Transcript Safety in the Kitchen


Select packages 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.
 Consumer protection practice involving the
use of "sell by" or other package dates that
can be easily interpreted by the average
consumer. Prior to open-dating,
manufacturers used codes that could be
interpreted only by the retailer or distributor.
Open dating enables the consumer to
evaluate the freshness or remaining useful
life of the product.
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Pick up meat, poultry, dairy items, and
frozen food last.

Why?
Wash hands thoroughly before handling
food.
 30 second rule


Keep your hair pulled back.

Use clean utensils, containers, and work
surfaces.

Thoroughly wash fresh foods with cool
water.

Thaw meat and poultry in the
refrigerator.

If ground beef or poultry is not to be
used within two days after you buy it,
freeze it.
40
degrees F. ----140
degrees F.
 These
are the temperatures that
promote bacterial growth.

Read package labels carefully.

Follow recipe directions exactly.
Read recipes before going into the
kitchen to cook.
 Know what you are going to do before
you enter the kitchen.
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Keep hands away from face and hair.

If you handle unsanitary items, wash your
hands before again touching food.

Use one spoon for tasting and another
spoon for stirring.

If you have an open cut or sore 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.

Wahs cutting boards after each use to
prevent the transfer or harmful bacteria
from raw foods to cooked foods.
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Keep pet out of the kitchen.
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Serve on clean dishes.

Avoid touching the eating surfaces of
tableware.

Keep hot foods hot and cold foods cold
until served.

Serve food as soon as possible.

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.

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.

Turn pan handles toward the center of
the range.
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Use potholders to handle hot utensils.
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Lift lids on pots and pans away from you.

Do not reach over open flames, hot
range units, or steaming pans.

Why?

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.

Why?
Whip up spills immediately.
 Why?

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Use a sturdy step stool when reaching for
objects from high shelves or cabinets.
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Make sure any rugs used in the kitchen
have a nonskid backing.
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Keep kitchen traffic areas free from all
obstacles.

What is a traffic lane or area?
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Wash sharp knives individually.
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When drying knives, run the towel along
the back of the blade.
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Why?
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Keep knives sharp.
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Why?
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Which is more dangerous: a sharp knife
or a dull one?
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Always cut away from yourself.
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Use a cutting board fro chopping and
slicing.
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Store knives apart from other utensils.
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Carefully place can lids in the bottoms of
empty cans before throwing them in the
trash or recycling bin.
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Sweep broken glass onto a piece of
paper or cardboard to throw away. Use
a damp paper towel to wipe up tiny
slivers.
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Keep fingers away from blender and
food processor blades.
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Do not put your hand into a food waste
disposer to try to dislodge an object.
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Keep medicines, cleaning supplies, and
all other household chemicals away
from food storage areas.
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Why?
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Keep food out of range when spraying
chemicals Wipe food preparation are
thoroughly when you finish spraying.
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When using spray oil, spray over the sink.
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Why?
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Food should not be left at room
temperature longer than 2 hours.
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Why?
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Study for your safety test. You will have
to answer questions.