1. Kitchen Safety

2. Kitchen 1
What’s wrong here?

3. Kitchen 2
What’s wrong here?

4. Kitchen 3
What’s wrong here?

5. Kitchen 4
What’s wrong here?

6. Kitchen 5
What’s wrong here?

7. Preventing Kitchen Accidents
A hazard is an item or situation that could cause an accident
Many kitchen accidents are caused by carelessness

8. Causes of Injuries
Electrical shock
Burns
Falls
Cuts
Poisonings

9. Reacting to Accidents
Reacting correctly to accidents can prevent severe injuries and can keep the situation from becoming more serious

10. Preventing Electrical Shocks
Avoid worn electrical cords
Do not overload electrical outlets
Hands should be dry when touching electrical appliances
Disconnect by pulling the plug, not the cords
Unplug toasters before trying to dislodge food

11. DON’TS

12. Preventing Burns and Fires
Turn pan handles toward the center of the range
Use potholders
Lift pot lids away from your body
Do not reach over open fires
Never leave food on the range unattended
When frying, do not put frozen items into hot oil
When lighting a gas stove, light the match before turning on the gas

13. Fires When a fire occurs, always turn off the source of heat FIRST
Check all fire extinguishers to make sure they are not expired and is ABC class-rated
Every kitchen, even in your home, should have a fire extinguisher

14. How to put out a kitchen fire
If the fire is in the oven
Leave the door closed and the lack of oxygen will extinguish the fire
If it continues to smoke, call the fire department
If the fire is on the stove
Use an oven mitt to put a lid on the fire and the lack of oxygen will put out the fire
If the fire is in the microwave
Close the door and leave it closed- the lack of oxygen will put out the fire

15. Steps to Put Out Any Fire
1) turn off the heat source
2) deprive the fire of oxygen
3) spray with a fire extinguisher
4) leave and call 911.

16. Kitchen Fires Never swat at the fire with a towel or rag
It will catch fire itself, or make the fire worse
If the fire does not extinguish after using a lid
Use a fire extinguisher pointed at the base of the fire, not the flames

17. Grease Fires NEVER put water on a grease fire Use a fire extinguisher
For small grease fires you can put baking soda on the fire or cover with a lid
Never use flour to put out a grease fire
It will explode or make the fire worse

18. Grease fires

19. Preventing Falls Wipe up spills immediately
Use a sturdy step stool when reaching for high objects
Rugs should have non slip backing
Kitchen areas should be free from obstacles

20. DON’TS

21. Preventing Cuts Wash sharp knives individually
Never put knives into soapy water
Someone may reach in and cut themselves
When drying knives, run the towel along the back of the blade
Always cut away from yourself

22. Preventing Cuts Use a cutting board Store knives separately
Place can lids in the bottom of empty cans before throwing away or recycling
Sweep broken glass onto a piece of paper or cardboard to throw away
Wipe shards with a damp paper towel
Do not put your hands near food processors, blenders, or disposals

23. DONTS

24. Preventing Poisoning
Keep all chemicals and medicines away from food storage areas
Keep food out of range when spraying chemicals
Wipe the food preparation area thoroughly when you finish spraying
Check dried foods for gel packs that keep out moisture

25. Choking
A person can choke when a piece of food gets stuck in his or her throat
The food can block the air passage and prevents the victim from speaking or breathing
Universal sign for choking
If the food is not removed, the victim could die within 4 minutes

26. Choking
The Heimlich Maneuver is a procedure for removing food that is stuck in a person’s throat
It is usually performed standing behind the victim
If you are by yourself, you can also perform it on yourself

27. Food Borne Illness
Contaminated food is food that is unsafe because it has come in contact with harmful substances
Foods are most often contaminated with harmful bacteria
Bacteria are microscopic organisms
It can become contaminated during processing or preparation

28. Food Borne Illness Food borne illness is caused by contaminate foods
Symptoms usually include vomiting, diarrhea, sever headaches, stomach cramps, and fever
Symptoms usually appear about 4-12 hours after eating contaminated food

29. Commonly Contaminated Foods
Raw meat
In preparation
Dairy products
Check expiration dates
Fruits and Vegetables
Check packaging and expiration
Condiments
Be sure to refrigerate

30. Sanitation
Contamination is often caused by improper handling or storing of food
Bacteria is easily transferred by people, utensils, rodents and other animals, and kitchen equipment
Personal cleanliness also plays a part in the kitchen
Always wash your hands before cooking and tie hair back

31. Food Handling
Bacteria multiply rapidly at temperatures between 40 and 140 degrees Fahrenheit
You should not leave food out for more than 2 hours
Ex. Picnic and mayonaise based foods
Keep hot foods hot and cold foods cold
Do not warm up and cool down food multiple times

32. Protein Contamination
Because protein becomes easily contaminated it should be handled seperately
Do not use the same cutting board for chicken as you do vegetables
Wash your hands immediately after handling protein
Serving spoons and all kitchen utensils like knives should not be used for protein and then again on other items

33. Scenario You need to prepare three items-
Chicken
Green beans (cut)
Mashed potatoes (cut)
Egg salad (cut)
How many cutting boards will you need?

34. Scenario
You have several family members coming over for a holiday dinner. One set of family arrives on time, and the other will be about 2 and a half hours late.
Can the food sit out or will it have to be refrigerated?

35. Spoilage How can you tell when these items are spoiled? Yogurt Milk
Chicken
Beef
Salad in a bag
Eggs

36. How do you prepare food? Wash fruits and vegetables in cool water
Potatoes and other firm veggies can be scrubbed with a brush
When cleaning utensils that have touched raw meat, use HOT water and soap.

37. Sponges Kitchen sponges are a breeding ground for bacteria
Sponges should be avoided, especially when used for long periods of time
Clean sponges by microwaving for 30 seconds or putting into your dishwasher
This can kill up to % of bacteria on the sponge

38. Ewwww…

39. Shopping Carefully Avoid “Manager’s Specials”
Do not buy dented or warped cans or bottles
Do not buy items past the expiration date

40. Activity
Please complete the kitchen safety and food preparation section of your packet.