skills for life srms. more accidents occur in the kitchen than any other room of the home most...
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![Page 1: Skills for Life SRMS. More accidents occur in the kitchen than any other room of the home Most accidents can be prevented with: THOUGHT PRE-PLANNING](https://reader031.vdocuments.site/reader031/viewer/2022032701/56649c885503460f94940e01/html5/thumbnails/1.jpg)
KITCHEN &
FOOD SAFETY
Skills for LifeSRMS
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Kitchen &
Food Safety
More accidents occur in the kitchen than
any other room of the home
Most accidents can be prevented with:
THOUGHT PRE-PLANNING ATTENTION TO
DETAIL
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Kitchen &Food Safety
Common Kitchen Injuries
1. Cuts2. Burns & Fires3. Electrocution4. Falls5. Poisoning/Chemical
Hazards
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Kitchen &Food Safety
Using Knives Safely
• Keep knives sharp
• Cut away from body
• If knife falls, jump back and let it drop
• Wash separately from other items
• Use knife properly
PREVENTING CUTS
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Kitchen &Food Safety
Broken Glass/Dishes
• Carefully pick up large pieces by hand
• Sweep up immediately
• Wipe area with DAMP PAPER TOWELS
• Place broken glass and paper towels in paper bag & place in trash container
PREVENTING CUTS
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Kitchen &Food Safety
Use Cookware Safely
• Turn handle of cookware inward or over counter.PREVENTING
BURNS
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Kitchen &Food Safety
Use Cookware Safely
• Use THICK, DRY POTHOLDERS
• Open lids, like a shield, away from your body
• Pull out oven rack first when removing hot items from
oven.
PREVENTING BURNS
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Kitchen &Food Safety
Use Microwave Oven Safely
• Use Potholders
• Open lids, like a shield, away from your body
• Use microwave safe cooking tools ONLY
• Follow oven instructions
PREVENTING BURNS
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Kitchen &Food Safety
Avoiding Fires in the Kitchen
• Store oils away from stove.
• Wear short or close-fitting sleeves.
• Tie back long hair.
• Keep towels, potholders, cookbooks and other flammables away from
stove and oven.
• Clean up stove top, oven and fan regularly.
• STAY IN KITCHEN WHILE COOKING
PREVENTING FIRES
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Kitchen &Food Safety
PUTTING OUT SMALL FIRES
• SMALL PAN FIRE• Smother with larger lid• Smother with baking soda or salt• Smother with damp kitchen towel
• CLOTHING• Stop – Drop & Roll
• Always have a fire extinguisher & baking soda nearby –
Don’t Be A Hero CALL 9-1-1
PREVENTING FIRES
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Kitchen &Food Safety
Use Electrical Appliances
Properly
• Unplug before removing stuck food
• Unplug from the outlet by grasping the plug, not the cord.
• Keep cords away from heat sources
• Dry hands completely before using
• Keep away from water!
PREVENTING ELECTROCUTION
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Kitchen &Food Safety
Do Not Overload Outlets
PREVENTING ELECTROCUTION
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Kitchen &Food Safety
Clean up spills immediately
PREVENTING TRIPS AND
FALLS Close cabinet doors and drawers
Use ladder for hard to reach objects
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Kitchen &Food Safety
Keep all cleaners in original containers.
Read all labels and only use as directed.
Store away from children and pets.
Do not mix cleaning products together.
Follow manufacturers directions!
Preventing Poisoning
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Kitchen &
Food SafetyA disease transmitted by
food.
Symptoms are flu-like including:
• Nausea• Vomiting• Diarrhea• fever
FOOD-BORNE ILLNESS
Food-borne illness
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Kitchen &
Food Safety
Raw meat, poultry, eggs, unpasteurized milk & shellfish
Raw fruits & vegetables that have been processed in unsanitary conditions
Cooked plant products:Pasta, vegetables, rice
FOOD-BORNE ILLNESS
Food-borne illnessRisky Foods
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Kitchen &
Food Safety
FOOD-BORNE ILLNESS
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Kitchen &
Food Safety
FOOD-BORNE ILLNESS
CLEAN Clean your
hands often
Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least 20 seconds.
Rinse with hot water.
Dry with a paper towel.
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Kitchen &
Food Safety
FOOD-BORNE ILLNESS
Separate Keep raw meat away from cooked meat and veggies
Use different knives for meat and vegetables
Place cooked food on a clean plate.Keep away!
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Kitchen &
Food Safety
FOOD-BORNE ILLNESS
CHILLKeep Hot Foods Hot - Cold Foods Cold
Thaw foods in microwave or refrigerator.
Keep out of danger zone – 40o F – 140o F.
Refrigerate foods within 2 Hours 2 HOUR RULE
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Kitchen &
Food Safety
FOOD-BORNE ILLNESS
COOKCooking foods thoroughly kills harmful bacteria
Ground Beef – 160o internal temp
Poultry – 170o – 180o
Steak and Meat – 145o
Leftovers – 165o
Eggs – until yolks & whites are firm
Seafood – until opaque & flakes easily
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