Safety in the kitchen
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Safety in the Kitchen. Foods 1, unit 1 Safety & Sanitation. Electricity & knives. Electricity – Use dry hands and keep cords away from water. Do not overload circuits or use extension cords. Knives – Dull knives are more dangerous than sharp ones.

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Safety in the Kitchen

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Safety in the kitchen

Safety in the Kitchen

Foods 1, unit 1 Safety & Sanitation


Electricity knives

Electricity & knives

  • Electricity – Use dry hands and keep cords away from water. Do not overload circuits or use extension cords.

  • Knives – Dull knives are more dangerous than sharp ones.

  • When handing someone a knife hand them the handle.

  • Do not set knives down in a sink full of dish water.

  • Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.


Putting out grease fires

Putting out Grease Fires

  • Grease fires – use fire extinguisher, baking soda, salt, or cover with a lid. NEVER WATER or FLOUR!


Cleaning supplies

Cleaning Supplies

  • Store cleaning supplies away from food to prevent possible poisonings and contamination. Keep supplies in original container or label well.

  • Do not mix cleaning supplies (chlorine & ammonia) because it creates

    dangerous fumes.


How to prevent burns

How to Prevent Burns

  • Lift lids on hot foods so that the steam goes away from you.

  • Handles on saucepans should face the center of the stove to avoid spills.

  • Keep clothing away from direct heat.

  • Pull rack out with hot pads instead of reaching into the oven. Stand to the side when opening the oven.

  • Use pot holders not dish towels to take

    food out of the oven.


How to prevent fires

How to Prevent Fires-

  • Fire and Burn prevention begins with cleanliness.

  • Grease and bits of food that build up in burners, ovens, range hoods and toasters can catch fire.

  • Keep paper, plastic, Aerosol cans (Pam), kitchen linens and potholders away from the stove top.

  • Plastics, such as turners for non stick pans used on the stove should be heat proof.


How to prevent falls

How to Prevent Falls-

  • Clean-up spills immediately to avoid falls.

  • Use a step stool for reaching high objects.

  • Store heavy items on

    lower shelves


First aid

First Aid

  • Cuts: Apply direct pressure.

  • Burns: First degree – place under cold running water. Second and third degree burns – contact a doctor or call 911.

  • Electric shock – Disconnect power source, from the electrical box.


Cleaning up broken glass

Cleaning up broken glass.

  • A broom and a dustpan can pick up most pieces, but if a glass shatters in small pieces, what should you do?

  • Use a wet paper towel to wipe up the small pieces.

  • If you use a kitchen towel the glass would end up in your laundry.


Gas stoves

Gas Stoves

  • We have 2 gas stoves in our classroom. It is important that you know how to use them properly.

  • To start, push the dial in and turn it to light as soon as it lights turn it down.

  • Make sure that the dial is not left between the off and the light labels – the gas is on and could cause a fire if turned to light.

  • Do not lean against the front of the stove so you do not accidentally turn it on.


Sanitation

Sanitation

  • Unscramble the sanitation facts

  • Wash hands with soap and water a minimum of TWENTY seconds. (E T Y W T N)

  • WASH HANDS after using the restroom, sneezing, coughing, touching face or hair, touching raw meat, eggs, etc… (S S H H A A W N D)

  • If you have an open sore or cut on your hand, put on GLOVES before handling food. (V L E S G O)

  • Wear clean clothes and a clean apron when working with food. BATERIA can accumulate on dirty aprons. (T I B C A A R E)


Safety in the kitchen

  • Tie hair back or COVER your hair when cooking. (V O R E C)

  • Do not taste and cook food with the same utensil. To taste, use a CLEAN UTENSIL. (A E E L L I N N C S T U)

  • Keep your work area CLEAN. (A E C L N)

  • Periodically wash counters and cutting boards with a CHLORINE bleach solution to kill bacteria. (N H E I O C L R)

  • To reduce the risks of pests and insects, clean up, avoid spills, dispose of GARBAGE and keep food in air tight containers. (A B A E G G R)

  • Wash dishes in hot soapy water. Wash in the following order:

  • GLASSES, FLATWARE, DINNERWARE, POTS and PANS. (A E G L S SS, A A E F L R T W, A D E E I N N R R W, O P S T and A N P S)


Fire prevention

Fire Prevention

  • Use HOT P ADS for handling baking pans.

  • Turn all pan handles to the CENTE R of the stove.

  • Avoid reaching in the OV E N, pull out the shelf.

  • If you have a grease fire, CO V ER with a lid.

  • Wear tight fitting SLE E VES to prevent fires.

  • To avoid a steam BUR N, open pan lids away from you.

  • Avoid flammable MA T ERAIL on the stove top.


First aid matching

First Aid Matching

  • First or second degree burn Place under cool running water

  • Severely bleeding cut Apply pressure

  • Electric shock, unconscious Call 911, disconnect power

  • Accidental poisoning

    Call poison control


Safety in the kitchen

  • When using an electrical appliance you should have _____DRY_______ hands.

  • When using electrical appliances you should be ______STANDING______ on dry floor.

  • Multiple plugs can ___OVERLOAD____ circuits and increase hazards.

  • Lightweight _____EXTENSION____ cords are NOT suitable for small appliances.

  • __DULL___ knives are more dangerous than sharp knives.


Safety in the kitchen

  • To prevent poisoning, you should leave chemicals in their __ORIGNIAL_____, clearly labeled containers.

  • To prevent poisonings, store cleaning supplies __AWAY____ from foods.

  • Mixing bleach with ammonia (or ammonia based cleaning products) creates a deadly ___GAS____.

  • Clean up spills ___IMMEDIATELY_____ to avoid falls.

  • If you can’t reach something, use a step __STOOL_____.


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