INTRODUCTION Your on your way to become KITCHEN SAFETY EXPERTS! Safety First!
Where’s the Hazard? There are 9 examples of safety hazards in the kitchen. Can you find them all? With your cooperative learning groups come up with all 9. Then share with the class what the hazard is and why.
The answers are: 1.knife upside down in dishwasher 2.pot holder on stove 3.foil in microwave 4.cords hanging off of counter 5. appliances by sink 6. no fire extinguisher nearby 7. spill on the floor 8. stacks of recyclable papers by the stove 9. pot handle hanging over edge of stove
General Safety Guidelines Pay Attention! Do not let hair, jewelry, sleeves dangle – catches fire or get tangled in appliances. Keep your mind on what you’re doing. Prevent clutter – Clean up as you go and put things away. Close drawers and doors.
General Safety Guidelines Keep pets away from stove Make sure to keep matches and lighters out of the hands of children. Put them in high places where tiny hands can't get to them Avoid keeping anything above the stove Do not keep matches where children can reach them
General Safety Guidelines Walk in the kitchen no running Make sure you check your fire or smoke detector at least once a month Never allow baby walkers in the kitchen Know where your shut off valves are in the house Use back burners
General Safety Guidelines Use the right tool for the job. Store heavy or bulky items on low shelves. Create a kid free zone in kitchen while cooking Foods in microwave heat up at different temperatures –mix thoroughly to prevent burning
Safety in the Kitchen Keys to preventing kitchen accidents are: careful kitchen management safe work habits
KITCHEN HAZARDS INCLUDE Falls Cuts Electrical shock Poisoning Fires and Burns
Preventing Falls –Keep floors clean and clutter free –Get rid of slippery throw rugs –Repair damaged flooring –Foot gear is proper- no floppy slippers, tie shoes, flip-flops, or open-toed shoes –Dispose of broken glass right away –Use a footstool to get to high places, not chairs
Preventing Cuts –Keep knives sharp and use properly –Use a drawer divider or knife rack for sharp cutting tools –Don’t try to catch a falling knife –Don’t soak knives in sink or dishpan or water –Sweep up broken glass from the floor using broom and dustpan –Use wet paper towel instead of bare fingers –Do not put knives in dishwasher pointy side up
Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.
Preventing Electrical Shock: –Water and electricity don’t mix –Avoid damage to electrical cords – tugging on cord –Use care with any plugged in appliance. –Watch for problems. –Do not put metal in a microwave
–Put a childproof lock on your oven –Throw away faulty appliances –Read owner’s manual. –Never put electrical tape on cord to fix- replace cord or get a new appliance
–GFCI (Ground Fault Circuit interrupter) outlets should be used in kitchens. If there is a surge or short in the appliance, wiring or plug, the GFI will shut down the power.
Preventing Poisoning Hazardous Chemicals: –Cause burns, breathing difficulties and poisoning. –Read labels. –Never transfer hazardous products to another container. –Never mix different chemical products. –Never mix compounds such as bleach/ammonia. –Use charcoal/hibachi outside ONLY – gives off carbon monoxide.
Preventing Fires and Burns Never throw water, flour or baking powder on a grease fire.-will cause it to explode Use baking soda, salt or extinguisher Never try to move or carry a burning pan Do not turn on the exhaust fan over the stove-the fire into the walls of your home! Keep combustible materials away from stoves or other heat sources (Paper towels, cookbooks, dishtowels) Make sure knobs are turned in off position at all times on stove. Open lid away from you to prevent a steam burn Pull oven rack out with hot pads Do not use wet/damp hot pads
ABC Fire Extinguisher Class A: Ordinary combustibles (paper, wood, cloth) Class B: Flammable liquids (gasoline, oil, grease, kerosene) Class C: Energized electrical equipment (wiring, fuse boxes, circuit breakers, appliances)
How to use a fire extinguisher: Check the gauge to see if there is enough pressure in it to get the chemicals out to stop the fire. Use the PASS system: Pull the pin Aim it at the base of the fire Squeeze the handle Sweep the stream side to side at the base of the fire.
Fire and Smoke Detectors There are different types Make sure you read the labels Put on every floor of house
STATISTICS Most fires start in the kitchen than any other place in the home. Cooking fires are the #1 cause of home fires and home fire injuries One person is either burned or scalded every 25 seconds in the USA
STATISTICS There is a noticeable peak in kitchen fires occurring around 6 p.m. The most common material ignited in kitchen fires 1.37% -oil, fat, grease 2.13.5 % food, starch, flour 3.10.3 % plastic
STATISTICS Unattended cooking is the leading cause of home cooking fires 2/3 of the time fires start within the first 15 minutes of cooking The stove is the #1 fire hazard in the kitchen
Resources American College of Emergency Physicians (2001). First Aid Manual. New York: Dorling Kindersley Limited. Barbie Arnold (2005). Akron, OH: The University of Akron. Boy Scouts of America (1996). Safety- Merit Badge Series. Irving, Texas: Boy Scouts of America. Hall, J. (January, 2005). Home cooking patterns and trends. Quincy, MA: National Fire Protection Association. U.S. Fire Administration/National Fire Data Center (Oct., 2004). Websites Used: www.nfpa.org www.dos.state.ny.us www.forburns.com/burn_safety.html www.keepkidshealthy.com