KITCHEN SAFETY
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Transcript KITCHEN SAFETY
KITCHEN SAFETY
and
SANITATION
PREVENTION OF FALLS
What
do you do…
◦ If there is an object or spill
on the floor?
◦ If you need to reach
something from a high
shelf?
FALLS – FIRST AID
What
do you do when…
◦ A person has a broken bone?
◦ Someone is dizzy, vomiting, or their
speech becomes impaired following
a head injury?
◦ A person has mild bruises/sprains?
PREVENTION OF CUTS
What
do you do when…
◦ The knife won’t cut well?
◦ A knife falls to the ground?
◦ Washing knives?
◦ For storage of knives?
PREVENTION OF CUTS
What
do you do when…
◦ You need to pry open a jar. Do you
use a knife?
◦ Cutting off lids from cans?
◦ Cleaning up broken glass on the
floor?
CUTS – FIRST AID
What
do you do when…
◦ You are bleeding severely?
◦ You have a minor cut?
PREVENTION OF
FIRES AND BURNS
What
do you do when…
◦ You are wearing long sleeves when
cooking?
◦ You need to take something out of
the oven?
PREVENTION OF
FIRES AND BURNS
What
do you do to…
◦ Avoid grease build up on the range?
◦ Light a gas range?
PREVENTION OF
FIRES AND BURNS
What
do you do…
◦ If you smell gas in the house/school?
◦ With the handles of a pan when
cooking on the stovetop?
◦ When removing pan lids during
cooking?
PREVENTION OF
FIRES AND BURNS
What
do you do…
◦ When you are removing something
from the oven?
◦ When you are finished cooking?
◦ When you are lowering food into fat
to cook?
IN CASE OF A FIRE
In
case of a fire, you
should…
◦ Do what with the
appliance?
◦ Do what with a grease
fire?
◦ Do what if your clothes are
on fire?
◦ Do what if the room is filled
with smoke?
BURNS – FIRST AID
What
do you do if…
◦ You have a minor burn?
CHOKING – FIRST AID
What
should you do if…
◦ If the person can speak, cough or
breath?
◦ If the person cannot speak, cough or
breath?
PREVENTION OF
POISONING
You
should always…
◦ Do what with the original
containers?
◦ Do what to cabinets with
cleaning supplies in them?
◦ Store chemicals where?
◦ Be careful when mixing what
two compounds?
◦ Grill where?
POISONING – FIRST AID
What
should you do if…
◦ Someone is poisoned?
◦ There are fumes in the room?
◦ If someone’s eyes are irritated?
PREVENTION OF
ELECTRIC SHOCK
You
should…
◦ Keep electrical appliances away
from what?
◦ Do what before cleaning electrical
appliances?
ELECTRIC SHOCK
FIRST AID
What
should you do if…
◦ A person is connected to electricity?
PROPER LIFTING TECHNIQUES
Name some proper lifting techniques.
Food-Borne Illness
Name
the five main food-borne
illnesses we covered in Foods 1.
Food-Borne Illness
Name
the food-borne illness that
comes from poorly processed
canned goods.
Food-Borne Illness
Name
the food-borne illness that
comes from raw or undercooked
beef; especially hamburger.
Food-Borne Illness
The
best way to prevent this type
of food-borne illness is to wash
your hands thoroughly, especially
after using the bathroom.
Food-Borne Illness
Name
the food-borne illness that
comes from raw poultry and eggs.
Food-Borne Illness
What
food-borne illness can you
get from cuts or sores when
cooking?
Cross-Contamination
What
is cross-contamination and
how do you prevent that from
occurring in the kitchen?
Thawing of Food
How
do you properly thaw frozen
meat?
Where in the refrigerator do you
place the meat to be thawed?
Personal Cleanliness
What
is the minimum time you
should wash your hands?
What should you do with long hair
when preparing food?
Personal Cleanliness
Why
is it important to wear an
apron when cooking?
What should you do after handling
raw meat or eggs?
Kitchen Cleanliness
Other
than hurting fellow
classmates, why should you not
flip dish towels at each other?
What should you do with cans
before opening them?
Kitchen Cleanliness
What
is the difference between
cleaning your work surfaces and
sanitizing them?
Food Preparation
and Storage
What
is the temperature danger
zone?
Desserts made with dairy are best
stored where?
Food Preparation
and Storage
What
should the internal
temperatures be for the following
foods:
◦ Ground meats – pork, beef, veal, lamb
◦ Seafood, pork, beef, veal, lamb
◦ All poultry (whole or ground)
◦ Reheat temperature of all foods
Food Preparation
and Storage
What is “First In and First Out”?
Hand Washing Activity