1. Kitchen Safety and Sanitation “Its just common Sense”
Please have your Food Skills notebooks out on your desk with a heading for your first unit & date.

2. Unit One: Safety & Sanitation (3 Weeks)
More accidents happen in the Kitchen than any other room in the home. Why is this?
Take 2 minutes to share an example at your table of an accident that has happened in your kitchen at home!

3. In your notes, record all the Kitchen Safety Hazards you can find (there are at least 20!)

4. In your notes, record all the Kitchen Safety Hazards you can find (there are at least 20!)

5. Kitchen Hazards: 1. Woman reaching for something on high shelf
2. Plates close to edge
3. Opening pan lid towards face
4. Woman’s hair down
5. Woman not using pot holders
6. Pot handles facing out
7. Towel next to burner

6. Kitchen Hazards: 8. Drawer left open 9. Woman barefoot
10. Trash left out
11. Spill not cleaned up
12. Too many plugs in one outlet
13. Knives in dish water
14. Pulling on cord
15. Toaster near sink
16. Food left in blender
17. Cords laying in water

7. Kitchen Hazards: 18. Can open on counter
19. Woman has baggy sleeves while cooking
20. Touching cords with wet hands
Anything I missed?

8. Gina’s Mistakes:
7. Wiped hands on a dish towel after touching raw meat
8. Cut lettuce on dirty cutting board
9. Did not wash lettuce or tomatoes
10. Pets in the kitchen!
11. Left a spill without cleaning it up
12. Left the oven unattended while showering.

9. Kitchen Safety Basics:
1) Focus on What You’re Doing
2) Dress for Safety
3) Practice Safe use of all Tools & Equipment

10. Kitchen Safety Basics 4) Close drawers & doors completely
5) Store large pots & other heavy items within easy reach
6) Control Clutter

11. DOL:
At the bottom of your notes, give 1 example of how each of the 6 Kitchen Safety Basics can be broken!

12. Preventing Kitchen Accidents
Have your notebooks out, dated and with the heading above.

13. Preventing Kitchen Accidents
Please record the following in your notes.

14. Preventing Falls: Clothing should fit & not be too long or baggy
Spills should be cleaned up immediately
Use a sturdy chair to reach higher shelves

15. Handling Sharp Edges: Use sharp knives (not dull ones) ?
Store knives in safe place
Wash sharp tools by hand and put away immediately
Do not throw knives in dish water with other dishes

16. Handling Sharp Edges (cont.)
If a sharp tool starts to fall, LET IT! Do not try to catch it.
If glass breaks, use a broom & dustpan. DO NOT pick up pieces with your hand!

17. Preventing Fires & Burns:
Always use potholders when touching pots, pans & taking things from the microwave
Lift lids so the steam goes away from your face
Keep flammable items away from burners on stove (towels, potholders, paper, plastic)
Keep handles turned in
Wear appropriate Clothing!

18. Preventing Fires & Burns: (cont.)
A fire extinguisher should be in every kitchen
If a fire begins on the stovetop 1) turn off the heat 2) smother with a lid, salt or baking soda
NEVER put water on a grease fire!
Video

19. Using Electricity Safely:
Keep electrical appliances away from water
Turn off & unplug appliances as soon as you are done using them
Wash electrical appliances by hand with a sponge, not in the sink

20. Do we know about metal & microwaves??

21. In Case of Accident: Alert teacher immediately!
Heimlich Maneuver used to dislodge an object from the throat of a choking person
CPR used to revive a person whose breathing or heartbeat has stopped.

22. Review:
Read your strip of paper, decide if you believe it is a safe, or unsafe practice & why!