Kitchen Safety

1. Kitchen Safety

2. General Safety Guidelines: • NUMBER 1 RULE OF SAFETY: Focus on what you are doing! • The most routine task can be dangerous if are not giving your full attention to the task in front of you

3. OSHA – Occupational Safety and Health Administration • Federal Agency that creates and enforces safety related standards in the workplace. • Employers are required by law to inform employees on the job safety practices and provide necessary materials so that employees can perform their job safely

4. Lifting and Carrying Safely • Establish solid footing • Align the body • Make the lift using your legs. Never lift using only your back • Set down the load

5. General Safety Guidelines: Dress for safety: • Wear short or snug sleeves. 2. Tie back long hair and apron strings. No dangling jewelry which could tangle in appliances or catch on fire 3. Wear flat, closed-toe shoes. NO! YES!

6. General Safety Guidelines: • Practice safe use of all tools and equipment. • Prevent clutter around work spaces. • Close drawers and doors completely.

7. General Safety Guidelines • Use the right tool for the task. • Put items away as soon as you finish using them. • Store heavy and bulky items on low shelves.

8. General Safety Guidelines: • Know how to handle and dispose of harmful substances such as chemicals and grease. • Know how to operate fire extinguisher.

9. Preventing Falls • Keep floors clean. • Clean up spills immediately.Kitchen Fall • Use a sturdy step stool.

10. Using Knives and Preventing Cuts • Keep knives sharp! A sharp blade does not cut at deeply. • Use drawer divider or block to store knives. • Never try to catch a knifethat slips or falls.

11. Using Knives and Preventing Cuts: • Don’t place knives or sharp objects in dish water, place beside sinkso that someone cannot wrap their hand around the blade while washing dishes. • Dispose of broken glass by sweeping up the large pieces into a dust pan and using a wet paper towel to clean up the small pieces.

12. Using Knives and Preventing cuts: • Always use a cutting board that has been secured with a wet paper towel or non slip pad. • Never use the same cutting boards with different foodswithout washing and sanitizing. • Carry knives with point facing down and blade facing backwards.

13. Using Knives and Preventing cuts: • The safest way to give a knife to someone is to set it down on a sanitized surface and then left them pick it up. • If it must be passed, always hand a blade handle first and edge facing up when passing a knife to .someone

14. Electrical Safety • Keep appliances away from water and wet hands, electricity NEVER mix. • Disconnect appliances when not in use and alwayswhen cleaning or changing attachments.

15. Electrical Safety: • Always unplug an appliance using the actual plug, not cord. • Never use staples to hold an electrical cord in place.

16. Chemical Safety • Never transfer chemicals from one container to another, they should always be used from the original container. • Never mix chemical products together; it can cause a toxic mixture and harmful fumes. • Use all spray bottles with caution being careful of the direction they are being sprayed.

17. Chemical Safety: • Vinegar, lemon juice and baking soda are environmentally friend alternatives to use for cleaning. • Sanitize surfaces with a 10-1 Bleach solution or other sanitizing solution after washing to remove debris

18. Chemical Safety • Material Safety Data Sheets - MSDS • Describe hazards of chemicals. Each product has its own MSDS. • Most can be found on the internet. • Necessary since chemicals can carcinogenic and contain cancer causing agents.

19. Range & Microwave Safety • Never turn on burners until pan with food ingredients is ready to place on the burner. • Always use pot holders when handling hot items.

20. Range & Microwave Safety: • Never use a damp item to pick up a hot item, the steam can burn you. • Use pots and pans that are in good condition(flat bottoms and no loose handles).

21. Range & Microwave Safety: • Uncover pots and pans from the far edge to prevent steam from hitting you. • Keep pot and pan Handles turned away from the front of the stove.

22. Range & Microwave Safety: • Always allow pots and pans to cool before placing in dish water(warping).

23. Range & Microwave Safety: • Know how to dispose and handle hot grease: • Allow substance to cool in cooking pot or pan. • ONLY the teacher is allowed to transferthe cooled grease to a container for disposal. • Teacher will dispose of grease container. • At the teacher’s direction student will clean cooking utensil.

24. Range & Microwave Safety: • Arrange oven racks before you preheat the oven. • Stand to the side of the oven door when opening it.

25. Range & Microwave Safety: • To light a gas burner that has gone out, light a match FIRST, and then turn on the burner to light it. Turning on burner first can allow gas to accumulate and explode. Step 1:Step 2: • Clean up spills and crumbs when the oven cools downto prevent build ups that can cause fires.

26. Range & Microwave Safety: • Keep plastic and paper items away from the range. • Do not use the range top as an extension of the counter top workspace.

27. Range & Microwave Safety: • Only use microwave safe utensils. Glass or plastics with microwave safe symbol. Uncoated paper products. • Never use metal items in the microwave oven. NO YES

28. Fire Safety What to do if a fire starts: Stove top: • Always turn off the heat • Put a cover over the pan if you can do so safely. • Pour salt or baking soda over the flame.

29. Fire Safety: • NEVER use water- the fire can immediately shoot back at you and spread. • NEVER use baking powder- it has an acid that will worsen the fire. • Never attempt to carry a pan withburning or hot contents.

30. Fire Safety: Oven, Broiler, Microwave andToaster Oven: • Turn off and then un-plug the appliance. • In case of fire in the oven, keep oven door closed so fire is contained until it can extinguishes.

31. Fire Safety: • When disposing of pan drippings from cooking, turn burner off and leave pan on burner until it is cooled. • Know how to dispose and handle hot grease: • Allow substance to cool in cooking utensil.

32. Fire Safety: Know how to dispose and handle hot grease: • ONLY a teacher is allowed to transfer the cooled grease to a container for disposal. • The teacher will dispose of grease container. - At the teacher’s direction student will clean cooking utensil.

33. Fire Safety: Know how to dispose and handle hot grease: • NEVER pour hot grease or drippings down a sink or anywhere close to water, this can cause serious burns. • REMEMBER WATER AND GREASE NEVER MIX AND ARE DANGEROUS.

34. Fire Extinguishers Class A: Ordinary combustibles Woods, Paper, Cardboard and most Plastics Class B: Flammable liquids Gasoline, Kerosene, Grease, and Oil Class C: Electrical Equipment Class D:Found in Chemical Labs They are for combustible metals. Class K: Kitchen fire ext. cooking oils, trans-fats, or fats in cooking appliances and are typically found in restaurant and cafeteria kitchens.

35. Use of a Fire Extinguisher When a fire extinguisher is needed follow directions as demonstrated in class: PASS 1. Pull pin 2. Aim at base of fire 3. Squeeze handle 4. Sweep side to side with the hose or extinguisher nozzle.

36. Basic First Aid Burns 1. Stop what is burning you 2. Cool with tepid water – NO ICE! 3. Cover to protect the skin 4. No creams or gels until the burn is no longer hot 1st degree: minor burn with redness 2nd degree: significant burn with redness and blistering. Seek medical attention. 3rd degree: most serious burn with serious skin and nerve damage. Needs immediate medical attention. Cuts • Run under cool water to rinse. • Apply pressure and elevate the cut over the heart • Bandage and seek medical attention if the cut is deep or fleshy

37. Emergency Situations • Check the scene to make sure it is safe. Doors should always open from the inside with out lock for escape. • Choking: Perform abdominal thrusts on adults and chest compressions on infants • CPR – always activate EMS 1. Est. airway and check for breathing 2. Check for circulations 3. Preform compressions and breathes as needed