1. Protective clothing, safety skills and fire safety

2. Protective Clothing Aprons O Use a clean apron every day O Change aprons as they get dirty O Remove apron as you leave the food preparation area O Always remove the apron to take out the garbage

3. Protective Clothing Chefs Coat and hat O Typically has two rows of buttons down the front, long sleeves and turned up cuffs O Wash your coat every day to avoid the spread of germs and bacteria

4. Protective Clothing Gloves O Should be warn to protect your hands O Protect against food contamination O Wash your hands with soap and water BEFORE putting on the gloves O Different types of gloves for different tasks O Foodservice gloves are SINGLE USE ONLY O Change when the gloves become soiled or torn O Change after every 4 hours O Change immediately after you handle any raw food

5. Gloves O Heavy duty plastic gloves are used to clean pots and pans O Available in light, medium and heavy weights O Latex and latex free gloves are available

6. Protective Clothing Shoes O Sturdy and supportive O Slip resistant soles O Must have closed toes

7. Protective Clothing Back Brace O Helps when lifting heavy objects O Supports the back as you lift heavy objects O Occupational back support is one type with suspenders.

8. Preventing Injuries

9. Slips and Falls O Always walk, never run O Wipe up all spills immediately O Use safety ladders or stools to reach high areas O Always close cabinets and drawers O Never stand on a chair or box O Keep traffic paths and exits clear

10. Sharp tool guidelines O Only use knifes for their intended purpose O Always cut away from your body never towards O Carry the knife with the handle down at your side with the blade tip pointed toward the floor and the sharp edge facing behind you O Never wave your hands when holding a knife O Do not grab the knife as it falls, wait until it hits the ground, then pick it up O Keep knifes sharp O Use a cutting board – always O Store knifes in a knife rack O Always toss out old broken knifes or ones with loose blades

11. Burns and Scalds O Tilt pots away from you to let steam escape O Use DRY pots holders and oven mitts O Turn pot handles away from the front of the range O Stand to the side when you open the oven door to avoid the rush of heat O Keep cooking areas clean and free of greese

12. Fire Safety

13. Fire Prevention O Be sure ashtray contents are completely out before emptying them into the trash O Be careful around gas appliances, gasses can explode if a match is lit nearby O Store oily rags in closed metal containers O Make sure all smoke alarms work properly O Keep water away from electrical outlets O Clean the range and range hoods regularly O Keep all exits unlocked and accessible and clearly marked

14. DRY STORAGE O Products such as flour, sugar, salt, dried beans and canned goods are examples of dry foods O Perfect temperature in this area is 50* to 70* O Products must be kept 6 inches off the floor O Products must be kept 6 inches off the wall O Shelves must be cleaned, sanitized and dusted regularly

15. REFRIGERATED STORAGE O Stored at or below 41* O Clearly labeled and dated O Use FIFO (FIRST IN, FIRST OUT) O Store cooked and raw foods separately to avoid cross contamination O Foods that are being thawed should always be stored BELOW prepared food O Leave room around food to circulate O Do not place HOT foods in the fridge to cool

16. FROZEN STORAGE O Store foods at 0* or below O Clearly label and date all items and containers O NEVER put HOT foods in the freezer

17. FRESH MEAT AND POULTRY O Must be purchased from plants approved by the USDA O Products must have a seal of approval O Look for these signs to ensure the freshest products O Temperature – should be delivered at 41* or below O Color – beef should be red, pork light pink, poultry should not have any purple or green and the wing tips should not be dark

18. FRESH MEAT AND POULTRY O Odor – meat and poultry should not have any odor O Texture - meat should not feel slimy and poultry should not be sticky under the wings or around joints O Packaging – check for broken cartons, soiled wrappers and leaks

19. EGGS O Must be purchased from an USDA approved processing plants O Should be clean, dry and uncracked O Store immediately in a refrigerated area

20. DAIRY O Only buy pasteurized dairy products O Milk and milk products labeled grade A are best for cooking O Should be received at 41* or below

21. REFRIGERATED AND FROZEN FOODS O Refrigerated foods should be delivered at 41* O Check packages for damage O Frozen food should be delivered completely frozen O Check frozen food to be sure it has not been thawed then re-frozen (discolored, dry, ice crystals, liquid in the container)

22. DRY AND CANNED GOODS O Have long shelf lives but you should be concerned about food safety O Can should not have bulges, leaks, dents or be rusty O You should always… O Inspect packages for damage O Keep dried foods in tightly sealed containers O Keep containers in a dry place O Watch for signs of insects and rodents O Check for spoilage

23. FRESH PRODUCE O These products can spoil quickly especially if they are not stored properly O General guidelines O Do not wash produce before storing O Wash just before preparing it O Handle with care – most fruits and vegetables bruise easily O Check produce for insects and insect eggs O Check for spoilage such as mold, bruising and wilting

24. GENERAL PREPERATION AND COOKING GUIDELINES

25. O Use clean sanitized cutting boards, knifes and tools. O Do not remove all the food from the refrigerator at one time. Work with only as much product as you will need for one hour. O Always prepare produce in a separate area from raw meats, poultry, eggs or fish O Clean and sanitize knives each time you prepare a different food product

26. O Do not let food sit on the counter. Prepare or cook it immediately, and then return what is left to storage O Keep cold ingredients properly chilled in the fridge until you need them O Fully cook protein foods, such as chicken, before you mix them with other food products O Closely follow recipes directions when preparing foods

27. O Fully cook protein foods, such as chicken, before you mix them with other food products O Closely follow recipes directions when preparing foods O Cook food to the proper minimum internal temperature O Do not mix leftover foods with freshly prepared foods O Reheat leftover sauces and food to 165* for 15 seconds before serving them O Thoroughly cook foods that have been battered or breaded

28. Ticket out the door O 3-2-1 O BE SURE YOUR NAME IS ON IT! O List 3 things you have learned O List 2 questions you have O YOU MUST HAVE 2 QUESTIONS LISTED – DO NOT LEAVE THIS BLANK O List one interesting fact

29. Your ticket out the door should look like this….. O 3 things I learned O 1 O 2 O 3 O 2 questions I have O 1 O 2 O 1 interesting fact O 1