Safety in the Kitchen

1. Safety in the Kitchen Foods 1, unit 1 Safety & Sanitation

2. Electricity & knives • Electricity – Use dry hands and keep cords away from water. Do not overload circuits or use extension cords. • Knives – Dull knives are more dangerous than sharp ones. • When handing someone a knife hand them the handle. • Do not set knives down in a sink full of dish water. • Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.

3. Putting out Grease Fires • Grease fires – use fire extinguisher, baking soda, salt, or cover with a lid. NEVER WATER or FLOUR!

4. Cleaning Supplies • Store cleaning supplies away from food to prevent possible poisonings and contamination. Keep supplies in original container or label well. • Do not mix cleaning supplies (chlorine & ammonia) because it creates dangerous fumes.

5. How to Prevent Burns • Lift lids on hot foods so that the steam goes away from you. • Handles on saucepans should face the center of the stove to avoid spills. • Keep clothing away from direct heat. • Pull rack out with hot pads instead of reaching into the oven. Stand to the side when opening the oven. • Use pot holders not dish towels to take food out of the oven.

6. How to Prevent Fires- • Fire and Burn prevention begins with cleanliness. • Grease and bits of food that build up in burners, ovens, range hoods and toasters can catch fire. • Keep paper, plastic, Aerosol cans (Pam), kitchen linens and potholders away from the stove top. • Plastics, such as turners for non stick pans used on the stove should be heat proof.

7. How to Prevent Falls- • Clean-up spills immediately to avoid falls. • Use a step stool for reaching high objects. • Store heavy items on lower shelves

8. First Aid • Cuts: Apply direct pressure. • Burns: First degree – place under cold running water. Second and third degree burns – contact a doctor or call 911. • Electric shock – Disconnect power source, from the electrical box.

9. Cleaning up broken glass. • A broom and a dustpan can pick up most pieces, but if a glass shatters in small pieces, what should you do? • Use a wet paper towel to wipe up the small pieces. • If you use a kitchen towel the glass would end up in your laundry.

10. Gas Stoves • We have 2 gas stoves in our classroom. It is important that you know how to use them properly. • To start, push the dial in and turn it to light as soon as it lights turn it down. • Make sure that the dial is not left between the off and the light labels – the gas is on and could cause a fire if turned to light. • Do not lean against the front of the stove so you do not accidentally turn it on.

11. Sanitation • Unscramble the sanitation facts • Wash hands with soap and water a minimum of TWENTY seconds. (E T Y W T N) • WASH HANDS after using the restroom, sneezing, coughing, touching face or hair, touching raw meat, eggs, etc… (S S H H A A W N D) • If you have an open sore or cut on your hand, put on GLOVES before handling food. (V L E S G O) • Wear clean clothes and a clean apron when working with food. BATERIA can accumulate on dirty aprons. (T I B C A A R E)

12. Tie hair back or COVER your hair when cooking. (V O R E C) • Do not taste and cook food with the same utensil. To taste, use a CLEAN UTENSIL. (A E E L L I N N C S T U) • Keep your work area CLEAN. (A E C L N) • Periodically wash counters and cutting boards with a CHLORINE bleach solution to kill bacteria. (N H E I O C L R) • To reduce the risks of pests and insects, clean up, avoid spills, dispose of GARBAGE and keep food in air tight containers. (A B A E G G R) • Wash dishes in hot soapy water. Wash in the following order: • GLASSES, FLATWARE, DINNERWARE, POTS and PANS. (A E G L S SS, A A E F L R T W, A D E E I N N R R W, O P S T and A N P S)

13. Fire Prevention • Use HOT P ADS for handling baking pans. • Turn all pan handles to the CENTE R of the stove. • Avoid reaching in the OV E N, pull out the shelf. • If you have a grease fire, CO V ER with a lid. • Wear tight fitting SLE E VES to prevent fires. • To avoid a steam BUR N, open pan lids away from you. • Avoid flammable MA T ERAIL on the stove top.

14. First Aid Matching • First or second degree burn Place under cool running water • Severely bleeding cut Apply pressure • Electric shock, unconscious Call 911, disconnect power • Accidental poisoning Call poison control

15. When using an electrical appliance you should have _____DRY_______ hands. • When using electrical appliances you should be ______STANDING______ on dry floor. • Multiple plugs can ___OVERLOAD____ circuits and increase hazards. • Lightweight _____EXTENSION____ cords are NOT suitable for small appliances. • __DULL___ knives are more dangerous than sharp knives.

16. To prevent poisoning, you should leave chemicals in their __ORIGNIAL_____, clearly labeled containers. • To prevent poisonings, store cleaning supplies __AWAY____ from foods. • Mixing bleach with ammonia (or ammonia based cleaning products) creates a deadly ___GAS____. • Clean up spills ___IMMEDIATELY_____ to avoid falls. • If you can’t reach something, use a step __STOOL_____.