Lifetime Nutrition and Wellness

Practicing Safety and Sanitation Lifetime Nutrition and Wellness

Guidelines for Preventing Kitchen Accidents • Don’t overload electrical outlets. • Be careful with flammable materials. • Disconnect cords by pulling the plug. Do Not pull the cord. • Do not store sharp, heavy objects such as appliances, large utensils, or large pans overhead. • Keep cupboard doors closed.

Follow appliance directions carefully and do not remove safety labels or guards from appliances. • Keep electrical appliances away from water. • Keep handles of pan turned away from outer edges of the range. • Keep kitchen floors clean and dry to avoid accidents by slipping.

Open the lids of pots and pans away from you so steam will not burn hands or face as lid is removed. • Store and wash sharp objects and knives separately. • Store kitchen chemicals away from heat and food.

Use a sturdy stool when reaching for objects. • Use dry potholders when handling hot pots to avoid burns. • Wear safe clothing and shoes. • When taking items out of the oven, clear the area, pull open the oven door, pull out the rack with a dry pot holder, and then take the item out and place it on a cooling rack.

Separate(To Prevent Cross Contamination) • Put raw meat in plastic bags before placing them in your shopping cart. • Store raw meat in the bottom of the refrigerator. • Don’t taste and cook with the same spoon. • Never use the same utensils, cutting board, etc. after using on raw meat. • Have a separate towel for wiping hands and dishes. • Never taste food that looks or smells rotten.

Cooking • Keep hot foods hot (above 140 degrees F) • Meat such as steak and roast should have an internal temperature of 145 degrees F • Ground beef, meat loaf 160 degrees • Whole poultry 180 degrees • Poultry breast 170 degrees • Do not partially cook foods and then set aside or refrigerate to complete the cooking later. • Dispose of bulging, leaking or damaged cans. • Use only clean, fresh, unbroken eggs. • Do not eat raw cookie dough or taste partially cooked dishes containing meat, poultry, fish or eggs.

Preventing Chemical Poisoning • Keep all hazardous materials out of children’s reach. • Keep all hazardous products in their original containers. • Wash all fresh fruits and vegetables to remove pesticides and insecticides. • In case of poisoning call the nearest poison control center immediately.

Preventing Cuts • Keep knives SHARP. • Use knives properly. • Don’t try to catch a falling knife. • Wash and store knives separately. • Never pick up broken glass with your bare hands. Use a Broom & Dust Pan • Cover wound with clean cloth and apply pressure. If minor clean with soap and water.

Preventing Burns and Fires • Use potholders not dish towels. Don‘t use either if they’re wet!!!!!!!! • Turn pan handles inward. • Open pan lids away from you to prevent steam burns. • Never leave a pan of grease unattended. • (Always have Salt or Baking Soda Handy) • Keep a fire extinguisher handy. • Immediately run cold water over a burn.

Preventing Falls • Use a steady step stool or ladder to reach high places. • Don’t walk on a wet floor. • Make sure rugs have a non skid backing. • Stay in your own kitchen areas! No one should ever be in another kitchen area! • Never sit on tables, or counters. Never stand on chairs. • If you suspect a broken bone do not move the person. • Make person comfortable. • Do not give them anything to eat or drink

Preventing Shock • Don’t touch plugs or switches with wet hands. • Don’t use lightweight extension cords with small appliances. • Don’t overload electrical outlets. • Don’t use damaged appliances. • Do not touch the person if they are connected to the power source. • Disconnect the appliance or turn off the power causing the shock. • Use a non-conducting material (rope, dry cloth, wooden pole) to pull the person away from the electrical source. • Call for help.

FIRST AID FOR KITCHEN ACCIDENTS

Allergic Reactions • Can be sudden and must be treated immediately. • Epinephrine is the most common antidote drug used and is often administered through an automatic injection device. • Seek further medical attention immediately. • Inform health professional of the medication which has been given.

Electrical Shock • If victim is touching a live household electrical wire, call 911 and begin first-aid. • Do not touch victim if they are still in contact with live current. --Symptoms include burn marks on mouth or skin, tingling sensation, dizziness, muscle pains, bleeding, headache, or unconsciousness. • Unplug appliance or turn off main power. If unable to do this , separate victim from current using a non-conductive material.

If victim is not breathing or does not have a pulse, begin CPR. • If victim has been burned, begin first aid for burns. • Keep victim inactive until help arrives.

Types of Burns • 1st Degree – Mild Sunburn; only the first layer is affected. Easily treated with aloe or lotion • 2nd Degree - Scalding from hot water; deep redness & pain; appears wet and shiny • 3rd Degree – More severe & require medical attention; Deeper layers of skin and nerve endings have been affected

Burns…First Degree • Run cold water over the burned area. • Keep the area uncovered or apply a dry dressing. • Do not use butter, lotions, or oils. Use a burn ointment. • Call doctor if infection arises.

Burns…Second-Degree • Immerse in cold water. • Dampen clean cloths in cold water and apply them repeatedly. • Do not rub the area or break blisters. • Use burn ointment only. • Dress the area with gauze that does not stick to skin and change daily. • Call doctor if there are signs of infection.

Burns…Third Degree • Affects outside and inside layers of skin and possibly organs. • Skin appears black. • Requires emergency treatment. • Call 911 immediately.

Cuts and Wounds • Do Not Touch anything with cut or wound. • Clean with soap and water. • Apply direct pressure to bleeding cut with clean cloth. • If cloth soaks through, do not remove…apply a second cloth. • Elevate a bleeding limb higher that the heart unless you suspect a broken bone. • Apply first aid cream after bleeding stops. • Call 911 if wound is severe.

Soft Tissue InjuriesRICE • Restthe injured limb or joint. • Apply ice packs to reduce swelling. • Apply a firm compression bandage to add support. • Elevate the limb.

Choking • Do not try to retrieve an object from the victim’s throat. • Perform the Heimlich maneuver until the object comes out or the victim loses consciousness. • If victim loses consciousness, lay flat on back and sweep the victim’s mouth / open airway / check for breathing / give two slow breathes / give 30 chest compressions/ continue until object is removed or medical help arrives.

If object has come out but victim is not breathing, begin CPR. • Call 911 or your emergency number. …If you are alone, use chair or counter to try to force object out.

Poisoning • If victim is not breathing, or does not have pulse, or heartbeat, begin CPR. • Try to identify the poison. • Call poison control center or 911. • Follow instructions given by emergency personnel. • Place victim in recovery position.

FIRES AND EXTINGUISHING METHODS • A small grease fire can be extinguished by covering it with baking soda. • A pan fire can be extinguished by covering the pan with a lid. • A fire blanket can be used as a protective shield during escape.

Types of Fire Extinguishers • Type A extinguishers are used for ordinary combustibles (cloth, wood, rubber, plastics). • Type B extinguishers are used for flammable liquid fires (oil, gasoline, paints, lacquers, grease, solvents). • Type C extinguishers are used for electrical fires. • Type D extinguishers are used for metal fires (these types of fires are dangerous and seldom handled by the general public).

Controlling Household Pests

Clean shelves and drawers frequently. • Clean up spilled food immediately. • Keep all food covered. • Keep all pets out of the kitchen. • Keep floors clean. • Repair cracks in the work area counters to block out pests. • Store equipment in clean area. • Use traps and poisons carefully.

The End

Sanitary Practices & Personal Hygiene

Work with clean hands and fingernails. • Avoid touching the eating surface of plates, flatware and glasses. • Do not handle food if you have an open cut or wound on your hand. • Cover or tie back hair to keep it out of food. • Keep all pets out of the kitchen. • Keep all work areas clean. • Scrub your hands after touching raw meats or other raw food.

Use a tasting spoon only once. • Use one towel for dishes and a separate towel for hands. If possible, allow dishes to air dry. • Wear clean, washable, and comfortable shoes. • Do not use flatware, utensils, or towels that have fallen on the floor until they have been washed.

Wear safe clothing and shoes. • No Baggie Clothing, Closed Toed Shoes, Long Hair Must be tied up or in a hair net. • Avoid touching your hair and face while cooking. • Keep your hands clean at all times! Hand Washing PowerPoint • Cover coughs and sneezes and was hands immediately. • Wash immediately after handling raw meat or eggs. Use paper towels to clean raw meat juices and throw the paper towel away. • Wash dishcloths and sponges daily.

Food-Borne Illnesses

E. coli • Caused by eating meat, especially ground beef that has not been sufficiently cooked. • Other sources…contaminated vegetables, unpasteurized milk and juice, swimming in contaminated water. • Often causes severe bloody diarrhea and abdominal cramps.

C. Perfringens poisoning • Caused by eating foods contaminated with abnormally large amounts of bacteria. • Present in food after cooking and multiply during cool down and storage. • Meat and gravy products are frequent sources. • Symptoms include nausea, diarrhea, and acute inflammation of the stomach and intestines.

Staphylococcal poisoning • Caused by eating food containing the toxin and transmitted by food handlers who carry the bacteria. • Foods include: meat, poultry, egg products, salads (egg, tuna, chicken, potato, macaroni, etc.) • Symptoms include vomiting, diarrhea, tiredness, and abdominal cramps.

Botulism • Caused by eating food containing the botulism toxin. • Toxin is produced when bacteria grow in improperly canned foods and occasionally in contaminated fish. • Symptoms include double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system. • Never eat food that does not smell normal or comes from bulging, damaged, or leaking cans. • To prevent infant botulism—do not feed honey to infants less than a year old.

Preventing Food Contamination

Biological contamination— store food below 40 degrees or keep food above 140 degrees while waiting to be served. • Foreign substances— Keep dirt, chemicals, metals, or other foreign substances away form food and wash fresh produce before serving. • Spoilage— Use perishable food as soon as possible after purchasing.

Lifetime Nutrition and Wellness