Protective clothing, safety skills and fire safety

1. Protective clothing, safety skills and fire safety

2. Protective Clothing Aprons • Use a clean apron every day • Change aprons as they get dirty • Remove apron as you leave the food preparation area • Always remove the apron to take out the garbage

3. Protective ClothingChefs Coat and hat • Typically has two rows of buttons down the front, long sleeves and turned up cuffs • Wash your coat every day to avoid the spread of germs and bacteria

4. Protective Clothing Gloves • Should be warn to protect your hands • Protect against food contamination • Wash your hands with soap and water BEFORE putting on the gloves • Different types of gloves for different tasks • Foodservice gloves are SINGLE USE ONLY • Change when the gloves become soiled or torn • Change after every 4 hours • Change immediately after you handle any raw food

5. Gloves • Heavy duty plastic gloves are used to clean pots and pans • Available in light, medium and heavy weights • Latex and latex free gloves are available

6. Protective ClothingShoes • Sturdy and supportive • Slip resistant soles • Must have closed toes

7. Protective ClothingBack Brace • Helps when lifting heavy objects • Supports the back as you lift heavy objects • Occupational back support is one type with suspenders.

8. Preventing Injuries

9. Slips and Falls • Always walk, never run • Wipe up all spills immediately • Use safety ladders or stools to reach high areas • Always close cabinets and drawers • Never stand on a chair or box • Keep traffic paths and exits clear

10. Sharp tool guidelines • Only use knifes for their intended purpose • Always cut away from your body never towards • Carry the knife with the handle down at your side with the blade tip pointed toward the floor and the sharp edge facing behind you • Never wave your hands when holding a knife • Do not grab the knife as it falls, wait until it hits the ground, then pick it up • Keep knifes sharp • Use a cutting board – always • Store knifes in a knife rack • Always toss out old broken knifes or ones with loose blades

11. Burns and Scalds • Tilt pots away from you to let steam escape • Use DRY pots holders and oven mitts • Turn pot handles away from the front of the range • Stand to the side when you open the oven door to avoid the rush of heat • Keep cooking areas clean and free of greese

12. Fire Safety

13. Fire Prevention • Be sure ashtray contents are completely out before emptying them into the trash • Be careful around gas appliances, gasses can explode if a match is lit nearby • Store oily rags in closed metal containers • Make sure all smoke alarms work properly • Keep water away from electrical outlets • Clean the range and range hoods regularly • Keep all exits unlocked and accessible and clearly marked

14. DRY STORAGE • Products such as flour, sugar, salt, dried beans and canned goods are examples of dry foods • Perfect temperature in this area is 50* to 70* • Products must be kept 6 inches off the floor • Products must be kept 6 inches off the wall • Shelves must be cleaned, sanitized and dusted regularly

15. REFRIGERATED STORAGE • Stored at or below 41* • Clearly labeled and dated • Use FIFO (FIRST IN, FIRST OUT) • Store cooked and raw foods separately to avoid cross contamination • Foods that are being thawed should always be stored BELOW prepared food • Leave room around food to circulate • Do not place HOT foods in the fridge to cool

16. FROZEN STORAGE • Store foods at 0* or below • Clearly label and date all items and containers • NEVER put HOT foods in the freezer

17. FRESH MEAT AND POULTRY • Must be purchased from plants approved by the USDA • Products must have a seal of approval • Look for these signs to ensure the freshest products • Temperature – should be delivered at 41* or below • Color – beef should be red, pork light pink, poultry should not have any purple or green and the wing tips should not be dark

18. FRESH MEAT AND POULTRY • Odor – meat and poultry should not have any odor • Texture - meat should not feel slimy and poultry should not be sticky under the wings or around joints • Packaging – check for broken cartons, soiled wrappers and leaks

19. EGGS • Must be purchased from an USDA approved processing plants • Should be clean, dry and uncracked • Store immediately in a refrigerated area

20. DAIRY • Only buy pasteurized dairy products • Milk and milk products labeled grade A are best for cooking • Should be received at 41* or below

21. REFRIGERATED AND FROZEN FOODS • Refrigerated foods should be delivered at 41* • Check packages for damage • Frozen food should be delivered completely frozen • Check frozen food to be sure it has not been thawed then re-frozen (discolored, dry, ice crystals, liquid in the container)

22. DRY AND CANNED GOODS • Have long shelf lives but you should be concerned about food safety • Can should not have bulges, leaks, dents or be rusty • You should always… • Inspect packages for damage • Keep dried foods in tightly sealed containers • Keep containers in a dry place • Watch for signs of insects and rodents • Check for spoilage

23. FRESH PRODUCE • These products can spoil quickly especially if they are not stored properly • General guidelines • Do not wash produce before storing • Wash just before preparing it • Handle with care – most fruits and vegetables bruise easily • Check produce for insects and insect eggs • Check for spoilage such as mold, bruising and wilting

24. GENERAL PREPERATION AND COOKING GUIDELINES

25. Use clean sanitized cutting boards, knifes and tools. • Do not remove all the food from the refrigerator at one time. Work with only as much product as you will need for one hour. • Always prepare produce in a separate area from raw meats, poultry, eggs or fish • Clean and sanitize knives each time you prepare a different food product

26. Do not let food sit on the counter. Prepare or cook it immediately, and then return what is left to storage • Keep cold ingredients properly chilled in the fridge until you need them • Fully cook protein foods, such as chicken, before you mix them with other food products • Closely follow recipes directions when preparing foods

27. Fully cook protein foods, such as chicken, before you mix them with other food products • Closely follow recipes directions when preparing foods • Cook food to the proper minimum internal temperature • Do not mix leftover foods with freshly prepared foods • Reheat leftover sauces and food to 165* for 15 seconds before serving them • Thoroughly cook foods that have been battered or breaded

28. Ticket out the door • 3-2-1 • BE SURE YOUR NAME IS ON IT! • List 3 things you have learned • List 2 questions you have • YOU MUST HAVE 2 QUESTIONS LISTED – DO NOT LEAVE THIS BLANK • List one interesting fact

29. Your ticket out the door should look like this….. • 3 things I learned • 1 • 2 • 3 • 2 questions I have • 1 • 2 • 1 interesting fact • 1