Transcript Kitchen and food safety

Kitchen and food safety
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Avoid using worn electrical cords.
Do not overload electrical outlets.
Be sure your hands are dry when touching
any electrical plugs, switches, or
appliances.
Disconnect appliances by pulling on the
plugs, not the cords.
Unplug a toaster before trying to dislodge
food.
Preventing Electrical Shocks
 Turn
pan handles toward the center
of the range.
 Use potholders to handle hot
utensils.
 Lift lids on pots and pans away from
you.
 Do not reach over open flames, hot
range units, or steaming pans.
Preventing Burns and Fires
 When
lighting a gas oven, strike the
match before turning on the gas.
 Never leave food on the range
unattended.
 To prevent spatters, make sure there
are no water droplets or ice crystals
clinging to foods before putting them
in hot fat.
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Preventing Falls
Wipe up spills immediately.
Use a sturdy step stool when reaching for
objects from high shelves or cabinets.
Make sure any rugs used in the kitchen
have a nonskid backing.
Keep kitchen traffic areas free from all
obstacles.
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Preventing Cuts
Wash sharp knives individually.
When drying knives, run the towel along
the back of the blade.
Keep knives sharp.
Always cut away from yourself.
Use a cutting board for chopping and
slicing.
Store knives apart from other utensils.
 Carefully place can lids in the bottoms of
empty cans before throwing them in the
rash or recycling bin.
 Sweep broken glass onto a piece of paper
or cardboard to throw away. Use a damp
paper towel to wipe up tiny slivers.
 Do not put your hand into a food waste
disposer to try to dislodge an object.
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Preventing Poisonings
 Keep medicines, cleaning supplies, and all
other household chemicals away from
food storage areas.
 Keep food out of range when spraying
chemicals. Wipe food preparation area
thoroughly when you finish spraying.
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When You Buy Foods:
Select package that are tightly sealed.
Choose cans that are not dented, bulging,
or rusty.
 Select fresh foods according to quality
characteristics.
 Use open dating to check the freshness of
packaged foods.
 Pick up meat, poultry, dairy items, and
frozen food last.
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When You Prepare Foods:
Wash hands thoroughly before handling
food.
Keep your hair pulled back.
Use clean utensils, containers, and work
surfaces.
Thoroughly was fresh foods with cool
water.
Thaw meat and poultry in the refrigerator.
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If ground beef or poultry in not to be used
within two day after you buy it, freeze it.
Read package labels carefully.
Follow recipe directions exactly.
Keep hands away from face and hair.
If you handle unsanitary items, wash your
hands before again handling food.
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Use one spoon for tasting and another spoon
for stirring.
If you have an open cut on your hand, cover
it or wear plastic gloves to prevent bacteria
from spreading to the food.
Wash your hands after coughing, sneezing,
blowing your nose, or going to the bathroom
to keep from transferring harmful bacteria.
Use separate towels for drying dishes and
drying hands.
Wash utensils that fall to the floor before
using them again.
 Wash cutting boards after each use to
prevent the transfer of harmful bacteria
from raw foods to cooked foods.
 Keep pets out of the kitchen.
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When You Serve Foods:
Serve on clean dishes.
Avoid handling the eating surfaces of
tableware.
Keep hot foods hot and cold foods cold
until served.
Serve food as soon as possible.
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When You Have Finished Eating:
Repackage unused food that does not
need refrigeration.
Store leftovers quickly in tightly covered
containers in the refrigerator.
Wash dishes thoroughly.
Put garbage in disposal or covered
garbage container.