protective clothing, safety skills and fire safety

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Protective clothing, safety skills and fire safety

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Page 1: Protective clothing, safety skills and fire safety

Protective clothing, safety skills and fire

safety

Page 2: Protective clothing, safety skills and fire safety

Protective Clothing Aprons

O Use a clean apron every dayO Change aprons as they get dirtyO Remove apron as you leave the food

preparation areaO Always remove the apron to take out

the garbage

Page 3: Protective clothing, safety skills and fire safety

Protective ClothingChefs Coat and hat

O Typically has two rows of buttons down the front, long sleeves and turned up cuffs

O Wash your coat every day to avoid the spread of germs and bacteria

Page 4: Protective clothing, safety skills and fire safety

Protective ClothingGloves

O Should be warn to protect your handsO Protect against food contaminationO Wash your hands with soap and water BEFORE putting

on the glovesO Different types of gloves for different tasksO Foodservice gloves are SINGLE USE ONLYO Change when the gloves become soiled or tornO Change after every 4 hoursO Change immediately after you handle any raw food

Page 5: Protective clothing, safety skills and fire safety

GlovesO Heavy duty plastic gloves are used to clean pots and pans

O Available in light, medium and heavy weightsO Latex and latex free gloves are available

Page 6: Protective clothing, safety skills and fire safety

Protective ClothingShoes

O Sturdy and supportiveO Slip resistant solesO Must have closed toes

Page 7: Protective clothing, safety skills and fire safety

Protective ClothingBack Brace

O Helps when lifting heavy objectsO Supports the back as you lift heavy objectsO Occupational back support is one type with suspenders.

Page 8: Protective clothing, safety skills and fire safety

Preventing Injuries

Page 9: Protective clothing, safety skills and fire safety

Slips and FallsO Always walk, never runO Wipe up all spills immediatelyO Use safety ladders or stools to reach high

areasO Always close cabinets and drawersO Never stand on a chair or boxO Keep traffic paths and exits clear

Page 10: Protective clothing, safety skills and fire safety

Sharp tool guidelinesO Only use knifes for their intended purposeO Always cut away from your body never towardsO Carry the knife with the handle down at your

side with the blade tip pointed toward the floor and the sharp edge facing behind you

O Never wave your hands when holding a knifeO Do not grab the knife as it falls, wait until it hits

the ground, then pick it upO Keep knifes sharpO Use a cutting board – alwaysO Store knifes in a knife rackO Always toss out old broken knifes or ones with

loose blades

Page 11: Protective clothing, safety skills and fire safety

Burns and ScaldsO Tilt pots away from you to let steam

escapeO Use DRY pots holders and oven mittsO Turn pot handles away from the front

of the rangeO Stand to the side when you open the

oven door to avoid the rush of heatO Keep cooking areas clean and free of

greese

Page 12: Protective clothing, safety skills and fire safety

Fire Safety

Page 13: Protective clothing, safety skills and fire safety

Fire PreventionO Be sure ashtray contents are completely out

before emptying them into the trashO Be careful around gas appliances, gasses can

explode if a match is lit nearbyO Store oily rags in closed metal containersO Make sure all smoke alarms work properlyO Keep water away from electrical outletsO Clean the range and range hoods regularlyO Keep all exits unlocked and accessible and

clearly marked

Page 14: Protective clothing, safety skills and fire safety

DRY STORAGEO Products such as flour, sugar, salt, dried beans

and canned goods are examples of dry foodsO Perfect temperature in this area is 50* to 70*O Products must be kept 6 inches off the floorO Products must be kept 6 inches off the wallO Shelves must be cleaned, sanitized and dusted

regularly

Page 15: Protective clothing, safety skills and fire safety

REFRIGERATED STORAGE

O Stored at or below 41*O Clearly labeled and datedO Use FIFO (FIRST IN, FIRST OUT)O Store cooked and raw foods separately to

avoid cross contaminationO Foods that are being thawed should

always be stored BELOW prepared foodO Leave room around food to circulateO Do not place HOT foods in the fridge to

cool

Page 16: Protective clothing, safety skills and fire safety

FROZEN STORAGEO Store foods at 0* or belowO Clearly label and date all items and

containersO NEVER put HOT foods in the freezer

Page 17: Protective clothing, safety skills and fire safety

FRESH MEAT AND POULTRY

O Must be purchased from plants approved by the USDA

O Products must have a seal of approvalO Look for these signs to ensure the

freshest productsO Temperature – should be delivered at 41*

or belowO Color – beef should be red, pork light pink,

poultry should not have any purple or green and the wing tips should not be dark

Page 18: Protective clothing, safety skills and fire safety

FRESH MEAT AND POULTRY

O Odor – meat and poultry should not have any odor

O Texture - meat should not feel slimy and poultry should not be sticky under the wings or around joints

O Packaging – check for broken cartons, soiled wrappers and leaks

Page 19: Protective clothing, safety skills and fire safety

EGGS

O Must be purchased from an USDA approved processing plants

O Should be clean, dry and uncrackedO Store immediately in a refrigerated area

Page 20: Protective clothing, safety skills and fire safety

DAIRYO Only buy pasteurized dairy productsO Milk and milk products labeled grade A are best

for cookingO Should be received at 41* or below

Page 21: Protective clothing, safety skills and fire safety

REFRIGERATED AND FROZEN FOODS

O Refrigerated foods should be delivered at 41*

O Check packages for damageO Frozen food should be delivered

completely frozenO Check frozen food to be sure it has

not been thawed then re-frozen (discolored, dry, ice crystals, liquid in the container)

Page 22: Protective clothing, safety skills and fire safety

DRY AND CANNED GOODSO Have long shelf lives but you should be concerned

about food safetyO Can should not have bulges, leaks, dents or be

rustyO You should always…

O Inspect packages for damageO Keep dried foods in tightly sealed containersO Keep containers in a dry placeO Watch for signs of insects and rodentsO Check for spoilage

Page 23: Protective clothing, safety skills and fire safety

FRESH PRODUCEO These products can spoil quickly

especially if they are not stored properlyO General guidelines

O Do not wash produce before storingO Wash just before preparing itO Handle with care – most fruits and

vegetables bruise easilyO Check produce for insects and insect eggsO Check for spoilage such as mold, bruising

and wilting

Page 24: Protective clothing, safety skills and fire safety

GENERAL PREPERATION AND

COOKING GUIDELINES

Page 25: Protective clothing, safety skills and fire safety

O Use clean sanitized cutting boards, knifes and tools.

O Do not remove all the food from the refrigerator at one time. Work with only as much product as you will need for one hour.

O Always prepare produce in a separate area from raw meats, poultry, eggs or fish

O Clean and sanitize knives each time you prepare a different food product

Page 26: Protective clothing, safety skills and fire safety

O Do not let food sit on the counter. Prepare or cook it immediately, and then return what is left to storage

O Keep cold ingredients properly chilled in the fridge until you need them

O Fully cook protein foods, such as chicken, before you mix them with other food products

O Closely follow recipes directions when preparing foods

Page 27: Protective clothing, safety skills and fire safety

O Fully cook protein foods, such as chicken, before you mix them with other food products

O Closely follow recipes directions when preparing foods

O Cook food to the proper minimum internal temperature

O Do not mix leftover foods with freshly prepared foods

O Reheat leftover sauces and food to 165* for 15 seconds before serving them

O Thoroughly cook foods that have been battered or breaded

Page 28: Protective clothing, safety skills and fire safety

Ticket out the doorO 3-2-1O BE SURE YOUR NAME IS ON IT!O List 3 things you have learnedO List 2 questions you have

O YOU MUST HAVE 2 QUESTIONS LISTED – DO NOT LEAVE THIS BLANK

O List one interesting fact

Page 29: Protective clothing, safety skills and fire safety

Your ticket out the door should look like this…..

O 3 things I learnedO 1O 2O 3

O 2 questions I haveO 1O 2

O 1 interesting factO 1