Goal 1.01: Understand safety and sanitation.

1. Kitchen Safety SAFE or NOT SAFE Goal 1.01: Understand safety and sanitation.

2. Wash hands for at least 20 seconds before handling food. • SAFE

3. Judge if food is safe to eat by smell, taste, or sight. • NOT SAFE

4. Clean all food-contact surfaces often during food preparation. • SAFE

5. Playing with the dog and then preparing dinner. • NOT SAFE

6. Use a single use towel to wipe up a spill on the counter. • SAFE

7. Reuse your plate when you return to the buffet. • NOT SAFE

8. Replace your dish cloth everyday. • SAFE

9. Store canned food under the kitchen sink. • UNSAFE

10. Use a wet towel to remove hot pans from the oven. • NOT SAFE

11. Replace frayed cords on appliances. • SAFE

12. Use a dull knife. • UNSAFE

13. Cut food using knife that is pointed towards you. • UNSAFE

14. Open lids of hot food toward you. • NOT SAFE

15. Use water to put out a grease fire. • NOT SAFE

16. Turn pot handles inward toward the stove and away from the edge. • SAFE

17. After running cold water over a burn, break blisters, and apply ointment. • NOT SAFE

18. If someone is experiencing electrical shock, pull him/her away from the source. • NOT SAFE

19. Store chemicals away from food. • SAFE

20. Feed small children hot dogs and carrots. • UNSAFE

21. If hair catches on fire, smother it with a cloth. • SAFE

22. Wear closed toed shoes on the kitchen. • SAFE

23. Wear securely fitted clothing in the kitchen. • SAFE