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Skills for Life SRMS. More accidents occur in the kitchen than any other room of the home  Most accidents can be prevented with:  THOUGHT  PRE-PLANNING.

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Presentation on theme: "Skills for Life SRMS. More accidents occur in the kitchen than any other room of the home  Most accidents can be prevented with:  THOUGHT  PRE-PLANNING."— Presentation transcript:

1 Skills for Life SRMS

2 More accidents occur in the kitchen than any other room of the home  Most accidents can be prevented with:  THOUGHT  PRE-PLANNING  ATTENTION TO DETAIL

3 Kitchen & Food Safety Common Kitchen Injuries 1. Cuts 2. Burns & Fires 3. Electrocution 4. Falls 5. Poisoning/Chemical Hazards

4 Kitchen & Food Safety Using Knives Safely Keep knives sharp Cut away from body If knife falls, jump back and let it drop Wash separately from other items Use knife properly PREVENTING CUTS

5 Kitchen & Food Safety Broken Glass/Dishes Carefully pick up large pieces by hand Sweep up immediately Wipe area with DAMP PAPER TOWELS Place broken glass and paper towels in paper bag & place in trash container PREVENTING CUTS

6 Kitchen & Food Safety Use Cookware Safely Turn handle of cookware inward or over counter. PREVENTING BURNS

7 Kitchen & Food Safety Use Cookware Safely Use THICK, DRY POTHOLDERS Open lids, like a shield, away from your body Pull out oven rack first when removing hot items from oven. PREVENTING BURNS

8 Kitchen & Food Safety Use Microwave Oven Safely Use Potholders Open lids, like a shield, away from your body Use microwave safe cooking tools ONLY Follow oven instructions PREVENTING BURNS

9 Kitchen & Food Safety Avoiding Fires in the Kitchen Store oils away from stove. Wear short or close-fitting sleeves. Tie back long hair. Keep towels, potholders, cookbooks and other flammables away from stove and oven. Clean up stove top, oven and fan regularly. STAY IN KITCHEN WHILE COOKING PREVENTING FIRES

10 Kitchen & Food Safety PUTTING OUT SMALL FIRES SMALL PAN FIRE Smother with larger lid Smother with baking soda or salt Smother with damp kitchen towel CLOTHING Stop – Drop & Roll Always have a fire extinguisher & baking soda nearby – Don’t Be A Hero CALL PREVENTING FIRES

11 Kitchen & Food Safety Use Electrical Appliances Properly Unplug before removing stuck food Unplug from the outlet by grasping the plug, not the cord. Keep cords away from heat sources Dry hands completely before using Keep away from water! PREVENTING ELECTROCUTION

12 Kitchen & Food Safety Do Not Overload Outlets PREVENTING ELECTROCUTION

13 Kitchen & Food Safety Clean up spills immediately PREVENTING TRIPS AND FALLS Close cabinet doors and drawers Use ladder for hard to reach objects

14 Kitchen & Food Safety Keep all cleaners in original containers. Read all labels and only use as directed. Store away from children and pets. Do not mix cleaning products together. Follow manufacturers directions! Preventing Poisoning

15 Kitchen & Food Safety A disease transmitted by food. Symptoms are flu-like including: Nausea Vomiting Diarrhea fever FOOD-BORNE ILLNESS

16 Kitchen & Food Safety Raw meat, poultry, eggs, unpasteurized milk & shellfish Raw fruits & vegetables that have been processed in unsanitary conditions Cooked plant products: Pasta, vegetables, rice FOOD-BORNE ILLNESS

17 Kitchen & Food Safety FOOD-BORNE ILLNESS

18 Kitchen & Food Safety FOOD-BORNE ILLNESS CLEAN Clean your hands often Wash hands with hot, soapy water. Scrub hands, wrist and fingernails for at least 20 seconds. Rinse with hot water. Dry with a paper towel.

19 Kitchen & Food Safety FOOD-BORNE ILLNESS Separate Keep raw meat away from cooked meat and veggies Use different knives for meat and vegetables Place cooked food on a clean plate.

20 Kitchen & Food Safety FOOD-BORNE ILLNESS CHILL Keep Hot Foods Hot - Cold Foods Cold Thaw foods in microwave or refrigerator. Keep out of danger zone – 40 o F – 140 o F. Refrigerate foods within 2 Hours 2 HOUR RULE

21 Kitchen & Food Safety FOOD-BORNE ILLNESS COOK Cooking foods thoroughly kills harmful bacteria Ground Beef – 160 o internal temp Poultry – 170 o – 180 o Steak and Meat – 145 o Leftovers – 165 o Eggs – until yolks & whites are firm Seafood – until opaque & flakes easily

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