2Kitchen Safety Always wear close toed shoes Be Aware of your surroundingsNo running in the kitchenWash your hands when you enter AND exit the kitchenIf you need help ask!!
3Avoid accidents by communicating with all other people Avoid accidents by communicating with all other people!! An example of this is when your carrying a hot pot always yell “BEHIND YOU”.To prevent burns grab hot pots with a dry towel, or dry oven mitt.
4Make sure spills are cleaned up immediately. Lift covers of hot pans by tilting them away from you.
5Critical Temperatures Temperature Danger Zone (Bacteria Multiplies the best34-38 Refrigerator temperature150 Wash temp of dish machine180 rinse temp of a dish machine165 temp to cook chicken, stuffed meats150 temp to cook pork to
60 degrees – temp of the freezer -50 degrees – temp where ALL bacteria die180 degrees- temp where MOST bacteria die212 degrees – water boils32 degrees - water freezes
8Fire safety Three things fire needs to burn: Fuel Oxygen Heat Take away one of these components to put out the fire!!
9Fire safety Continued Notice where all fire extinguishers are located. Notice where all emergency exits are located.Never put a grease or electrical fire out with water.To put out small fires put a lid over the pot.
10First Aid Things to do if you get cut: Notify instructor immediately. Let cut bleed for 15 seconds.Rinse cut with water.Put antiseptic on cut.Put on a bandage.If cut is not severe return to work with rubber glove.
11SanitationSanitation means keeping yourself and all objects around you clean in order to prevent contamination of food items and/or people.
12Difference between CLEAN and SANITIZE Clean- to remove all visible dirt .Sanitize- to remove and kill living bacteria.A surface can be clean but not sanitized, but can not be sanitized without being clean.
13Cross ContaminationCross Contamination- the spread of bacteria from one object to another by means of locomotion.Locomotion- The transportation of bacteria from one place to another.
14Cross contamination can occur in 2 ways 1. During Food Preparation2. During Food storage
15Food PoisoningThis occurs when you eat a large number of food poisoning bacteria known as “toxins.”This mostly occurs in foods that are “high risk foods.”
19Hand Washing Procedures Remove all jewelry.Turn on water as hot as you can without burning yourself.Wet hands.Place soap on hands, and work skin going half way up to the elbow.Work soap on skin for at least 20 seconds.Rinse
20Repeat steps 3-6Dry hands using a single service paper towelUse paper towel to turn water off.Discard paper towel.
21Washing your hands 2 times removes surface dirt and sanitizes your hands.