Kitchen Safety & Hygiene

Food Safety
Food safety is an important part of any community kitchen, so community kitchen facilitators
must ensure participants diligently carry out safe practices at all times.
Speak about food safety at the beginning and throughout your time together in the kitchen
since people's level of understanding of food safety varies. (Be careful not to assume that
everyone holds similar knowledge.)
Incorporate safe food-handling practices in various waysverbally, through kitchen signage
and by providing simple handouts.

Basic Food-Safety Guidelines

Read and discuss the following basic food-safety guidelines before your group begins to cook
together. Remember to share these guidelines with new members.

Personal Hygiene
Wash your hands properly.
o Wash them when you first get to the kitchen.
o Wash them when you switch working from raw meats to vegetables or fruits.
o Wash them anytime your hands become self contaminated. For example after sneezing
and coughing into your hand or after using the washroom.
Always tie long hair back or wear a hat or hairnet while cooking.
Don't handle food with open sores or cuts on your hand. Thin plastic gloves or finger cots are
the best solution in this case.
lf you are sick (cold, vomiting or have diarrhea) do not attend the community kitchen. If
you must come, do not cook. You may contaminate the food you are cooking.
Your Clothing
Pull up your sleeves to prevent your clothing from contaminating the food.
Wear a clean apron.
The Food
lf a can is leaking, rusted, badly dented, or bulging, do not open it. Throw it away. The
contents may make you sick.
After use, immediately wash any board and knife used for raw meat. Wash your hands, too.
Cool food as quickly as possible before putting it into containers to take home. This can be
done by putting it into shallow containers, and stirring regularly. Placing the pot or pan into
an ice bath also works well.

Principles of Food Safety Hygiene and Sanitation 2015

 Foods should be refrigerated or frozen as soon as possible. Bacteria will grow if food is left
out at room temperature.
It is recommended that cooked meals be kept up to 3 days in the refrigerator and up to 3
months in the freezer.
When reheating meals at home, be sure to get the food up to the proper temperature - the
food should be steaming hot.
Thaw frozen foods in the fridge, microwave oven or cold running water. Not on the kitchen
counter!
Follow the old saying "If in doubt, throw it out." If you are concerned that food might be
spoiled or unsafe to eat, don't take chances. Throw it out!
Dishwashing
In kitchens where there is no dishwasher available, proper technique will keep your dishes
clean and keep you from getting sick! Follow these simple steps for hand-washing dishes:
o Step 1: Scrape the dishes
o Step 2: Wash the dishes - water temperature should be at least 44C (110F)
o Step 3: Rinse the dishes
o Step 4: Sanitize the dishes - add one capful of chlorine bleach to 24C (75F) water and
let the dishes soak for 45 seconds
o Step 5: Air dry the dishes

Definition of terms 1. Food Any substance whether simple, mixed or compounded that is used as
food, drink, confectionery or condiments. 2. Safety is overall quality of food fit for consumption. 3.
Sanitation is a health of being clean and conducive to health. 4. Cleanliness is the absence of visible
soil or dirt and is not necessarily sanitized. 5. Microbiology - the branch of biology that deals with
microorganisms and their effect on other microorganisms. 6. Microorganisms - organism of microscopic
or submicroscopic size. (bacterium , protozoan). 7. Food Infection - microbial infection resulting from
ingestion of contaminated foods. 8. Food Intoxication - type of illness caused by toxins. Under favorable
condition certain bacteria produce chemical compounds called toxins 9. Food Spoilage - means the
original nutritional value, texture, flavor of the food are damaged, the food become harmful to people
and unsuitable to eat. 10. Foodborne Illness A disease carried or transmitted to people by food

Principles of Food Safety Hygiene and Sanitation 2015