1. Kitchen & Food Safety
Skills for Life
NOTES

2. More accidents occur in the kitchen than any other room of the home
Kitchen & Food Safety
More accidents occur in the kitchen than any other room of the home
Most accidents can be prevented with:
THOUGHT
PRE-PLANNING
ATTENTION TO DETAIL

3. Common Kitchen Injuries
Kitchen & Food Safety
Common Kitchen Injuries
Cuts
Burns & Fires
Electric Shock
Falls
Poisoning/Chemical Hazards

4. Kitchen & Food Safety Using Knives Safely Keep knives sharp
Cut away from body
If knife falls, jump back and let it drop
Wash separately from other items
Use knife properly
PREVENTING CUTS

5. Kitchen & Food Safety Broken Glass/Dishes
Carefully pick up large pieces by hand
Sweep up immediately
Wipe area with DAMP PAPER TOWELS
Place broken glass and paper towels in paper bag & place in trash container
PREVENTING CUTS

6. Turn handle of cookware inward or over counter.
Kitchen & Food Safety
Use Cookware Safely
Turn handle of cookware inward or over counter.
PREVENTING BURNS

7. Kitchen & Food Safety Use Cookware Safely PREVENTING BURNS
Use THICK, DRY POTHOLDERS
Open lids, like a shield, away from your body
Pull out oven rack first when removing hot items from oven.
PREVENTING BURNS

8. Kitchen & Food Safety Use Microwave Oven Safely PREVENTING BURNS
Use Potholders
Open lids, like a shield, away from your body
Use microwave safe cooking tools ONLY
Follow oven instructions
PREVENTING BURNS

9. Kitchen & Food Safety Avoiding Fires in the Kitchen PREVENTING FIRES
Store oils away from stove.
Wear short or close-fitting sleeves.
Tie back long hair.
Keep towels, potholders, cookbooks and other flammables away from stove and oven.
Clean up stove top, oven and fan regularly.
STAY IN KITCHEN WHILE COOKING
PREVENTING FIRES

10. PUTTING OUT SMALL FIRES
Kitchen & Food Safety
PUTTING OUT SMALL FIRES
SMALL PAN FIRE
Smother with larger lid
Smother with baking soda or salt
Smother with damp kitchen towel
CLOTHING
Stop – Drop & Roll
Always have a fire extinguisher & baking soda nearby –
Don’t Be A Hero
CALL 9-1-1
PREVENTING FIRES

11. Use Electrical Appliances Properly
Kitchen & Food Safety
Use Electrical Appliances Properly
Unplug before removing stuck food
Unplug from the outlet by grasping the plug, not the cord.
Keep cords away from heat sources
Dry hands completely before using
Keep away from water!
PREVENTING
ELECTRIC SHOCK

12. PREVENTING ELECTRIC SHOCK
Do Not Overload Outlets
Kitchen & Food Safety
PREVENTING ELECTRIC SHOCK

13. PREVENTING TRIPS AND FALLS
Clean up spills immediately
Kitchen & Food Safety
PREVENTING TRIPS AND FALLS
Close cabinet doors and drawers
Use ladder for hard to reach objects

14. Preventing Chemical Poisoning
Kitchen& Food Safety
Keep all cleaners in original containers.
Read all labels and only use as directed.
Store away from children and pets.
Do not mix cleaning products together.
Follow manufacturers directions!
Preventing Chemical Poisoning

15. A disease transmitted by food.
Kitchen & Food Safety
Food-borne illness
A disease transmitted by food.
Symptoms are flu-like including:
Nausea
Vomiting
Diarrhea
fever
FOOD-BORNE ILLNESS

16. Food-borne illness Risky Foods
Kitchen & Food Safety
Food-borne illness
Risky Foods
Raw meat, poultry, eggs, unpasteurized milk & shellfish
Raw fruits & vegetables that have been processed in unsanitary conditions
Cooked plant products:
Pasta, vegetables, rice
FOOD-BORNE ILLNESS

17. Kitchen & Food Safety
FOOD-BORNE ILLNESS

18. CLEAN Clean your hands often Kitchen & Food Safety FOOD-BORNE ILLNESS
Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least 20 seconds.
Rinse with hot water.
Dry with a paper towel.

19. Separate Kitchen & Food Safety Keep away!
Keep raw meat away from cooked meat and veggies
Use different knives for meat and vegetables
Place cooked food on a clean plate.
FOOD-BORNE ILLNESS
Keep away!

20. Refrigerate foods within 2 Hours 2 HOUR RULE
CHILL
Keep Hot Foods Hot
Cold Foods Cold
Thaw foods in microwave or refrigerator.
Keep out of danger zone –
40o F – 140o F.
Refrigerate foods within 2 Hours 2 HOUR RULE
Kitchen & Food Safety
FOOD-BORNE ILLNESS

21. Kitchen & Food Safety
FOOD-BORNE ILLNESS

22. COOK Kitchen & Food Safety
Cooking foods thoroughly kills harmful bacteria
Ground Beef – 160o internal temp
Poultry – 170o – 180o
Steak and Meat – 145o
Leftovers – 165o
Eggs – until yolks & whites are firm
Seafood – until opaque & flakes easily
Kitchen & Food Safety
FOOD-BORNE ILLNESS