Kitchen Safety
What are the most common kitchen hazards
Slips, trips, falls, cuts and burns
Keep electrical appliances away from
water
The first thing you do before preparing food.
Wash your hands for 20 seconds
Items needed to wash dishes
What are sink, soap, hot water and small towel?
What should be used to check the internal temperature of meats?
meat thermometer
Where do you leave knives when they need to be washed?
behind the sink faucet, or next to the sink, blade facing away from you
When handling a hot pot or pan, you should...
use oven mitts
Items that belong on the stove top
Pots and Pans, no recipes or laptops!
How much dish soap do you need to put on your SPONGE when washing dishes
One squirt or dime size amount of dish soap.
Which foods harbor salmonella?
Raw meats, poultry, raw eggs, milk and other dairy products
The best knives are _______ knives because they require you to not put so much pressure on them.
sharp
Appliances that can cause burns include
stove, oven, toaster, air fryer, toaster oven...
When in the FACS room kitchen, you should always stay in your ________.
assigned kitchen
Why is cleaning surfaces before you begin cooking so important
it can remove any bacteria that is left on the surfaces where you are preparing foods.
Which foods can harbor e-coli?
raw/undercooked beef, especially hamburger and unpasteurized milk.
If you cut yourself, you should
apply pressure with a paper towel and tell the teacher immediately.
What to do if you burn yourself
Run cold water over the area and tell an adult.
If you leave your kitchen dirty, what are the consequences?
Your group loses points on the lab
What kind of cutting board should you NEVER use to cut raw meats?
A wooden cutting board
What is cross contamination?
the physical movement or transfer of harmful bacteria from one person, object or place to another.
It is a key factor in food poisoning, and it has four common sources: food, people, equipment, work surfaces.
What is the proper way to hold a knife while walking around the kitchen?
Tip down, blade facing the back of you
Never throw water on a _______ fire.
grease (eliminate oxygen supply instead)
There is ABSOLUTELY NO _______ in the kitchen.
RUNNING
In addition to before and after food preparation, when should you wash surfaces (cutting boards, utensils, surfaces)?
Each time there is a change from working with raw foods to working with ready-to-eat foods.
What is the maximum amount of time recommended to leave food in the TDZ?
2 hours