1. Kitchen Safety & Sanitation Basic & Creative Foods

2. General Safety Guidelines  Don’t let hair, jewelry or sleeves dangle. They could catch fire or get tangled in appliances.  Stay focused on what you’re doing!  Prevent clutter. Clean up and put things away as you go.  Close cupboard doors and drawers.  Use the right tool for the job.

3. Preventing Falls  Wipe up spills immediately!  Keep shoes tied and avoid dragging pant legs. First Aid for Falls:  Don’t move a person with potentially broken bones unless necessary.  Call for medical help if person experiences headaches, dizziness, vomiting or speech impairment from a head injury.

4. Preventing Cuts  Use knives properly.  Never try to catch a falling knife.  Don’t soak knives in soap-filled water.  Never pick up broken glass with your hands. Always use a broom & dustpan. First Aid for Cuts:  For severe bleeding, apply pressure with a thick cloth.  For minor cuts, wash with soap and water, blot dry and bandage.

5. Ouch! The Consumer Product Safety Commission estimates over 137,000 people receive hospital treatment due to kitchen knife injuries each year!

6. Electrical Safety  Read the owner’s manual and focus on what you’re doing!  Water and electricity don’t mix!  Avoid damaging, tugging on or burning electrical cords.  Do not overload electrical outlets.  Watch for cord/appliance wear and tear.

7. First Aid for Electrical Shock  Don’t touch person connected to electricity.  Turn off power, pull plug or pull person away using a cloth loop.  Administer CPR if qualified.  Call medical help!

8. Preventing Fires  Every kitchen should be equipped with a fire extinguisher. (We have 3!!)  Use potholders, not towels.  The only things on your stovetop should be pots and pans.

9. In Case of Fire  Turn off appliance.  Use baking soda, NOT water.  Use a fire extinguisher.  If clothing catches fire, stop, drop and roll!  Crawl on the ground to get out of a smoke- filled room.

10. Preventing Burns  Turn handles of pots and pans inward so they won’t be knocked off.  Use thick, dry potholders  Remove pan lids away from you to avoid steam burns.  Pat dry food before placing it in hot oil  Use tongs to remove food from or turn food in hot water or oil. First Aid for Burns:  Cool burns with cold water and ice.

11. Preventing Poisoning  Keep household cleaners and other poisons in their original containers.  Read all label warnings and directions. Follow them exactly.  Store chemicals out of the reach of children and away from food.  Don’t mix household chemicals together as they may cause toxic chemical reactions.

12. First Aid for Choking  Perform Heimlich Maneuver.  Perform CPR if person has stopped breathing and heartbeat has stopped.  If person can speak, cough or breath, do not perform Heimlich or CPR.

13. Microwave Safety  Use potholders to remove food containers.  Remove lids and plastic wrap carefully to avoid steam burns.  Distribute heat by stirring microwaved foods before serving.

14. Sanitation Procedures  Wear a clean apron  Pull hair back  Avoid working with food if you have an open wound on your hand  Wash hands with soap before beginning  Avoid touching your hair, skin and face  Wash hands often!

15. Sanitation Procedures  Be sure to use clean dishtowels and potholders  Wipe countertops down before beginning as well as after completing the lab  Use hot, soapy water for washing dishes  Use a clean spoon every time you taste food

16. Sanitation Procedures  After handling raw meat, scrub all areas and utensils with hot, soapy water  If possible, use a utensil, not your hands  Avoid cross-contamination  Avoid the danger zone (40°-140°)  Cover leftovers and store them in the refrigerator immediately

17. Danger Zone  165°F = Poultry, Casseroles & Leftovers  160°F = Ground Meats & Egg Dishes  145°F = Beef, Lamb, Veal & Seafood  140°F = Hold Hot Food  40°F - 140°F = DANGER ZONE!  40°F = Refrigerator Temperatures  0°F = Freezer Temperatures