sanitation Principles
Contamination Basics
• Biological hazards in the kitchen include:
• Fungi, mold, and yeast
fungi
mold
Spore-producing organisms
found in soil, plants, animals,
water, and in the air.
A form of
fungus.
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Chapter 1 Safety and Sanitation Principles
Contamination Basics
• In the event of an outbreak of foodborne illness:
• tell a manager
• avoid panic
• save any suspected food
How do you think you might help
others avoid panic?
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Chapter 1 Safety and Sanitation Principles
Chemical Hazards
• Cleaning products used in the foodservice
industry:
• detergents
• hygiene detergents
cleaning
Removing food
• degreasers
and other soil
from a surface.
• abrasive and acid cleaners
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Chapter 1 Safety and Sanitation Principles
Physical Hazards
• Physical hazards:
• glass, metal, hair, wood, other
foreign matter
• To keep pests out of storage areas:
• keep areas clean
• dispose of garbage quickly
• keep food off of the floor and away
from any walls
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Chapter 1 Safety and Sanitation Principles
Chapter Summary
Section 1.1
Safety Basics
• Safety rules and equipment help keep
workers safe.
• Use caution and keep the workplace free of
built-up grease to avoid fire danger.
• Know first aid to treat emergencies.
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Chapter 1 Safety and Sanitation Principles
Chapter Summary
Section 1.2
Sanitation Challenges
• Harmful microorganisms can contaminate food.
• Kitchen hazards include: biological, chemical,
and physical.
• During a foodborne illness outbreak, follow
company procedures and report it.
• Use cleaning products carefully.
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Chapter 1 Safety and Sanitation Principles
Review
Do you remember the vocabulary terms from this chapter?
Use the following slides to check your knowledge of the
definitions.
The slides in this section include both English and Spanish
terms and definitions.
Start
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Chapter 1 Safety and Sanitation Principles
occupational back
support
soporte para la
espalda
A type of back brace with
suspenders designed to
support the lower back
while lifting.
Un tipo de faja con
tirantes diseñado para
sostener la parte baja de
la espalda mientras se
levanta algo pesado.
Show Definition
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Chapter 1 Safety and Sanitation Principles
flammable
inflamable
Quick to burn.
Que se quema
rápidamente.
Show Definition
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Chapter 1 Safety and Sanitation Principles
lockout/tagout
OSHA procedure; all necessary
switches on malfunctioning
electrical equipment are tagged
and locked from use.
bloqueo/etiquetado
Procedimientos requeridos por la
organización Occupational Safety
and Health Administration (OSHA);
se etiquetan y se bloquea el uso
de todos los apagadores en los
equipos eléctricos que no están
funcionando.
Show Definition
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Chapter 1 Safety and Sanitation Principles
emergency
A potentially lifethreatening situation that
usually occurs suddenly
and unexpectedly.
emergencia
Situación que pone en
peligro la vida y que
normalmente ocurre
repentina e
inesperadamente.
Show Definition
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Chapter 1 Safety and Sanitation Principles
first aid
Assisting an injured
person until professional
medical help can
be provided.
primeros auxilios
Ayuda que se proporciona
a una persona lesionada
mientras que llega la
ayuda médica profesional.
Show Definition
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Chapter 1 Safety and Sanitation Principles
shock
A serious medical
condition in which
not enough oxygen
reaches tissues.
choque
Una condición médica
grave en la que no llega
suficiente oxígeno a
los tejidos.
Show Definition
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Chapter 1 Safety and Sanitation Principles
abrasion
A scrape or minor cut.
abrasión (raspadura)
Un rasguño o una
pequeña cortada.
Show Definition
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Chapter 1 Safety and Sanitation Principles
laceration
A cut or tear in the skin
that can be quite deep.
laceración
Una cortada o desgarre
de la piel que puede ser
muy profundo.
Show Definition
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Chapter 1 Safety and Sanitation Principles
avulsion
An injury in which a
portion of the skin is
partially or completely
torn off.
avulsión
Una lesión en la que una
parte de la piel es parcial
o totalmente arrancada.
Show Definition
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Chapter 1 Safety and Sanitation Principles
puncture wound
An injury in which the
skin is pierced with a
pointed object, such as
an ice pick, making a
deep hole in the skin.
herida de punción
Una herida en la que la
piel se perfora con un
objeto puntiagudo, como
un picahielo, haciendo un
agujero profundo.
Show Definition
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Chapter 1 Safety and Sanitation Principles
Heimlich maneuver
A series of thrusts to the
abdomen that can help
dislodge something that
is stuck in a person’s
airway.
maniobra de
Heimlich
Una serie de presiones en
el abdomen que puede
ayudar a desalojar algo
que está atascado en las
vías respiratorias de una
persona.
Show Definition
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Chapter 1 Safety and Sanitation Principles
cardiopulmonary
resuscitation (CPR)
Emergency care that is
performed on people who
are unresponsive.
resucitación
cardiopulmonar
Atención de emergencia
que se realiza en las
personas que no
responden.
Show Definition
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Chapter 1 Safety and Sanitation Principles
general safety
audit
A review and inspection
of all safety procedures
and equipment.
auditoría de
seguridad general
Una revisión e
inspección de todos los
procedimientos de
seguridad y del equipo.
Show Definition
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Chapter 1 Safety and Sanitation Principles
sanitary
Clean.
sanitario
Limpio.
Show Definition
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Chapter 1 Safety and Sanitation Principles
contaminated
Food that is unfit to
be eaten.
contaminado
Alimentos que no son
adecuados para el
consumo.
Show Definition
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Chapter 1 Safety and Sanitation Principles
direct contamination
Raw foods, or the plants
or animals from which
they come, are exposed
to toxins.
contaminación
directa
Que los alimentos
crudos, o las plantas o
los animales de los que
proceden, están
expuestos a toxinas.
Show Definition
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Chapter 1 Safety and Sanitation Principles
cross-contamination
The movement of
harmful microorganisms
from one place to
another.
contaminación
cruzada
El movimiento de
microorganismos nocivos
de un lugar a otro.
Show Definition
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Chapter 1 Safety and Sanitation Principles
sanitation
Healthy or clean and
whole.
saneamiento
Limpio y saludable.
Show Definition
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Chapter 1 Safety and Sanitation Principles
hazard
A source of danger.
riesgo
Una fuente de peligro.
Show Definition
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Chapter 1 Safety and Sanitation Principles
toxin
A harmful organism or
substance.
toxina
Un organismo o
sustancia dañina.
Show Definition
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Chapter 1 Safety and Sanitation Principles
pathogens
Disease-causing
microorganisms.
patógenos
Microorganismos que
causan enfermedades.
Show Definition
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Chapter 1 Safety and Sanitation Principles
bacteria
Tiny, single-celled
microorganisms.
bacterias
Microorganismos
minúsculos unicelulares.
Show Definition
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Chapter 1 Safety and Sanitation Principles
viruses
Simple organisms that
are responsible for many
food-related illnesses.
virus
Organismo simple
responsable de muchas
enfermedades
alimentarias.
Show Definition
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Chapter 1 Safety and Sanitation Principles
parasite
An organism that must
live in or on a host
to survive.
parásito
Un organismo que debe
vivir en o sobre un
huésped para sobrevivir.
Show Definition
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Chapter 1 Safety and Sanitation Principles
fungi
Spore-producing
organisms found in soil,
plants, animals, water,
and in the air.
hongos
Organismos que
producen esporas; viven
en el suelo, plantas,
animales, agua y en
el aire.
Show Definition
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Chapter 1 Safety and Sanitation Principles
mold
A form of fungus.
moho
Una forma de hongo.
Show Definition
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Chapter 1 Safety and Sanitation Principles
cleaning
Removing food and other
soil from a surface.
limpieza
La eliminación de
alimentos y otros
productos de una
superficie.
Show Definition
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Chapter 1 Safety and Sanitation Principles
sanitizing
Reducing the number of
microorganisms on the
surface.
desinfectar
Reducir el número de
microorganismos en la
superficie.
Show Definition
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Chapter 1 Safety and Sanitation Principles
routine
Regular set of actions.
rutina
Conjunto de acciones
regulares.
Show Definition
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Chapter 1 Safety and Sanitation Principles
document
To write down the details
of what happened.
documentar
Anotar los detalles de lo
ocurrido.
Show Definition
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Chapter 1 Safety and Sanitation Principles
result
Have an outcome.
resultado
Que tiene consecuencia.
Show Definition
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Chapter 1 Safety and Sanitation Principles
transmit
transmitir
Spread.
Difundir.
Show Definition
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End of
Chapter 1
Safety and
Sanitation
Principles