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Kitchen Safety

And You !. Kitchen Safety. Pre-test (Answer T or F). 1. Sharp knives are safer than dull knives. 2.Always use water on a grease fire. 3. Four can be used to put out a kitchen fire. 4. Turn pot handles to the outside edge of the stove for safety.

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Kitchen Safety

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  1. And You ! Kitchen Safety Susan Heiligman

  2. Pre-test(Answer T or F) • 1. Sharp knives are safer than dull knives. • 2.Always use water on a grease fire. • 3. Four can be used to put out a kitchen fire. • 4. Turn pot handles to the outside edge of the stove for safety. • 5.Foods should not be left at room temperature for more than 3 hours. Susan Heiligman

  3. Kitchens are one of the most dangerous places in a home or restaurant. • The most dangerous areas include: • Fire and other hot things. • Electrical problems. • Knives and other sharp items Susan Heiligman

  4. “The Fat is on the Fire, Beware..” • Most kitchen fires, and many of the restaurants that burn down, burn because someone started heating fat or oil and forgot about it. • Never leave cooking food unattended! Susan Heiligman

  5. If grease flairs up……. • Never use water! • It spatters and causes the fire to spread. Susan Heiligman

  6. To Extinguish a fire….. • Use a fire extinguisher made for kitchen fires. • Place the lid to the pan over the fire to smother it. Susan Heiligman

  7. One other method includes.. • Using baking soda to smother a fire. DO NOT use flour,it can make the fire worse. Dump the baking soda don’t sprinkle it on the fire. Susan Heiligman

  8. When using a deep fryer: Susan Heiligman

  9. Steam can also burn… • When removing pan lids tilt them AWAY from you to avoid scalding your hands or face. Susan Heiligman

  10. Avoid loose clothing when cooking. • If your clothing catches on fire a wool fire blanket may be used to smother the flames. • Stop! Drop! And Roll! Susan Heiligman

  11. Handles on pots and pans… • Should always be turned away from the edge of the stove. • They can snag on clothing and curious children can get severely burned. Susan Heiligman

  12. When using the stove… • Use pot holders or oven mitts when removing food from the oven. • Do not use damp dish towels. They conduct heat and can drag on the bottom of the oven and catch fire. Susan Heiligman

  13. When stirring hot foods… • Be sure to use wooden spoons. They will not conduct heat or melt. Susan Heiligman

  14. When using electrical equipment: • Check cords for damage. • Don’t overload plugs, they can start a fire. Susan Heiligman

  15. In addition…. • Pull on the plug NOT the cord. • Use dry hands before touching anything electrical. • Be sure cords do not hang over the edge of the counter. Susan Heiligman

  16. Knives present hazards. • Be sure they are SHARP.Dull knives make cutting difficult increasing danger. • Always use a cutting board. • Cut AWAY from you. • Wash knives separately. Susan Heiligman

  17. Wash your hands… • Before beginning to cook using hot soapy water. • Immediately after handling raw meat or eggs. Susan Heiligman

  18. Wipe up spills immediately. Susan Heiligman

  19. Never use bulging cans. • This indicates the growth of bacteria. Susan Heiligman

  20. If you break glass… • Sweep pieces with a broom. • Use damp paper towel to blot up small glass slivers. • Wrap glass in paper before placing it in the garbage. Susan Heiligman

  21. Food Temperatures • Food should not be left at room temperature for more than 2 hours. • The refrigerator should be kept at 40 degrees or less. • Keep cold foods cold, hot foods hot. Susan Heiligman

  22. Pre-Test Answers • 1.True-sharp knives are safest • 2. False-NEVER use water on a grease fire. • 3.False-NEVER use flour to put out a fire. • 4.False-Pot handles are turned inwards. • 5.False-Foods should not be left out more than TWO hours. Susan Heiligman

  23. What additional hazards do you see? Susan Heiligman

  24. Web Sites • www.premiersystems.com/safety/recipes/kitchen-safety/ • www.cgtell.info/lsk/lsksafe.php (includes an interactive kitchen safety game) Susan Heiligman

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