1. It’s healthy It’s required by law It’s good business
Kitchen Safety
It’s healthy
It’s required by law
It’s good business
Food safety is very important for many reasons. Number one-- is health! You can become sick or make other people sick if you do not follow safety practices. For this reason the law requires that anyone who handles food has to learn about food/kitchen safety. To work in a business that handles food you must pass a test called the food handlers test. For food businesses it is important to keep their customers happy and safe so that they return. If they have a good reputation for cleanliness and safety their business will flourish.

2. Danger in the Kitchen
FIRES
FALLS
CUTS
BURNS
SHOCKS

3. There are 3 Types of Fires
GARBAGE
ELECTRIC
GREASE

4. Garbage fires
They usually happen when you put something hot or smoldering into a garbage can.
They can also happen when chemicals from cleaners combine.

5. Preventing Garbage Fires
NEVER put anything hot into a garbage can
Keep trash cans away from anything that may accidentally fall and cause fires –cleaners, paper towels or hot utensils

6. Putting out a Garbage Fire
Remain Calm
If fire is small ……use water
If fire is larger--Use a Fire Extinguisher

7. Using the Fire Extinguisher
Pull the Pin at the top of the extinguisher.
Aim at the base of the fire, not the flames.
Squeeze the lever slowly. If the handle is released, the discharge will stop.
Sweep from side to side. Using a sweeping motion, move the fire extinguisher back and forth until the fire is completely out.

9. Preventing Electric Fires
Check for frayed cords on appliances BEFORE you use them Do not place cords near a heat source Do not overload the outlets

10. NO!
NO!
NO!

11. Putting out an Electric Fire
Do not use water on an electric fire
Smother with baking soda or use a fire
extinguisher

12. Remember to ……………… Pull Aim Squeeze Sweep

13. Appliance Fires
If a fire occurs in the microwave close the door and unplug it
If a fire occurs in the oven
close the door and turn off the heat

14. Grease Fires Grease and Oil are very hot
You cannot put out a grease fire with water
Grease fires can spread easily and quickly!

15. Preventing Grease Fires
Heat oil slowly. The quickest way for grease to catch fire is for it to be heated too quickly
Keep things away from oil that is heating
Add foods to hot grease carefully and gently

16. Never put water in hot oil
Never leave hot oil unattended
Adjust burner flames to cover only the bottom of the pot
Keep your stove and oven free from grease buildup

17. Stopping a Grease Fire Remain Calm Turn off heat source
Slide a lid over the pan to cover it completely
For small fires cover with
baking soda
----- Meeting Notes (9/13/11 14:00) -----
Go over evacuation procedures & assign a saftey bag monitor.

18. Evacuation
If a fire becomes too big to handle you must leave the area…..

19. Common Flammable Items Be aware that many common items can cause fires
Hairspray Nail Polish Perfumes
Greasy Cleaning Loose
Aprons Products clothing

20. Other Common Sense Tips
Set your pot handles away from the flames
Keep all flammables away from the stove
Keep Metals out of the Microwave
Wear clothing that wont drape in the fire
----- Meeting Notes (9/13/11 14:00) -----
Begin this topic by showing video "Slips, trips, & Falls"

21. Preventing Slips and Falls
Wear proper shoes – rubber sole, closed toe
Clean up Spills -make people aware of wet floors
Report damaged floors such as holes bumps or cracks

22. Use Rubber Mats
Slow down ….Don’t run
Use a step stool or ladder to reach items that are high
Close all drawers, door and cabinets

23. Cuts There are many things that can cause cuts in the kitchen :
Cans- Can Lids- and Can Openers
Cutting Strips on boxes of foil and plastic wrap
Wooden crates
Box Openers and Utility Knives
Machinery with Blades, Slicers, Grinders, Choppers, Blenders

24. Most cuts in the kitchen come from ……
BROKEN GLASS & KNIVES

25. What to do if you break glass
Sweep all pieces into a paper bag
Be careful not to touch glass with hands
When you are finished swipe area with a damp paper towel
Dry area with paper towel

26. Handling Knives Safely
Keep knives sharpened
Never touch knife blades
Use a knife only for its intended purpose

27. Walking and Passing
To pass a knife, place it on a sanitized surface and let the other person pick it up by the handle
Carry knives with the cutting edge angled slightly away from your body

28. When Cutting…..
Place a damp cloth or mat under a cutting board to help prevent it from slipping
If your cutting is interrupted, place your knife on a flat and secure surface
Never try to catch a falling knife, just step out of the way

29. Cleaning and Storing Knives
Never leave knives soaking under water
Store knives properly in racks, scabbards or sheaths

30. Burns When opening a lid – lift it like a hinge away from you
When opening the oven face
away from it so the heat does
not burn your face
Move oven racks before turning oven on
Use a dry pot holder, wet can cause steam burns

31. Never move a pot of hot oil, wait for it to cool first
Ask for help when carrying a heavy pot
Shout “hot pot” when moving a hot pot
Shout “behind” when you are moving behind the cook

32. SHOCKS To avoid shock: Water and Electricity don’t mix
Don’t use Metal in the Microwave
Don’t put foreign objects into electric outlets

33. Keys to Safety
Accidents can be prevented Accidents have serious results You have a large responsibility to keep yourself safe You have a large responsibility to keep your class-mates, customers, and employees safe