Kitchen Safety & SanitationBasic & Creative

Foods

General Safety Guidelines

Don’t let hair, jewelry or sleeves dangle. They could catch fire or get tangled in appliances.

Stay focused on what you’re doing! Prevent clutter. Clean up and put

things away as you go. Close cupboard doors and drawers. Use the right tool for the job.

Preventing Falls

Wipe up spills immediately!

Keep shoes tied and avoid dragging pant legs.

First Aid for Falls: Don’t move a person

with potentially broken bones unless necessary.

Call for medical help if person experiences headaches, dizziness, vomiting or speech impairment from a head injury.

Preventing Cuts

Use knives properly. Never try to catch a

falling knife. Don’t soak knives in

soap-filled water. Never pick up

broken glass with your hands. Always use a broom & dustpan.

First Aid for Cuts:

For severe bleeding, apply pressure with a thick cloth.

For minor cuts, wash with soap and water, blot dry and bandage.

Ouch!

The Consumer Product Safety Commission

estimates over 137,000 people receive hospital treatment due to

kitchen knife injuries each

year!

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Electrical Safety

Read the owner’s manual and focus on what you’re doing!

Water and electricity don’t mix! Avoid damaging, tugging on or

burning electrical cords. Do not overload electrical outlets. Watch for cord/appliance wear

and tear.

First Aid for Electrical Shock

Don’t touch person connected to electricity.

Turn off power, pull plug or pull person away using a cloth loop.

Administer CPR if qualified.

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Preventing Fires

Every kitchen should be equipped with a fire extinguisher.

(We have 3!!) Use potholders, not towels.

The only things on your stovetop should be pots and pans.

In Case of Fire

Turn off appliance. Use baking soda,

NOT water. Use a fire

extinguisher. If clothing catches

fire, stop, drop and roll!

Crawl on the ground to get out of a smoke-filled room.

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Preventing Burns

Turn handles of pots and pans inward so they won’t be knocked off.

Use thick, dry potholders Remove pan lids away from you to

avoid steam burns. Pat dry food before placing it in hot oil Use tongs to remove food from or turn

food in hot water or oil.First Aid for Burns:

Cool burns with cold water and ice.

Preventing Poisoning

Keep household cleaners and other poisons in their original containers.

Read all label warnings and directions. Follow them exactly.

Store chemicals out of the reach of children and away from food.

Don’t mix household chemicals together as they may cause toxic chemical reactions.

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First Aid for Choking

Perform Heimlich Maneuver.

Perform CPR if person has stopped breathing and heartbeat has stopped.

If person can speak, cough or breath, do not perform Heimlich or CPR.

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Microwave Safety

Use potholders to remove food containers.

Remove lids and plastic wrap carefully to avoid steam burns.

Distribute heat by stirring microwaved foods before serving.

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Sanitation Procedures

Wear a clean apron Pull hair back Avoid working with food if you have an

open wound on your hand Wash hands with soap before

beginning Avoid touching your hair, skin and face Wash hands often! QuickTime™ and aTIFF (Uncompressed) decompressorare needed to see this picture.

Sanitation Procedures

Be sure to use clean dishtowels and potholders

Wipe countertops down before beginning as well as after completing the lab

Use hot, soapy water for washing dishes

Use a clean spoon every time you taste food

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Sanitation Procedures

After handling raw meat, scrub all areas and utensils with hot, soapy water

If possible, use a utensil, not your hands Avoid cross-contamination Avoid the danger zone (40°-140°) Cover leftovers and store them in the

refrigerator immediately

Danger Zone

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165°F = Poultry, Casseroles & Leftovers

160°F = Ground Meats & Egg Dishes

145°F = Beef, Lamb, Veal & Seafood

140°F = Hold Hot Food

40°F - 140°F = DANGER ZONE!

40°F = Refrigerator Temperatures

0°F = Freezer Temperatures