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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

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)
slide12

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

slide15

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.
slide16

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_____.