Presentation on theme: "If the practice is dangerous, explain why the practice is dangerous."— Presentation transcript:
1 If 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.
2 1. Fran stored the cast iron fry pan on the top shelf to get it out of the way.
3 2. Jody put her long hair into a ponytail before she went into the kitchen to cook supper.
4 3. Doris stapled the microwave cord in place to keep people from falling over it.
5 4. Debra chose to use knives that were not very sharp so that she would not cut herself.
6 5. When the butcher knife slipped out of Brenda’s fingers, she tried her best to catch it.
7 6. Josh could not find the can opener, so he used a sharp knife to open the can of milk.
8 What 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.
9 First 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!!!!
10 What 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!!!!
11 Personal 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.
12 Kitchen 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.