1. Safety & Sanitation
In the Kitchen

2. Terms to Know
Sanitation – process of maintaining a clean and healthy environment
Food borne illnesses – are sicknesses caused by eating contaminated food
Cross-contamination – when harmful bacteria are transferred from one food to another (using same knife to cut meat and salad greens)

3. Most Common Kitchen Accidents
Electrical shock
Fires
Burns
Falls
Cuts
Poisonings

4. Preventing Electrical Shock
Plug electrical cords into appliances before plugging them into the wall outlets
Disconnect appliances by pulling on the plug, not the cord
Unplug electrical appliances before cleaning them.
Avoid overloading electrical outlets

5. Preventing Fires
Avoid wearing loose clothing and roll up long sleeves when cooking
Tie back long hair
Never leave food cooking on the range unattended.
Clean up grease spills on the range immediately.

6. Preventing Burns
Use a potholder, not a dish towel to handle hot utensils
Lift pot lids away from your body to prevent steam burns
Do not put water on a grease fire. Cover it with the lid or smother it with salt or baking soda.

7. Preventing Burns
Do not carry a container of hot food across the room without first giving a warning to others
Open the oven door flat and pull out the oven rack when removing foods from a hot oven.
Keep pan handles turned away from the front of the range when cooking

8. Preventing Falls Wipe up spills immediately
Keep a sturdy step stool handy for reaching high places.

9. Preventing Cuts Hold tip of knife down when carrying it.
If you drop a knife, step back and let it fall
Keep knife blades sharp
Chop, dice, and slice foods on a cutting board
Use knives for cutting only, not opening cans

10. Preventing Cuts Cut down and away from yourself when cutting
Wash sharp knives separately
Do not leave cabinet drawers and doors standing open.
Turn off electric mixers and blenders before cleaning the sides with a rubber scraper

11. Kitchen Safety & Sanitation Involves
Clean
Separate
Cook
Chill

12. Clean Keep utensils and work area clean
Wash hands with warm water and soap for seconds before handling food
Tie long hair back to prevent it from falling into the food
Do not use the towel you dried your hands on to dry the dishes

13. Clean Rewash hands after handling raw meat, poultry, fish and eggs.
Do not lick your fingers or the cooking spoon when cooking
Wash dishes in hot soapy water and sanitize eating utensils
Keep kitchen counters clean

14. Clean
Wash top of cans before opening to keep dust and bacteria from falling in.
Wash fruits and vegetables under running water before preparation to rid them of bacteria and pesticides
Keep mice, rats, ants, flies and cockroaches out of your home

15. Separate
Handle meat, fish, poultry, and eggs with extra care as they are easily contaminated
Wash cutting boards and other equipment immediately after using them to prepare raw meat.
Never serve cooked meats on the same platter that held the meat before it was cooked.

16. Cook
Do not partially cook meats, poultry or fish, -cook thoroughly and serve immediately
Do not stuff meats until just before baking. Remove stuffing immediately after baked. Refrigerate leftovers separately.
Keep hot foods hot. – above 140 degrees F.
Danger Zone – 40 – 140 degrees F.

17. Chill
When shopping, pick up refrigerated and frozen foods in grocery cart last
Refrigerator should be 40 degrees F. or less
Freezer – should be 0 degrees F. or below

18. Chill
Thaw frozen foods in the refrigerator overnight or in the microwave oven prior to cooking. Never thaw on the counter or in the sink.
Never leave perishable foods out for more than hours.
Place hot leftovers in shallow containers to promote rapid cooling.