Preventing Kitchen Accidents A hazard is an item or situation that could cause an accident Many kitchen accidents are caused by carelessness
Causes of Injuries Electrical shock Burns Falls Cuts Poisonings
Reacting to Accidents Reacting correctly to accidents can prevent severe injuries and can keep the situation from becoming more serious
Preventing Electrical Shocks Avoid worn electrical cords Do not overload electrical outlets Hands should be dry when touching electrical appliances Disconnect by pulling the plug, not the cords Unplug toasters before trying to dislodge food
Preventing Burns and Fires Turn pan handles toward the center of the range Use potholders Lift pot lids away from your body Do not reach over open fires Never leave food on the range unattended When frying, do not put frozen items into hot oil When lighting a gas stove, light the match before turning on the gas http://www.youtube.com/watch?v=qn1aTGqflb8
Fires 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-rated Every kitchen, even in your home, should have a fire extinguisher
How to put out a kitchen fire If the fire is in the oven Leave the door closed and the lack of oxygen will extinguish the fire If it continues to smoke, call the fire department If the fire is on the stove Use an oven mitt to put a lid on the fire and the lack of oxygen will put out the fire If the fire is in the microwave Close the door and leave it closed- the lack of oxygen will put out the fire
Steps to Put Out Any Fire 1) turn off the heat source 2) deprive the fire of oxygen 3) spray with a fire extinguisher 4) leave and call 911.
Kitchen Fires Never swat at the fire with a towel or rag It will catch fire itself, or make the fire worse If the fire does not extinguish after using a lid Use a fire extinguisher pointed at the base of the fire, not the flames
Grease 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 lid Never use flour to put out a grease fire It will explode or make the fire worse https://www.youtube.com/watch?v=JH_op-P1t9E
Preventing Cuts Wash sharp knives individually Never put knives into soapy water Someone may reach in and cut themselves When drying knives, run the towel along the back of the blade Always cut away from yourself
Preventing Cuts Use a cutting board Store knives separately Place can lids in the bottom of empty cans before throwing away or recycling Sweep broken glass onto a piece of paper or cardboard to throw away Wipe shards with a damp paper towel Do not put your hands near food processors, blenders, or disposals
Preventing Poisoning Keep all chemicals and medicines away from food storage areas Keep food out of range when spraying chemicals Wipe the food preparation area thoroughly when you finish spraying Check dried foods for gel packs that keep out moisture
Choking A person can choke when a piece of food gets stuck in his or her throat The food can block the air passage and prevents the victim from speaking or breathing Universal sign for choking If the food is not removed, the victim could die within 4 minutes
Choking The Heimlich Maneuver is a procedure for removing food that is stuck in a person’s throat It is usually performed standing behind the victim If you are by yourself, you can also perform it on yourself
Food Borne Illness Contaminated food is food that is unsafe because it has come in contact with harmful substances Foods are most often contaminated with harmful bacteria Bacteria are microscopic organisms It can become contaminated during processing or preparation
Food Borne Illness Food borne illness is caused by contaminate foods Symptoms usually include vomiting, diarrhea, sever headaches, stomach cramps, and fever Symptoms usually appear about 4-12 hours after eating contaminated food
Commonly Contaminated Foods Raw meat In preparation Dairy products Check expiration dates Fruits and Vegetables Check packaging and expiration Condiments Be sure to refrigerate
Sanitation Contamination is often caused by improper handling or storing of food Bacteria is easily transferred by people, utensils, rodents and other animals, and kitchen equipment Personal cleanliness also plays a part in the kitchen Always wash your hands before cooking and tie hair back
Food Handling Bacteria multiply rapidly at temperatures between 40 and 140 degrees Fahrenheit You should not leave food out for more than 2 hours Ex. Picnic and mayonaise based foods Keep hot foods hot and cold foods cold Do not warm up and cool down food multiple times
Protein Contamination Because protein becomes easily contaminated it should be handled seperately Do not use the same cutting board for chicken as you do vegetables Wash your hands immediately after handling protein Serving spoons and all kitchen utensils like knives should not be used for protein and then again on other items
Scenario You need to prepare three items- Chicken Green beans (cut) Mashed potatoes (cut) Egg salad (cut) How many cutting boards will you need?
Scenario You 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?
Spoilage How can you tell when these items are spoiled? Yogurt Milk Chicken Beef Salad in a bag Eggs
How do you prepare food? Wash fruits and vegetables in cool water Potatoes and other firm veggies can be scrubbed with a brush When cleaning utensils that have touched raw meat, use HOT water and soap.
Sponges Kitchen sponges are a breeding ground for bacteria Sponges should be avoided, especially when used for long periods of time Clean sponges by microwaving for 30 seconds or putting into your dishwasher This can kill up to 99.99999% of bacteria on the sponge