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Kitchen & Food Safety Skills for Life SRMS.

Published byVicente Overley Modified over 9 years ago

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Presentation on theme: "Kitchen & Food Safety Skills for Life SRMS."— Presentation transcript:

1 Kitchen & Food Safety Skills for Life SRMS

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 Electrocution 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 PREVENTING ELECTROCUTION
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 ELECTROCUTION

12 PREVENTING ELECTROCUTION
Do Not Overload Outlets Kitchen & Food Safety PREVENTING ELECTROCUTION

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 Follow manufacturers directions!
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 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 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

22

23 References:

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