1. Warm-up In your notebooks:
List 3 situations in your home kitchen that are safe kitchen practices and 3 that may be unsafe.
Describe how unsafe situations can be corrected.
Example:
Safe: Knives stored safely in knife block.
Unsafe: Too many cords plugged into outlet.
Corrections: Remove plugs from outlet.

2. Lifetime nutrition & wellness
Intro to Laboratory safety & guidelines

3. Kitchen hygiene – What not to do
As you watch, jot down what you see the cook doing wrong.

4. Time
Kitchen time begins promptly when the bell rings so that you may complete your assignment in the allotted time.
Upon arrival:
Be seated and begin lab checklist.
Tie back long hair.
Put on apron.
Wash your hands.

5. Personal belongings
Backpacks, purses, cell phones, ear buds, and other items should be stored away from the kitchen under your pantry so that items are not in the way.
Jewelry should also be removed and stored in a safe place.

6. Personal hygiene Shower daily Long hair should be pulled back
Hands washed
Clean aprons worn
No long fingernails or fake nails
Dangling jewelry removed

7. Teamwork
The kitchen experience is a group activity and everyone should work together to complete the assignment.
No one in the group should leave the lab until the kitchen is checked and you are dismissed.

8. Kitchen duties
Each student will be responsible for each kitchen duty at some point.
Students will rotate kitchen duties daily.
Duties Include:
Manager
Head Chef
Asst .Chef
Organizer
Dishwasher
Each station will rotate responsibility for the Supply Table, Sweeping, and Laundry

9. Station rotations
Each station will rotate responsibility for the Supply Table, Sweeping, and Laundry Supply Table – Make sure it is cleaned off and re- organized as it was at the start of class. Sweeping – Sweep floor in common area and each kitchen. Laundry – Make sure all dirty towels are collected from each kitchen and place in washer.

10. Copyright © Texas Education Agency, 2012. All rights reserved.
5 Main Kitchen Hazards
Burns Cuts Electrical shocks Falls Poisoning
Kitchens are the gathering place for many families. As parents are cooking, children are working on their homework, helping with the chores, and sharing their day. There are five main hazards that can occur in the kitchen.
Burns – prevent by keeping the kitchen clean
Cuts – prevent by handling and washing knives, graters, and other sharp-edged tools carefully
Electrical shocks – prevent by handling cords, appliances, and chemicals carefully
Falls – prevent by removing hazards that could cause slips and trips
Poisoning – prevent by storing all household chemicals away from food and out of children’s reach
Deaths from fires and burns are the third leading cause of fatal home injury
Falls are the leading cause of non-fatal injuries for all children ages 0 to 19. Every day, approximately 8,000 children are treated in U.S. emergency rooms for fall-related injuries
Every day, nearly 82 people die as a result of unintentional poisoning; another 1,941 are treated in emergency departments
Content source: Centers for Disease Control and Prevention
National Center for Injury Prevention and Control
Copyright © Texas Education Agency, All rights reserved.

11. Preventing Kitchen Hazards
Burns – prevent by keeping the kitchen clean
Cuts – prevent by handling and washing knives, graters, and other sharp-edged tools carefully
Electrical shocks – prevent by handling cords, appliances, and chemicals carefully
Falls – prevent by removing hazards that could cause slips and trips
Poisoning – prevent by storing all household chemicals away from food and out of children’s reach
Deaths from fires and burns are the third leading cause of fatal home injury
Falls are the leading cause of non-fatal injuries for all children ages 0 to 19. Every day, approximately 8,000 children are treated in U.S. emergency rooms for fall-related injuries
Every day, nearly 82 people die as a result of unintentional poisoning; another 1,941 are treated in emergency departments

12. Copyright © Texas Education Agency, 2012. All rights reserved.
Safety Guidelines
Pay attention to tasks
Dress for safety
Prevent clutter
Close drawers and doors completely
Use the right tool for the right job
Store heavy items on low shelves
Be aware of exit route
Just a few seconds of carelessness can turn the kitchen into an accident waiting to happen.
Focus on what you are doing especially when cutting, cooking or using appliances.
Wear short or snug sleeves and tie back long hair and apron strings.
Put items back where they belong as soon as you finish them to control clutter.
Make sure cabinet doors and drawers are closed completely to avoid bumps and bruises.
Always use kitchen utensils safely and use the right tool for the job.
Store large pots and heavy items on low shelves to prevent them falling on you.
Know how to evacuate the room if needed.
Copyright © Texas Education Agency, All rights reserved.

13. F I R E S a f e t y

14. How to Use a Fire Extinguisher
(Click on link)
How to Use a Fire Extinguisher
Know how fire extinguishers are classified
Inspect the fire extinguisher
Decide if you will evacuate or stay and fight
Remember the acronym PASS
Pull the pin
Aim at the base of the fire Squeeze the lever
Sweep back and forth
Accidents happen. Be prepared to fight your own fire by learning how to use a fire extinguisher.
Click on hyperlink:
How to Use a Fire Extinguisher
Howcast video
You Will Need
Courage
Calm
Fire extinguisher
Step 1: Know how fire extinguishers are classified
Know how fire extinguishers are classified. Class A extinguishers are for common combustibles like paper or wood; Class B are for flammable liquids; and Class C are for electrical fires.
The Red Cross recommends ABC classified fire extinguishers for home use.
Step 2: Inspect the fire extinguisher
Inspect the fire extinguisher before use. Read instructions and warnings; check that the pressure gauge needle is in the green portion of the gauge; and check for a clogged nozzle, a broken seal, or other damage.
A fire extinguisher won’t work if it’s not properly charged. The pressure gauge measures the charge.
Step 3: Decide if you'll evacuate or stay and fight
Decide if you’ll evacuate or stay and fight the fire. Consider the size of the fire, the amount of smoke in the room, and whether there is a reliable escape route.
Step 4: Remember the acronym PASS
Remember the acronym PASS. It stands for Pull, Aim, Squeeze, and Sweep.
Step 5: Pull the pin that unlocks the operating handle
Pull the pin or ring that unlocks the fire extinguisher’s operating handle, and aim the extinguisher at the base of the fire.
Aim at the fire from 6 to 8 feet away.
Step 6: Squeeze extinguisher lever to discharge contents
Squeeze the extinguisher lever to discharge its contents, and sweep the hose back and forth until the extinguisher is empty.
Food Network star Alton Brown used a carbon dioxide fire extinguisher, a water cooler bottle, and a tennis racket to make a fruit smoothie on television.
Copyright © Texas Education Agency, All rights reserved.

16. Cleaning and Sanitizing
Cleaning removes food and dirt from surface
Sanitizing reduces pathogens on a surface to safe levels
All surfaces must be cleaned and rinsed. Such as:
Walls
Storage shelves
Garbage containers
Any surface that touches food must be cleaned and sanitized. Such as:
Knives
Stockpots
Cutting boards
Cleaning and Sanitizing
Prevents the spread of pathogens to food.
Steps:
Clean the surface
Rinse the surface
Sanitize the surface
Allow the surface to air-dry
All surfaces must be cleaned and rinsed. Such as:
Walls
Storage shelves
Garbage containers
Any surface that touches food must be cleaned and sanitized. Such as:
Knives
Stockpots
Cutting boards
Click on link:
Sanitizing the Kitchen
Consumers can protect themselves by preventing the spread of germs by both cleaning and sanitizing surfaces where food is prepared. This video explains how to make sanitizing solution with ingredients most people already have around the house.
Copyright © Texas Education Agency, All rights reserved.

17. Safety & Sanitation What does it mean to be safe and sanitary?
Let’s look at the “Laboratory Safety and Sanitation Safety Procedures” handout.

18. Glo-Germ Activity View your “germ”-covered hands under the UV lamp.
On a blank sheet of paper, trace one of your hands then set paper aside.
You will receive a nickel-sized blob of Glow-Germ lotion in the palm of one hand. Rub the lotion onto both hands, being sure to cover the areas between the fingers and around their fingernails. Any excess lotion should be wiped off with a paper towel.
View your “germ”-covered hands under the UV lamp.
Now wash your hands using soap and water the way they usually do.
Then recheck hands under the UV light and make note of any remaining “germs” and color them in on the paper tracing of your hand.
Wash off any remaining lotion.

19. Proper Hand-washing
Write down the steps for proper hand-washing your notebooks.
Why we can’t simply use hand sanitizers to stay healthy:
Our hands are ecosystems, home to millions of microscopic organisms. When we wash our hands, we remove
microorganisms from our skin. Hand sanitizer does not remove the microorganisms; it simply
changes the environment on our hands, killing some microorganisms and making it harder for
others to survive. However, hand sanitizers do not kill all the microorganisms living in the
ecosystems on our hands. Some individual cells are naturally resistant to the chemicals in hand
sanitizer and aren’t killed. Those resistant cells remaining on our hands will reproduce, resulting in
even more microorganisms that are resistant to hand sanitizer. It’s hard to become resistant to
being washed away, so it is better to wash your hands with soap and water whenever possible.

20. Copyright © Texas Education Agency, 2012. All rights reserved.
Wash Hands After
Using the restroom
Touching your hair, face, or body
Handling raw meat poultry, or seafood (before and after)
Touching clothing or aprons
Taking out garbage
Sneezing, coughing, or using a tissue
Handling chemicals
Cleaning tables or busing dirty dishes
Eating or drinking
Chewing gum
Handling money
Handling fish or shellfish in a display tank
Before putting on gloves
Touching anything that may contaminate your hands
Copyright © Texas Education Agency, All rights reserved.

21. Questions?

22. Reflection In your notebooks:
Why is it important to practice good personal hygiene in food preparation?
What are you most excited about and least excited about in the kitchen lab?