Transcript Kitchen Safety

Kitchen Safety
Kitchen 1

What’s wrong here?
Kitchen 2

What’s wrong here?
Kitchen 3

What’s wrong here?
Kitchen 4

What’s wrong here?
Kitchen 5

What’s wrong here?
Preventing Kitchen Accidents


A hazard is an item or situation that could
cause an accident
Many kitchen accidents are caused by
carelessness
Causes of Injuries





Electrical shock
Burns
Falls
Cuts
Poisonings
Reacting to Accidents

Reacting correctly to accidents can prevent
severe injuries and can keep the situation
from becoming more serious
Preventing Electrical Shocks





Avoid worn electrical cords
Do not overload electrical outlets
Hands should be dry when touching
electrical appliances
Disconnect by pulling the plug, not the
cords
Unplug toasters before trying to dislodge
food
DON’TS
Preventing Burns and Fires








Turn pan handles toward the center of the range
Use potholders
Lift pot lids away from your body
Do not reach over open fires
Never leave food on the range unattended
When frying, do not put frozen items into hot oil
When lighting a gas stove, light the match before turning
on the gas
http://www.youtube.com/watch?v=qn1aTGqflb8
Fires



When a fire occurs, always turn off the
source of heat FIRST
Check all fire extinguishers to make sure
they are not expired and is ABC class-rated
Every kitchen, even in your home, should
have a fire extinguisher
How to put out a kitchen fire

If the fire is in the oven



If the fire is on the stove


Leave the door closed and the lack of oxygen will
extinguish the fire
If it continues to smoke, call the fire department
Use an oven mitt to put a lid on the fire and the lack of
oxygen will put out the fire
If the fire is in the microwave

Close the door and leave it closed- the lack of oxygen will
put out the fire
Steps to Put Out Any Fire




1) turn off the heat source
2) deprive the fire of oxygen
3) spray with a fire extinguisher
4) leave and call 911.
Kitchen Fires

Never swat at the fire with a towel or rag


It will catch fire itself, or make the fire worse
If the fire does not extinguish after using a
lid

Use a fire extinguisher pointed at the base of the
fire, not the flames
Grease Fires




NEVER put water on a grease fire
Use a fire extinguisher
For small grease fires you can put baking
soda on the fire or cover with a lid
Never use flour to put out a grease fire


It will explode or make the fire worse
https://www.youtube.com/watch?v=JH_op-P1t9E
Grease fires
Preventing Falls




Wipe up spills immediately
Use a sturdy step stool when reaching for
high objects
Rugs should have non slip backing
Kitchen areas should be free from
obstacles
DON’TS
Preventing Cuts


Wash sharp knives individually
Never put knives into soapy water



Someone may reach in and cut themselves
When drying knives, run the towel along
the back of the blade
Always cut away from yourself
Preventing Cuts




Use a cutting board
Store knives separately
Place can lids in the bottom of empty cans before
throwing away or recycling
Sweep broken glass onto a piece of paper or
cardboard to throw away


Wipe shards with a damp paper towel
Do not put your hands near food processors,
blenders, or disposals
DONTS
Preventing Poisoning




Keep all chemicals and medicines away
from food storage areas
Keep food out of range when spraying
chemicals
Wipe the food preparation area thoroughly
when you finish spraying
Check dried foods for gel packs that keep
out moisture
Choking




A person can choke when a piece of food
gets stuck in his or her throat
The food can block the air passage and
prevents the victim from speaking or
breathing
Universal sign for choking
If the food is not removed, the victim could
die within 4 minutes
Choking



The Heimlich Maneuver is a procedure for
removing food that is stuck in a person’s
throat
It is usually performed standing behind the
victim
If you are by yourself, you can also perform
it on yourself
Food Borne Illness


Contaminated food is food that is unsafe
because it has come in contact with
harmful substances
Foods are most often contaminated with
harmful bacteria


Bacteria are microscopic organisms
It can become contaminated during processing
or preparation
Food Borne Illness



Food borne illness is caused by
contaminate foods
Symptoms usually include vomiting,
diarrhea, sever headaches, stomach
cramps, and fever
Symptoms usually appear about 4-12 hours
after eating contaminated food
Commonly Contaminated Foods

Raw meat


Dairy products


Check expiration dates
Fruits and Vegetables


In preparation
Check packaging and expiration
Condiments

Be sure to refrigerate
Sanitation



Contamination is often caused by improper
handling or storing of food
Bacteria is easily transferred by people,
utensils, rodents and other animals, and
kitchen equipment
Personal cleanliness also plays a part in the
kitchen

Always wash your hands before cooking and tie
hair back
Food Handling

Bacteria multiply rapidly at temperatures
between 40 and 140 degrees Fahrenheit




You should not leave food out for more than 2
hours
Ex. Picnic and mayonaise based foods
Keep hot foods hot and cold foods cold
Do not warm up and cool down food
multiple times
Protein Contamination

Because protein becomes easily
contaminated it should be handled
seperately



Do not use the same cutting board for chicken as
you do vegetables
Wash your hands immediately after handling
protein
Serving spoons and all kitchen utensils like knives
should not be used for protein and then again on
other items
Scenario

You need to prepare three items




Chicken
Green beans (cut)
Mashed potatoes (cut)
Egg salad (cut)
How many cutting boards will you need?
Scenario


You have several family members coming
over for a holiday dinner. One set of family
arrives on time, and the other will be about
2 and a half hours late.
Can the food sit out or will it have to be
refrigerated?
Spoilage

How can you tell when these items are
spoiled?






Yogurt
Milk
Chicken
Beef
Salad in a bag
Eggs
How do you prepare food?



Wash fruits and vegetables in cool water
Potatoes and other firm veggies can be
scrubbed with a brush
When cleaning utensils that have touched
raw meat, use HOT water and soap.
Sponges



Kitchen sponges are a breeding ground for
bacteria
Sponges should be avoided, especially
when used for long periods of time
Clean sponges by microwaving for 30
seconds or putting into your dishwasher

This can kill up to 99.99999% of bacteria on the
sponge
Ewwww…
Shopping Carefully



Avoid “Manager’s Specials”
Do not buy dented or warped cans or
bottles
Do not buy items past the expiration date
Activity
Please complete the kitchen safety and
food preparation section of your packet.