1. The University of Georgia Cooperative Extension Service

2. Cleaning and Sanitizing Surfaces Clean surfaces with soap and water and rinse. Sanitize kitchen surfaces with 1 tablespoon chlorine bleach per gallon of water. Allow surface to air dry. Wash hands after surface is cleaned or sanitized.

3. Cleaning and Sanitizing Surfaces Paper towels are safer to use than cloth towels or sponges. Launder dishcloths often; sponges are not recommended. Store cleaning products in the original containers away from food. Never reuse cleaning product containers for other purposes.

4. Cross-Contamination Keep raw meats separate from other foods in grocery carts. Store raw meats on bottom shelf of refrigerator. Keep raw eggs separate from other foods. Use separate cutting boards for raw meats and ready-to-eat foods.

5. Cross-Contamination Wash cutting boards between each use Wash cutting boards with hot water and soap. Use sanitizing solution (1tbsp. bleach / 1 gallon of water). Don’t put cooked food on a plate that previously held raw meats.

6. Re-using Containers Do not reuse plastic storage bags, bread bags, disposable tableware or Styrofoam containers that have contained raw meats!

7. Cleaning Kitchen Appliances Clean spills in refrigerator immediately. Use dish detergent and water to wash refrigerator. Don’t use abrasive cleaners or scouring pads.

8. Cleaning Kitchen Appliances Check bottom of dishwasher for large particles in strainer. Wipe away ash residue left from self-cleaning process. Unplug small appliances before cleaning.

9. Safety First!

10. Cooking Safety Check to see if pilot light works on gas stoves. Turn pot handles inward to prevent spills. Keep hot cookware out of reach to avoid burns.

11. Cooking Safety Use oven mitts or round pot holders when handling hot dishes. Never leave cooking food unattended. Shield yourself from steam to avoid burns.

12. Fire Safety Use caution when lighting gas stoves. Make sure all burners are turned off when finished cooking. Never use flammable fuels to ignite a fire in a cook stove.

13. Fire Safety Use short, flame-resistant curtains if stove is near a window. Never leave combustibles around cooking area. Never leave pan handles over burners.

14. Fire Safety Keep electrical cords away from hot surfaces. Don’t wear loose fitting clothing when cooking. Don’t use oven to heat your home.

15. In Case of Fire: Always give yourself a place to escape. Know where your fire extinguisher is and how to use it. If pan is on fire, turn off heat and cover with lid. Never pour water on fire involving grease or try to carry it out. A fire blanket, extinguisher, or baking soda can be used to put out fire.

16. Knife Safety Use a sharp knife to easily cut through food. When using knife, don’t cut with edge toward you. Store knives in a knife block. If knife is dropped, stand back and let it fall to floor. Wash knives separately from other dishes.

17. What Better Way for You to Stay Safe?

18. Evaluation Questions 1.What is the procedure for cleaning and sanitizing kitchen surfaces? 2.T or F. It is okay to reuse plastic bags, Styrofoam containers, bread bags, etc. that have previously contained food. 3.Name at least three things you can do to prevent kitchen fires. 4.What should you do(or not do) in case of a fire involving grease?