- Slides: 15
Cut Prevention Use the correct knife for the job and use it properly. Knives should be sharp and in good condition. Sharp knives are safer than dull ones. Always cut on a cutting board and away from your body. Never put knives where they cannot be seen, like under a towel or in a sink full of soapy water. If you accidently drop a knife, let it fall. Catching it could be more dangerous. Clean up large pieces of broken glass first. Then sweep or use a damp towel/ mop to clean up small pieces. Drain the water out of the sink before trying to remove broken pieces.
Burn Prevention Use oven mitts or potholders to handle hot items. Never use a towel, washrag, or T-shirt. Work carefully with hot oil and grease. It cooks hotter than water and will splatter if wet. Only fry things that are thawed and dry. Turn handles in toward the middle or side of the stove. Handles hanging off the edge can be knocked over and hot food will be spilled. Don’t wear loose clothing. It can knock over food or catch on fire.
Preventing Falls Keep floors clean and dry. Clean up spills immediately. Use cooking spray over counter or sink and away from the floor. Always walk, never run. Wear low- heeled, non- slip shoes with a closed- toe.
Preventing Poisoning Keep cleaning chemicals in original, labeled containers. Read labels carefully and only use as directed. Never mix chemicals. Clean the kitchen with products that are “safe for food contact surfaces” or rinse counters after cleaning. Store chemicals away from food. Leaks and drips could contaminate food. Do not spray any chemical near foods.
Preventing Shocks Use appliances correctly. Turn off and unplug when not in use. Do not yank on the cord to unplug it. Water and electricity do not mix. Only use an appliance with dry hands on a dry surface. To clean an appliance, take apart the nonelectric pieces and wash in warm soapy water. Dry well. Clean the electric base with a damp cloth (DO NOT put it in water)
Fire Safety http: //www. youtube. com/watch? v=Pyrbi. U 0 s. B 4 s
First Aid If someone is seriously injured, take them to a hospital or call 911. Cuts: clean the area and apply pressure to stop the bleeding. Cover with a bandage. Burns: place under cool, running water. Apply burn cream/ aloe. Do not use ice, butter, or other food items. Poisoning: contact poison control or 911 Bruises/ Sprains: apply a cold compress and elevate.
Safety Poster Create a poster about kitchen/ food safety Pick one rule from your study guide Write the rule in neat, large letters Illustrate (draw a picture) your rule showing the correct and incorrect way Color your poster
The Four Steps to Food Safety Clean Separate Chill Cook *When in doubt, throw it out*
h hands for at least twenty seconds before ling food. Make sure to use warm water and. ash dishes, plug sink and fill with hot water and all squirt of soap. Clean dish inside and out washrag or scrub brush. Rinse under cool r. Check to make sure all food and suds are ved before drying with a clean kitchen towel. n counters and surfaces with kitchen cleaner a washrag or paper towel e fruits and vegetables before eating them. n (with soap!)
Separate: Don’t Cross-Contaminate! Store meat, poultry, and fish separately in the fridge. Don’t let juices drip on other food! Wash cutting boards after cutting raw foods. Use a clean platter for cooked foods. Don’t put them back in raw juices! For cleaning, use a fresh washrag or sponge. Or use a paper towel and throw germs in the trash. Keep hair out of food by wearing a hairnet or pulling back into a ponytail.
Chill & Cook Keep fresh foods out of the temperature danger zone. (40 -140 degrees Fahrenheit) Cold foods should be kept below 40 and hot foods should be kept above 140 Fresh foods should not be kept at room temperature for more than 2 hours. Frozen foods should be thawed in the refrigerator or the microwave. They should not be left on the counter or in the sink. Foods that are not properly cooked to the correct temperature or kept at the correct temperature may grow bacteria or viruses that cause illness.