7Preventing Kitchen Accidents A hazard is an item or situation that could cause an accidentMany kitchen accidents are caused by carelessness
8Causes of InjuriesElectrical shockBurnsFallsCutsPoisonings
9Reacting to AccidentsReacting correctly to accidents can prevent severe injuries and can keep the situation from becoming more serious
10Preventing Electrical Shocks Avoid worn electrical cordsDo not overload electrical outletsHands should be dry when touching electrical appliancesDisconnect by pulling the plug, not the cordsUnplug toasters before trying to dislodge food
12Preventing Burns and Fires Turn pan handles toward the center of the rangeUse potholdersLift pot lids away from your bodyDo not reach over open firesNever leave food on the range unattendedWhen frying, do not put frozen items into hot oilWhen lighting a gas stove, light the match before turning on the gas
13Fires When a fire occurs, always turn off the source of heat FIRST Check all fire extinguishers to make sure they are not expired and is ABC class-ratedEvery kitchen, even in your home, should have a fire extinguisher
14How to put out a kitchen fire If the fire is in the ovenLeave the door closed and the lack of oxygen will extinguish the fireIf it continues to smoke, call the fire departmentIf the fire is on the stoveUse an oven mitt to put a lid on the fire and the lack of oxygen will put out the fireIf the fire is in the microwaveClose the door and leave it closed- the lack of oxygen will put out the fire
15Steps to Put Out Any Fire 1) turn off the heat source2) deprive the fire of oxygen3) spray with a fire extinguisher4) leave and call 911.
16Kitchen Fires Never swat at the fire with a towel or rag It will catch fire itself, or make the fire worseIf the fire does not extinguish after using a lidUse a fire extinguisher pointed at the base of the fire, not the flames
17Grease Fires NEVER put water on a grease fire Use a fire extinguisher For small grease fires you can put baking soda on the fire or cover with a lidNever use flour to put out a grease fireIt will explode or make the fire worsehttps://www.youtube.com/watch?v=JH_op-P1t9E
21Preventing Cuts Wash sharp knives individually Never put knives into soapy waterSomeone may reach in and cut themselvesWhen drying knives, run the towel along the back of the bladeAlways cut away from yourself
22Preventing Cuts Use a cutting board Store knives separately Place can lids in the bottom of empty cans before throwing away or recyclingSweep broken glass onto a piece of paper or cardboard to throw awayWipe shards with a damp paper towelDo not put your hands near food processors, blenders, or disposals
24Preventing PoisoningKeep all chemicals and medicines away from food storage areasKeep food out of range when spraying chemicalsWipe the food preparation area thoroughly when you finish sprayingCheck dried foods for gel packs that keep out moisture
25ChokingA person can choke when a piece of food gets stuck in his or her throatThe food can block the air passage and prevents the victim from speaking or breathingUniversal sign for chokingIf the food is not removed, the victim could die within 4 minutes
26ChokingThe Heimlich Maneuver is a procedure for removing food that is stuck in a person’s throatIt is usually performed standing behind the victimIf you are by yourself, you can also perform it on yourself
27Food Borne IllnessContaminated food is food that is unsafe because it has come in contact with harmful substancesFoods are most often contaminated with harmful bacteriaBacteria are microscopic organismsIt can become contaminated during processing or preparation
28Food Borne Illness Food borne illness is caused by contaminate foods Symptoms usually include vomiting, diarrhea, sever headaches, stomach cramps, and feverSymptoms usually appear about 4-12 hours after eating contaminated food
29Commonly Contaminated Foods Raw meatIn preparationDairy productsCheck expiration datesFruits and VegetablesCheck packaging and expirationCondimentsBe sure to refrigerate
30SanitationContamination is often caused by improper handling or storing of foodBacteria is easily transferred by people, utensils, rodents and other animals, and kitchen equipmentPersonal cleanliness also plays a part in the kitchenAlways wash your hands before cooking and tie hair back
31Food HandlingBacteria multiply rapidly at temperatures between 40 and 140 degrees FahrenheitYou should not leave food out for more than 2 hoursEx. Picnic and mayonaise based foodsKeep hot foods hot and cold foods coldDo not warm up and cool down food multiple times
32Protein Contamination Because protein becomes easily contaminated it should be handled seperatelyDo not use the same cutting board for chicken as you do vegetablesWash your hands immediately after handling proteinServing spoons and all kitchen utensils like knives should not be used for protein and then again on other items
33Scenario You need to prepare three items- ChickenGreen beans (cut)Mashed potatoes (cut)Egg salad (cut)How many cutting boards will you need?
34ScenarioYou have several family members coming over for a holiday dinner. One set of family arrives on time, and the other will be about 2 and a half hours late.Can the food sit out or will it have to be refrigerated?
35Spoilage How can you tell when these items are spoiled? Yogurt Milk ChickenBeefSalad in a bagEggs
36How do you prepare food? Wash fruits and vegetables in cool water Potatoes and other firm veggies can be scrubbed with a brushWhen cleaning utensils that have touched raw meat, use HOT water and soap.
37Sponges Kitchen sponges are a breeding ground for bacteria Sponges should be avoided, especially when used for long periods of timeClean sponges by microwaving for 30 seconds or putting into your dishwasherThis can kill up to % of bacteria on the sponge