1. If you have your journal…
Write down every rule or tip you know regarding safety and sanitation in the kitchen (when cooking)
Try not to share your list just yet - This is a competition!!! 
*if you don’t have journal, please use a sheet of paper*

3. Kitchen practices procedures
SAFETY and Sanitation
Kitchen practices procedures

5. Safety is #1 1st time 2nd time 3rd time warning you’re out of the lab
Additional Lab write up
3rd time
Iss - You’re Out of lab
Additional lab write up
paper

6. Lancer way in the kitchen
Respect
Time
Food
Responsible
With equipment
Integrity
Not taking more than you need/required
Excellence
Following rules and doing more than is asked of you
Help where needed

7. Common injuries in the kitchen:
Cuts
Burns & Fires
Electrocution
Falls
Poisoning

8. Personal prep Wash hands Long Hair tied back
Roll sleeves – no dangling or loose clothing
Remove jewelry that could touch food
Wear protective clothing – apron, chef jacket, etc.
Close toe shoes only
No sitting on the counters

9. Stovetop safety Turn handles out Never leave food unattended
Match burner to pot/pan size
Open lids, like a shield, away from your body
Keep flammable items away from surface
Do not let boil over occur
If the burner is too small, the food will take longer to cook and can make the food unsafe to eat. If the burner is too big for the pan, it leaves heat exposed and could hurt someone.

10. Oven safety Check the inside of the oven before turning it on Preheat
Always use oven mitts
Pause before reaching for hot items
Pull the rack out – do not put mitts in the oven
Use oven light to view food
Use a timer
Keep empty dishes out of oven

11. Knives A sharp knife is safer than a dull knife.
Use a cutting board, and cut food away from your body.
If the knife falls, jump back and let it drop.
Never use a knife to open cans or pry lids.
Wash and store knives and other sharp objects separately from other utensils

12. Preventing fires Small Pan Fires Grease Fires Clothing Fires
Use a larger lid to smother the flame.
Grease Fires
Use baking soda to put out the fire — water or flour will only make the flames larger.
Clothing Fires
If your clothes catch on fire - Stop, Drop & Roll!
Fire Extinguishers
Always have fire extinguishers or baking soda readily available in the kitchen in case of fires.

13. Electrical safety
Unplug any electrical appliance, like a toaster, before removing food or objects that have become stuck in the appliance.
Keep cords away from heat sources or from hanging over the edge of the counter.
Dry hands completely before operating electrical appliances.
Keep electrical appliances away from water.

14. Broken glass Sweep broken glass into a dustpan immediately.
Wipe the area with several layers of damp paper towels to remove glass chips.
Place broken glass and damp paper towels in a bag and place the bag in a trash container (label trash).

15. Cleanliness Wash your hands
Spills and stains should be wiped immediately
Wash dirty dishes as soon as possible – don’t wait
Throw out trash

16. General rules to note No horseplay around the stove/oven
Stay in your own kitchen (unless you can’t handle the heat)
Use proper utensils for the job
Strain hot items by pouring away from face
Peel away from yourself
Never put knives in the sink (wash immediately)

17. Hand Washing: You have to wash your hands before working in a kitchen!
Use water as warm as you can stand;
Lather using soap
You should wash your hands for about 20 seconds
Rub hands together
Scrub nails
Rinse well under running water
Dry thoroughly with a single paper towel.
80% of contagious illnesses are spread by improper handwashing or lack of.

18. Washing Dishes
Remove all food from dishes and sort dishes before washing
Fill sink with HOT SOAPY water.
Wash dishes
first glasses, then plates and bowls, then pans, then knives
For safety reasons, knives are washed separately.
Knives should be placed behind the sink faucet when dirty- not in the sink of soapy water
Rinse dishes with hot water.
Dry dishes with a CLEAN towel
Wipe down counters

19. During Your lab
Keep the counters, floors, and appliances clean and dry.
All ingredients should be closed and put away after use.
Wash the stovetop with a hot wet dishcloth
Spray counters with cleanser and wipe with clean cloth.
dry the counters with a clean dish towel.
Wash out your sinks and dry them
Put dirty, wet towels in the washing machine and replace them with clean ones.
When lab is finished: lab reports need to be completed