2. PREVENTION OF FALLS What do you do… ◦ If there is an object or spill on the floor? Immediately put up yellow caution sign & then clean up the spill ◦ If you need to reach something from a high shelf? Use a step ladder or ask for help

3. FALLS – FIRST AID What do you do when… ◦ A person has a broken bone? Do NOT move them & get the chef ◦ Someone is dizzy, vomiting, or their speech becomes impaired following a head injury? Tell the chef ◦ A person has mild bruises/sprains? Tell the chef, then ice bags, cold water or cloths and elevation

4. PREVENTION OF CUTS What do you do when… ◦ The knife won’t cut well? Get another knife, properly use the steel or tell chef ◦ A knife falls to the ground? Do NOT try to catch it (put your hands up and take a step back) ◦ Washing knives? Place on dirty dish station with the blade facing the wall & let the dishwasher know it is there ◦ For storage of knives? Clean, dry knives go in the knife cabinet in the classroom

5. PREVENTION OF CUTS What do you do when… ◦ You need to pry open a jar. Do you use a knife? No! Don’t use knives for anything but cutting ◦ Cutting off lids from cans? Wipe lids off, completely cut them off and throw them out ◦ Cleaning up broken glass on the floor? Sweep it up (NEVER pick it up with your hands) and tiny pieces should be picked up with a vaccuum or several damp paper towels

6. CUTS – FIRST AID What do you do when… ◦ You are bleeding severely? Lift it up above your heart, place pressure on the wound and find chef ◦ You have a minor cut? See chef

7. PREVENTION OF FIRES AND BURNS What do you do when… ◦ You are wearing long sleeves when cooking? Roll up your sleeves ◦ You need to take something out of the oven? Use dry hot pads, not towels or wet hot pads

8. PREVENTION OF FIRES AND BURNS What do you do to… ◦ Avoid grease build up on the range? Wipe off the range after each use to avoid grease build up ◦ Light a gas range? See chef (fire should come before the gas)

9. PREVENTION OF FIRES AND BURNS What do you do… ◦ If you smell gas in the house/school? Don’t turn on any appliances! Ventilate the room and find chef ◦ With the handles of a pan when cooking on the stovetop? Turn them in at a 45 degree angle ◦ When removing pan lids during cooking? Remove pans lids with a hot pad so that the steam escapes away from you

10. PREVENTION OF FIRES AND BURNS What do you do… ◦ When you are removing something from the oven? Use both hands and hot pads/oven mitts to remove a pan from the oven ◦ When you are finished cooking? Turn off appliance ◦ When you are lowering food into fat to cook? Lower food into the fat away from you with tongs

11. In case of a fire, you should… ◦ Do what with the appliance? Turn off the appliance ◦ Do what with a grease fire? In this order: put a lid on it, use baking soda or a fire extinguisher. NEVER USE WATER! ◦ Do what if your clothes are on fire? STOP, DROP and ROLL ◦ Do what if the room is filled with smoke? Crawl on the ground and head towards the nearest exit

12. BURNS – FIRST AID What do you do if… ◦ You have a minor burn? Cool it with cold water; prolonged contact to ice will freeze tissue. Avoid ointments, grease and oil (they contribute to the cooking process of the burn).

13. CHOKING – FIRST AID What should you do if… ◦ If the person can speak, cough or breath? Do nothing. Let them work it out on their own. ◦ If the person cannot speak, cough or breath? Get chef!

14. PREVENTION OF POISONING You should always… ◦ Do what with the original containers? Use original containers with their labels ◦ Do what to cabinets with cleaning supplies in them? Securely close and lock cabinets ◦ Store chemicals where? Away from food containers ◦ Do you mix chemicals? NEVER! Especially not bleach and ammonia ◦ Use a charcoal grill where? OUTSIDE only! They give off carbon monoxide

15. POISONING – FIRST AID What should you do if… ◦ Someone is poisoned? Call for medical help and, if possible, use the antidote on the label ◦ There are fumes in the room? Get out to a well ventilated area ◦ If someone’s eyes are irritated? Flush them with water or saline

16. PREVENTION OF ELECTRIC SHOCK You should… ◦ Keep electrical appliances away from what? Away from water ◦ Do what before cleaning electrical appliances? Turn them off and disconnect them

17. ELECTRIC SHOCK FIRST AID What should you do if… ◦ A person is connected to electricity? Don’t touch them Turn off the power, pull the plug (with proper protection), or pull the person away with a cloth loop Administer CPR, if qualified, find chef, or call for medical help

18. PROPER LIFTING TECHNIQUES Name some proper lifting techniques - Never bend your back to pick something up - Hold the object close to your body - Don’t twist or bend - Keep your eyes up - Lift with your legs

19. Food-Borne Illness Name the five main food-borne (biological) illnesses ◦ Botulism ◦ E-coli ◦ Hepatitis A ◦ Salmonella ◦ Staph * Trichinosis is not as common anymore

20. Food-Borne Illness Name the food-borne illness that comes from poorly processed canned goods. Botulism

21. Food-Borne Illness Name the food-borne illness that comes from raw or undercooked beef; especially hamburger. E-Coli

22. Food-Borne Illness What food-borne illness can you get from cuts or sores when cooking? Staph

23. Food-Borne Illness Name the food-borne illness that comes from raw poultry and eggs. Salmonella

24. The best way to prevent this type of food-borne illness is to wash your hands thoroughly, especially after using the bathroom. Hepatitis A Food-Borne Illness

25. Cross-Contamination What is cross-contamination and how do you prevent that from occurring in the kitchen? Cross-Contamination: Transferring of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods How to prevent: 1.Wash your hands often 2.Two cutting boards – one for raw meats and one for fresh food (veggies and fruits) 3.Store meat properly in the fridge 4.Rinse your fruits and vegetables thoroughly 5.Don't double dip! Use separate utensils to stir sauces, cook vegetables, flip meats, and strain broth or soups. 6.Make sure counters, faucet handles, spoon rests, pan lids, and door knobs on cabinets are clean and sanitized each time you cook or prepare separate items.

26. Thawing of Food How do you properly thaw frozen meat? Refrigerator, microwave or under cool, running water Where in the refrigerator do you place the meat to be thawed ? - Lowest shelf - On a plate or in a hotel pan to catch the juices - Kept away from ready-to-eat foods and open containers

27. Personal Cleanliness What is the minimum time you should wash your hands? 20 seconds (Happy Birthday x2 or the ABCs) What should you do with long hair when preparing food? Tie it back, up of the collar, or wear a hair net

28. Personal Cleanliness Why is it important to wear an apron when cooking? To prevent cross-contamination (dirty clothing has bacteria) What should you do after handling raw meat or eggs? Wash your hands thoroughly

29. Kitchen Cleanliness Other than hurting fellow classmates, why should you not flip dish towels at each other? They can carry bacteria What should you do with cans before opening them? Dust them off

30. Kitchen Cleanliness What is the difference between cleaning your work surfaces and sanitizing them? Clean means to remove visible soil and food particles. Sanitize means to use moist heat or chemical agents to reduce pathogens. A basic sanitizer ratio is 1 Tablespoon (Tbsp) sanitizing compound (bleach, ammonia or iodine) to 1 gallon of water

31. Food Preparation and Storage What is the temperature danger zone? The ideal temperature conditions for bacteria to grow (41-135 degrees) How long can cooked food sit out in the TDZ? No more than 4 hours

32. Bacteria Growth Bacteria needs 6 things to grow: F – Food A – Acidity, low T – Time ( Cooked food should never sit out for more than 4 hours) T – Temperature ( TDZ 41˚F - 135˚F ) O – Oxygen M – Moisture

33. Food Preparation and Storage What should the internal temperatures be for the following foods: ◦ Ground meats – pork, beef, veal, lamb 155˚F ◦ Seafood, whole pork or beef, veal, lamb 145˚F ◦ All poultry (whole or ground) 165˚F ◦ Reheat temperature of all foods 165˚F

34. Proper Refrigerator Storage

35. Food Preparation and Storage What is “FIFO”? First In First Out Means the first food in, should be the first used

36. Hand Washing Activity