safety and sanitation in the kitchen Essays
Personal statement: our lady of the lake university.
Creating a new building for a kitchen is over the budget, so I decided that OLLU can convert one of their lounges to a kitchen. I believe that the Cyber Café’s lounge can easily be converted into a kitchen; the computers can be put somewhere else in need of more computers. Kitchen counters should then be brought and go around the lounge room. Two sinks are to be built for students to clean up the dishes and counters. Three and four tables can be placed in the middle of the kitchen with five chairs for each table; this where people can hang out. The kitchen will have six double hot plates and four toaster ovens for us students use. The kitchen will also have four sets of pot and pans with six sets of cooking utensils, mixing bowls, and measuring cups. The Cyber Café can start carrying spices for students to use. The Cyber Café can also provide one of their refrigerators with fresh cooking ingredients; like eggs, meats, vegetables, and fruits. This can make better use of one of the Cyber Café’s refrigerators because it barely carries anything in it. It is the perfect storage area for students to access fresh foods to cook with. This kitchen can make students happy and it will benefit the OLLU community in many ways to
Busn/278 Budgeting and Forecasting – Course Project – Weekly Discussions -Midterm Exam
Soda fountain bar 2 pizza ovens Salad and pizza/dessert bar Approximately 100 square foot commercial refrigerator 2 cash registers 6 video game vending machines Management office with desk and lower-priced laptop computer Staff lunchroom equipment such as microwave, sink, cupboards and refrigerator 20 four-seater tables with chairs Busing cart for transporting dirty dishes from the dining area to the dishwashing area 140 sets of dishes, including cutlery and drinking cups Commercial dishwasher Miscellaneous cooking and food handling equipment like trays, lifters, spoons, pots
Food Safety In Health And Social Care Essay
Employers must ensure that food safety legislations are implemented and adhered to in the workplace. Employers of food businesses or organisations must also appoint an employee or two or more people to ensure that workers comply with Food Safety and Health and Safety legislations. In most organisations and businesses, administration implements such policies. In care settings such as hospitals or schools, the Health and Safety Officer creates and implements such policies. Health and Safety Officers or managers play a significant role in ensuring work environment is safe, secured and free from danger. For example in care setting such as primary schools, it is the responsibility of a catering manager to ensure a high standard of cleanliness within the kitchen and all dining
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Also included is a sink for washing and sanitation purposes and a refrigerator. This does not include personal items that each individual owns.
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Kitchen counter has homework laying everywhere. The stove has pancakes being cooked and ingredients are lying next to the cooking pancakes.
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Some examples of the type of problems renovations can solve include inadequate storage space and lighting, not enough dining space in the kitchen, lack of designated spaces for entertainment areas for adults and for children, and not enough bathrooms.
The Woman's Roles during the Depression Era Essay
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"Most urban kitchens designed during this period were square with floor space ranging from 9' X 10' in size to 10' X 12'." (Plante, 225) The counters are covered with kitchen accessories, ready to be used at any time. There is no pantry, only cabinets for limited storage. Small homes such as the one in Greenbelt did not have a lot of extra space. Each room was built to serve a basic purpose, not be luxurious. The aim was to house as many people as possible with the minimum amount of space possible. The cabinets are built into the wall. Everything is compact and neatly arranged. The walls and cabinets are painted a basic white to allow more light to enter the kitchen since it is so small. This is the basic kitchen.
Elizabethan Food & Dining Essay
Kitchen Equipment: brick ovens, working table, spits, pots, posnetts, chafing-dishes, graters, mortars and pestles, boilers, knives, cleavers axes, dripping-pans, pot-racks, pot-hooks, gridirons, frying pans, sieves, kneading troughs, fire shovels, barrels, tubs, pantry, buttery (wine and other provisions stored here), wet and dry larders, spicery, mealhouse sieving or bolting house, coals kep in squillerie along with brass pots and pans, pewter vessels and herbs, covered dishes, court cupboard, sideboards. Drinking vessels: gold, silver, pewter, horn, leather, glass, earthenware.
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the back of the main section of the house, with a laundry closet within the kitchen area; a
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Most kitchens have a variety of decorative items and appliances that are left out year round. Remove anything that will not be used specifically for Thanksgiving. When you are preparing such a big meal the more counter space you have, the better.
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Safety is the state of being safe and free from occurrence of injury, danger or loss.
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1. Space – enough open space in the appropriate parts of the kitchen to allow someone to turn a wheelchair or a scooter.
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Commit to memory that when you go for a furnished rental search, you would certainly take a round of the kitchen and look into the each aspect that it offers. Appliances, utensils and cutlery are certainly some of the most crucial things that you must pay attention to when you check the kitchen area of a furnished rental. Basically, prior to choosing a furnished apartment, you need to be completely sure that the kitchen of the rental apartment has all that which would help in making your stay in the apartment
Dream Doors Business Plan
Kitchens in need of extensive work often require a new installation. This is typically true when the laout of the room is to be changed in an effort to improve the functional and aesthetic design of the room. The character of the home and the traffic flow of the room need to be taken into account during this process, to ensure the kitchen meets the needs of the homeowner in every way.
Thanksgiving Your House Research Paper
Which is the most neglected part of your house? No prize for guessing, it must be the kitchen. In most of the houses the kitchen is the most disorganized and messed up part. Have you ever thoughtof renovating your kitchen? If not, then it is time that you seriously give it a thought.
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Kitchen Safety Assessment and Potential Corrections Essay
Introduction, refrigeration, corrections.
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Kitchen safety is critical for every household or organization that handles and prepares food. In the kitchen, most accidents happen due to careless and insufficient safety and hygiene measures. For this report, I spent some time in my kitchen observing and reviewing the process of handling food to assess the level of food safety and the potential corrections I could make to improve it.
As pointed out by the Food Safety and Inspection Service of the United States Department of Agriculture (2015), when it comes to the maintenance of food safety, a refrigerator is an essential piece of equipment whose primary function is to prevent the potentially dangerous bacteria from growing on the food. Most food products would be protected from getting spoiled at refrigeration temperatures below 40 F. In order to check this characteristic I placed my room thermometer into my fridge and found that the temperature it is set at is almost 43 F which is higher than the required minimum for the preservation of foods.
Moreover, perishable food products are to be put in the fridge right after being used. All of my family members seem to be well-aware of this rule, and that is why dairy products and meat products go in the fridge immediately after being brought from a store and never sit at the counter for a long time.
The FDA (2016) emphasized the importance of hygiene in the kitchen; in particular, this requirement concerns the appliances used, the kitchen surfaces, and the people who are involved in the preparation and handling of the food products. When it comes to the personal hygiene, the FDA (2016) points out that individuals working in the kitchen should wash their hands before and after touching food for as long as twenty seconds under hot water and using soap. I must admit that this rule is not always followed in my kitchen; at times, I forget to place a new bar of soap when the old one runs out and use dish soap for washing hands, and sometimes I use cold water for handwashing.
As for the kitchen surfaces, the FDA (2016) stressed that they need to be cleaned with soapy water after the preparation of each separate item of food. This requirement is rarely followed in my home; in the process of cooking, the counters are only wiped with a wet cloth after handling meat and fish products. The final cleaning and washing are done after the entire session of cooking. However, I sanitize my kitchen surfaces regularly using the specialized spray and paper towels.
When it comes to washing food products, in my kitchen, most fruits and vegetables are thoroughly washed. For instance, oranges and grapefruits whose skins are not eaten are washed every time; however, bananas are not. I also wash eggs before placing them on any surfaces in the kitchen and wash my hands after handling eggs. The cans of the canned goods are not always washed before opening.
Raw, unwashed foods and cooked foods should not be mixed; also, the latter should not be placed on the unwashed surfaces and dishes ( Safety tips in the kitchen , n.d.). Separate carving boards should be used for the meat products. When handling leftovers, it is important to let the hot food chill to the room temperature before refrigerating them. When refrigerated, they should be placed in a clean container with lids or wrapped to avoid mix-up and cross-contamination ( Food safety tips for leftovers , 2011). All of these rules are adhered to in my kitchen; however, there is one that is not always followed. The FDA (2016) emphasize that frozen food should never be defrosted under room temperature, and I tend to defrost chicken that way quite often.
There is a very specific set of criteria as to the temperatures under which different products should be cooked; according to this framework, poultry should be cooked under temperatures higher than those used to cook beef and pork ( Safe minimum cooking temperatures , 2016). I must admit that I do not always follow this advice and also sometimes cook chicken for a period that is not long enough.
Moreover, the rules of kitchen safety require cleaning the exhaust hood over the stove regularly and unplugging the electric countertop appliances when they are not in use ( Kitchen safety tips , 2016). As for the dishes and utensils, it is advised that the handles of the pots and pans on the stove be turned inwards so that they cannot be pushed off by accident. I often forget to follow this recommendation and also, I usually leave the appliances such as a toaster and an electric kettle plugged in when not in use.
According to the review, I need to make corrections in most aspects of kitchen safety. Namely, I need to adjust my fridge to maintain a lower temperature, start cleaning the counters after each food item is prepared, and use paper towels instead of cloth for that. I also need to remember to unplug my countertop appliances. Finally, I need to purchase a food thermometer and measure the temperatures at which I am cooking meats and poultry.
FDA. (2016). Safe food handling: What you need to know . Web.
Food Safety and Inspection Service. (2015). Refrigeration and food safety. Web.
Food safety tips for leftovers . (2011). Web.
Kitchen safety tips . (2016). Web.
Safe minimum cooking temperatures . (2016). Web.
Safety tips in the kitchen . (n.d.). Web.
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Kitchen Safety And Sanitation
Kitchen Safety And Sanitation Do you follow the proper safety and sanitation guidelines in your kitchen? You probably think that your kitchen is safe and you're not at risk of food poison. Well, there is a lot more about safety and sanitation that you should know. Microorganisms are tiny living creatures that are only visible through a microscope. Parasites are organisms that get their nutrients from other living organisms. Microorganisms and parasites are everywhere in your kitchen. These are what can cause much food poisoning. You probably think that they don't live in your kitchen because you keep it clean, right? Think again. Have you ever heard of cross contamination? That is when you let microorganisms from one food get into another. Of course, you're wondering how this could happen. Well, cross contamination can happen in many different ways. It can happen by simply not washing your kitchen appliances after each use. This means that you have to wash your can opener and your cutting board after each use. For example, if you cut raw meat on your cutting board, then you chop fresh vegetables on the same board without washing it, you are cross contaminating your food. Washing your hands is a very important practice in kitchen safety and sanitation. You should always try to keep your hands clean. It is a good idea to wash your hands 20 seconds before handling food. remember to always wash your hands after using the toilet, blowing your nose, or touching your hair or your face. Germs can easily be spread if the careful precautions are not taken.
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Date: 12/22/2004
Category: Biology
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food and kitchen safety
In today’s discussion I will be breaking down the aspects of food and kitchen safety. Cited texts will be used per the guidelines given. I will give a brief description on my own kitchen safety habits and food preparation as well. Sitting in my kitchen thinking on how I would start this essay wasn’t an easy task. I looked about through all of my utensils, pans, cutlery, pots, measuring glasses, etc…and wondered how I do it. How do I make sure the food I make is safe for me and my family to eat, what precautions do I take to make sure I don’t cross the bacteria threshold and mesh it with meals that are prepared by me or my wife. What I can attest to is that it comes down to a simple science and practice. First I will cite through Chicago now what to do or what not to do. Per what Chicago Now states: “Food safety can be boiled down to two precepts. One, cleanliness is next to godliness, the Great Pumpkin, Master Comedian or whatever you believe in. Two, keep hot food hot and cold food cold. For some odd reason, people keep their bathrooms so sterile, major surgery can be performed in them. Yet, their kitchens are potential hazmat areas. Your kitchen should be kept clean. Neat and tidy would be nice too, as it shows a penchant for organization, but clean is of the utmost importance.” (www.chicagonow.com/ cooking -cop/2014/01/food-and-kitchen-safety-tips/ p.1) My expertise in the medical field in the United States Air Force can rest assure that with any scenario that displays itself is that you must practice proper hygiene , and keep a sterile field about you when you say for instance are doing a procedure of removing a toenail. You must make sure that the area (i.e. in this case the big toe/toenail) must be clean through killing bac... ... middle of paper ... ...e the proper precautions on handling hot liquids and foods (i.e. wear oven mitts for everything). Make sure there aren’t any children around that might think silverware, cutlery, glasses or plates are toys and take them and use them. Always pay close attention to the details around you and to your surroundings as well. In closing, cooking can be very therapeutic, and fun. Make the most of your adventures in the kitchen because in all honesty, the last unknown is between cooking, deep ocean exploration, and space exploration. Untapped potentials that are vast and where you control your destiny on what new dishes you can invent or what dishes that are old favorites that you can re-vamp. Remember home where the heart is, but with an empty stomach you might get lost on your trek back. Works Cited www.chicagonow.com/cooking-cop/2014/01/food-and-kitchen-safety-tips/
In this essay, the author
- Explains that in today's discussion, they will break down the aspects of food and kitchen safety. they will give a brief description of their own safety habits and food preparation.
- Explains that it comes down to simple science and practice to make sure food is safe for them and their family to eat.
- Explains that food safety can be boiled down to two precepts: cleanliness is next to godliness, the great pumpkin, master comedian or whatever you believe in.
- Explains the importance of proper hygiene and sterility in preparing food. the ideal freezer temperature is 0 to -10 degrees.
- Opines that cooking is an art form, and that the utensils used must be of good stature, sturdy and clean. children shouldn't think of silverware, cutlery, glasses or plates as toys.
- Concludes that cooking can be therapeutic, and fun. make the most of your adventures in the kitchen.
- explanatory
- comparative
- Explains the need for the 3rd year nutrition and dietetics students of silliman university to raise awareness about food safety to prevent foodborne illnesses.
- Explains the paper's discussion of the need for nutrition and dietetics students of silliman university to raise awareness about food safety to prevent foodborne illnesses.
- Explains that raising awareness is a way to prevent possible foodborne illnesses from food that is not properly prepared or stored.
- Explains that implementing stricter rules on food management is the best way to raise foodborne illnesses. if people see strict rules and proper penalties for not following, they would practice proper food safety management.
- Opines that proper food preparation should be encouraged to prevent foodborne illnesses. many uninformed people follow improper food safety practices.
- Opines that implementing stricter rules on food management can help raise awareness and prevent future injuries.
- Explains that food safety happens during preparation and when food and food related equipment are being handled and used. cohn recommends proper handling for all food preparation, including refrigeration at the correct temperature, cooking foods to the right temperature and for required time, avoiding cross-contamination, and using thorough cleaning and hand-washing procedures.
- Opines that food handling should be done properly since doing it improperly is one reason why foodborne illnesses are a common illness today.
- Explains that proper food hygiene is one of the biggest causes of foodborne illnesses. it is necessary for anyone who cooks or owns a shop to practice proper hygiene.
- Opines that stricter rules will prevent foodborne illnesses from spreading and open the eyes of people especially those without knowledge of food safety.
- Explains that there are many people without knowledge on food safety, hence the researchers think that providing lectures about the topic helps raise awareness about it.
- Explains that out of 40 students, 27.5% of 3rd year students of silliman university nutrition and dietetics department encountered someone without proper knowledge of food safety.
- Explains that by providing lectures about food safety, the locals will be aware of the benefits of learning and the different types of foodborne illnesses that can be spread if a person practices improper food hygiene habits.
- Explains that a good personal hygiene can prevent food spoilage and contamination, and recommends frequent hand washing to prevent cross contamination.
- Recommends a quality pest control program to prevent food spoilage, such as flies, cockroaches, rats, mice, birds, and ants.
- Recommends that waste food be separated from the food to be used for human consumption, and a waste disposal bin should be placed conveniently around food areas.
- Explains that haccp is a food production, storage and distribution management system for analysis and control of biological, chemical and physical hazards that may cause food to be unsafe for human consumption.
- Explains that haccp is a preventative system, instead of an inspection system of controlling the hazards. it offers the best approach in the production process.
- Explains byrne, p., "labeling of genetically engineered foods." colorado state university, sept. 2010.
- Explains that food is the source of over 200 known diseases, including salmonella, listeria, and toxoplasma.
- Explains that genetically modified organisms have been created using molecular biology techniques to enhance certain traits. the u.s. could benefit from cleaning up and simplifying its regulatory processes.
- Explains that consumers' desire for gm labels: is the devil in the details?
- Explains that food hazards have become widely recognized internationally in the last decade. they emphasize the importance of food safety and how it impacts society as a whole.
- Explains that food hazards are a global problem due to the industrialization of agriculture, restructured food processing techniques, and worldwide integration of food distribution.
- Explains that the food and drug administration (fda) has been at the forefront of intercepting potential hazards by developing national guidelines and regulations by which products can be consumed are safe for the average consumer.
- Explains that the fish and fishery products regulation is a predecessor for the haccp system for seafood products.
- Explains that the center for disease control (cdc) has focused its efforts on educating the public about the costs of food hazards on human health.
- Recommends storing food in a way that prevents insects and rodents from getting to it. vegetables, fruits, and milk should be washed and refrigerated before serving.
- Explains that children are picky when it comes to what they eat, so proper food handling is important. dairy, grains, fruits and vegetables, and meats should be included.
- Opines that foodborne illnesses can be spread without the proper sanitation and hand washing. the refrigerator should be kept at a temperature of 40 ° f or less to prevent the spread of bacteria.
- Opines that presenting a child to new foods should be fun and encourage them to try them. the sanitation, handling, and presentation are important steps in ensuring healthy lifestyles.
- Opines that food poisoning and other food related illnesses can be prevented by properly cooking and handling food in the kitchen. many people are unaware of the consequences that can occur from contaminated and undercooked food.
- Explains that food safety has become a national priority. the food and drug administration (fda) is responsible for protecting the public health of american citizens by regulating foods.
- Explains that the government can only protect us from unwanted and harmful food products, so it is up to the people to decide how much more they are willing to protect themselves.
- Explains that cross contamination occurs when objects such as knives or forks are used to handle different ingredients without being properly washed between uses.
- Recommends that all hamburgers be cooked to a minimum of 160° fahrenheit, and refrigerate cooked meat as soon as possible after cooking.
- Opines that if all of the four steps are followed, a person can decrease their chances of obtaining food borne illnesses.
- Explains that food safety is a major health issue that few americans think about until someone becomes ill from contaminated food. the government must inspect food security to guarantee the viability of citizens.
- Explains that the u.s. food and drug administration guarantees the safety and labeling of foods. the food safety and inspection service ensures that meat, poultry, and eggs are safe for consumers.
- Explains that the fda has gained more power, and ensures their plans are properly implemented to remove contaminated foods.
- Argues that the government should spend more on inspection of food, while others claim that it has spent enough money on ensuring the food is safe for consumers.
- Opines that the cost of the test to ensure that all cows don't have bse is not implemented throughout the u.s. and that too much spending on food safety could drive some producers out of business.
- Argues that there are gaps in the food safety system, and redundancies, that should be fixed with an increase of government's role.
- Argues that food safety is a public health priority and foodborne illnesses contribute to the cost of healthcare.
- Explains that the government has made massive efforts to regulate the food safety system and has spent a tremendous amount of money.
- Explains that the executive branch and its agencies implement the programs that congress enacts regarding food safety.
- Argues that the government should not focus on food safety because there is only so much it can do to prevent illnesses and contamination.
- Opines that the united states government should invest more on the inspections of farms.
- Advises senator jones to be aware of both sides of the food poisoning controversy. the government is in a huge debt at the moment, and too much spending on this issue would raise prices.
- Cites the white house's report on food safety research, which was released in 1999.
- Quotes coclanis, peter a., "food is much safer than you think."
- Describes eng, monica, who tests the safety of new ingredients in food.
- Describes the contents of the book nutrition: a key to good health, ed. helen s. fisher.
- States hamburg, margaret a., "food safety modernization act: putting the focus on prevention." fda news.
- Quotes layton, lyndsey, in the washington post, "senate passes food safety bill."
- Describes issues & controversies on file: "mad cow disease (sidebar)."
- Opines that a listeria outbreak is recommended for colorado farmers, citing reuters and facts on file news.
- Describes proquest staff's "at issue: food safety." the sirs issues researcher.
- Opines that the bush administration's fda reforms are sufficient to ensure the safety of the fda.
- States that wirthman, lisa, "food safety delay puts lives at risk." denver post.
- Explains that foodborne illnesses are caused by humans not handling food safely. usa, thai-land, denmark, and australia are the top countries in outbreaks.
- Explains that e. coli and salmonella are the most common foodborne illnesses in the world and the ones that scientists work the hardest to prevent.
- Explains that foodborne illnesses are most common in the usa, thailand, denmark, and australia.
- Explains that in america, the responsibility of food safety is on the consumers and restaurants.
- Explains that foodborne illnesses cost millions of dollars to cover medical costs and the food industry.
- Explains that scientists are researching ways to prevent foodborne illnesses, such as using a sanitizer wash and an ultrasound treatment.
- Explains that foodborne illnesses are caused mostly by human error, and with a little education it could be prevented.
- Cites aarestrup, frank m., keil, charles, and binkly, margaret.
- Cites bliss, rosalie marion, lalla, fairuz, krall, ken, and medeiros.
- Explains that food safety is a hot topic and important public health issue all over the world.
- Opines that the attention has been drawn from quantity of food to quality and safety. a gap between food demand and safe food supply becomes an urgent issue to be solved.
- Explains that the chinese food industry has kept a steady and speed increase with the benefit of consequent economic growth. however, the national mortality rate can explain the situation in some way.
- Describes the death rate, birth rate and daily food energy per capital in china between 1955 and 1964.
- Explains that china went through rapid economic development in virtue of economic reform policy, and national food supply and consummation performed new characters and difficulties.
- Explains that the food-consuming trend in china has begun to change, with meat and other animal products' consumption rising up with better income.
- Explains that with higher incomes and opening to the world, chinese change their lifestyles. the urban expense on food-away-from-home has risen up twice from 1991 to 1999 due to rising population and more people moving into cities.
- Explains that under the backdrop of changing demand of food category, food safety incidents in china have been reported more and more along with economic reform and opening.
- Explains that the true prevalence of foodborne disease can be much higher than publicized by the government.
- Explains that china owns only 7-9% of the world's arable land, which equals with 0.11ha per capita, and has to afford 20% of its population.
- Explains that due to insufficient land, limited productivity, and large quantity of folk to feed, farmers have to farm productive lands intensively, which probably leads to deficiency in soil micronutrients
- Explains that farmers use chemical pesticides to help crops dealing with deficiency of natural micronutrients and prevent pests’ damage.
- Explains that there is no convincing data to describe the actual situation. 70% of food producing enterprises are small companies within less than 10 staff.
- Describes the possible solutions to promote food safety in china.
- Explains that china's state council issued the "12th five year plan", which advocates better usage of resources, energy saving, and emission-reduction, considering the stressful balance between limited arable farmland and huge population.
- Opines that the new food safety law is useful theoretically, but it is doubted on its validity. new articles hardy refer to how to actualize these measures, instead of leaving controversial problems to the future accordingly regulations.
- Analyzes how sanlu baby formula contamination indicates that suing big industry from private citizens would have no effect on big companies. without a well-run and legal bankruptcy system, factories have nothing to fear.
- Explains that food industry loses its credibility year by year since the notorious food safety events were exposed. chinese parents prefer buying baby formula from abroad or paying expensive freight to get reassuring products for children.
- Opines that building advanced technological labs and developing qualified people to meet the needs of the country are under urgent needs.
- Opines that there are still many steps to go to assure food safety and earn public trust by legislation construction at government level, and moral construction on the industry level.
- Cites rongguang, z., & kent, g. (2004). human rights and the governance of food quality and safety in china.
- Cites ashton, hill, piazza, zeitz, and wang, q.
- Explains the world bank group's poverty and inequality database.
- Explains povalnet's research on health equity in transition from planned to market economy in china.
- Cites the hies, zhongguo chengshi zhuhu diaocha nianjian, and national statistical bureau of china.
- Explains that ma, h., huang, j, fuller, f, & rozelle, s. (2006). getting rich and eating out: consumption of food away from home in urban china.
- Cites the ministry of health of the people’s republic of china's 2012 report of national food poisoning incidents.
- Explains the gutter oil issue in china. proceedings of the ice-waste and resource management, 166(3), 142-149.
- Cites nubé, voortman, and van de boelelaan. simultaneously addressing micronutrient deficiencies in soils, crops, animal and human nutrition.
- Cites li,s.p. & jiang, j.d. (2004). microbial remediation of pesticide-contaminated soil.
- Cites jefferson, hu, guan, & yu as s of "operation, performance, and innovation in china's large- and medium-sized industrial enterprise sector".
- Recommends eating fruits or vegetables that have come in contact with the feces of infected animals.
- Explains that symptoms of this condition usually start about 3–4 days after ingesting the bacteria.
- Explains that dehydration can make you tired and thirsty, dry mouth, and urinate less often.
- Explains that the condition is diagnosed with a medical history and physical exam. a stool sample may be taken and tested for e. coli or toxins.
- Advises drinking enough fluids to keep urine clear or pale yellow, and small amounts of clear liquids frequently.
- Recommends washing your hands thoroughly before and after preparing food and using the bathroom. if soap and water are not available, use hand sanitizer.
- Recommends keeping all follow-up visits as told by your health care provider. this is important.
- Advises using hand sanitizer if soap and water aren't available.
- Advises not to drink unpasteurized milk or ear cheeses made with raw milk.
- Explains that e. coli bacteria can cause an infection in various parts of your body, including your intestines.
- Explains that e. coli intestinal infection usually goes away in 5–10 days. some strains may be treated with antibiotics or antidiarrheal medicines, but this is rare.
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Kitchen Safety: Why It Matters in Every Home - Essay Sample
Introduction.
The kitchen is perhaps one of the busiest areas in most of the homes as people strive to prepare various meals. While cooking is fun, it is also a significant way that helps in meeting some of the basic human needs, and therefore, kitchen safety is as essential. Kitchen safety is hence considered as the situation when the environment within the room has a minimum or no tendency of causing accidents ("Improve Your Kitchen and Food Safety," 2016). Many tools and equipment are used within the kitchen, and if they are not stored and arranged accordingly, they may be extremely dangerous to the people within the house. For instance, carelessly placed sharp knives, open fire, broken electrical appliances, and untidy cooking appliances may not only cause accidents but also contribute in spreading bacteria that may be harmful to the health and wellbeing of the people therein (Fung, Wang & Menon, 2018). In this case, understanding the basic rule of kitchen safety and acknowledging the importance of kitchen safety can help to minimize and eliminate accidents and injuries that occur due to minor mistakes.
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The Basic Kitchen Safety Rules and Their Importance
While there are a million ways that can help to enhance safety in the kitchen, the following few guidelines are vital in preventing the common accidents that occur in the kitchen. First, the kitchen mostly entails cooking and therefore encompasses the use of sometimes open fire. In this case, it is crucial to employ safety measures to ensure that the fire does not have the probability of causing accidents. Some of measures include keeping children and pets away from open fires in the oven and stoves ("Improve Your Kitchen and Food Safety," 2016). They should also not be allowed to walk underfoot, especially while pouring hot foods in the sink. It is also advisable to supervise chefs during cooking lessons. Also, it advisable to use potholders to hold hot pots, dishes, or pans to avoid burns. Backburners are also considered safe and hot foods that have been removed from the oven directly should be kept out of the reach of children. There should be fire extinguisher within the kitchen to help in putting off the fire when accidents occur. It is vital to ensure that one knows how to use fire extinguishers. Cooks are advised not to wear shirts that have long sleeves since they can easily catch fire. Long hair should be pulled back into a ponytail and if possible cover the hair to prevent hair falling into the food.
Sharp equipment such as knives is also frequently used within the kitchen. If not handled safely, they may lead to cuts, and to avoid this, one is advisable to utilize the following basic measures ("Improve Your Kitchen and Food Safety," 2016). The user should handle sharp knives with care to avoid cuts. One should, therefore, avoid distractions, especially when slicing vegetables to avoid cutting their fingers accidentally. After using or washing the knives, it is recommendable to remove them from the sink or the counter where the children can easily grab them. This helps to avoid dangerous accidents where children experience cuts using these knives (Fung, Wang & Menon, 2018). Also, spilled foods and liquids should be wiped off immediately they pour to avoid cases when both children and adults slip and fall. Sometimes it may be hazardous, especially if they fall onto sharp objects that have been kept carelessly or even fall onto open fires.
Kitchen safety also helps in minimizing and avoiding food poisoning, which is one of the most significant cases that contribute to deaths in the country. Food poisoning occurs when a person consumes food or water that is contaminated with bacteria, viruses, or other organisms that cause illnesses ("Improve Your Kitchen and Food Safety," 2016). Such accidents occur when the level of cleanliness within the kitchen is very low. In order to avoid such problems, it is advisable to keep the kitchen area clean all the time. Ensure that everyone cleans their hands before taking a meal. It is also recommendable to clean the hands before and after preparing the food. Children should not be allowed to touch kitchen pots, pans, and other dishes. They should also be taught the necessity of washing their hands before taking meals. It is also important to clean fruits and vegetables thoroughly before consumption. Drinking water should be clean, and it can be filtered or boiled to make it more safe for drinking. Ensure that foods such as meat and eggs are thoroughly cooked before served. Leftover foods should be stored in a refrigerator or a freezer immediately to avoid possible contamination by germs within the environment.
Kitchen safety is very vital in minimizing and eliminating common accidents that not only affect the health of the victims but also lead to death. In this case, various safety measures help to avoid frequent accidents such as experiencing cuts from sharp objects, getting burns from open fires and hot foods, slipping and falling as a result of slippery floors, and also suffering food poisoning due to consumption of contaminated foods. Therefore, while cooks focus on employing safety measures to keep third parties safe, they should also ensure that they handle the kitchen tools and equipment with care. Generally, children should be kept away from the kitchen area, and they should not be left there alone.
Fung, F., Wang, H., & Menon, S. (2018). Food safety in the 21st century. Biomedical Journal, 41(2), 88-95. doi: 10.1016/j.bj.2018.03.003
Improve Your Kitchen and Food Safety. (2016). American Journal of Lifestyle Medicine, 10(1), 21-22. doi: 10.1177/1559827615609043
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Kitchen Safety, Simple First Aid Assignment – Definition
Kitchen safety is one of the primary aspect that is taught and managed in every home. Every homemaker must imply to some basic kitchen safety rules which are thus discussed in many assignments offered to students engaged in specialized courses. In the event of any mishap, first aid safety tips come handy that direct immediate attention to the person who has been injured or hurt in the accident. The topic of first aid is vast and comprises of many sub branches including self-help book and home care in case medical assistance is delayed. BookMyEssay renders expert Kitchen Safety, Simple First Aid assignment help to students worldwide.
Students engaged in Health and Safety courses get assignment on this topic and are expected to outperform their peers with an exceptional and high-quality Kitchen Safety, Simple First Aid assignment. In order to make an homework perfect, students must include well-selected words of encouragement, along with attaching evidence of willingness to help, as well as promotion of confidence by showcasing competence in handling panicky situations through words. The first-aider, person providing first aid must acquire requisite skills to deal with the situation, and must understand the severity of this situation. He/she must be aware of difference between life and death, and must action towards protecting the person from temporary and permanent disability avoiding the situation of serious injury leading to long hospitalization period.
Tips Discussed in Kitchen Safety, Simple First Aid Assignment
In a household, First Aid is more than often required in a person’s kitchen. Thus, Kitchen Safety is important for a person to each person who spends major part of their day in kitchen.
- It is important that cords, wires, and plugs on home appliances are in good working condition with 3-prong grounded connections.
- Avoid using extension cords instead one can obtain junction box with built-in GFI ( ground fault interrupters ). It facilitates availability of extra plugin space and safeguards against water/electrical shocks.
- It is best to discard broke or damaged appliance.
- If you have kids around, it is best to add a childproof lock on the cabinets that carry hazardous material or medicines and cleaning supplies.
- Always attend the pots & pans cooking on the gas while turning the flame off when you are done cooking your meal.
- Keep the kitchen ventilated and if possible keep a window open to avoid fumes sticking to the chimneys.
- Avoid wearing synthetic clothing while cooking. Also, refrain from wearing stoles, shawls or tops with loose sleeves.
- Always choose a higher place to store your matches
- Always keep a fire extinguisher handy in or around the kitchen area
- In the event of grease fire, it is advised to use salt and/or baking soda as a substitute to fire extinguisher.
- Always keep emergency numbers in easy access – 911
Apart from the above-stated tips, some assignments on kitchen safety also discuss about the equipment that become the reason for most common injuries. Scalding can erupt from hot steam and one must be aware about lifting lids. Sharp objects such as knives, scissors must be kept away from small and curious hands. Also, while working with these kitchen tools, make sure that a chopping board is used as a daily habit. Keep the handles non-slippery and wash and dry these carefully to avoid bruises and cuts.
Especially with sharp objects, it is better to let them fall on the ground rather than attempting a catch since it can cause serious and deep injury. Each knife should be washed with foamy water. While working with blenders that have sharp blades, it is best to ensure that these are unplugged. In each assignment on kitchen safety, simple first aid, students need to emphasize on all the above-mentioned kitchen safety aspects that can save the occurrence of casualties.
Need for First Aid Training for Kitchen Safety
Statistics indicate that accidents happening in kitchen when not attended on time lead to deaths. Also, when immediate medical attention is not given, this leads to loss of lives, or temporary or permanent impairment, property damage, and soaring insurance costs apart from personal suffering, pain, and tragedy.
Thus, first aid training enables a person working in the kitchen to be equipped with required skills to avail self-help, deliver aid to the injured, take precautions and immediate steps to save disaster by training self with urgent care techniques.
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BookMyEssay is a prestigious site that is engaged in offering Kitchen Safety, Simple First Aid assignment help of superior class and quality. The site is equipped with talented writers who hold expertise in managing projects on topics concerning health and safety. The Kitchen Safety, Simple First Aid assignment writing help is rendered to students based worldwide that too economical prices. Also, students with average writing skills are coached and trained at a personal level for enhancing their subject knowledge.
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Kitchen Safety Essay Example
- Pages: 6 (1485 words)
- Published: October 20, 2016
- Type: Essay
If food is not properly prepared or handle in the kitchen this could cause food poisoning. It is caused by the contamination of foods by the production, processing, pollution or just carelessness. This food poisoning can be mild or severe and signs can start to show within twenty-four hours to thirty-six hours, same may not even show signs up to two weeks. Individuals with compromised immune systems, these illnesses can be life threating. The United States Department of Agriculture (USDA) recommends four steps to help with food illnesses, and contamination.
The first step is clean, why clean, because bacteria can be found throughout your kitchen on many surfaces. The USDA recommends you wash your hands for twenty seconds with warm soapy water, to keep bacter
ia from spreading. When using utensils, wash after each use, and always wash vegetables, fruits, and even poultry before eating or cooking. Let’s see how I rate with my clean kitchen and food safety. My kitchen is cleaned once a week with Clorox Cleanup. I use a cutting board instead of the countertops when preparing foods, before I even touch the food I wash my hands.
Oops, not for twenty seconds, and I have never washed my chicken, like legs and breasts, but do wash the whole chicken and turkeys. When I am through with all utensils, they are placed in the dishwasher, even the hand held can opener is placed in the dishwasher. I wipe of the countertops with a clean dish wash cloth, and rinse it. So, when it comes to clean, I feel I rate pretty well. The second step the USDA recommends i
separate; this means keep foods separate. If you touch raw meat, then you should not touch other foods until you wash your hands for twenty seconds with soapy warm water.
You want to use separate utensils for each food item, this will stop cross contamination. Never reuse the plate where raw meat or vegetables have been placed, when done cooking the food items. When grocery shopping, do not place different foods together in the same bag, keep separate. Place meats in one, produce in another, boxed in another, and never place cleaning products or chemicals in with food items. Keep foods separate in the refrigerator, place thawing meats on a plate, because the juices could run into another food item causing cross contamination, and bacteria to grow.
It is also important to keep eggs separate from other foods, because there could be bacteria on the eggs or the carton, again causing cross contamination and bacteria to spread. Wow, I did pretty well with this one. If by chance I am cooking chicken and hamburger at the same time, they go in different plates; I never place two different types of raw meat in the same plate, even after cooking. I always keep my foods separate in the grocery bags. When I separate raw meats from the family pack, I wash my hands, and use a cutting board to separate the raw meats.
When moving to a different raw meat, my hands and the cutting board are washed with warm soapy water, and I even wipe the counter top down. Cooking is another important step to cut down on bacteria in foods. Raw
meats can cause food illnesses. I like my steak medium to medium rare, besides it not being healthy; I am putting myself at risk of a food illness. To stop the exposure of food illnesses, hot food should be kept at or above 140 degrees Fahrenheit, and cold food at or below 40 degrees Fahrenheit.
When microwaving foods 165 degrees Fahrenheit is important to stop the bacteria for food illnesses. Using a food thermometer is important to tell if the food is at the right temperature on the inside, if not bacteria can spread. Just looking at the food such as texture, color, and maybe cutting into it does not necessarily mean that the food is cooked thoroughly. I scored badly on this step, I do not own a cooking thermometer, and I go by color, texture, and what the food looks like on the inside.
I do on the other hand keep foods on a warming plate for family get together and cold foods in the refrigerator, which is set at 38 degrees Fahrenheit. We have covered clean, separate, and cook, the last step is chill. The USDA notes that bacteria can grow on foods within two hours, and during the summer months that time is shorten to less than an hour. When thawing and marinating foods, do not leave at room temperature, place them in the refrigerator. Bacteria can grow at a rapid pace at room temperature.
When storing leftovers, store foods in separate containers. For this step I didn’t do so badly, I do not thaw food in the refrigerator, I usually wash sink and place in cold water,
and the USDA says that this is safe way to thaw meats, along with the microwave. I have a grocery store in my small town, but they are usually higher priced than the city grocery stores so it’s a half hour to the store, an hour in the store, then a half hour back home. The meat’s, produce and frozen foods are close if not over the two hour limit for bacteria growth.
I start unpacking meats and frozen foods first, placing them in the freezer and hitting the power freeze button, then I place the produce and cold foods in the refrigerator and hitting the power cool button. I do keep my refrigerator on 38 degrees Fahrenheit, this way I know bacteria will not grow. Even when I do grocery shop I always shop for perishable items last, such as produce, meats, and frozen foods. There are a few misconception’s that I would like to cover, such as keeping hot foods on the counter to cool before placing in the refrigerator.
The USDA suggests that this is ok as long as you refrigerator the food before two hours, or one hour if the room temperature is at 90 degrees Fahrenheit. We all have leftovers in our refrigerator, and probably smell the foods before we eat them to see if they are safe to eat. Bacteria that cause food illnesses does not affect the smell, look, or taste of the food. To know when to throw the food out, the USDA had created a safe storage times chart, to inform you when to throw the food out.
If you do not have
a copy of the chart, you can go by the old saying; “When in doubt, just throw it out! ” I would like to go over some things that I believe is important in the kitchen to help cut down on bacteria that the USDA has not covered. Let’s start with the trash can; this is a bacteria infested item in your kitchen, and trash bags do not help. Bags leak and food juices are ending up in the bottom of your trash can, creating bacteria. Trash cans should be cleaned weekly with bleach and water to kill any bacteria growing in your trash can.
Keeping your refrigerator at 40 degrees Fahrenheit, does cut down on bacteria growing, but it should be wiped out with a mild soap and water to stop any cross contamination, and to kill any bacteria that may be starting to grow. This should also be done once a week, or even if you spill something in it. Produce should be kept at a low humidity, and in separate containers or bags to stop cross contamination. Lunch boxes should be washed out on regular bases. Those reusable grocery bags are great for the environment; but can carry all sorts of bacteria that cause food illnesses.
After each use they should be washed in the washing machine or dishwasher using hot water. The most important four words to remember to have food and kitchen safety is; clean, separate, cook, and chill. Keeping food preparation surfaces, and utensils clean, washing your hands for twenty seconds, keeping foods seperate, no cross contamination, and cooking and chilling food properly should cut down on
the bacteria that causes food illnesses. I will be learning to count to twenty when washing my hands, and investing in a cooking thermometer to keep my family from food illnesses.
I will also be printing the safety storage time chart, and educating my family on leftovers, and food, kitchen safety. Since this is the last paragraph, I think this is important to add here. When you are completely done with all food preparation, cooking, and dishes; counter tops, stove tops, microwave, and sink should all be cleaned with a clean dish wash cloth, and then placed in the dirty clothes. With all of these tips and suggestions from the USDA, you should be able to keep yourself, friends, and family safe from any food borne illnesses.
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safety and sanitation in the kitchen Essays · 1. Wear appropriate, clean clothing on the lab days. · 2. Never cook in loose clothes and keep long hair tied back.
Kitchen safety is critical for every household or organization that prepares food. Most accidents happen due to careless and insufficient
Washing your hands is a very important practice in kitchen safety and sanitation. You should always try to keep your hands clean. It is a good
In this essay, the author. Opines that food poisoning and other food related illnesses can be prevented by properly cooking and handling food in the kitchen.
Free Essays from Studymode | Gueta Submitted to : Mrs. Ana Mae Aurelio Introduction The Mom's Kitchen Restaurant will be a moderately priced 160 seat...
Most accident in the kitchen is due to carelessness. ... 1. Wear appropriate, clean clothing on the lab days. 2. Never cook in loose clothes and keep long hair
Kitchen safety is hence considered as the situation when the environment within the room has a minimum or no tendency of causing accidents ("
It's free and always will be. Type of Paper, Essay, Research Paper, Term Paper, Coursework, Case Study, Speech, PowerPoint Presentation, PowerPoint Presentation
Food safety has drastically set rules, laws and regulations from the temperature of the meat your cooking down to the proper storage and utensils used to cook
You want to use separate utensils for each food item, this will stop cross contamination. Never reuse the plate where raw meat or vegetables