1. Food and Kitchen Safety

2. General Class Procedures
Wash hands first! - using hot, soapy water – use paper towels only to dry
No loose/baggy clothing
Washable clothing
Remove hand & wrist jewelry – put
in pocket
Tie hair back – hats for boys
Fire Blanket– by class room door
Fire Extinguisher – by class room door and one in the back of the kitchens
NO GUM!!

3. First 4 Steps of a Cooking Lab:
1. Tie Hair Back – or put Hat on
2. Put Apron on –jewelry in pocket
3. Wash hands – warm soapy water- use paper towel– NOT dish drying towel
4. Set up sink – fill ¼ way with hot water and 1-2 squirts dish soap

4. Categories of Accidents
Fires and Burns
Cuts
Shocks
Falls

5. Fires and Burns Fire needs – a source of heat Oxygen
a flammable substance.
To put out a fire remove at least one of these.

6. Simply, turn off the control
To remove the heat…
Do NOT attempt to move the pan!!!
Simply, turn off the control

7. To remove the source of oxygen….
Cover the pan with a tight fitting lid or metal cookie sheet
Or baking soda – for small fires

8. Never pour water on it!

9. Preventing fires and burns…
Keep flammable materials away from the range.
Always use a dry potholder.
Keep pan handles turned inward.

10. Preventing fires and burns…
Use both hands to remove items from the oven.
Always wear oven mitts.
Avoid wearing loose fitting sleeves.
When checking to see if food is done:
Lift lid slowly and toward you so steam releases away from you
Opening the oven door: Step to side as opening – release heat before looking in

11. First Aid for small burns
Cool it with cold water.
Ice will freeze the tissues.
Avoid ointments, grease and oil.

12. Preventing Cuts Keep knives sharp.
Never attempt to catch a falling knife.
Wash knives separately.
Store knives in sheaths or racks.
Use a cutting board – protects counters and knives

13. Sweep up, rather than picking up, broken glass.

14. Prevention of Falls Keep floors clear of clutter.
Wipe up spills immediately.

15. Preventing shocks…… Electrical Safety
Do not over load
electrical outlets
Keep water away from electricity !!!
Do not use extension cords on kitchen appliances-
especially microwaves

16. Safety Zone in the Kitchen
Keep children and pets at least 3 feet away from stove/cooking area

17. Four “C’s” of Food Safety
Clean
Combat Cross Contamination –Separate
Cook
Chill
How does each of the Four C’s prevent bacteria getting in our food?

18. Clean Kitchen Personal Hygiene
Clean and sanitize all surfaces and utensils in hot, soapy water.
Change dish towels often
Dispose of garbage promptly
Wash hands in warm, soapy water
20-second scrub
Wash before and after preparing food in the kitchen.
Cover coughs and sneezes
Use paper towel to dry hands

19. Combat Cross Contamination ………Separate
Separate cooked and ready-to-eat foods from raw foods.
Do not taste and cook with the same spoon.
Never use the same utensil, cutting board, or plate for raw and cooked foods.

20. Cook
Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria.
Use a thermometer to check food temperatures.
Do not taste uncooked or partially cooked dishes.
Reheat foods thoroughly to 165 degrees F.

21. Chill Do not allow foods to sit out longer than 1 hour.
(Divide larger amounts of food into small portions to chill faster).
Refrigerators should be kept at 40 degrees Fahrenheit or below.
Freezers should be kept at 0 degrees or below
Thaw foods in refrigerator or cold water
When in doubt “Throw it Out!”

22. General Info
No garbage disposals – all food garbage to be thrown away in plastic lined waste basket
Wash, rinse, dry everything and put back where you found it
Neatly fold aprons & put away
Laundry – all wet and soiled towels, dishcloths and aprons put in laundry basket

23. Grading Team work and cooperation – group grade for each cooking lab
Clean up – “squeaky clean” kitchens at end of period!!!
Evaluation sheet – filled out and handed to teacher at end of class