1. Kitchen Safety & Sanitation Tips for In Class and At Home Essentials of Cooking Mrs. Pereira

2. General Safety Guidelines  Don’t let hair, jewelry or sleeves dangle. They could catch on fire or get caught in appliances.  Stay focused on what you’re doing!  Prevent clutter. Clean up and put things away as you go.  Always use the right tool for the job.

3. Preventing Falls  Wipe up all spills immediately.  Keep shoes tied and avoid wearing open toe shoes on lab days!

4. Preventing Cuts  Carry & use knives properly.  Never try to catch a falling knife.  Don’t soak knives in soap-filled water. Never pick up broken glass with your hands. Always use a broom & dustpan.

5. First Aid for Cuts  For severe bleeding, apply pressure with a thick cloth.  For minor cuts, wash with soap and water, blot dry, and bandage.  Always cover wounds with a bandage when working in the kitchen.

6. Ouch! The Consumer Product Safety Commission estimates over 137,000 people receive hospital treatment due to kitchen knife injuries each year!

7. Electrical Safety  Water and electricity don’t mix!  Avoid damaging, tugging on, or burning electrical cords.  Watch for cord/appliance wear and tear. Tell teacher immediately.  Plug in or remove plug by pulling the plug, NOT the cord.

8. How many of you have a fire extinguisher in your kitchen at home?

9. Preventing Fires  Every home kitchen should be equipped with a fire extinguisher. (We have 1 in this classroom!)  Always use DRY potholders instead of dish towels.  The only things on your stovetop should be pots, pans and a spoon rest. (NEVER place your recipes on the stovetop!)

10. In Case of Fire  Turn off appliance immediately.  Douse with baking soda, or salt NOT water.  Use a fire extinguisher.  If clothing catches fire, stop, drop and roll!  Crawl on the ground to get out of a smoke-filled room.

11. Avoiding Grease Fires  Oil can ignite into flames if left unattended on high heat or splashes on stovetop.  Small grease fires can be smothered by placing a pan lid over it.  Use a fire extinguisher.  Pour a LOT of baking soda on fire.  If clothing catches fire, stop, drop and roll!  Crawl on the ground to get out of a smoke-filled room.

12. Avoiding Oven Fires  Ovens can catch on fire if grease splatters or ingredients drip to the bottom.  Leave the oven door closed and turn it off!  Place a baking tray on the rack below.  Use a fire extinguisher.  If clothing catches fire, stop, drop and roll!  Crawl on the ground to get out of a smoke-filled room.

13. Has anyone been burned in the kitchen before?

14. Preventing Burns  Turn handles of pots and pans inward so they won’t be knocked off the stovetop.  Use thick, dry potholders.  Remove pan lids away from you to avoid steam burns.  Pat dry food before placing it in hot oil.  Use tongs to remove food from or to turn food in hot water or oil.

15. First Aid for Burns Cool burns with cool water. Treat with a burn relief gel.

16. First Aid for Choking  If capable, perform Heimlich Maneuver.  Perform CPR if person has stopped breathing and heartbeat has stopped.

17. Microwave Safety  Use potholders to remove food containers.  Remove lids carefully to avoid steam burns.  Distribute heat by stirring microwaved foods before serving.

18. Sanitation Procedures  Wear a clean apron  Pull hair back  Cover cuts  Wash hands with soap before beginning, and wash hand often while cooking! (Singing “Happy Birthday” can help you to wash your hands for the appropriate amount of time)  Avoid touching your hair, skin and face

19. Sanitation Procedures  Use clean dishtowels and potholders  Wipe countertops down before beginning, as well as after completing the lab  Use hot, soapy water for washing dishes  Use a clean spoon every time you taste food

20. Sanitation Procedures  After handling raw meat, scrub all areas, utensils, and hands with hot, soapy water  If possible, use a utensil, not your hands  Avoid cross-contamination  Cover leftovers and store them in the refrigerator immediately

21. Avoid the Danger Zone: 40° - 140°  165°F = Poultry  160°F = Ground Meats & Egg Dishes  145°F = Beef, Lamb, Veal & Seafood  140°F = Hold Hot Food  40°F - 140°F = DANGER ZONE!  40°F = Refrigerator Temperatures  0°F = Freezer Temperatures

22. Questions?