1. MSDS  What does it stand for?  What do I need to know?

2. LEARNING GOALS  Identify cleaning chemicals used in the commercial kitchen.  Properly use the chemicals in the commercial kitchen to wash dishes and keep the environment clean.  Identify safety procedures when using cleaning chemicals in the commercial kitchen.  Define and explain the purpose of Material Safety Data Sheet

3. ROLE PLAY  Student’s will Role play the Scenario and then we will discuss  Volunteers- 3- ANYONE WILLING TO HELP?

4. APPETIZER  What would you do if you were chewing on the end of a gel pen and it burst and your mouth was filled with ink?  Have you ever had to call poison control?  Why did you call or why would you need to call such a number?

5. VOCABULARY  MSDS - Material Safety Data Sheet; is a document that contains information on the potential hazards (health, fire, reactivity and environmental) and how to work safely with the chemical product.  OSHA - Occupational Safety and Health Administration; a federal agency that regulates workplace safety and health  Trade Name -The manufacturers name for the product.

6. VOCAB CON’T  Chemical Name- Generic or standard name given to a chemical. i.e kleenex  Degreaser- Chemical product that dissolves water-insoluble substances (such as greases and oils) from hard surfaces such as floor, machines, tools. Sanitizer- Kill the bacteria, fungi and viruses on our dishes and work surfaces.productoilsfloor machinestools

7. CHEMICALS  Think and share with your table partners : Create a list of chemicals we use in the kitchen on a daily basis

8. CHEMICALS All-purpose cleaners Degreaser Pot-pan detergent Sanitizer Bleach Laundry Detergent

9. KWLS Complete the first 3 Section of your chart What I knowWhat I want to KnowWhat I have Learned What I still want to know

10. What are the sections on a MSDS ????  Let’s take a closer look Let’s take a closer look https://www.youtube.com/w atch?v=a4_G-Pr0JQ0

11. MSDS GROUP ACTIVITY  Name 3 of the 9 sections on the form  Why in section 1 is there a number to call for Health Hazards?  Why is section 4 important?  Why might section 7 be important to a warehouse or large restaurant?

12. Chemical Evaluation  http://www.portionpaccorp.com/resourc es/material-safety-data-sheets/ http://www.portionpaccorp.com/resourc es/material-safety-data-sheets/ Topics by your kitchen number  1. All-purpose cleaner  2. Degreaser  3. Pot and Pan cleaner  4 Sanitizer  5. Germicidal Detergent  6. Laundry Soap

13. CLOSURE  What is an MSDS sheet and why is it important?  How many sections are on the form?  Which section of the MSDS sheet is most important for the consumer?