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Signs of Safety Directions: Identify the practices described below as safe or dangerous. Decide if the practice is safe or dangerous. If the practice is.

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Presentation on theme: "Signs of Safety Directions: Identify the practices described below as safe or dangerous. Decide if the practice is safe or dangerous. If the practice is."— Presentation transcript:

1 Signs of Safety Directions: 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.

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