Transcript Signs of Safety

Signs of Safety
Directions: Identify the practices described
below as safe or dangerous. Decide if the
practice is safe or dangerous.
If the practice is dangerous, explain why the
practice is dangerous.
• 1. Fran stored the cast iron fry pan on the top
shelf to get it out of the way.
• 2. Jody put her long hair into a ponytail
before she went into the kitchen to cook
supper.
• 3. Doris stapled the microwave cord in place
to keep people from falling over it.
• 4. Debra chose to use knives that were not
very sharp so that she would not cut herself.
• 5. When the butcher knife slipped out of
Brenda’s fingers, she tried her best to catch it.
• 6. Josh could not find the can opener, so he
used a sharp knife to open the can of milk.
What to do if there is a fire:
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Fires:
Every kitchen should have a fire extinguisher.
Turn off heat, cover pan or pour salt or baking soda on flames.
Never use water – grease will spatter and burn.
Never attempt to carry a pan with burning contents – Fire Dept. –
go outside.
• In case of fire:
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Turn off appliance.
Use baking soda instead of water.
Use a fire extinguisher.
If clothing catches on fire, drop to the ground and roll.
• STOP.DROP. ROLL.
– Crawl on the ground to get out of smoke filled room.
• First aid for Burns –
– Cool it with cold water/prolonged ice will freeze
tissue.
– Avoid ointments, grease and oil (contributes to
the cooking process of the burn).
– Tell your teacher!!!!
What to do if you cut yourself:
• Cuts:
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Keep knives sharp and use properly.
Use a drawer divider or knife rack for sharp cutting tools.
Don’t try to catch a falling knife.
Don’t soak knives in sink or dishpan or water.
Sweep up broken glass from the floor using broom and dustpan.
Use wet paper towel instead of bare fingers.
• First aid for cuts – Stop severe bleeding with the pressure of a thick cloth; get
medical help.
– Minor cuts – wash with soap and water, blot dry and bandage.
– Tell your teacher!!!!
Personal cleanliness involves the
following:
• Wash hands before food preparation; after sneezing,
coughing, using the rest room, and touching the face or
hair.
• Keep hair away from the face.
• Wear clean clothes/apron (dirty clothing has bacteria).
• Don't handle food if you have an open cut or sore
(staph).
• Don't cook and taste food with the same spoon; licking
fingers is prohibited.
• Wash hands after handling raw meat and eggs.
Kitchen cleanliness involves the
following:
• Wipe up spills and remove dirty utensils.
• Wash the cutting board used for meat before cutting anything else
on it.
• Don't wipe hands on dish towels; use separate towels so dishes
don't get bacteria.
• Don't flick each other with dish towels or use a dish towel or dish
cloth that has been dropped on the floor. (The floor is an excellent
place for staphylococcus to grow.)
• Wash/dust off cans.
• Wash surfaces and cutting boards with antibacterial soap
periodically.
• Use hot soapy water on dishes.
• Don't store food under the sink - it becomes damp.