1. Directions Write down at least 7 kitchen safety tips/tricks on the notes page in your kitchen workbook

2. Safety First: Safety Skills for Cooking and Spending Time in the Kitchen

3. Keeping yourself and your workspace clean is key!!!

4. Personal Hygiene Wash hands (see next slide) Keep hair clean and tied back Roll up sleeves Wear an apron No jackets No open-toed shoes (sandals, peep toe)

5. Hand Washing: You have to wash your hands before working in a kitchen! 1.Use water as warm as you can stand; 2.Lather using soap a.You should wash your hands for about 20 seconds 3.Rub hands together 4.Scrub nails 5.Rinse well under running water 6.Dry thoroughly with a single paper towel.

6. Washing Dishes Remove all food from dishes and sort dishes before washing 1.Fill sink with HOT SOAPY water. 2.Wash dishes  first glasses, then plates and bowls, then pans, then knives  For safety reasons, knives are washed separately. 3.Rinse dishes with hot water. 4.Dry dishes in rack or with a CLEAN towel

7. Cleaning Your Kitchen Area Keep the counters, floors, and appliances clean and dry. Keep cleaning supplies away from food. All ingredients should be closed and put away after use. Wash the stove and counters with a hot wet dishcloth – dry the counters with a clean dish towel. Wash out your sinks Put dirty, wet clothes and towels in the washing machine and replace them with clean ones.

8. Appliance Safety: Use dry oven-mitts Turn pot handles inward Match pot size with burner size Do not lean on the oven or stove tops Do not put empty pots and pans on the stove top when it is hot Never use an appliance with a damaged cord!

9. Food Handling Storage: Label, Date, Refrigerate! Preparing Food: Separate, Don’t cross contaminate!! Don’t prepare raw meats near other ingredients you are going to have to prepare – EX: don’t use the same cutting board and knife when cutting up your raw chicken and your onion. – Food borne illness is caused by consuming contaminated foods or beverages.