Transcript PPT: Kitchen Lab Safety

Food For Healthy Living 10
 Many
school kitchens look like home.
 Hazards in the home also apply here!
 Stoves, knives, small equipment, electrical
appliances, kitchen cabnets, and drawers all
hold the potential for injury.
 Cuts
 Burns
 Scrapes
 Electrical
shock
 Poisioning
 Choking
 Slips
 Fire
and Falls
 Bacteria
 Yeast
 Moulds
 Viruses
 Fungi
 Allergic
reactions to food
 Chemical
substances
 Cleaning agents
 Pesticides
 Toxic Materials
 Work
quietly, efficiently, and safely
 Know where the fire and emergency supplies
are located
 Share responsibility with others in your group
 Keep the work surfaces tidy
 Arrange utensils
 Practice good hygiene
 YOU
MUST WASH YOUR HANDS PRIOR TO
STARTING THE LAB
 Use hot soapy water and lots of soap
 Wash and rinse while you sing “happy
birthday”
 Wash the counter where you will be working
before you start.
 Please
ensure that your hair is tied back or
neat.
 Elastics for ladies
 Baggy
and loose clothing should be avoided
 You will cover your clothes with an apron.
Please knives in the drawer with the cutting
edge down
 Be sure the knife handle is at the front of the
drawer
 Always use a cutting board
 Choose the proper size knife and knife type for
the job
 Always cut away from the body
 Wash knives one at a time, not with other tools,
and put them away as soon as you are finished.
 Whipe knives by moving a cloth from the dull
edge to the sharp edge.

 Contact
Mrs. Shannon immediately
 First Aid Kit location
 Accident report forms