The University of Georgia Cooperative Extension Service

1. A CLEAN AND SAFE KITCHEN! The University of Georgia Cooperative Extension Service

2. Cleaning and Sanitizing Surfaces • Clean surfaces with soap and water and rinse. • Sanitize kitchen surfaces with 1 tablespoon chlorine bleach per gallon of water. • Allow surface to air dry. • Wash hands after surface is cleaned or sanitized.

3. Cleaning and Sanitizing Surfaces • Paper towels are safer to use than cloth towels or sponges. • Launder dishcloths often; sponges are not recommended. • Store cleaning products in the original containers away from food. • Never reuse cleaning product containers for other purposes.

4. Cross-Contamination • Keep raw meats separate from other foods in grocery carts. • Store raw meats on bottom shelf of refrigerator. • Keep raw eggs separate from other foods. • Use separate cutting boards for raw meats and ready-to-eat foods.

5. Cross-Contamination • Wash cutting boards between each use • Wash cutting boards with hot water and soap. Use sanitizing solution (1tbsp. bleach / 1 gallon of water). • Don’t put cooked food on a plate that previously held raw meats.

6. Re-using Containers Do not reuse plastic storage bags, bread bags, disposable tableware or Styrofoam containers that have contained raw meats!

7. Cleaning Kitchen Appliances • Clean spills in refrigerator immediately. • Use dish detergent and water to wash refrigerator. • Don’t use abrasive cleaners or scouring pads.

8. Cleaning Kitchen Appliances • Check bottom of dishwasher for large particles in strainer. • Wipe away ash residue left from self-cleaning process. • Unplug small appliances before cleaning.

9. Safety First! Safety First!

10. Cooking Safety • Check to see if pilot light works on gas stoves. • Turn pot handles inward to prevent spills. • Keep hot cookware out of reach to avoid burns.

11. Cooking Safety • Use oven mitts or round pot holders when handling hot dishes. • Never leave cooking food unattended. • Shield yourself from steam to avoid burns.

12. Fire Safety • Use caution when lighting gas stoves. • Make sure all burners are turned off when finished cooking. • Never use flammable fuels to ignite a fire in a cook stove.

13. Fire Safety • Use short, flame-resistant curtains if stove is near a window. • Never leave combustibles around cooking area. • Never leave pan handles over burners.

14. Fire Safety • Keep electrical cords away from hot surfaces. • Don’t wear loose fitting clothing when cooking. • Don’t use oven to heat your home.

15. In Case of Fire: • Always give yourself a place to escape. • Know where your fire extinguisher is and how to use it. • If pan is on fire, turn off heat and cover with lid. • Never pour water on fire involving grease or try to carry it out. • A fire blanket, extinguisher, or baking soda can be used to put out fire.

16. Knife Safety • Use a sharp knife to easily cut through food. • When using knife, don’t cut with edge toward you. • Store knives in a knife block. • If knife is dropped, stand back and let it fall to floor. • Wash knives separately from other dishes.

17. A CLEAN AND SAFE KITCHEN! What Better Way for You to Stay Safe?

18. Evaluation Questions • What is the procedure for cleaning and sanitizing kitchen surfaces? • T or F. It is okay to reuse plastic bags, Styrofoam containers, bread bags, etc. that have previously contained food. • Name at least three things you can do to prevent kitchen fires. • What should you do(or not do) in case of a fire involving grease?