Kitchen Safety
3 Major Kitchen injuries
Slips and Falls, Burns and Cuts
If the person fell because they slipped on a spill
You help them up!
What is the first thing you do when you enter the kitchen?
Wash hands for 20 seconds with soap
Always wash your hands for ______ secs
20 seconds
When should I clean and sanitize surfaces and equipment that contacts potentially hazardous foods?
Right away/immediately
What do we do when we walk around with a knife?
Carry knife by side and tip pointed down. Say sharp loudly when walking near someone
Same rules for hot pots and pans
How to prevent burns when getting something out of the oven.
Use oven mitts, open the oven door all the way, pull the rack out, communicate that you are opening the door
What do we do after we are done cooking?
Clean your area and place items back in proper place
Always dry dishes with a?
Clean dry cloth towel
Salmonelliosis - Salmonella is caused by?
Raw meats, poultry, milk and other dairy products. Raw eggs
The best knives are SHARP knives because they use less pressure
True
List some items that can burn you in the kitchen
Stoves, ovens, hot pots and pans, hot handles, hot food, frying foods
Always stay in your?
area/spot that has been assigned to you
Why is cleaning important?
it removes the visible soil and food particles from a surface.
E-Coli is caused by?
raw/undercooked beef, especially hamburger and unpasteurized milk.
What do you do if you or someone else cuts themselves?
First Aid/ apply direct pressure to cut with hand(gloved) or cloth
If you burn yourself in the kitchen, What do you do?
Run cold water over the area or apply a wet, cold cloth. NOT ice. Ice can cause further tissue damage (freeze the skin)
If you leave your kitchen dirty, What are the consequences?
You will be asked to return to the kitchen and clean it up. You may not participate in the next lab.
Why is sanitation important?
it reduces the number of microorganisms (bacteria, viruses, etc.)
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 and
-work surfaces.
Number one rule to prevent someone slipping?
Clean up spills Quickly!
Never throw water on a?
Grease Fire/ instead turn off heat and cover if possible. Pour baking soda and salt and or use fire extinguisher.
There is ABSOLUTELY no _____ when in the kitchen!
Horseplay in Kitchen
When should I clean and sanitize materials?
Each time there is a change from working with raw foods to working with ready-to-eat foods.
What are the some ways to thaw frozen foods?
Depending on time – use one of the following methods:
-Refrigerator – 1-3 days depending on the size of the product defrosting being thawed.
-Microwave - 50% defrost setting
-Cold water, changing the water every 30 minutes.