Presentation on theme: "If the practice is dangerous, explain why the practice is dangerous."— Presentation transcript:
1If the practice is dangerous, explain why the practice is dangerous. Signs of SafetyDirections: Identify the practices described below as safe or dangerous. Decide if the practice is safe or dangerous.If the practice is dangerous, explain why the practice is dangerous.
21. Fran stored the cast iron fry pan on the top shelf to get it out of the way.
32. Jody put her long hair into a ponytail before she went into the kitchen to cook supper.
43. Doris stapled the microwave cord in place to keep people from falling over it.
54. Debra chose to use knives that were not very sharp so that she would not cut herself.
65. When the butcher knife slipped out of Brenda’s fingers, she tried her best to catch it.
76. Josh could not find the can opener, so he used a sharp knife to open the can of milk.
8What to do if there is a fire: Fires:Every kitchen should have a fire extinguisher.Turn off heat, cover pan or pour salt or baking soda on flames.Never use water – grease will spatter and burn.Never attempt to carry a pan with burning contents – Fire Dept. – go outside.In case of fire:Turn off appliance.Use baking soda instead of water.Use a fire extinguisher.If clothing catches on fire, drop to the ground and roll.STOP.DROP. ROLL.Crawl on the ground to get out of smoke filled room.
9First aid for Burns –Cool it with cold water/prolonged ice will freeze tissue.Avoid ointments, grease and oil (contributes to the cooking process of the burn).Tell your teacher!!!!
10What to do if you cut yourself: 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.First aid for cuts -Stop severe bleeding with the pressure of a thick cloth; get medical help.Minor cuts – wash with soap and water, blot dry and bandage.Tell your teacher!!!!
11Personal cleanliness involves the following: Wash hands before food preparation; after sneezing, coughing, using the rest room, and touching the face or hair.Keep hair away from the face.Wear clean clothes/apron (dirty clothing has bacteria).Don't handle food if you have an open cut or sore (staph).Don't cook and taste food with the same spoon; licking fingers is prohibited.Wash hands after handling raw meat and eggs.
12Kitchen cleanliness involves the following: Wipe up spills and remove dirty utensils.Wash the cutting board used for meat before cutting anything else on it.Don't wipe hands on dish towels; use separate towels so dishes don't get bacteria.Don't flick each other with dish towels or use a dish towel or dish cloth that has been dropped on the floor. (The floor is an excellent place for staphylococcus to grow.)Wash/dust off cans.Wash surfaces and cutting boards with antibacterial soap periodically.Use hot soapy water on dishes.Don't store food under the sink - it becomes damp.