Transcript Kitchen Safety

Bell Ringer: What do you
do?
1. A person in your lab cuts their hand with the
chef’s knife – what do you do?
2. You accidently touch a burner that is still very hot
– what do you do?
3. Your recipe catches on fire – what do you do?
4. A towel is laying on the stove burner, it is
smoldering – what do you do?
5. You are wearing long sleeves that drape down
over you hands and are starting to cook – what do
you do?
Kitchen
Safety and
Sanitation
Student Objectives
1. Students will understand and apply
kitchen and food safety and sanitation
principles in the classroom, during lab
experiences, and at home.
2. 100% of students will complete and
practice kitchen safety and sanitation
practices 95% of the time.
3. 100% of students will complete a safety
exam with 100% mastery.
Video
Good Practices & Bad Practices
Kitchen Safety Rules
Do not wear bulky or
flowing clothing while
cooking. Wear an
apron and pull long
hair back.
Kitchen Safety Rules
Wash your hands before
you start to cook.
Wash them frequently
as you handle raw
foods.
Kitchen Safety Rules
When cooking on the
range, turn pan handles
to the back or side to
prevent them from being
knocked off the range.
Kitchen Safety Rules
Use thick, dry potholders
when handling hot
objects. Do not use
aprons or kitchen towels
to hold hot objects.
Kitchen Safety Rules
When lifting the lid from
a pan, tip the lid away
from you to allow the
steam to escape.
Kitchen Safety Rules
Never leave the
kitchen when items
are cooking on the
stove.
Kitchen Safety Rules
Use a wooden spoon to
stir hot mixtures. A
metal spoon will get
too hot and may burn
your hand.
Kitchen Safety Rules
To take a hot dish out of
the oven, pull out the
oven rack instead of
reaching into the oven
to lift out the dish.
Kitchen Safety Rules
Use a cutting board when
chopping or slicing food.
Cut away from yourself
when you are paring
food.
Video
How to Use A Knife
Kitchen Safety Rules
Knives should be washed
separately, never mixed in
with other utensils in the
sink. In the dishwasher,
place the blade side down.
Kitchen Safety Rules
When passing a knife
to someone, pass it
with the handle
pointed out.
Kitchen Safety Rules
If you have a grease fire,
smother it with a pan lid
or baking soda. Never
place water on a grease
fire.
Video
Water on a Grease Fire
Kitchen Safety Rules
Dry your hands
before touching an
electrical appliance.
Kitchen Safety Rules
When unplugging an
electrical appliance, pull
on the plug. You should
never pull or yank on the
cord.
Kitchen Safety Rules
When using an electric
mixer, insert the
beaters before putting
the plug in the outlet.
Kitchen Safety Rules
Do not let an appliance cord
hang off the counter
because the appliance may
be pulled off. Also, it may
cause an electrical shock if
you lay the appliance cord
in water.
Kitchen Safety Rules
Do not plug too many
electrical appliances into
one wall outlet. It may
overload and cause a fire.
Kitchen Safety Rules
Keep a fire extinguisher in
the kitchen and know
how to use it if there is a
fire.
Kitchen Safety Rules
Stand on a sturdy stool to
reach high items. Do not
try to stretch or jump to
reach an item
Kitchen Safety Rules
Keep the cabinet doors
and drawers closed
when not in use.
Kitchen Safety Rules
If you spill something, on
the counter or floor, wipe
it up immediately.
Kitchen Safety Rules
If you break a glass, sweet up the
pieces with a broom. Tiny slivers
of glass can be wiped up with a
damp folded paper towel. Wrap
the broken glass in paper before
placing in the trash bag.
Kitchen Safety Rules
Keep foods refrigerated to
prevent the growth of bacteria.
Foods should not be left at
room temperature over 2
hours. Heat left over foods
thoroughly to destroy bacteria.
Kitchen Safety Rules
Wash your hands in hot
soapy water
immediately after
handling raw meat or
eggs.
Kitchen Safety Rules
Never use any can that is
bulging or leaking. This
indicates the growth of
bacteria.
Kitchen Safety Rules
Wash cutting boards
after each use to
prevent the spread of
bacteria.
Kitchen Safety Rules
Wear gloves if you have an
open cut or sore on your
hand.
Kitchen Safety Rules
Keep the kitchen area as
clean as possible to
prevent attracting
pests.
Sanitation
When am I required to
wash my hands?
• before starting work;
• before putting on single service gloves;
• after touching raw, fresh or frozen beef, poultry, fish or
meat;
• after mopping, sweeping, removing garbage or using the
telephone;
• after using the bathroom;
• after smoking, eating, sneezing or drinking;
• after touching anything that might result in
contamination of hands.
How do I wash my hands?
Refer to the charts posted near the sinks!
1.
2.
3.
4.
5.
6.
Wet hands.
Soap
Scrub (sing the ABC’s)
Rinse
Dry
Turn off faucet (not with your clean
hands!)
Prevention: Preparation
Food Borne Illness
• Result from eating contaminated foods
– For bacteria growth
• warmth, moisture, and food are needed
• Can not be detected from appearance or
smell.
Botulism: bottles & babies
• Source
– Improperly canned
foods
– Honey
• Symptoms
– Affects nervous
system
– Double vision
– Not able to speak or
swallow
E-Coli
• Sources
– Undercooked ground beef
– Un-pasteurized milk & juice
– Fecal matter & infected soil
• Symptoms
–
–
–
–
–
Cramps
Diarrhea
Nausea
Vomiting
Fever
Salmonella
• Source
– Fresh poultry
– Raw eggs
• Symptoms
–
–
–
–
–
Cramps
Nausea
Chills
Fever
Headache
Food Borne Illness Statistics
• The CDC estimates that food borne illnesses
cause:
– approximately 76 million illnesses
– 325,000 hospitalizations
– 5,000 deaths in the United States each year
Video
Yikes! Food Poisoning!
Prevention: Preparation Cont.
• Clean and sanitize work surfaces
• Wash dishes in hot soapy water
• Use plastic or nonporous cutting boards
• Use a clean thermometer to measure
internal temperature of foods
Prevention Preparation: Cont.
• Don’t eat pink ground beef
• Don’t eat raw eggs
• Always wash items after they come in
contact with raw meat
• Never placed cooked food on plate that
held raw meat
Prevention: Storage
• Throw food with off-odor away
• Don’t use bulging cans
• Store raw meat covered in fridge so it
will not contaminate other foods
• Store foods in fridge so air can circulate
Danger Zone
• Temperature range of
40*-140*
• Bacteria reproduce
rapidly
– Freezer stops bacteria
growth
– Fridge slows bacteria
growth
If you KNOW that touching
a hot stove will burn you,
then why risk eating foods
you KNOW have been left
out too long?!
Prevention: Cooling &
Reheating
Foods should
not be in
danger zone
for more
than 2
hours.
Thawing Foods
• In the fridge
• In a sink full of cold water
(change frequently)
• In the microwave