Food Lab Safety

1. Food Lab Safety

2. INTRODUCTION Your on your way to become KITCHEN SAFETY EXPERTS! Safety First!

3. General Safety Guidelines • Pay Attention! • Do not let hair, jewelry, sleeves dangle – catches fire or get tangled in appliances. • Keep your mind on what you’re doing. • Prevent clutter – Clean up as you go and put things away. • Close drawers and doors.

4. Safety in the Food Lab Keys to preventing kitchen accidents are: • Organization • safe work habits

5. Most Unsafe situations com from: Falls Cuts Electrical shock Poisoning Fires and Burns

6. Preventing Falls • Keep floors clean and clutter free • Get rid of slippery throw rugs • Repair damaged flooring • Foot gear is proper- no floppy slippers, tie shoes, flip-flops, or open-toed shoes • Dispose of broken glass right away • Use a footstool to get to high places, not chairs

7. If Someone falls… • Offer the person assistance getting up • Notify the instructor immediately if the person is bleeding or unable to get up on his/her own

9. Preventing Cuts • Keep knives sharp and use properly • Use a cutting board • Store knives separately • Don’t try to catch a falling knife • Don’t soak knives in sink or dishpan or water • Sweep up broken glass from the floor using broom and dustpan • Use wet paper towel instead of bare fingers • put knives in dishwasher pointy side down

10. Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.

11. If someone gets cut or if something breaks… • Notify the instructor immediately • Use broom and dustpan to clean up broken glass • Then wipe area with a wet paper towel • Use paper towels to stop bleeding if it occurs until the nurse has been contacted

13. Preventing Electrical Shock: • Water and electricity don’t mix • Avoid damage to electrical cords – tugging on cord • Avoid handling with wet hands • Wipe off electrical equipment after unplugging • Use care with any plugged in appliance • Do not put metal in a microwave • Notify the instructor immediately if shock occurs

15. Preventing chemical Poisoning Hazardous Chemicals: • Can Cause burns, breathing difficulties and poisoning • Read labels • Never mix different chemical products • Never mix compounds such as bleach/ammonia. Use charcoal/hibachi outside ONLY – gives off carbon monoxide

17. Fires and Burns • Neveruswwater, flour or baking powder on a grease fire.-will cause it to explode • Use baking soda, salt or extinguisher • Never try to move or carry a burning pan • Do not turn on the exhaust fan over the stove-the fire into the walls of your home! • Keep combustible materials away from stoves or other heat sources (Paper towels, cookbooks, dishtowels) • Make sure knobs are turned in off position at all times on stove. • Open lid away from you to prevent a steam burn • Pull oven rack out with hot pads • Do not use wet/damp hot pads

18. Choking Hazards • Preventing Choking: • Cut food into small pieces • Avoid walking around and eating • Swallow food before laughing or talking • Treating Choking: • Notify the instructor immediately • Try drinking something • Heimlich maneuver/CPR

19. How to Handle Kitchen Fires Notify the instructor immediately if there is a kitchen fire!

20. Pan Fires • slide lid over top • Turn off oven • Leave pan at stove

21. Oven Fires • Turn off heat and keep the door closed • Call fire department to report the fire • Have appliance serviced before you use it again

22. Toaster or Microwave Fires • Keep door closed • Unplug appliance • Call fire department to report the fire • Have appliance serviced before you use it again

23. If YOU Catch on Fire Stop Drop Roll

24. What is important to have in a kitchen in case of an emergency or to help detect an emergency?

25. First aid kit Fire extinguishers Fire and smoke detectors