1. FOODS LABORATORY SAFETY AND SANITATION

3. Procedures to prevent cuts
Keep sharp knives sharp.
Store knives in a knife block, rack, or special drawer divider.
Always use a cutting board.
Cut away from you with the knife blade slanted.

4. For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife.
If a knife, kitchen scissors, or ice pick starts to fall, get out of the way. Do not try to catch it in mid-air.
Wash and dry knives separately from other dishes and utensils.

5. Keep your fingers away from beaters and blades in appliances.
Use knives and other sharp tools only for their intended purpose.

6. Clean up broken glass carefully. Use a broom and dustpan or a wet paper
towel. Always inform the teacher before attempting to clean the glass yourself.

7. When opening cans, cut the lids completely off.

8. Procedures to prevent bruises, falls, and back injuries
Close drawers and cabinet doors after you open them.
Wipe up all spills, spatters, and peelings from the floor immediately.

9. Use a sturdy stepstool or ladder to reach items stored in high places.
Store heavy items within easy reach. Lift them with care.

10. Procedures to prevent burns and fires
Keep potholders and oven mitts within reach. Use them whenever you
handle hot items. Be sure hands and/or potholders are dry.
When removing a pan from the oven, pull the rack out; don’t reach into a hot oven. Use oven mitts or potholders and use both hands to remove pans.

11. Turn the handles of pots and pans toward the inside of the range to prevent accidental spills.
When lifting the lid of a hot pan, tilt it so the steam flows out the back,
away from you. Do not
hold your face directly
over the pan.

12. Use a spoon or tongs to remove food from hot liquid.
If you spill something on a hot appliance, wait until it cools before wiping up spill.

13. Use salt or baking soda, not water, to put out a grease fire.
Keep flammable items, such as paper towels and food packages, away from the range.

14. Store flammable substances such as aerosol sprays away from heat sources.
Keep a fire extinguisher in the kitchen. Know how to use it.
Be sure all appliances are turned off when you are finished with them.

15. Safety Procedures for Microwave and Range
Never use the range for warming or heating the room.
Loose-fitting or hanging garments should not be worn while using the range.
Moist or damp potholders used on hot surfaces may result in burns from steam.

16. Surface units may be hot even though they are dark in color.
Areas near surface units may become hot enough to cause burns.
During and after use, do not touch, or let clothing or other flammable materials contact surface units or areas near units until they have had sufficient time to cool.

17. The range is equipped with one or more surface units of different sizes.
Select utensils having flat bottoms large enough to cover the surface unit heating element.
The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing.
Proper relationship of utensil to burner will also improve efficiency.

18. Never leave surface units unattended at high heat settings—boil over causes smoking and greasy spillovers that may ignite.

19. Do not soak removable heating elements in water.
If a wet sponge or cloth is used to wipe spills on a hot cooking area, be very careful to avoid steam burn.
Some cleaners can produce noxious fumes if applied to a hot surface.

20. Use care when open oven door—let hot air or steam escape before removing or replacing food.

21. The surface cooking area will glow red when an element is on.
It will cycle on and off, at all settings, to maintain the selected heat level.
As the glass cools, it will return to its original color.
The Hot Surface Indicator Light will glow as long as any surface cooking area is too hot to touch, even after the surface cooking area(s) is turned off.

22. Do not store jars or cans above the cook top
Do not store jars or cans above the cook top. Dropping a heavy or hard object on the cook top could crack it.
Use cookware about the same size as the surface cooking area. Cookware should not extend more than 1 inch outside the area.

23. To reduce the risk of fire in the oven cavity:
Do not overcook food. Carefully attend appliance if paper, plastic, or other combustible materials are placed inside the oven to facilitate cooking.
Remove wire twist-ties from paper or plastic bags before placing bag in oven

24. Do not operate the
oven while empty to
avoid damage to the
oven and danger of fire.

25. If materials inside the oven should ignite, keep oven door closed, turn oven off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.

26. Cooking utensils may become hot because of heat transferred from the heated food. Potholders may be needed to handle the utensil.

27. “Boilable” cooking pouches and tightly closed plastic bags should be slit, pierced or vented as directed. Plastic storage containers should be partially uncovered. Remove covering carefully and direct steam away from hands and face.

28. Use potholders to remove food containers from the microwave.

29. Dishwasher Safety: When loading items:
Locate sharp items so that they are not likely to damage the door seal; and
Load sharp knives with the handles up to reduce the risk of injuries.

30. Do not wash plastic items unless they are marked “dishwasher safe” or the equivalent.

31. Refrigerator and Freezer Safety
For food safety, the refrigerator temperature should be between 32 and 40 degrees F. If possible, keep the temperature of the freezer at 0 degrees F or less.
If something inside the refrigerator-freezer spills or leaks, clean it up right away to prevent bacteria from multiplying.
Regularly wash the inside of the refrigerator with a solution of baking soda and water.

32. Procedures to prevent poisoning
Store household chemicals- such as detergents and other cleaning products, pest control products, and drain cleaners- away from food and out of young children’s reach. Make sure containers are clearly labeled.
Follow label directions when using household chemicals. Never mix two chemicals together.

33. Procedures to prevent electrical shock
Keep small electrical appliances away from water.
Don’t use them when your hands are wet or you’re standing on a wet surface.
Keep electrical cords away from the range and other heat sources.

34. Unplug small appliances before cleaning them
Unplug small appliances before cleaning them. Don’t put any electrical appliance in water unless the label reads “immersible.”
Unplug appliances before bringing metal objects in contact with any working parts, such as removing toast from a toaster.

35. Do not plug several cords into an electrical outlet at one time.
Plug the cord of portable appliances into the appliance first, then into the wall.
Unplug portable appliances after you have used them.

36. Sanitation Procedures
Wear appropriate, clean clothing on lab days. Avoid long, loose sleeves, sashes, and dangling jewelry.

37. Pull hair back and secure it so that it stays away from your face and shoulders.

38. Avoid working with food if you have an open would on your hands.

39. Wash your hands
with soap before
beginning the lab.
Dry your hands on
ONE paper towel.
Repeat hand
washing when necessary-
especially after coughing,
sneezing, or using the
restroom.

40. While working with food, avoid touching your hair, skin, face, or other unclean objects.
Be sure you have clean dish towels, dish cloths, potholders, and oven mitts before beginning the lab. Obtain additional items as needed.

41. Wipe all counter tops and tables at the beginning and end of each lab.
Use hot, soapy water for
washing dishes.
Wash dishes, pans,
and utensils as items
are used.

42. Thoroughly cook foods to be served hot
Thoroughly cook foods to be served hot. Keep them hot until they are served.

43. When tasting foods, use a spoon other than the one used for stirring
When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each person tasting and for each time food is tasted.

44. Foods to be served cold should be kept cold until serving time.

45. Cover leftover foods and store them in the refrigerator immediately.

46. After working with raw animal foods (meats), scrub all areas and utensils used with hot, soapy water.