1. Food and Kitchen Safety
Ms. Hall
Teen Living

2. General Safety Guidelines
Keep your hands clean.
Avoid touching your face or hair while working in the kitchen.
Use separate towels for drying your hands and for wiping the dishes.
Wear an apron, smock or lab coat.
Do not let hair, jewelry, sleeves dangle – catch fire or get tangles in appliances. Hair MUST be tied back!
Keep your mind on what you are doing.
Prevent clutter – clean up as you go and put things away.
Close drawers and doors.
Use the right tool for the job.
Store heavy or bulky items on low shelves.

3. Falls
Keep floors clean and free of clutter. Wipe up spills, spatters and peelings.
Eliminate other hazards, slippery throw rugs and damaged or worn flooring. Tie shoes, avoid long clothes, floppy slippers.
Use a firm stepstool or ladder instead of a chair.
Use a bib-skid on rugs.

4. Cuts Keep knives sharp and use properly.
Use a drawer divider or knife rack for sharp cutting tools.
Don’t try to catch a falling knife
Don’t soak knives in sink or dishpan or water.
Sweep up broken glass from the floor using broom and dustpan.
Use wet paper towel instead of bare fingers.
Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.

5. Electrical Safety
Appliances save both time and work in the kitchen. But they are a source of shock, burns and other injuries.
Read owner’s manual.
Water and electricity don’t mix – cords.
Avoid damage to electrical cords – tugging on cord, stapling or burn them.
Use outlets properly – overloading polarized plugs
(one blade wider than other)
Use care with any plugged in appliance.
Watch for problems

6. Hazardous Chemicals Cause burns, breathing difficulties and poisoning.
Read labels.
Never transfer hazardous products to another container.
Never mix different chemical products.
Never mix compounds such as bleach/ammonia
Use charcoal/hibachi outside ONLY – gives off carbon monoxide
Follow antidote directions in well ventilated area if poisoning occurs.

7. Fires Every kitchen should have a container of baking soda.
Turn off heat, cover pan or pour salt or baking soda on flames.
Never use water – grease will spatter and burn.
Never attempt to carry a pan with burning contents.

8. What is the right dishwashing order?
Dishes and utensils used for missing and preparation are washed before the pots and pans.
Dishes are washed just after the silverware.
Pots and pans are next to last.
Glassware is just before the silverware.
Washing the dishpans and/or sink is last.
The silverware is in the middle.
Scraping, rinsing, and stacking dishes are first.
Running the garbage disposal is just after rinsing and stacking.

9. Dishwashing Sequence Scraping, rinsing, and stacking dishes are first.
Running the garbage disposal is just after rinsing and stacking.
Glassware is just before the silverware.
The silverware is in the middle.
Dishes are washed just after the silverware.
Dishes and utensils used for missing and preparation are washed before the pots and pans.
Pots and pans are next to last.
Washing the dishpans and/or sink is last.

10. Kitchen Safety Clip
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11. Food Hazard
Anything that interferes with safe food

12. Physical Hazards Anything Foreign to food Prevention Measures Dust
Dirt
Hair
Metal Savings
Broken Glass
Prevention Measures
Keep hair tied back or use a hairnet
Buy from approved suppliers

13. Chemical Hazards Cleaning Solutions Pesticides Toxic Metals
Zinc, Lead, Copper
Prevention Measures
Proper storage of cleaning chemicals and pesticides
Avoid metal equipment that can leach from cookware into food.

14. Biological Hazards = Pathogenic Microorganisms
TYPE OF MICROORGANISM
EXAMPLE
Bacteria
Viruses
Parasites
Fungi
E Coli 0157:H7
Norwalk-like Virus
Giardia
Aspergillus

15. Biological Hazards
Are a greater threat to food safety than physical or chemical hazards
Prevention Measures
Good personal hygiene
Buying from approved suppliers
Controlling time and temperature
Preventing cross-contamination

16. Physical, Chemical or Biological?
An assistant cook has an open sore on her hand
What is it?
Tomato Soup is store in a copper bowl
A glass is used to scoop ice
After cutting raw chicken, the food service worker uses the same knife to slice fruit
The counter cleaner is stored next to the flour on an overhead shelf

17. Physical, Chemical or Biological
An assistant cook has an open sore on her hand
Biological
Tomato Soup is store in a copper bowl
Chemical
A glass is used to scoop ice
Physical
After cutting raw chicken, the food service worker uses the same knife to slice fruit
The counter cleaner is stored next to the flour on an overhead shelf

18. Potentially Hazardous Food - PHF
Foods that support the rapid growth of harmful bacteria

19. Potentially Hazardous Foods
Generally are:
High moisture
High protein (and high carbohydrate in many cases)
Low acid

20. Potentially Hazardous Foods
Any food of animal origin – All meats (read meat, poultry, fish, shellfish, crustaceans, etc.) eggs, milk and dairy products
Any food of plant origin that has been heat treated
Raw seed sprouts
Cut melons
Garlic-in-oil mixtures

21. Which foods are PHF? Hamburger patties, raw Bananas Cut cantaloupe
Bread
Yogurt
Pizza
Can of soup, unopened
Dry pasta
Cooked pasta
Shell eggs
Baked potato
Alfalfa sprouts

22. Hamburger Patties, Raw?
YES

23. Bananas NO

24. Cut Cantaloupe?
YES

25. Bread? NO

26. Yogurt?
YES

27. Pizza?
YES

28. Can of soup, unopened? NO

29. Dry Pasta? NO

30. Cooked Pasta?
YES

31. Shell Eggs?
YES

32. Baked Potato?
YES

33. Alfalfa Sprouts?
YES

34. Review Quiz Name the 3 Types of Food Hazards
Which of the 3 types of food hazards is hardest to deal with in food service?
Define Potentially Hazardous Foods.
Name 3 foods that are PHFs.
Physical, Chemical and Biological
Biological Hazards
Foods that support the rapid growth of harmful bacteria
Dairy, Cooked Veggies, All meats