Transcript Kitchen Stations

Kitchen Stations
Safety and Sanitation in the
Kitchen
Bar of Soap
• Personal hygiene is key!
• Liquid soap can even be better!
Shampoo
• Keep hair clean
Rubber Band
• Keep hair back
– If you have long hair it must be pulled back
• Ponytail: I’ll provide “rubber” bands…if you want
something “good” bring your own supply
• Ball cap
20 Seconds
• Appropriate time spent washing hands
– Sing the happy birthday song twice
– Sing the alphabet (in your head)
Cutting Board
• Always thoroughly wash cutting boards
after use!
Thermometer
• Check meats internal temperature
• Keep hot foods hot and cold foods cold
Band Aid
• Cover up cuts with bandages and gloves
Dog
• Pet hair floats through air…carrying
bacteria
Can
1. Wash tops of cans before opening
2. Never buy bulging or dented
cans…botulism
3. Keep the can opener blade clean
Spoon
• Don’t double dip
• Wash spoon after tasting
Dish Towel
• Change often
• Use separate towels for wiping hands,
drying dishes, cleaning spills
• Do NOT use paper towels to dry your
dishes!!!
Hot Water
• Use when washing hands
• When washing and rinsing dishes
Can of Grease
• Don’t put grease down the drain (it will
clog the pipes)
– If a grease fire occurs:
• Turn off the burner
• Put a lid on it to smother it
• Pour baking soda to further smother it
• NOT WATER !!!
Clue #1: 40 - 140
• Temperature Danger Zone:
– Bacteria grows rapidly between those
temperatures
Clue #2: Give 3 ways to thaw
foods
1. In the refrigerator
2. In the microwave
3. Under COLD running water
Clue #3: How do you properly
store food in the cabinet?
• Room temperature
• Cabinets that keep out light/not near a
heat source
• Air tight container
Clue #4: How do you properly
store leftovers?
• First in, first out rule
• Rotate your food stock