Transcript kitchen safety - cloudfront.net

PREVENTION OF FALLS
 What
do you do…
◦ If there is an object or spill
on the floor?
Immediately put up yellow
caution sign & then clean up
the spill
◦ If you need to reach
something from a high
shelf?
Use a step ladder or ask
for help
FALLS – FIRST AID
 What
do you do when…
◦ A person has a broken bone?
Do NOT move them & get the chef
◦ Someone is dizzy, vomiting, or their
speech becomes impaired following a
head injury?
Tell the chef
◦ A person has mild bruises/sprains?
Tell the chef, then ice bags, cold water
or cloths and elevation
PREVENTION OF CUTS

What do you do when…
◦ The knife won’t cut well?
Get another knife, properly use the steel
or tell chef
◦ A knife falls to the ground?
Do NOT try to catch it (put your hands
up and take a step back)
◦ Washing knives?
Place on dirty dish station with the blade
facing the wall & let the dishwasher know
it is there
◦ For storage of knives?
Clean, dry knives go in the knife cabinet in
the classroom
PREVENTION OF CUTS
 What do you do when…
◦ You need to pry open a jar. Do you
use a knife?
No! Don’t use knives for anything but
cutting
◦ Cutting off lids from cans?
Wipe lids off, completely cut them off and
throw them out
◦ Cleaning up broken glass on the
floor?
Sweep it up (NEVER pick it up with your
hands) and tiny pieces should be picked
up with a vaccuum or several damp paper
towels
CUTS – FIRST AID
 What
do you do when…
◦ You are bleeding severely?
Lift it up above your heart, place pressure on
the wound and find chef
◦ You have a minor cut?
See chef
PREVENTION OF
FIRES AND BURNS
 What
do you do when…
◦ You are wearing long sleeves when
cooking?
Roll up your sleeves
◦ You need to take something out of the
oven?
Use dry hot pads, not
towels or wet hot pads
PREVENTION OF
FIRES AND BURNS
 What do you do to…
◦ Avoid grease build up on the
range?
Wipe off the range after each use to
avoid grease build up
◦ Light a gas range?
See chef (fire should come before
the gas)
PREVENTION OF
FIRES AND BURNS

What do you do…
◦ If you smell gas in the house/school?
Don’t turn on any appliances! Ventilate the
room and find chef
◦ With the handles of a pan when cooking
on the stovetop?
Turn them in at a 45 degree angle
◦ When removing pan lids during
cooking?
Remove pans lids with a hot pad
so that the steam escapes away
from you
PREVENTION OF
FIRES AND BURNS
 What do you do…
◦ When you are removing something from
the oven?
Use both hands and hot pads/oven mitts to
remove a pan from the oven
◦ When you are finished cooking?
Turn off appliance
◦ When you are lowering food
into fat to cook?
Lower food into the fat away from
you with tongs
 In case of a fire, you should…
◦ Do what with the appliance?
Turn off the appliance
◦ Do what with a grease fire?
In this order: put a lid on it, use baking soda
or a fire extinguisher. NEVER USE WATER!
◦ Do what if your clothes are on fire?
STOP, DROP and ROLL
◦ Do what if the room is filled with smoke?
Crawl on the ground and head towards the
nearest exit
BURNS – FIRST AID
 What
do you do if…
◦ You have a minor burn?
Cool it with cold water; prolonged
contact to ice will freeze tissue.
Avoid ointments, grease and
oil (they contribute to the
cooking process of the burn).
CHOKING – FIRST AID
 What should you do if…
◦ If the person can speak, cough or breath?
Do nothing. Let them work it out on
their own.
◦ If the person cannot speak, cough or
breath?
Get chef!
PREVENTION OF POISONING

You should always…
◦ Do what with the original containers?
Use original containers with their labels
◦ Do what to cabinets with cleaning supplies
in them?
Securely close and lock cabinets
◦ Store chemicals where?
Away from food containers
◦ Do you mix chemicals?
NEVER! Especially not bleach and ammonia
◦ Use a charcoal grill where?
OUTSIDE only! They give off carbon monoxide
POISONING – FIRST AID
 What should you do
◦ Someone is poisoned?
if…
Call for medical help and, if possible, use the
antidote on the label
◦ There are fumes in the room?
Get out to a well ventilated area
◦ If someone’s eyes are irritated?
Flush them with water or saline
PREVENTION OF
ELECTRIC SHOCK
 You should…
◦ Keep electrical appliances away from
what?
Away from water
◦ Do what before cleaning
electrical appliances?
Turn them off and
disconnect them
ELECTRIC SHOCK
FIRST AID
 What
should you do if…
◦ A person is connected to electricity?
Don’t touch them
Turn off the power, pull the plug (with proper
protection), or pull the person away with a
cloth loop
Administer CPR, if qualified, find chef, or call
for medical help
PROPER LIFTING TECHNIQUES

Name some proper lifting techniques
- Never bend your back to pick something up
- Hold the object close to your body
- Don’t twist or bend
- Keep your eyes up
- Lift with your legs
Food-Borne Illness
 Name
the five main food-borne
(biological) illnesses
◦ Botulism
◦ E-coli
◦ Hepatitis A
◦ Salmonella
◦ Staph
* Trichinosis is not as
common anymore
Food-Borne Illness
 Name
the food-borne illness that
comes from poorly processed
canned goods.
Botulism
Food-Borne Illness
 Name
the food-borne illness that
comes from raw or undercooked
beef; especially hamburger.
E-Coli
Food-Borne Illness
 What
food-borne illness can you
get from cuts or sores when
cooking?
Staph
Food-Borne Illness
 Name
the food-borne illness that
comes from raw poultry and eggs.
Salmonella
Food-Borne Illness
 The
best way to prevent this type
of food-borne illness is to wash
your hands thoroughly, especially
after using the bathroom.
Hepatitis A
Cross-Contamination

What is cross-contamination and how do you
prevent that from occurring in the kitchen?
Cross-Contamination:
Transferring of harmful substances or disease-causing
microorganisms to food by hands, food-contact surfaces,
sponges, cloth towels, and utensils that touch raw food, are
not cleaned, and then touch ready-to-eat foods
How to prevent:
1. Wash your hands often
2. Two cutting boards – one for raw meats and one for fresh
food (veggies and fruits)
3. Store meat properly in the fridge
4. Rinse your fruits and vegetables thoroughly
5. Don't double dip! Use separate utensils to stir sauces,
cook vegetables, flip meats, and strain broth or soups.
6. Make sure counters, faucet handles, spoon rests, pan
lids, and door knobs on cabinets are clean and sanitized
each time you cook or prepare separate items.
Thawing of Food
How do you properly thaw frozen meat?
Refrigerator, microwave or under cool,
running water
Where in the refrigerator do you place the
meat to be thawed?
- Lowest shelf
- On a plate or in a hotel pan to
catch the juices
- Kept away from ready-to-eat foods
and open containers
Personal Cleanliness

What is the minimum time you should
wash your hands?
20 seconds (Happy Birthday x2 or the
ABCs)

What should you do with long
hair when preparing food?
Tie it back, up of the collar,
or wear a hair net
Personal Cleanliness
 Why
is it important to wear an
apron when cooking?
To prevent cross-contamination
(dirty clothing has bacteria)
 What
should you do after handling
raw meat or eggs?
Wash your hands thoroughly
Kitchen Cleanliness

Other than hurting fellow classmates,
why should you not flip dish towels at
each other?
They can carry bacteria

What should you do with cans before
opening them?
Dust them off
Kitchen Cleanliness

What is the difference between cleaning
your work surfaces and sanitizing them?
Clean means to remove visible soil and food
particles.
Sanitize means to use moist heat or chemical
agents to reduce pathogens.

A basic sanitizer ratio is
1 Tablespoon (Tbsp)
sanitizing compound
(bleach, ammonia or
iodine) to 1 gallon of
water
Food Preparation
and Storage

What is the temperature danger zone?
The ideal temperature conditions for
bacteria to grow (41-135 degrees)

How long can cooked food sit out in
the TDZ?
No more than 4 hours
Bacteria Growth
Bacteria needs 6 things to grow:

F – Food

A – Acidity, low

T – Time (Cooked food should never sit out
for more than 4 hours)

T – Temperature (TDZ 41˚F - 135˚F)
O – Oxygen
 M – Moisture

Food Preparation
and Storage
What should the internal temperatures be
for the following foods:
◦ Ground meats – pork, beef, veal, lamb
155˚F
◦ Seafood, whole pork or beef, veal, lamb
145˚F
◦ All poultry (whole or ground)
165˚F
◦ Reheat temperature of all foods
165˚F
Proper
Refrigerator
Storage
Food Preparation
and Storage

What is “FIFO”?
First In First Out
Means the first food
in, should be the
first used
Hand Washing Activity