2. It’s so important!!!

3. Here are some words that you should know….. (1)  Safety—developing habits to avoid accidents and keep people healthy—Most kitchen accidents are caused by ________________. carelessness

4. Here are some words that you should know …..(2)  Sanitation means “clean.”  A dirty kitchen is a _______ to your health! hazard

5. Here are some more words you should know…. (3)  Flammable—catches on fire easily  Perishable—spoils easily  Danger zone—range of temperature where bacteria grows rapidly; from 40°F to 140°F.  Contaminate—to make impure.

6. Hand washing is the place to begin. ◘ use warm water.◘ use warm water. ◘ go between your fingers;◘ go between your fingers; ◘ wash a little above your wrist;◘ wash a little above your wrist; ◘ pinch your fingernails together, and scrub them into the soapy palm of your hand;◘ pinch your fingernails together, and scrub them into the soapy palm of your hand; ◘ remember the “20- second” rule;◘ remember the “20- second” rule; ◘rinse with warm water; ◘dry on paper towel, then throw the paper towel away!

7. Keeping Food Safe to Eat  Wash your hands frequently after using raw foods, especially meats, poultry, and eggs.

8. Sanitation, con’t  Wear an apron.  Keep your hair under control.

9. Dress appropriately in the kitchen! Do not wear shirts with baggy or flowing sleeves. If your shirt does have flowing sleeves, remember to fold the sleeves up your arm!

10. Food Handling 1.Keep cold foods cold and hot foods hot. 2.Cook foods completely (especially meat, poultry, eggs). 3.Use a clean spoon when tasting foods you are cooking (and wash it before using it again!)

11. Dish Washing Procedure  Wash dishes in hot soapy water.  Scrape food scraps from dishes before putting into soapy water.  Wash least-soiled items such as glasses first, and greasy pans last.  Wash sharp knives separately; never place a knife in a sink— someone may reach their hand in and get cut!!  Rinse dishes thoroughly in hot water.  Turn dishes so that water drains off easily on the draining board.

12. Preventing Poisoning  Store medicines, cleaning supplies, and other household materials away from food and cooking utensils.  Keep food out of range when spraying chemicals. Wipe food preparation area thoroughly after spraying for insects.  Know the phone number of Poison Control.

13. Preventing Falls  Wipe up spills immediately.  Keep cabinet doors and drawers closed to prevent tripping.  Use a sturdy step stool to reach high items. No climbing on counters!  Push chairs under tables.  Keep kitchen floors clear of clutter.  Put cleaning tool away after use.  Make sure any rugs used in the kitchen have a nonskid backing.

14. Preventing Burns —Oven Use Preventing Burns —Oven Use  Use thick, dry pot holders (oven mitts) to shield your hand from the heat;  Always step to the side;  Open the oven just a little to let the big blast of hot air out;  Next, open oven door parallel to the floor ;  Pull out the oven rack;  Place the item on the rack by holding it parallel to the floor so that nothing falls onto the bottom of the oven!  Close the door and set the timer.. Let’s practice!!!

15. Careful with the Stove Top to prevent burns  Turn panhandles so they are not hanging over the edge of the stove.  Before removing pans, turn the burner off.  Use a wooden spoon or a spoon with an insulated handle when stirring hot food.  May sure the heating element (burner) is covered by the bottom of the pot or pan on electric stovetops.

16. Stove top Safety—Preventing Burns  When lifting a lid from a pan, tip the lid away from you (like a “shield” protecting your hand and wrist) so that the steam doesn’t burn you.  Use a pot holder to handle hot utensils.  Do not reach over open flames, hot coils, or steaming pans.

17. Preventing cuts when opening a can:  Remove the can lid completely.  Empty the contents of the can.  Rinse the can.  Carefully place the lid back into the can.  Put it in the recycling bin.

18. Read more about “Preventing Cuts” and other important safety points in your safety packet!!  You’re getting close to being a kitchen safety expert!